Creamy Lemon Shrimp Pasta
Creamy Lemon Shrimp Pasta
Craving a pasta dish that’s creamy, refreshing, and bursting with flavor? This Creamy Lemon Shrimp Pasta is the perfect balance of richness and zesty brightness. Tender, juicy shrimp are coated in a velvety lemon-infused cream sauce that clings beautifully to every strand of pasta. It’s elegant enough for a special dinner yet easy enough for a busy weeknight.
The combination of garlic, butter, lemon zest, and Parmesan creates a luxurious sauce that feels restaurant-quality but comes together quickly in just one pan. If you love creamy pasta but want something lighter and more vibrant, this dish delivers the perfect harmony of comfort and freshness. Every bite melts in your mouth with a burst of citrusy flavor that elevates the entire dish. Creamy Lobster Pasta
For the Creamy Lemon Sauce
- Shrimp (large, peeled & deveined) – Adds protein and a naturally sweet seafood flavor.
- Unsalted Butter – Helps create a rich, silky sauce base.
- Olive Oil – Prevents the butter from burning and adds depth of flavor.
- Garlic (freshly minced) – Gives the sauce its aromatic, savory backbone.
- Lemon Zest – Adds bright, fresh citrus flavor.
- Fresh Lemon Juice – Provides acidity and brightness that balances the cream.
- Heavy Cream – Makes the sauce rich, velvety, and smooth.
- Chicken or Vegetable Broth – Adds depth without making the sauce too heavy.
- Red Pepper Flakes – A touch of heat that complements the lemon.
- Salt & Black Pepper – Essential for seasoning the dish perfectly.
For the Pasta
- Spaghetti, Linguine, or Fettuccine – Any long pasta shape works beautifully to coat in the creamy lemon sauce.
- Parmesan Cheese (freshly grated) – Helps thicken the sauce and adds salty, nutty richness.
- Fresh Parsley – Brightens the dish and adds a pop of color.
For Assembly
- Extra Lemon Zest – Optional finishing touch for even more brightness.
- Extra Parmesan – For serving.
- Red Pepper Flakes – For extra heat if desired.
Creamy Lemon Shrimp Pasta
Notes
- 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)
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain and set aside.
- In a large pan, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and slightly golden. Remove the shrimp from the pan and set aside.
- In the same pan, lower the heat to medium. Add the remaining butter, then stir in minced garlic until fragrant. Add lemon zest, lemon juice, and broth; simmer 1–2 minutes.
- Pour in the heavy cream and mix well. Allow it to simmer gently until slightly thickened. Add Parmesan cheese and red pepper flakes, and stir until the sauce becomes creamy and smooth.
- Add the cooked pasta directly into the sauce. Toss to coat evenly, adding splashes of reserved pasta water if the sauce seems too thick.
- Add the seared shrimp back into the pan and gently mix until everything is heated through and coated in the creamy lemon sauce.
- Top with fresh parsley, extra lemon zest, and additional Parmesan. Serve immediately while warm and silky.
- Add a splash of pasta water and more Parmesan to create a thicker, richer sauce.
- Add extra lemon zest toward the end of cooking or squeeze fresh lemon juice right before serving.
- Swap heavy cream with half-and-half or light cream.
- Use vegetable broth instead of chicken broth for a milder sauce.
- Spinach
- Asparagus
- Cherry tomatoes
- Broccoli
- Simply sauté or steam and fold them into the pasta.
- Increase red pepper flakes or add a little cayenne for a fiery kick.
- Cook pasta and store separately
- Prep shrimp (marinate or season)
- Pre-grate cheese
- Place leftovers in an airtight container and refrigerate for up to 2 days.
- Warm gently in a pan over low heat with a splash of broth or cream to revive the sauce.
- Add a splash of pasta water and more Parmesan to create a thicker, richer sauce.
- Add extra lemon zest toward the end of cooking or squeeze fresh lemon juice right before serving.
- Swap heavy cream with half-and-half or light cream.
- Use vegetable broth instead of chicken broth for a milder sauce.
- Spinach
- Asparagus
- Cherry tomatoes
- Broccoli
- Simply sauté or steam and fold them into the pasta.
- Increase red pepper flakes or add a little cayenne for a fiery kick.
- Cook pasta and store separately
- Prep shrimp (marinate or season)
- Pre-grate cheese
- Place leftovers in an airtight container and refrigerate for up to 2 days.
- Warm gently in a pan over low heat with a splash of broth or cream to revive the sauce.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just thaw, pat dry, and cook as usual.
Can I use bottled lemon juice?
Fresh lemon juice is best for brightness, but bottled works if needed.
Is heavy cream necessary?
Heavy cream gives the best texture, but half-and-half can be used for a lighter sauce.
Which pasta shape is best?
Long pasta like linguine or spaghetti works well, but short pasta like penne also holds the sauce beautifully.
Conclusion
Creamy Lemon Shrimp Pasta is the perfect combination of simple ingredients, bright flavors, and luxurious creaminess. With tender shrimp, silky pasta, and a refreshing lemon-infused sauce, this dish brings elegance and comfort to your dinner table in under 30 minutes. Whether you’re cooking for a special night or just craving something delicious and satisfying, this pasta is guaranteed to impress.
