Creamy Lemon Pasta with Shrimp
If you’re looking for an easy, elegant dinner that comes together in just 20 minutes, this Creamy Lemon Pasta with Shrimp is the answer. It’s light yet indulgent, has a fresh burst of lemon, and makes any night feel special (without the effort).
Why You’ll Love This Recipe:
Fast & Easy – Ready in 20 minutes, making it perfect for busy weeknights.
Restaurant-Worthy – Creamy, garlicky, and full of bright lemon flavour.
Minimal Ingredients – Uses pantry staples and fresh seafood for a delicious and easy meal!
More Easy Pasta Recipes You’ll Love:
How To Make this Recipe:
Step One:
Before you start cooking, prep everything to make the process smooth:
- Use cleaned and deveined shrimp to save time.
- Mince the shallot and garlic finely.
- Zest the lemon and cut it in half for easy juicing later.
Step Two:
Bring a pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about ½ cup of starchy pasta water—this will help create a silky sauce later.
Step Three:
In a large pan over medium heat, heat up 2 tbsp of olive oil. Add the shrimp with a pinch of salt and cook for about 1 minute per side, or until they turn pink and opaque. Remove from the pan and set aside.
Step Four:
Build the sauce:
- Add 1 tbsp of butter to the same pan.
- Toss in the minced shallot and garlic, sautéing until fragrant and softened (about 2 minutes).
- Stir in the lemon zest and juice, letting it cook for another minute.
- Pour in the heavy cream, season with salt and pepper, and let it gently simmer for another minute.
Step Five:
Transfer the al dente pasta straight into the sauce, tossing to coat. Stir in a splash of the reserved pasta water until you reach your desired consistency. Return the shrimp to the pan and toss everything together.
Step Six:
Finish with fresh Italian parsley and serve immediately!
Expert Tips & Tricks for the Best Creamy Lemon Pasta with Shrimp:
Use Fresh Shrimp – If possible, opt for wild-caught shrimp for the best flavour.
Don’t Overcook the Shrimp – They cook quickly! As soon as they turn pink and opaque, remove them from the pan.
Balance the Lemon & Cream – If you love extra tang, add more lemon juice. Prefer it creamier? Stir in a splash more cream.
What to Serve with this Creamy Lemon Pasta with Shrimp:
This pasta is perfect on its own, but if you’re looking for a complete meal, pair it with:
Simple Arugula Salad – Light, peppery greens balance out the richness.
Garlic Bread – Because why not.
A Glass of Chardonnay – A crisp white wine complements the lemony, creamy sauce beautifully.
Did You Make This Recipe?
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Creamy Lemon Pasta with Shrimp
Ingredients
- Zest of 1 lemon juice of ½
- 1 shallot minced
- 2 cloves of garlic minced
- ½ lb raw shrimp cleaned and deveined
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & pepper
- ½ lb pasta I like bucatini or spaghetti
- ½ cup heavy cream
- Italian parsley
Instructions
- First prep your ingredients: mince the shallot, garlic, zest the lemon and slice in half. Use cleaned and deveined shrimp.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of pasta water.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the shrimp, season with a pinch of salt, and cook for about 1 minute per side, or until pink and opaque. Remove from the pan and set aside.
- In the same pan, melt 1 tablespoon of butter. Add the shallot and garlic, cooking until softened and fragrant (about 2 minutes). Stir in the lemon zest and juice, letting it cook for another minute.
- Pour in ½ cup of heavy cream, season with salt and pepper, and let it gently simmer for another minute.
- Add the pasta directly into the sauce, tossing to coat. Stir in a splash of reserved pasta water to loosen it and let the al dente pasta finish cooking in the sauce. Add the shrimp back to the pan and mix everything together.
- Finish with fresh Italian parsley and serve immediately! Option to add crushed red pepper flakes.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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