Creamy Lemon Garlic Shrimp Pasta: An Easy & Flavorful Weeknight Recipe
Prepare to tantalize your taste buds with this incredibly simple yet profoundly flavorful creamy lemon garlic shrimp pasta. Featuring succulent jumbo shrimp tossed with perfectly al dente linguini noodles, all bathed in a rich, velvety lemon-garlic butter sauce, this dish promises a gourmet experience with minimal effort. It’s a versatile meal that’s quick enough for a busy weeknight but elegant enough for a special occasion. If you’re looking for a go-to pasta recipe that delivers big on taste without a long list of ingredients, you’ve found your next favorite dish.
Why You’ll Love This Creamy Lemon Garlic Shrimp Pasta
This shrimp pasta isn’t just another dinner recipe; it’s a culinary triumph born from simplicity and bold flavors. The true star is undoubtedly the decadent creamy sauce. Imagine the luscious blend of rich butter, pungent garlic, and bright, zesty lemon, all coming together in a harmonious symphony that coats every strand of pasta. It’s a flavor profile that speaks for itself, requiring no complex explanation – just pure, unadulterated deliciousness. This luxurious sauce pairs impeccably with the tender bite of linguini and the juicy plumpness of perfectly cooked shrimp.
What makes this dish a true winner is its ability to deliver an incredibly satisfying meal with minimal ingredients and fuss. In under 30 minutes, you can have a restaurant-quality dish on your table that feels both comforting and sophisticated. It’s hearty enough to be a standalone meal, yet light enough not to leave you feeling overly full. This filling pasta dish will quickly become a cherished favorite in your household, offering a delicious escape from routine meals. Once you try it, you’ll understand why it garners rave reviews and becomes a staple in many kitchens.
RELATED: Looking to switch up your shrimp seasoning? Check out my Chili Lime Shrimp recipe. The zesty, spicy notes could offer a fantastic contrast if you’re feeling adventurous with this lemon garlic sauce!
Key Ingredients for the Perfect Dish
Crafting this incredible creamy lemon garlic shrimp pasta requires a handful of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors that make this dish so irresistible. While the printable recipe card at the end of this post provides all exact measurements and instructions, here’s a deeper dive into the essential ingredients and why they matter.
Ingredient Spotlight & Smart Substitutions
Shrimp Selection: The Heart of the Dish
SHRIMP – The star of our pasta! Shrimp sizes are typically labeled by the number of shrimp per pound. A lower number indicates larger shrimp. For this recipe, I recommend using 21-25 count jumbo shrimp, as they offer a wonderfully juicy bite and stand up well to the rich sauce. You can use either frozen or fresh shrimp. If opting for frozen, ensure they are thoroughly thawed before you begin cooking. Proper thawing (preferably overnight in the refrigerator or quickly under cold running water) and patting them completely dry are crucial for achieving that perfect golden sear and preventing a watery sauce. Peeled and deveined shrimp will save you prep time, but if you buy them with shells on, the extra effort of peeling and deveining is worth it for a cleaner eating experience. For a different texture, you could also use medium-sized shrimp, just be aware that their cooking time will be slightly shorter.
Crafting the Irresistible Creamy Sauce
- Unsalted Butter: This is the foundation of our rich sauce. Unsalted butter allows you to control the overall saltiness of the dish. The butter helps to sauté the garlic and later forms the base for our creamy lemon sauce.
- Fresh Garlic: Minced garlic provides an aromatic depth that is absolutely essential to this recipe. Freshly minced garlic yields the best flavor, far superior to pre-minced jarred garlic. Don’t skimp on the garlic – it’s a key player!
- Fresh Lemon Juice: The bright, zesty notes of fresh lemon juice cut through the richness of the butter and cream, adding a vital burst of freshness. Always use fresh lemons for the best flavor; bottled lemon juice simply won’t compare. You’ll need about 2 to 2.5 lemons for 4 tablespoons of juice.
- Heavy Whipping Cream: This is what gives our sauce its luxurious, velvety texture. Full-fat heavy cream is recommended for the best results, providing that rich mouthfeel we’re after. For a slightly lighter option, you could try half-and-half, but the sauce won’t be as thick or indulgent.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully into the sauce, adding a salty, umami depth and helping to thicken it slightly. Use good quality Parmesan for superior flavor. Avoid pre-shredded varieties, which often contain anti-caking agents that can make the sauce grainy.
Choosing Your Pasta
Linguini Pasta: The original recipe calls for linguini, and for good reason! Its flat, ribbon-like shape is perfect for catching and holding onto the creamy sauce. However, this recipe is quite flexible. You could easily substitute with other long pastas like fettuccine or spaghetti, or even shorter shapes such as penne or rigatoni if you prefer. Just ensure you cook your pasta according to package directions until al dente – that perfect tender-but-firm bite is crucial for the overall dish texture.
Seasonings and Garnishes
- Salt and Pepper: Simple but essential. Seasoning the shrimp before cooking and adjusting the sauce’s seasoning to taste is key.
- Fresh Parsley: A sprinkle of chopped fresh parsley at the end adds a pop of color and a fresh, herbaceous note that brightens the entire dish.
- Lemon Wedges: Serving with extra lemon wedges allows everyone to add an additional squeeze of fresh citrus, enhancing the brightness of the sauce.
How to Make Creamy Lemon Garlic Shrimp Pasta
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe successfully. For a concise, printable version of this recipe, complete with precise measurements and comprehensive instructions, please Jump to Recipe at the bottom of this post.
- Prepare the Shrimp: Begin by ensuring your shrimp are fully thawed if frozen. Peel and devein them, then place them on several layers of paper towels. Blot them vigorously with additional paper towels to remove as much moisture as possible. This critical step ensures a beautiful sear rather than a steam.
- Season the Shrimp: Generously sprinkle both sides of the dry shrimp with salt and freshly ground black pepper. This initial seasoning is vital for flavoring the shrimp from within.
- Cook the Linguini: Bring a large pot of generously salted water to a rolling boil. Add the linguini and cook according to package directions until it reaches your desired al dente tenderness. Before draining, make sure to reserve one cup of the starchy pasta water – this liquid gold will be crucial for achieving the perfect sauce consistency. Drain the remaining pasta water.
- Sauté Garlic: In a large saucepan or skillet, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is shimmering, add the minced garlic. Sauté for about 30 seconds, just until fragrant, being careful not to let it brown or burn, as burnt garlic can taste bitter.
- Cook the Shrimp: Increase the heat slightly if needed and add the seasoned shrimp to the pan in a single layer. Resist the urge to stir! Allow them to cook undisturbed for about 2 minutes until they turn fully pink and develop a slight golden-brown crust on one side. Flip them quickly to the other side and cook for another 1-2 minutes until they are entirely pink and opaque. Overcooking shrimp will make them rubbery, so remove them from the skillet immediately once cooked through. If you have a large batch, cook in two or more smaller batches to avoid overcrowding the pan.
- Build the Creamy Sauce: In the same pan (no need to clean it – those flavorful bits are gold!), melt the remaining 4 tablespoons of butter. Once melted, stir in the fresh lemon juice, then gradually whisk in the heavy cream. Bring this mixture to a gentle, low simmer, allowing the flavors to meld and the sauce to slightly thicken.
- Incorporate Parmesan: Reduce heat to low, then add the freshly grated Parmesan cheese. Whisk continuously until the cheese is fully melted and incorporated, creating a smooth, glossy sauce. Taste and adjust seasoning if necessary.
- Combine Pasta and Shrimp: Add the cooked linguini and gradually pour in up to 1 cup of the reserved pasta water. Stir gently to ensure the pasta is thoroughly coated in the luscious sauce. The pasta water helps to emulsify and loosen the sauce, preventing it from becoming too thick. Finally, return the cooked shrimp to the pan and gently toss just long enough to reheat them, about 30 seconds to 1 minute. Avoid overmixing.
- Serve Immediately: Transfer the pasta to individual plates. Garnish with fresh lemon wedges, a generous sprinkle of chopped fresh parsley, and extra grated Parmesan cheese, if desired. Serve hot and enjoy every creamy, zesty bite!
Frequently Asked Questions & Expert Tips
Store any leftover shrimp pasta in an airtight container in the refrigerator for up to 3 days. While delicious, shrimp pasta is best enjoyed fresh. The pasta can absorb more sauce and the shrimp might become a little tougher upon reheating.
To achieve your desired sauce consistency, simply add more of the reserved pasta water, a little at a time. The starchy pasta water is a chef’s secret weapon; it helps to emulsify the sauce, preventing it from becoming too thick or clumpy as it cools. Start with a quarter cup and add more spoonful by spoonful until the sauce coats the pasta beautifully. I found about 1 cup of pasta water to be ideal, but feel free to adjust to your personal preference for creaminess.
While technically possible, freezing this dish is not recommended for optimal quality. Cream-based sauces can sometimes separate upon thawing and reheating, and shrimp tend to become rubbery. For best results, enjoy this pasta fresh or from refrigeration within 3 days.
The key to tender, juicy shrimp is not to overcook them. Shrimp cook very quickly, usually 2-3 minutes per side depending on their size. They are done when they turn pink and opaque throughout. Patting them very dry before cooking helps achieve a nice sear. Cook them in a single layer to avoid steaming, and remove them from the pan immediately once cooked.
Absolutely! This recipe is wonderfully adaptable. Consider adding a handful of fresh spinach or arugula at the very end to wilt into the hot pasta. Sautéed cherry tomatoes, asparagus, or bell peppers would also make excellent additions, adding color, nutrients, and texture. Add them to the pan with the garlic, or just before adding the shrimp, depending on how tender you want them.
Serving Suggestions & Perfect Pairings
While this creamy lemon garlic shrimp pasta is quite satisfying and hearty on its own, a few complementary sides can elevate the meal to new heights. For a truly complete dining experience, consider pairing it with one of these delicious options:
- Crusty Bread: Nothing beats freshly baked bread for soaking up every last drop of that incredible sauce. Try our Parmesan Garlic Rolls or indulgent Gooey Garlic Cheese Rolls for an extra special treat. A simple baguette or Italian loaf also works wonders.
- Fresh Green Salad: A crisp, refreshing side salad with a light vinaigrette provides a welcome contrast to the richness of the pasta. Think mixed greens, cherry tomatoes, and cucumber for a simple yet elegant accompaniment.
- Roasted Vegetables: Lightly roasted asparagus, broccoli, or green beans tossed with olive oil, salt, and pepper can add both color and nutrients.
- Wine Pairing: For adult diners, a crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or a unoaked Chardonnay would beautifully complement the lemon and garlic flavors of the dish.
Always serve this pasta warm, garnished with a generous sprinkle of chopped fresh parsley, extra grated Parmesan cheese (if desired), and a few fresh lemon wedges for an added burst of citrus.
More Delicious Pasta Recipes to Explore
If you loved this shrimp pasta, you’ll be delighted to explore more of our pasta creations. From rich and hearty to light and fresh, there’s a pasta dish for every craving:
- Pasta Primavera: A vibrant, vegetable-packed pasta that celebrates fresh seasonal produce.
- Classic Bolognese Sauce: A rich, slow-simmered meat sauce perfect for a comforting meal.
- Savory Mushroom Ravioli: Indulgent ravioli filled with earthy mushrooms.
- Sun Dried Tomato Pesto: A flavorful alternative to traditional basil pesto.
- Simple Zucchini Tomato Pasta: A light and fresh pasta dish that comes together quickly.
- Authentic Pasta Carbonara: A creamy, classic Italian dish made with eggs, cheese, pancetta, and pepper.
- Spicy Cajun Chicken Pasta: A robust and flavorful pasta with a kick!
- Garlic Butter Shrimp Scampi Pasta: Another fantastic shrimp and pasta combination featuring a lighter garlic butter sauce.
I absolutely adore spending time in the kitchen, experimenting with new flavors and sharing my culinary discoveries with all of you! To ensure you never miss out on a new recipe, I offer a convenient newsletter delivered straight to your inbox every time a fresh dish posts. Simply subscribe here and start receiving your free daily recipes – a delightful way to keep your meal plans exciting!
Shrimp Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ¾ lb jumbo shrimp raw, deveined
- salt and pepper to taste
- ½ cup unsalted butter divided
- 4 cloves garlic minced
- 4 Tbsp lemon juice fresh, about 2 – 2 1/2 lemons
- ⅓ cup heavy whipping cream
- ⅓ cup parmesan freshly grated
- 8 oz linguini pasta
- fresh parsley chopped, for garnish
Things You’ll Need
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Large skillet
Before You Begin
- Perfect Shrimp Sear: To achieve a beautiful sear on your shrimp, ensure the garlic butter is hot and the shrimp are as dry as possible and pre-seasoned. Place them in the pan in a single layer without excessive stirring or moving. If necessary, cook them in batches to avoid overcrowding, which can lead to steaming rather than searing. The entire cooking process for shrimp should take no more than 4-5 minutes to prevent overcooking.
- Sauce Consistency with Pasta Water: The reserved pasta water is vital for adjusting the sauce’s consistency. It contains starch that helps emulsify and bind the sauce, preventing it from becoming too thick or clumpy. Add it gradually, a little at a time, until the sauce coats the pasta perfectly. Remember, the sauce will naturally thicken as it cools. About 1 cup typically works well, but you can always adjust to your preference.
- Shrimp Sizing: Shrimp are typically labeled by the number of individual shrimp per pound. A lower number, such as the 21-25 count jumbo shrimp used here, indicates larger shrimp. Larger shrimp tend to be juicier and less prone to overcooking quickly, providing a more satisfying bite in the pasta.
Instructions
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Thaw shrimp completely if frozen. Ensure they are peeled and deveined. Place shrimp on several layers of paper towels and blot thoroughly with additional paper towels until as dry as possible.
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Sprinkle salt and pepper over both sides of the shrimp to season them.
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Bring a large pot of salted water to a boil. Cook linguini until al dente according to package directions. Reserve one cup of the pasta water, then drain the pasta completely.
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Meanwhile, melt 4 tablespoons of butter in a large saucepan or skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
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Add the seasoned shrimp to the pan in a single layer. Cook without stirring for about 2 minutes until they are pink and lightly golden on one side. Flip and cook for another 1-2 minutes until opaque throughout. Immediately remove the cooked shrimp from the skillet to prevent overcooking.
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Melt the remaining 4 tablespoons of butter in the same pan. Add the fresh lemon juice and whisk in the heavy cream. Bring the sauce to a low simmer.
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Stir in the freshly grated Parmesan cheese and whisk continuously until the sauce is smooth and the cheese is fully melted.
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Add the cooked pasta and up to 1 cup of the reserved pasta water into the sauce. Stir well to coat the pasta evenly. Return the cooked shrimp to the pan and gently toss just long enough to reheat them, about 30 seconds.
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Serve immediately. Garnish with lemon wedges, chopped fresh parsley, and an optional sprinkle of extra Parmesan cheese.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.