Creamy Lemon Shrimp Pasta
This quick and flavorful creamy lemon shrimp pasta comes together in just 30 minutes, making it perfect for weeknights or a special dinner. The creamy sauce is rich and tangy, and sure to impress!
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Servings: 4
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Ingredients:
- 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.