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Creamy Lemon Shrimp Pasta Recipe

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4.9 from 8 reviews

This Creamy Lemon Shrimp Pasta is a delightful seafood dish featuring linguine tossed in a luscious lemon cream sauce with tender sautéed shrimp. Balanced with a hint of red pepper flakes and fresh lemon zest, this pasta offers a perfect blend of creamy, tangy, and savory flavors, making it an ideal main course for weeknight dinners or special occasions.

Ingredients

Pasta

  • 12 oz. dry linguine
  • Salt and freshly ground black pepper

Shrimp

  • 1 lb. large shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 Tbsp minced garlic (about 3 cloves)

Sauce

  • 1 cup heavy cream
  • 2 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 4 Tbsp butter, cut into 1-Tbsp pieces
  • 1 cup finely shredded parmesan cheese (about 2.5 oz)
  • 2 1/2 Tbsp fresh lemon juice

Garnish

  • 1 Tbsp fresh parsley, chopped (optional)

Instructions

  1. Cook Pasta: Bring a large pot with about 4 quarts of water to a boil. Salt the water generously and cook the linguine until al dente, following the package directions. Before draining, reserve 1 cup of pasta water and then drain the pasta.
  2. Prepare Shrimp: While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Pat the shrimp dry with paper towels and season with salt and pepper. Place shrimp in the skillet in a single layer.
  3. Cook Shrimp: Cook shrimp without moving until pink on the bottom, about 2 minutes. Add minced garlic, then turn the shrimp over and cook until shrimp is opaque and cooked through, about 2 minutes more.
  4. Keep Shrimp Warm: Transfer cooked shrimp to a sheet of foil and loosely wrap to keep warm while you prepare the sauce.
  5. Make Lemon Cream Sauce: In a medium saucepan over medium heat, combine heavy cream, lemon zest, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let it simmer until slightly reduced, about 2 minutes.
  6. Add Butter and Cheese: Whisk in the butter pieces until melted. Remove the saucepan from heat, then stir in the shredded parmesan cheese until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.
  7. Toss Pasta with Sauce: Using the same skillet used for shrimp, toss the drained linguine with the cream sauce and fresh lemon juice. Add reserved pasta water a little at a time to thin the sauce as needed to your desired consistency.
  8. Add Shrimp and Serve: Gently toss the cooked shrimp into the pasta and sauce mixture. Serve the pasta warm, garnished with chopped fresh parsley if desired.

Notes

  • Reserve pasta water to help loosen the sauce and achieve the perfect consistency.
  • Use freshly grated parmesan cheese for the best flavor and smooth melting.
  • You can substitute large shrimp with medium shrimp if preferred, adjusting cook time slightly.
  • Adjust red pepper flakes according to your preferred spice level.
  • To keep shrimp tender, avoid overcooking—remove them from heat as soon as they turn opaque.
  • Fresh parsley garnish adds brightness but is optional.

Find it online: https://hotsavors.com/creamy-lemon-shrimp-pasta-recipe/