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Creamy Lemon Shrimp Pasta with Garlic Sauce

A close-up of Creamy Lemon Shrimp Pasta with Garlic Sauce, featuring large shrimp over fettuccine pasta, topped with parsley.
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Make a rich, bright pasta dish featuring tender shrimp coated in a creamy lemon and garlic sauce. This recipe is quick enough for a weeknight but tastes gourmet.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine (or broth) and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce gently simmer for 3 minutes until it thickens slightly.
  7. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency. Season with salt and pepper.
  8. Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together until the pasta is evenly coated in the sauce.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For extra richness, you can substitute half of the heavy cream with full-fat coconut cream.
  • Do not overcook the shrimp; they finish cooking when you toss them back into the warm sauce.
  • Use fresh lemon juice for the best bright flavor; bottled juice will taste flat.

Nutrition

Find it online: https://cookerycourier.com/creamy-lemon-shrimp-pasta-with-garlic-sauce/