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Creamy Lemon Garlic Shrimp Pasta

Close-up of a white bowl filled with Creamy Lemon Garlic Shrimp Pasta, topped with pink shrimp and fresh dill.
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Make a rich and flavorful pasta dish featuring shrimp coated in a creamy sauce brightened with fresh lemon and garlic.

Ingredients

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

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. 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. If using wine, pour it in 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 simmer gently for 3-4 minutes until it begins to thicken slightly.
  7. Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  8. Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  9. Return the cooked shrimp to the skillet. Toss gently to combine and heat through.
  10. Stir in the fresh parsley and dill. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer sauce, you can substitute half of the heavy cream with cream cheese, softened.
  • If you skip the white wine, use chicken broth or extra pasta water to deglaze the pan after cooking the garlic.
  • Use fresh lemon juice for the best flavor; bottled juice changes the taste profile.

Nutrition

Find it online: https://spoonfulsnap.com/creamy-lemon-garlic-shrimp-pasta/