Creamy Lemon Shrimp Pasta made with shrimp, garlic, fresh lemon, Parmesan cheese, and heavy cream. Quick, flavorful, and ready in 30 minutes!
You ever have one of those nights when you’re craving something special but also totally can’t be bothered to get out of your pajamas? Yeah, that was me last week. I’d just finished a long day of… well, everything, and all I wanted was a comforting dinner that made me feel like I had my life together. Spoiler alert: I absolutely did not.
But then, inspiration hit me like a rogue lemon rolling off the fridge shelf. I spotted some leftover shrimp from a failed shrimp scampi attempt (we won’t talk about that disaster) and a few lemons begging to be used before they turned into sad little citrus rocks. And suddenly, Lemon Shrimp Pasta was happening.
The best part? It came together in 30 minutes—maybe 35 because I kept forgetting where I put my grater. But honestly, this dish has been my low-effort, high-reward dinner hack ever since. And if you’re anything like me, you’ll totally love it.
Why You’ll Love This Lemon Shrimp Pasta Recipe?
-
It’s Fast: From zero to fancy dinner in under half an hour. Can we just appreciate that for a moment?
-
Restaurant-Worthy Flavor: Somehow, it tastes like you ordered it off a five-star menu. And yeah, I still can’t believe I made it myself.
-
Creamy Meets Zesty: The lemon cuts through the creaminess just right. It’s like a little dance party for your taste buds.
-
Versatile AF: Swap out the shrimp for chicken or even veggies. Heck, I’ve even tossed in leftover roasted broccoli and it was chef’s kiss.
-
Minimal Cleanup: All you need is one skillet and a pot for the pasta. Less dishwashing = happier me.
Ingredient Notes:
-
Spaghetti: Any long, thin pasta will do, but I’m a sucker for classic spaghetti.
-
Shrimp: Fresh or frozen works. Just make sure they’re thawed and patted dry so they cook up nice and juicy.
-
Garlic: You can never have too much garlic. Unless you’re my neighbor who thinks one clove is “a lot.” Bless her heart.
-
Lemon: Fresh juice and zest, my friend. Don’t even think about using the bottled stuff.
-
Heavy Cream: This is what makes the sauce so dang rich. You can swap for half-and-half if you’re feeling health-conscious, but let’s be real… the cream is worth it.
-
Parmesan Cheese: Go for the good stuff if you can. Freshly grated makes a world of difference.
-
Red Pepper Flakes: Totally optional but highly recommended. Just a pinch for a little heat.
-
Chicken or Vegetable Broth: Adds depth and prevents the sauce from feeling too heavy.
-
Parsley: For a fresh pop of color and flavor. Plus, it makes your plate look fancy.
How To Make Lemon Shrimp Pasta?
Alright, here’s how you make this Lemon Shrimp Pasta and feel like a culinary genius.
-
Cook the Pasta:
Boil your spaghetti in generously salted water until it’s perfectly al dente. Don’t overcook it, unless you’re into sad, mushy pasta. Oh, and save a cup of that starchy pasta water before you drain. It’s like liquid gold for your sauce. -
Sauté the Shrimp:
Pat your shrimp dry, season with salt and pepper, and toss them into a hot skillet with olive oil. Cook until pink and just firm—about 2 minutes per side. Don’t overcook them or they’ll end up rubbery and sad. Remove from the skillet and set aside.Want To Save This Recipe?
-
Build the Sauce:
Using the same skillet (because dishes are the enemy), lower the heat and sauté garlic and red pepper flakes until fragrant—just a minute or so. Then, toss in the lemon zest, lemon juice, and broth. Let it simmer for a couple of minutes to thicken up. -
Add the Cream and Cheese:
Slowly pour in the heavy cream and stir like your life depends on it. Add the Parmesan cheese bit by bit until it melts into creamy goodness. If the sauce feels too thick, thin it out with some of that reserved pasta water. -
Combine Everything:
Add your cooked pasta and shrimp back to the skillet. Toss it all together until the pasta is coated in creamy, lemony heaven. Taste it. Adjust the seasoning. Maybe add a little more cheese because, well, why not? -
Garnish and Serve:
Top with chopped parsley, extra Parmesan, and maybe a couple of lemon slices if you’re feeling extra. Now, dig in.
Storage Options:
Leftovers? What are those? But in the rare event you don’t inhale it all…
-
Fridge: Store in an airtight container for up to 3 days.
-
Reheat: Warm gently on the stove with a splash of broth or cream to revive that silky sauce. Microwaving works too, but it’s just not the same.
Variations and Substitutions:
Want to play around with the recipe? Here are some fun tweaks:
-
Switch the Protein: Try chicken, scallops, or even crispy tofu if you’re feeling bold.
-
Go Veggie: Toss in spinach, asparagus, or roasted cherry tomatoes. They all work beautifully.
-
Make It Lighter: Swap the heavy cream for half-and-half or even coconut milk if you want a little tropical vibe.
-
Cheese Swap: Pecorino Romano works too if you’re out of Parmesan. Or just add more cheese. Always add more cheese.
What to Serve with Lemon Shrimp Pasta?
Wondering what to pair with your masterpiece? Here’s what works:
-
Salad: A simple arugula salad with a zippy vinaigrette.
-
Bread: Crusty bread is basically mandatory. Who doesn’t want to mop up that sauce?
-
Wine: A crisp Sauvignon Blanc or Pinot Grigio. I mean, obviously.
Frequently Asked Questions:
Can I use frozen shrimp?
Yes! Just thaw them and pat them dry before cooking.
Can I make this dish ahead of time?
Sort of. Make the sauce ahead, but cook the pasta fresh before serving.
Can I skip the cream?
Technically, yes. But, you’ll lose that luscious texture. So, maybe just don’t?
And there you have it. Lemon Shrimp Pasta—aka the dinner that feels way fancier than it should. Seriously, give it a go and tell me how it turns out. Or just brag about it. I’ll cheer you on.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Shrimp Pasta
Ingredients
- Pasta: 12 ounces spaghetti or any long, thin pasta noodles
- Olive Oil: 2 tablespoons
- Shrimp: 1 pound large shrimp peeled and deveined
- Salt and Black Pepper: To taste
- Garlic: 4 cloves minced
- Red Pepper Flakes Optional: 1/4 teaspoon
- Lemon Zest: From 1 lemon
- Lemon Juice: From 2 lemons
- Chicken or Vegetable Broth: 1 cup
- Heavy Cream: 1/4 cup
- Parmesan Cheese: 1/2 cup grated
- Fresh Parsley: 2 tablespoons chopped
- Lemon Slices and Parmesan Cheese: For garnish
Instructions
Prepare the Pasta:
- Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package instructions until it reaches an al dente texture. Reserve approximately 1 cup of the pasta water before draining. Drain the pasta and set it aside.
Cook the Shrimp:
- Pat the shrimp dry using paper towels to remove excess moisture. Season both sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for approximately 2 minutes per side, until they become pink and firm. Remove the shrimp from the skillet and set aside.
Prepare the Sauce:
- Reduce the skillet's heat to medium-low. Add minced garlic and red pepper flakes (if using) to the skillet and sauté for approximately 1 minute until fragrant. Stir in the lemon zest, lemon juice, and broth. Allow the mixture to simmer and reduce slightly for approximately 2 minutes.
Incorporate the Cream and Cheese:
- Gradually add the heavy cream to the skillet, stirring continuously until thoroughly combined. Slowly incorporate the Parmesan cheese in small increments, ensuring it melts smoothly into the sauce. If the sauce appears too thick, gradually add reserved pasta water until it reaches the desired consistency.
Combine Pasta and Shrimp:
- Return the cooked pasta and shrimp to the skillet. Toss all components together until the pasta is evenly coated with the sauce. Taste the dish and adjust seasoning with additional salt and pepper, if necessary.
Serve and Garnish:
- Transfer the prepared pasta to serving plates. Garnish with chopped parsley, additional Parmesan cheese, and lemon slices as desired. Serve promptly and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
