Creamy Lemon Shrimp Pasta – Easy & Flavorful Weeknight Dinner
This Creamy Lemon Shrimp Pasta is the perfect balance of zesty lemon, juicy shrimp, and velvety sauce tossed with tender pasta. A quick and easy dinner that feels gourmet but comes together in under 30 minutes – ideal for weeknights or special occasions!
Equipment
- Large skillet or sauté pan
- Pasta pot
- Colander
- Microplane or zester
- Wooden spoon & whisk
- Tongs
Ingredients
- 12 oz pasta (linguine, fettuccine, or spaghetti)
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter (divided)
- 3 garlic cloves, minced
- ½ small onion, finely chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 lemon (zest + juice)
- ½ cup freshly grated Parmesan cheese
- Salt & black pepper, to taste
- ¼ tsp red pepper flakes (optional, for spice)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta: Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Sear shrimp: Pat shrimp dry, season with salt and pepper. Heat olive oil + 1 tbsp butter in a skillet. Cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
- Make sauce base: In the same skillet, melt remaining butter. Add garlic and onion; sauté until fragrant.
- Creamy lemon sauce: Lower heat, pour in cream, and stir. Add lemon zest, juice, and Parmesan. Whisk until smooth. Thin sauce with reserved pasta water as needed.
- Combine: Return shrimp to skillet. Add pasta, tossing until coated in sauce. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve hot.
Notes
- Shrimp tips: Don’t overcook — they turn rubbery if cooked too long.
- Lighter version: Use half-and-half or evaporated milk instead of cream.
- Flavor boost: Add spinach, sun-dried tomatoes, or mushrooms for extra depth.
- Make ahead: Cook pasta and shrimp in advance, store separately, and combine with sauce just before serving.