Lemon Shrimp Pasta Recipe
I love when someone walks through the door, catches a whiff of something delicious simmering in the kitchen, and asks, “What smells so good?” In my house, that question pops up most during cooler months when I’m whipping up cozy dishes. But this lemon shrimp pasta? It’s a year-round winner. I stumbled across a version of this recipe years ago on a food blog, and after tweaking it to make it my own, it’s become a go-to for busy weeknights or when I want to impress without spending hours cooking.
Why You’ll Love This Recipe
This lemon shrimp pasta is a burst of sunshine on a plate. It’s light, zesty, and packed with flavor, yet so easy to make. The tangy lemon, succulent shrimp, and creamy sauce come together in under 30 minutes, making it perfect for weeknight dinners or last-minute gatherings. Plus, it’s versatile—swap ingredients or adjust the spice to suit your taste!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: Italian-inspired
Ingredients You’ll Need
- 12 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for a kick)
- Zest and juice of 1 large lemon (about 2 tbsp juice)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 cup pasta water (reserved)
- Lemon wedges for serving
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the rest.
- Prep the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season with a pinch of salt and black pepper. This ensures they sear nicely.
- Sauté the Shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove and set aside.
- Build the Sauce: In the same skillet, add the remaining 1 tbsp olive oil. Toss in garlic and red pepper flakes, cooking for 30 seconds until fragrant. Be careful not to burn the garlic!
- Add Lemon and Cream: Stir in lemon zest, lemon juice, and heavy cream. Let it simmer for 2-3 minutes until slightly thickened. If the sauce is too thick, add a splash of reserved pasta water.
- Combine Everything: Add the cooked pasta and shrimp to the skillet. Toss to coat in the sauce. Sprinkle in Parmesan and parsley, stirring until the cheese melts into the sauce.
- Season and Serve: Taste and adjust with salt, pepper, or more lemon juice if needed. Serve hot with lemon wedges on the side.
Helpful Tips
- Don’t overcook the shrimp: They cook fast, so keep an eye on them to avoid a rubbery texture.
- Save that pasta water: It’s a lifesaver for adjusting the sauce consistency.
- Fresh is best: Use fresh lemon juice and zest for the brightest flavor. Bottled juice just doesn’t compare.
- Make it quick: Prep all ingredients before starting—this dish comes together fast!
Variations
- Veggie Boost: Add spinach, cherry tomatoes, or asparagus for extra color and nutrition.
- Gluten-Free: Swap regular pasta for your favorite gluten-free brand.
- Spicy Twist: Increase the red pepper flakes or add a dash of cayenne for more heat.
- Lighten It Up: Replace heavy cream with half-and-half or a splash of white wine for a lighter sauce.
How to Serve
Serve this lemon shrimp pasta straight from the skillet for that rustic, family-style vibe. Pair it with a simple green salad and crusty garlic bread to soak up the sauce. For a fancy touch, garnish with extra parsley and a sprinkle of Parmesan. It’s perfect for a cozy dinner at home or a casual get-together with friends.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or cream to revive the sauce.
- Freeze: Not recommended, as the cream sauce and shrimp can become grainy when frozen.
Nutrition Facts (Per Serving)
- Calories: 520 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg
Note: Nutrition values are approximate and depend on specific ingredients used.
FAQs
Can I use frozen shrimp?
Yes! Thaw them in the fridge overnight or under cold water for 10 minutes. Pat dry before cooking.
What if I don’t have heavy cream?
You can use half-and-half or a mix of milk and butter in a pinch. The sauce might be slightly thinner.
Can I make this dairy-free?
Absolutely. Swap the cream for coconut milk and use a dairy-free Parmesan alternative.
What other pasta works?
Fusilli, penne, or angel hair are great options. Just adjust cooking time based on the package.
Conclusion
This lemon shrimp pasta is my kind of comfort food—bright, flavorful, and ready in a flash. It’s the perfect dish to whip up when you want something that tastes fancy but doesn’t require hours in the kitchen. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to impress. So grab some shrimp, boil that pasta, and give it a try tonight. Let me know how it turns out in the comments below!
This dish always brings a smile to my table, and I bet it’ll do the same for you. Save this recipe for your next dinner craving or share it with a friend who loves a good pasta night!
