This creamy lemon shrimp pasta is a treat for your taste buds! With juicy shrimp and a zesty, creamy sauce, it’s a lovely mix of flavors that feels like a hug in a bowl.
If you love quick meals, you’ll appreciate that this dish comes together in no time. I always add a bit of extra lemon for that zing—it’s just the right touch! 🍋
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine works well here, but you can swap them for fettuccine or penne. If you’re in the mood for something healthier, whole grain or gluten-free pasta are great alternatives too!
Shrimp: Large shrimp are preferred for this dish, but feel free to use medium-sized ones or even shrimp that are frozen. Just ensure they’re peeled and deveined to save prep time.
Heavy Cream: This gives the dish its rich creaminess. If you want something lighter, you can use half-and-half or even coconut cream for a dairy-free option.
Parmesan Cheese: Grated Parmesan adds flavor and helps thicken the sauce. If you don’t have it, Pecorino Romano works well too, or nutritional yeast for a vegan option.
Chicken Broth/White Wine: Chicken broth is a great way to enhance the flavor. If you want a non-alcoholic alternative to white wine, use vegetable broth or even water with a splash of vinegar for acidity.
How Do I Make Sure My Sauce Doesn’t Get Too Thick?
Getting the sauce just right can be tricky, but here’s how to keep it creamy without being too thick. Start by gradually adding the heavy cream and stirring it in well. If the sauce thickens too much, reserve some pasta water and add it a little at a time until you reach your desired consistency.
- Allow the sauce to simmer gently after adding the cream and cheese. This will help everything meld together without overcooking.
- Always set aside some pasta water before draining. It’s starchy and will help bind your sauce.
- Keep the heat on medium-low once the cream is in, as high heat can cause it to separate.
How to Make Creamy Lemon Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or linguine pasta
For the Shrimp and Sauce:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon (zested and juiced)
- ½ cup chicken broth or white wine
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped
- Lemon slices (optional)
For Garnish:
How Much Time Will You Need?
This delicious Creamy Lemon Shrimp Pasta takes about 30 minutes to prepare, including cooking the pasta and sautéing the shrimp. Perfect for a quick weeknight dinner or a lovely weekend meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the spaghetti or linguine according to the package instructions until it’s al dente. Once cooked, drain the pasta but keep a cup of the pasta water set aside. This starchy water will help create the sauce later.
2. Sauté the Shrimp:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Make the Garlic Butter:
In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant, but be careful not to burn it!
4. Building the Sauce:
Next, pour in the chicken broth or white wine, scraping any tasty browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes to reduce slightly. Then, stir in the heavy cream along with the lemon zest and juice, bringing it to a gentle simmer.
5. Add Cheese and Season:
Stir in the grated Parmesan cheese and continue to mix until it’s melted and the sauce thickens slightly. If it becomes too thick, you can add a little of the reserved pasta water to reach your desired consistency.
6. Combine Everything:
Return the cooked shrimp to the skillet and gently toss them to coat in the creamy sauce. Next, add the drained pasta, mixing everything together until the pasta is well-coated with the sauce.
7. Final Touches:
Adjust the seasoning with salt and freshly ground black pepper to taste. Serve your Creamy Lemon Shrimp Pasta immediately, garnished with freshly chopped parsley and lemon slices if desired. Enjoy your delightful meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry before seasoning to avoid excess moisture.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even whole milk mixed with a tablespoon of flour for thickening. For a dairy-free version, try coconut cream or a cashew cream substitute!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce.
Can I Make This Dish Gluten-Free?
Yes! Just use gluten-free pasta as a substitute for regular spaghetti or linguine. The cooking time may vary, so check the package instructions for the best results.
