Lemon Cream Shrimp and Pasta
Indulge in the creamy, citrusy perfection of Lemon Cream Shrimp and Pasta—a dish that brings together the delicate flavors of sautéed shrimp, zesty lemon, and rich Parmesan cream sauce over tender linguine or spaghetti. This recipe is a quick and elegant dinner option, ready in just 30 minutes, and perfect for weeknights or special occasions. The golden shrimp are lightly seasoned and cooked to juicy perfection, while the sauce balances buttery garlic, velvety heavy cream, and a bright pop of lemon zest and juice. A sprinkle of fresh parsley and optional red pepper flakes enhances the flavor profile, making every bite irresistible. Serve this creamy shrimp pasta with crusty bread or a crisp green salad for a complete and satisfying meal!
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Recipe Information
Ingredients
- 12 oz Linguine or spaghetti
- 1 lb Shrimp (peeled and deveined)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Butter
- 3 Garlic cloves (minced)
- 1.5 cups Heavy cream
- 1 Lemon (zested and juiced)
- 0.75 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Olive oil
- 0.25 tsp Red pepper flakes (optional)
- as needed Water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, season the shrimp with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for 1 minute, or until fragrant. Do not let it burn.
Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the skillet. Let the cream simmer gently for 2-3 minutes.
Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the skillet and toss to coat it well in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water and mix until the desired consistency is reached.
Return the shrimp to the skillet and toss gently to combine. Cook for 1-2 minutes to heat through.
Taste the sauce and adjust seasoning with salt and black pepper as needed. If desired, add a pinch of red pepper flakes for a hint of spice.
Garnish with chopped parsley and serve the Lemon Cream Shrimp and Pasta immediately. Enjoy!
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1404 mg | 468% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 3.9 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 922 mg | 71% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
