This creamy lemon shrimp pasta is the perfect mix of flavors! With juicy shrimp and a zesty lemon sauce, it’s both refreshing and comforting. Plus, it’s quick to make!
I love how this dish feels fancy but is super easy. Just cook the shrimp, toss it with pasta and that creamy lemon goodness. You’ll feel like a chef, and your taste buds will thank you!
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine is great for this dish. If you’re gluten-free, you can use gluten-free pasta or even zucchini noodles for a lighter option.
Shrimp: Large shrimp is key for this recipe. If you can’t find them, medium shrimp will work too. You could also use cooked frozen shrimp, just thaw them before adding.
Heavy cream: For a lighter option, you might substitute half-and-half or a mixture of cream and milk. You could also use a plant-based cream for a dairy-free version.
Parmesan cheese: Grated Parmesan adds flavor and creaminess. If you’re out, Pecorino Romano or a non-dairy cheese can also work as substitutes.
How Do I Make a Creamy Sauce Without Overcooking It?
Making the creamy sauce is simple but requires attention. When adding the heavy cream, ensure to heat it gently to avoid curdling:
- After adding the garlic, lower the heat to medium before pouring in the cream.
- Bring the mixture to a gentle simmer, stirring regularly.
- Only whisk the cheese in once the cream is simmering. This helps it melt smoothly without clumping.
Watch for the sauce to thicken. If it becomes too thick, add a splash of pasta water to loosen it!
Creamy Lemon Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or linguine pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
For the Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 25 minutes to prepare. You’ll need around 10 minutes to cook the pasta and another 15 minutes to cook the shrimp and assemble the creamy sauce. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the fettuccine or linguine and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside while you prepare the sauce.
2. Sauté the Shrimp:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp, seasoning them lightly with salt and pepper. Sauté for about 2 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Make the Sauce:
In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Sauté for about 1 minute or until the garlic becomes fragrant, but be careful not to let it burn! Then, pour in the heavy cream and allow it to come to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly, which should take about 3-4 minutes.
4. Add Lemon Flavor:
Add the lemon zest and juice to the sauce, stirring well to combine everything. Adjust the seasoning with a little salt and freshly ground black pepper to taste.
5. Combine and Serve:
Return the cooked shrimp to the skillet and toss them in the creamy lemon sauce until they are well coated. Then, add the drained pasta to the skillet and toss everything together until the pasta is fully coated in the sauce. Serve immediately, garnished with chopped fresh parsley and additional Parmesan if you like!
Enjoy your creamy and tangy Lemon Shrimp Pasta!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or by running them under cold water for about 10-15 minutes. Pat them dry before seasoning and cooking.
How to Make It Lighter?
If you want a lighter version of this dish, you can substitute the heavy cream with half-and-half or use a mixture of Greek yogurt and some chicken broth. This will reduce the calories while still giving you a creamy texture!
Can I Substitute the Pasta?
Yes, feel free to use any pasta shape you prefer! Whole wheat or gluten-free pasta are great alternatives. You could also go for zoodles (zucchini noodles) for a low-carb option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce if necessary.