Creamy Lemon Garlic Shrimp Pasta
Aug 18
5 min read
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Treat yourself to this creamy lemon garlic shrimp pasta, a harmonious blend of juicy shrimp, al dente noodles, and a rich, zesty lemon-garlic cream sauce. Quick to prepare and packed with flavor, it's an ideal dish for weeknight dinners or special occasions alike. Finished with fresh parsley and Parmesan, each bite is both comforting and elegant.
This creamy lemon garlic shrimp pasta is an irresistible fusion of succulent shrimp, perfectly cooked pasta, and a luxuriously rich lemon-garlic sauce. The dish begins by sautéing fresh shrimp in butter and garlic, releasing aromatic flavors that mingle beautifully with a splash of lemon juice and zest. Heavy cream is then added to the skillet, creating a silky sauce that clings to every strand of pasta. The bright citrus notes intensify the freshness, while the garlic deepens the savory complexity of the dish. Finished with a handful of chopped parsley and a sprinkle of Parmesan cheese, this pasta is both simple to prepare and elegant enough for a special dinner. The combination of textures—from the tender shrimp to the creamy sauce and al dente pasta—makes every bite a delight. The preparation is straightforward: shrimp are quickly sautéed to avoid overcooking, the sauce simmers to a velvety consistency, and everything is tossed together just before serving for maximum flavor integration. Ideal for weeknight meals or entertaining guests, this creamy lemon garlic shrimp pasta brings captivating flavors and a gourmet experience to your table with minimal effort.
Ingredients
- Linguine or spaghetti — 400g
- Shrimp (peeled and deveined) — 500g
- Butter — 2 tablespoons
- Olive oil — 1 tablespoon
- Garlic cloves (minced) — 4 pieces
- Lemon (zest and juice) — 1 large
- Heavy cream — 1 cup
- Parmesan cheese (grated) — 1/3 cup
- Parsley (chopped) — 2 tablespoons
- Salt — to taste
- Black pepper — to taste
- Red chili flakes (optional) — 1/2 teaspoon
Directions
1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat.
3. Add the shrimp and season with salt and black pepper. Sauté for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the heavy cream, lemon zest, and juice. Simmer the sauce for 2-3 minutes until slightly thickened.
6. Stir in parmesan cheese, mixing until melted and smooth.
7. Return shrimp to the skillet and add the drained pasta. Toss everything gently to coat in the sauce. Add some reserved pasta water if needed.
8. Season to taste with salt, pepper, and chili flakes (if using).
9. Top with chopped parsley and serve immediately, garnished with more parmesan if desired.