This creamy lemon shrimp pasta is a bright and delicious meal that you’ll want to make again and again. Juicy shrimp, a zesty lemon sauce, and tender pasta come together in a cozy bowl!
Honestly, who can resist that creamy goodness? I love squeezing extra lemon on top for a punch of flavor. Plus, it’s a quick dinner that feels fancy—perfect for impressing friends or just yourself!
Key Ingredients & Substitutions
Pasta: I use rotini because its twists hold the sauce well. You can also go for fettuccine, penne, or spaghetti. Gluten-free pasta works too if you need a substitute!
Shrimp: Fresh shrimp gives the best flavor, but frozen shrimp is convenient. Just thaw them properly before cooking. If you’re vegan, you could try sautéed mushrooms for a similar texture!
Heavy Cream: This makes the sauce rich and creamy. If you’re looking for a lighter option, use half-and-half instead. Alternatively, coconut cream offers a dairy-free vibe!
Parmesan Cheese: Freshly grated gives the best flavor. If you’re dairy-free, nutritional yeast is a good alternative for a cheesy touch.
Lemon: Fresh lemon juice and zest bring brightness. If you don’t have fresh lemons, bottled lemon juice works, but it’s not as vibrant.
How Do You Cook Shrimp Perfectly Every Time?
Cooking shrimp can be tricky, but here’s how to do it right for this dish. You want them juicy, not rubbery. Here’s my simple approach:
- Start with a hot skillet and pre-season the shrimp with salt and pepper.
- Cook for 2-3 minutes on each side until they turn pink and opaque. Don’t overcrowd the pan; cook in batches if needed.
- Remove them from heat as soon as they’re done to prevent overcooking.
Keeping them slightly undercooked is okay! They’ll finish cooking when you toss them back in with the pasta and sauce.
How to Make Creamy Lemon Shrimp Pasta
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 8 oz rotini pasta (or your favorite pasta shape)
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious creamy lemon shrimp pasta can be made in about 25 minutes! You’ll spend about 10 minutes prepping (peeling shrimp, measuring ingredients) and around 15 minutes cooking everything to perfection.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember to reserve about 1/2 cup of pasta water before draining the pasta. Set the drained pasta aside while you prepare the sauce.
2. Season and Cook the Shrimp:
While the pasta cooks, pat the shrimp dry with paper towels and season them with salt and black pepper to taste. Heat olive oil in a large skillet over medium-high heat. Carefully add the shrimp to the skillet and cook for about 2-3 minutes per side or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.
3. Make the Creamy Sauce:
In the same skillet, reduce the heat to medium and add the butter. Allow the butter to melt completely. Then, add the minced garlic and sauté for about 1 minute, stirring frequently to avoid burning the garlic. After the garlic is fragrant, pour in the heavy cream, and mix in the grated Parmesan cheese, lemon zest, lemon juice, and red pepper flakes if you like a little heat. Simmer this mixture gently for about 3-4 minutes until the sauce thickens slightly.
4. Combine Everything:
Add the cooked pasta to the skillet with the creamy lemon sauce, tossing to coat the pasta evenly. If the sauce seems too thick, gradually add some of that reserved pasta water until you achieve your desired consistency. Finally, return the cooked shrimp to the skillet, add the chopped parsley, and toss everything together to heat through, about another minute.
5. Serve and Enjoy:
Serve your creamy lemon shrimp pasta immediately! Garnish with extra parsley and lemon slices for a fresh touch. Enjoy the bright flavors and rich, creamy sauce!
Can I Use Frozen Shrimp Instead of Fresh?
Yes, frozen shrimp work perfectly! Just be sure to thaw them in the refrigerator overnight or place them in a sealed bag and submerge them in cold water for a quick thaw. Pat them dry before cooking to avoid excess moisture in the skillet.
What If I Don’t Have Heavy Cream?
No worries! You can substitute with half-and-half for a lighter version or use full-fat coconut milk for a dairy-free alternative. Just keep in mind that the flavor may vary slightly with these substitutes.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water to loosen up the sauce if it has thickened too much.
Can I Add Vegetables to This Dish?
Absolutely! Spinach, cherry tomatoes, or peas make excellent additions. Just sauté them with the garlic for a couple of minutes before adding the sauce. This not only adds flavor but also a healthy touch!
