This Creamy Lemon Shrimp Pasta is a quick and satisfying weeknight meal that combines tender shrimp and al dente linguine in a luxuriously creamy, zesty sauce.
High in protein and rich in healthy fats from butter and cream, it’s a balanced dish that’s both flavorful and filling.
Perfect for everyday cooking, it comes together in just 40 minutes.
Creamy Lemon Shrimp Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large non-stick skillet (for cooking shrimp)
- 1 medium saucepan (for sauce)
- Measuring Cups and Spoons
- Knife and cutting board
- Tongs or pasta fork
Ingredients
- 12 oz linguine pasta
- 1 Tbsp olive oil
- 1 lb large shrimp peeled and deveined
- 1 Tbsp minced garlic about 3 cloves
- 1 cup heavy cream
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes adjust to taste
- 4 Tbsp butter cut into pieces
- 1 cup finely shredded parmesan cheese 2.5 oz
- 2 1/2 Tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1 Tbsp fresh parsley chopped (optional, for garnish)
Instructions
- Prepare Pasta Water: Fill a large pot with about 4 quarts of water and place it over high heat. Add a generous pinch of salt to season the water—it should taste slightly like the sea. Bring it to a rolling boil, which ensures your pasta cooks evenly and absorbs flavor.
- Cook Pasta to Al Dente: Once the water is boiling, add 12 ounces of dry linguine. Stir occasionally to prevent the noodles from sticking together. Cook according to package instructions until the pasta is al dente—tender but still firm in the center. Before draining, scoop out and reserve 1 cup of pasta water; this starchy water will help adjust the consistency of the sauce later. Drain the pasta and set aside.
- Heat Olive Oil for Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. The oil should shimmer but not smoke. This step ensures a flavorful sear on the shrimp and prevents sticking.
- Season Shrimp: Pat 1 pound of large shrimp dry using paper towels. Removing excess moisture is key for a perfect sear. Season both sides generously with salt and freshly ground black pepper. This simple seasoning allows the shrimp’s natural flavor to shine.
- Sear Shrimp: Place the shrimp in a single layer in the hot skillet. Let them cook undisturbed for 1–2 minutes until the undersides turn pink and slightly golden. Avoid overcrowding the pan; cook in batches if needed to prevent steaming instead of searing.
- Add Garlic for Flavor: Add 1 tablespoon of minced garlic to the skillet, tossing it gently with the shrimp. Flip the shrimp to cook the other side until they become fully opaque and curl slightly. Garlic should become fragrant but not burn—watch carefully. Once done, transfer the shrimp to a sheet of foil and wrap loosely to keep them warm while preparing the sauce.
- Prepare Lemon Cream Sauce: In a medium saucepan, pour 1 cup of heavy cream and add 2 teaspoons of lemon zest and 1/4 teaspoon of red pepper flakes. Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 2 minutes, allowing the cream to thicken slightly and the flavors to infuse.
- Incorporate Butter for Richness: Reduce the heat to low and add 4 tablespoons of butter, one piece at a time, whisking continuously until fully melted. This creates a smooth, velvety texture and adds a rich flavor base to the sauce.
- Add Parmesan Cheese: Remove the cream mixture from heat. Gradually stir in 1 cup of finely shredded parmesan cheese until melted and smooth. The sauce should be creamy, slightly thick, and full of savory, nutty flavor. Taste and season with additional salt and freshly ground black pepper as needed.
- Combine Pasta and Sauce: Return the drained linguine to the skillet used for the shrimp. Pour in the prepared lemon cream sauce and toss gently to coat the pasta evenly. Add 2 1/2 tablespoons of fresh lemon juice for brightness and adjust consistency with reserved pasta water as necessary—start with a few tablespoons, stirring until you reach a silky, lightly saucy texture.
- Incorporate Shrimp: Add the cooked shrimp back into the skillet and toss everything together, making sure each piece of shrimp is coated with the luscious sauce. Heat gently for 1–2 minutes to marry flavors without overcooking the shrimp.
- Garnish and Serve: Transfer the creamy lemon shrimp pasta to a serving platter or individual plates. Sprinkle with 1 tablespoon of chopped fresh parsley for a pop of color and freshness. Serve immediately while warm for the best flavor and texture.
Notes
- Use fresh or thawed shrimp for the best texture; avoid microwaving frozen shrimp.
- Pat shrimp completely dry before cooking to ensure a proper sear and prevent steaming.
- Reserve some pasta water—it helps adjust sauce consistency without diluting flavor.
- Adjust red pepper flakes to taste for a mild or slightly spicy finish.
- Parmesan cheese should be freshly grated for a smoother melt and richer flavor.
- Heavy cream can be substituted with half-and-half for a slightly lighter version, but sauce may be less thick.
- Leftover pasta can be reheated gently on the stovetop with a splash of cream or water to restore creaminess.
Chef’s Secrets To Perfect Flavor
The key to a truly flavorful Creamy Lemon Shrimp Pasta lies in layering flavors carefully.
First, sear the shrimp in a hot skillet without overcrowding to develop a natural caramelized crust.
Next, gently simmer the cream with lemon zest and red pepper flakes—this infuses the sauce with brightness and subtle heat.
Adding butter gradually ensures a silky texture, while folding in freshly grated parmesan cheese off the heat prevents curdling.
Using reserved pasta water helps create a perfectly smooth sauce that clings beautifully to every strand of linguine.
Finally, fresh lemon juice added at the end elevates the dish with a vibrant, aromatic finish.
Serving Suggestions For Best Enjoyment
This pasta is delicious on its own but pairs wonderfully with light, complementary sides.
Consider a crisp green salad tossed with lemon vinaigrette or roasted vegetables such as asparagus or zucchini.
Crusty bread or garlic bread is perfect for soaking up the creamy sauce.
For a dinner party, serve alongside a chilled glass of dry white wine or sparkling water with lemon slices for a refreshing contrast.
Portion the pasta generously to make it a satisfying main course without overwhelming lighter sides.
Storage Tips For Longer Freshness
To store leftovers, let the pasta cool slightly, then transfer it to an airtight container and refrigerate for up to 3 days.
Reheat gently over low heat on the stovetop with a splash of cream, milk, or reserved pasta water to restore the creamy texture.
Avoid reheating in the microwave at high power, as it can cause the sauce to separate.
Shrimp is best consumed fresh, so consider cooking shrimp separately if you plan to store pasta for multiple days.
For freezing, store the sauce and pasta separately for up to 1 month, then combine after thawing and reheating.
Frequently Asked Questions
1. Can I use frozen shrimp for this pasta?
Yes, but make sure to fully thaw and pat the shrimp dry before cooking. This prevents excess water from making the sauce watery and ensures the shrimp sears properly.
2. Can I make this dish ahead of time?
You can prepare the sauce and pasta in advance, but it’s best to cook and add shrimp just before serving to maintain its texture and flavor. Store sauce and pasta separately in the fridge.
3. What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free version. Keep in mind that the sauce may be slightly thinner and may require extra reduction.
4. How do I prevent the sauce from becoming grainy?
Add parmesan cheese off the heat and whisk gently. Avoid high heat after adding cheese, and gradually incorporate it for a smooth, creamy texture.
5. Can I make this recipe spicier?
Absolutely! Increase the red pepper flakes slightly or add a pinch of cayenne pepper for extra heat. Freshly cracked black pepper also enhances the flavor without overpowering the lemony cream.
