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Jump to RecipeThis creamy lemon shrimp pasta is bright, rich and ready in about 25 minutes. Tender shrimp are seared in butter until lightly golden, then tossed with spaghetti in a silky garlic lemon cream sauce made with fresh lemon zest and juice, chicken broth, heavy cream and plenty of Parmesan. The lemon cuts through the richness so every bite tastes fresh, not heavy.
It is the kind of dinner that feels fancy enough for date night but is simple enough for a busy Tuesday. Serve it with a green salad and crusty bread. If you love creamy seafood pasta, try my Cajun shrimp pasta, creamy lobster pasta or creamy garlic shrimp pasta.
Why You Will Love This Lemon Shrimp Pasta
- Quick. Ready in about 25 minutes from start to finish.
- Bright and creamy. Fresh lemon balances the rich Parmesan cream sauce.
- Six cloves of garlic. Bold, aromatic flavor in every forkful.
- Simple ingredients. Pantry staples plus shrimp and a lemon.
- Restaurant quality. Elegant enough for guests and special occasions.
Ingredients You Will Need for Lemon Shrimp Pasta
Exact measurements are in the recipe card below.
- Pasta: spaghetti, linguine or fettuccine all work beautifully with creamy sauces.
- Shrimp: 1 pound, 31 to 40 count, peeled, deveined and thawed.
- Lemon: both the zest and the juice. Zest brings fragrant lemon oil, while juice adds bright acidity.
- Butter and olive oil: for searing the shrimp and building the sauce.
- Garlic: six cloves, minced.
- Chicken broth: adds savory depth and lightens the sauce.
- Heavy cream: creates a silky, velvety sauce.
- All purpose flour: a small amount helps stabilize and thicken the sauce.
- Italian seasoning: a subtle herbal note.
- Parmesan cheese: freshly grated for the smoothest sauce.
- Red pepper flakes and fresh parsley: for gentle heat and a fresh finish.
How to Make Creamy Lemon Shrimp Pasta
1. Cook the pasta
Bring a large pot of well salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of the starchy pasta water, then drain in a colander.
2. Sear the shrimp
Pat the shrimp dry and season with salt and pepper. Heat a drizzle of olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and lightly golden. Transfer to a plate.
3. Build the lemon cream sauce
Reduce the heat to medium and add the remaining butter. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and Italian seasoning and stir for 30 seconds. Add the lemon zest, lemon juice and chicken broth and whisk for 1 to 2 minutes. Pour in the heavy cream and simmer gently for 3 to 4 minutes until slightly thickened. Stir in the Parmesan and red pepper flakes until smooth.
4. Combine everything
Add the pasta to the sauce and toss with tongs until coated, adding splashes of pasta water as needed. Return the shrimp and any juices to the pan and toss for 1 minute until heated through.
5. Garnish and serve
Top with chopped parsley, extra Parmesan, a little more lemon zest and cracked black pepper. Serve right away.
Tips for the Best Lemon Shrimp Pasta
- Zest before juicing. It is much easier to zest a whole lemon.
- Add lemon juice before the cream. Simmering the juice with broth first mellows its acidity and helps prevent the cream from curdling.
- Do not overcook the shrimp. Remove them when they are just pink. They finish in the sauce.
- Use freshly grated Parmesan. It melts into a smooth, glossy sauce.
- Salt the pasta water well. It is the only chance to season the pasta itself.
Will Lemon Curdle the Cream?
This is a common worry, but it is easy to avoid. Heavy cream has a high fat content, which makes it much more stable than milk or half and half when acid is added. In this recipe, the lemon juice is first simmered with chicken broth, which dilutes it and softens its acidity.
Then the cream goes in and is kept at a gentle simmer rather than a hard boil. Finally, Parmesan helps bind the sauce together. If you use a lighter dairy like half and half, add the lemon juice at the very end, off the heat, to be safe.
How to Pick the Best Shrimp
Shrimp labeled 31 to 40 count means there are 31 to 40 shrimp per pound. This medium large size is perfect for pasta, because you get plenty of shrimp in every bite. Frozen raw shrimp are usually the best option.
Choose shrimp that are peeled and deveined with the tails removed so they are easy to eat with pasta. Thaw them in a colander under cold running water for 5 to 10 minutes and pat them very dry before cooking. Avoid pre cooked shrimp if you can, since they often turn rubbery when reheated in the sauce.
Easy Variations
- Add spinach: stir in a few handfuls of baby spinach with the cream.
- Sun dried tomatoes: add chopped sun dried tomatoes for sweetness and color.
- Lemon chicken pasta: swap the shrimp for thinly sliced chicken cooked to 165°F.
- White wine: deglaze the pan with 1/4 cup dry white wine before the broth.
- Lighter: use half and half and add the lemon juice at the end.
- Gluten free: use gluten free pasta and cornstarch in place of flour.
Why Lemon and Shrimp Are a Perfect Match
Shrimp have a naturally sweet, delicate flavor that shines when paired with something bright. Lemon adds acidity that lifts that sweetness and keeps a creamy sauce from tasting heavy or flat. The zest is especially important. It holds fragrant citrus oils that give the sauce a floral lemon aroma without making it sour, while the juice adds the tangy brightness.
Garlic brings savory depth, butter adds richness and Parmesan contributes a nutty, salty finish that ties everything together. Together they create a sauce that is luxurious but balanced, the same combination you find in classic Italian dishes like shrimp scampi and lemon linguine. A final sprinkle of fresh parsley adds a clean, grassy note and a pop of color.
How to Zest and Juice a Lemon
Wash and dry the lemon first. Use a fine grater or microplane and gently rub the lemon against it, turning as you go, so you only remove the bright yellow outer skin. The white pith underneath is bitter, so stop as soon as you see it. One medium lemon gives about 1 tablespoon of zest. After zesting, roll the lemon firmly on the counter with your palm to break up the juice sacs, then cut it in half and squeeze.
A citrus squeezer or reamer helps you get every drop, and holding the lemon cut side up over your hand catches the seeds. You should get about 2 to 3 tablespoons of juice. If your lemon is small or not very juicy, have a second one on hand so you can adjust the flavor at the end.
Make It Ahead Tips
This pasta is best made fresh, but you can prep ahead to save time. Peel and devein the shrimp up to a day in advance and keep them covered in the fridge. Mince the garlic, zest and juice the lemon and grate the Parmesan ahead of time as well. When it is time to cook, the whole dish comes together in about 15 minutes.
What to Serve With Lemon Shrimp Pasta
Keep the sides light and fresh. A simple arugula salad with lemon vinaigrette, roasted asparagus or green beans, or steamed broccoli all pair well. Garlic bread or a crusty baguette is perfect for soaking up the lemon cream sauce. For another seafood favorite, try my sheet pan Cajun butter shrimp.
Storage and Reheating
- Refrigerator: store leftovers in airtight glass containers for up to 3 days.
- Reheating: warm gently in a skillet over low heat with a splash of milk or broth, stirring until creamy. Microwaving on high can toughen the shrimp.
- Freezing: not recommended, since cream sauces can separate and shrimp lose their texture.
- Food safety: cook shrimp until opaque, 145°F, and refrigerate leftovers within 2 hours.
Common Mistakes to Avoid
- Burning the garlic. Lower the heat before adding it and stir constantly.
- Boiling the cream hard. Keep it at a gentle simmer for a smooth sauce.
- Skipping the pasta water. It helps the sauce cling and keeps it silky.
- Too much lemon juice. Start with the recipe amount and add more to taste.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them under cold running water and pat them dry before searing.
Can I make this without heavy cream?
You can use half and half, but add the lemon juice at the end off the heat to prevent curdling.
What pasta is best for lemon shrimp pasta?
Spaghetti, linguine, fettuccine or angel hair all work well with the creamy sauce.
Can I use bottled lemon juice?
Fresh lemon is best, since you also need the zest and fresh juice tastes brighter.
How do I keep the sauce from getting too thick?
Add splashes of reserved pasta water until it is silky. The sauce thickens as it sits.
Is this pasta spicy?
Only a little from the red pepper flakes. Leave them out for no heat.
Final Thoughts
Creamy lemon shrimp pasta is bright, comforting and surprisingly easy. Golden shrimp, a garlicky lemon cream sauce and a generous shower of Parmesan turn simple pantry ingredients into a restaurant worthy dinner in less than half an hour. Keep this recipe handy for busy weeknights and special occasions alike.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 640 kcal |
| Protein | 36 g |
| Carbohydrates | 47 g |
| Fat | 34 g |
| Saturated Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 870 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Creamy Lemon Shrimp Pasta
Ingredients
Method
- Cook the pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
- Season the shrimp and sear in olive oil and 1 tablespoon butter for 1 to 2 minutes per side. Remove.
- Lower the heat, add the remaining butter and garlic for 30 seconds. Stir in the flour and Italian seasoning.
- Add the lemon zest, juice and broth and simmer 1 to 2 minutes. Add the cream and simmer 3 to 4 minutes. Stir in the Parmesan and red pepper flakes.
- Toss in the pasta with pasta water as needed, then return the shrimp and heat through. Garnish with parsley.
