Creamy Lemon Shrimp Pasta
If you’re craving a dish that’s both rich and refreshing, this creamy lemon shrimp pasta is the perfect answer.
In just 30 minutes, you’ll have a flavorful, indulgent meal that combines the tang of fresh lemon, the richness of cream, and the delicious bite of succulent shrimp.
It’s the ultimate weeknight dinner, yet impressive enough for a dinner party.
Whether you’re a fan of seafood or just love a good pasta,
this recipe will have you coming back for more!
For Creamy Lemon Shrimp Pasta
- Pasta – I use spaghetti, but you can choose any pasta you like.
- Shrimp – Peeled and thawed shrimp (31-40 count size) work best for this recipe.
- Lemon – Fresh lemon zest and juice add the perfect tangy flavor.
- Butter – Helps to make the sauce creamy and adds richness.
- Garlic – Minced garlic adds depth of flavor to the sauce.
- Chicken Broth – A chicken broth adds a special touch to the creamy sauce.
- Heavy Cream – This makes the sauce rich and smooth.
- Italian Seasoning – For a touch of savory herb flavor.
- Flour – Used to help thicken the sauce.
- Salt and Pepper – To taste, for seasoning.
- Parmesan Cheese – Freshly grated Parmesan adds a nutty, creamy finish to the sauce.
- Parsley – Optional garnish for a fresh, green touch.
For the Sauce
- Flour – To thicken the sauce and give it a smooth texture.
- Parmesan Cheese – Freshly grated for the best flavor and creaminess.
- Pasta Water – A little reserved pasta water helps to adjust the sauce consistency.
Creamy Lemon Shrimp Pasta
.
- 8 oz pasta (such as spaghetti)
- 1 lb shrimp (31-40 count, peeled & thawed)
- Zest and juice of 1 lemon (approximately 2 tbsp lemon juice)
- 3 tbsp butter
- 6 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ tsp Italian seasoning
- 2 tsp all-purpose flour
- Salt and pepper, to taste
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Set aside.
- Make Sauce: In a large skillet over medium-high heat, melt the butter. Add the lemon zest, lemon juice, minced garlic, chicken broth, heavy cream, and Italian seasoning. Let the mixture simmer and bubble for about 5 minutes.
- Thicken Sauce: Gradually whisk in the flour to the sauce, ensuring it remains smooth and free of lumps. Continue to cook and stir for an additional 5 minutes, allowing the sauce to thicken. If the sauce doesn't thicken enough, continue simmering for a few more minutes.
- Add Shrimp: Stir in the Parmesan cheese, then add the shrimp to the skillet. Cook for another 5 minutes, or until the shrimp are cooked through and the sauce reaches your desired thickness.
- Combine Pasta & Sauce: Drain the pasta, reserving 1 tablespoon of pasta water. Add the pasta to the skillet, tossing it with the sauce. If the sauce seems too thick, stir in the reserved pasta water to adjust the consistency.
- Serve: Garnish with fresh parsley, if desired, and serve immediately.
- If the sauce isn’t thickening enough, let it simmer for a bit longer or add up to 1 tsp more flour, one at a time.
- For a less tangy sauce, use just 1 tablespoon of lemon juice.
- For extra flavor, sprinkle with additional Parmesan cheese before serving.
- Can I use frozen shrimp instead of fresh?
Yes, you can absolutely use frozen shrimp! Just make sure to thaw them completely and pat them dry before cooking. This helps avoid extra moisture, which can affect the sauce.
- I don’t have chicken broth. What can I use instead?
No worries! You can substitute chicken broth with vegetable broth. It’ll still give the sauce a lovely depth.
- Can I use a different type of pasta?
Definitely! While spaghetti is a great choice, feel free to swap it with linguine, fettuccine, or penne. Just adjust the cooking time according to your pasta’s package instructions.
- The sauce isn’t thickening. What should I do?
If your sauce isn’t thickening, simply let it simmer a bit longer. Alternatively, you can add a teaspoon of flour (mixed with a little water) to help thicken the sauce to your liking.
- Can I make this dish ahead of time?
It’s best served fresh since the sauce can separate when reheated. However, you can cook the pasta and shrimp ahead of time, and then just combine everything with the sauce just before serving.
