This creamy lemon shrimp pasta is a zesty delight! With tender shrimp and a rich, tangy sauce, it’s perfect for any night when you want something special yet simple.
Honestly, what’s not to love? The bright lemon flavor makes everything feel fresh! I often whip this up in less than 30 minutes—talk about a quick dinner win!
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine works great here! If you’re in the mood for a change, you can use penne or spaghetti, too. Just make sure to adjust the cooking time as needed.
Shrimp: Large shrimp give a nice bite, but feel free to use medium ones or even frozen shrimp! Just remember to thaw them completely before cooking. I sometimes go for scallops for a different seafood flavor.
Heavy Cream: This adds richness to the sauce. If you’re looking for a lighter alternative, you can swap it for half-and-half, or even a dairy-free cream like coconut or almond cream, though it may change the flavor slightly.
Parmesan Cheese: Freshly grated cheese adds a lovely depth. If you’re out of Parmesan, Pecorino Romano or nutritional yeast (for a vegan option) can work well, too.
Lemon: Fresh lemon is key for flavor. In a pinch, bottled lemon juice can be used, but fresh zest really enhances the taste!
How Do I Achieve a Creamy Sauce Without Curdling?
To get that perfectly creamy sauce, it’s important to follow a few simple steps:
- Always cook garlic on medium heat. Burnt garlic can ruin the flavor.
- When adding your heavy cream, lower the heat to avoid boiling the sauce. A gentle simmer helps thicken it without curdling.
- Stir in the cheese gradually, allowing it to melt completely before adding more. This keeps the sauce smooth and lush.
- If the sauce gets too thick, use that reserved pasta water. It adds moisture and flavor to your dish.
Trust me, taking your time with these steps will lead to a velvety sauce that clings perfectly to your pasta!
How to Make Creamy Lemon Shrimp Pasta
Ingredients You’ll Need:
For The Pasta:
- 8 oz fettuccine or linguine pasta
For The Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
For The Creamy Sauce:
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
For Garnish:
- 2 tbsp fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep, and another 15-20 minutes to cook. In total, you’re looking at around 30 minutes for a quick and scrumptious meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine or linguine and cook according to package instructions until it’s al dente. When done, drain the pasta but reserve about 1/2 cup of that pasta water for later!
2. Preparing the Shrimp:
While your pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and season with salt, pepper, and optional red pepper flakes. Cook the shrimp for about 2 minutes per side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
3. Making the Creamy Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Once it’s melted, toss in the minced garlic. Sauté for about a minute until it’s fragrant, but watch carefully to prevent burning!
4. Adding the Cream:
Lower the heat to medium and pour in the heavy cream. Stir in the lemon juice and zest. Allow the sauce to reach a gentle simmer, then let it thicken a bit—this should take about 3-4 minutes.
5. Mixing in the Cheese:
Next, add the grated Parmesan cheese to the sauce, stirring until it’s melted and the sauce is smooth. If the sauce gets too thick, don’t worry; just incorporate a little bit of that reserved pasta water at a time until you achieve your desired consistency.
6. Combining Everything:
Return the cooked shrimp to the skillet, and toss them in the sauce to coat. Add the pasta and gently mix everything together until well combined and heated through. It’s looking good!
7. Final Touches:
Remove everything from heat and stir in the chopped parsley. Give it a taste and adjust the salt and pepper as needed to suit your flavor preference.
8. Serve Up and Enjoy:
Finally, serve your creamy lemon shrimp pasta immediately. Garnish with extra parsley and lemon slices for that beautiful finishing touch!
Enjoy your creamy, tangy lemon shrimp pasta! It’s a delicious dish you’ll want to make again and again.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. You can thaw shrimp overnight in the fridge or by placing them in a sealed bag and submerging in cold water for about 15-20 minutes.
Can I Make This Pasta Ahead of Time?
While it’s best enjoyed fresh, you can prepare the sauce and cook the shrimp ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat gently on the stovetop and add the cooked pasta just before serving.
What Pasta Can I Use Instead of Fettuccine?
If you don’t have fettuccine, don’t fret! You can substitute with linguine, spaghetti, or even penne. Just adjust your cooking time according to the type of pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or pasta water if the sauce has thickened too much.
