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Creamy lemon shrimp pasta in a bowl

Creamy Lemon Shrimp Pasta

Seared shrimp and spaghetti in a garlicky lemon cream sauce with Parmesan. Bright, rich and ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 640
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz spaghetti or linguine
  • 1 lb shrimp 31 to 40 count, peeled, deveined, thawed
  • 1 tbsp olive oil
  • salt and pepper to taste
Lemon Cream Sauce
  • 3 tbsp butter divided
  • 6 cloves garlic minced
  • 2 tsp all purpose flour
  • 1/4 tsp Italian seasoning
  • 1 lemon zested and juiced, about 2 tbsp juice
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped

Method
 

  1. Cook the pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
  2. Season the shrimp and sear in olive oil and 1 tablespoon butter for 1 to 2 minutes per side. Remove.
  3. Lower the heat, add the remaining butter and garlic for 30 seconds. Stir in the flour and Italian seasoning.
  4. 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.
  5. Toss in the pasta with pasta water as needed, then return the shrimp and heat through. Garnish with parsley.

Notes

Cook shrimp to 145°F. Leftovers keep 3 days; reheat gently with a splash of milk.