Go Back
creamy lemon pasta with shrimp
Print

Creamy Lemon Pasta with Shrimp

A luxurious, yet effortless 20 minute meal when you want something kind of fancy to eat!
Course Main Course, pasta
Keyword 20-minute shrimp pasta, best shrimp pasta, bucatini with shrimp, creamy lemon pasta with shrimp, how to make creamy lemon pasta, how to make creamy lemon pasta with shrimp, lemon garlic shrimp pasta, quick weeknight pasta, shrimp pasta, the easiest pasta recipe
Prep Time 5 minutes
Cook Time 13 minutes
Servings 2 people

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.