Lemon Cream Shrimp Pasta
This lemon cream shrimp pasta is bright, creamy and seriously restaurant-worthy. Sweet Argentinian red shrimp cook in just 90 seconds and taste remarkably like lobster, then get tossed with linguine in a garlicky white wine, lemon and Parmesan cream sauce. This creamy lemon shrimp pasta is ready in about 25 minutes.
It is my go-to date night at home dinner. Love creamy pasta? Try my Creamy Goat Cheese Tomato Pasta next.
Why You’ll Love This Lemon Shrimp Pasta
- Ready in 25 minutes with restaurant flavor.
- Argentinian red shrimp that taste like lobster.
- Bright and creamy lemon Parmesan sauce.
- Date night worthy but weeknight easy.
Ingredients for Lemon Cream Shrimp Pasta
The Shrimp and Pasta
Peeled and deveined Argentinian red shrimp and linguine, mafaldine or spaghetti.
The Lemon Cream Sauce
Butter, olive oil, fresh garlic, red pepper flakes, dry white wine, lemon zest and juice, heavy cream and freshly grated Parmesan.
To Finish
Fresh parsley, salt and pepper.
Swap note: Use gluten-free pasta for gluten free. Replace the wine with chicken broth plus an extra squeeze of lemon if you prefer to cook without alcohol.
How to Make Lemon Shrimp Pasta
Step 1: Cook the pasta
Cook the pasta in well-salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: Sear the shrimp
Pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tablespoon butter over medium-high heat and sear about 45 seconds per side, just until pink. Transfer to a plate.
Step 3: Build the sauce
Lower the heat to medium. Add the remaining butter, garlic and red pepper flakes for 30 seconds. Pour in the white wine and simmer 5 to 6 minutes until reduced by about half.
Step 4: Add lemon and cream
Stir in the lemon zest, then the lemon juice and heavy cream. Bring to a gentle simmer, add a few splashes of pasta water, then stir in the Parmesan until smooth.
Step 5: Toss and serve
Fold in the parsley and pasta, toss to coat, then return the shrimp just until warm. Finish with extra Parmesan, parsley and lemon zest.
Carly’s Expert Tips
- Don’t overcook the shrimp. Red shrimp cook fast and get rubbery if left too long.
- Zest before juicing the lemon so you get every bit of flavor.
- Add Parmesan off high heat so the sauce stays silky.
- Pasta water is key for a glossy sauce that clings.
Make It Your Own
- Regular shrimp: Use large shrimp and sear 1 to 2 minutes per side.
- Greens: Toss in spinach or arugula at the end.
- Garlicky: Add more garlic and a pinch of extra red pepper.
- Scallops: Swap in seared scallops.
Make-Ahead and Meal Prep: This pasta is best fresh, but you can zest and juice the lemon, mince the garlic and peel the shrimp up to 1 day ahead.
What to Serve With Lemon Shrimp Pasta
Serve with garlic bread, a crisp Caesar or arugula salad and roasted asparagus or broccolini.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of milk or cream. Cream sauces do not freeze well.
What People Ask About Lemon Shrimp Pasta
What are Argentinian red shrimp?
They are wild-caught shrimp with a naturally red color and sweet, lobster-like flavor. They cook very quickly.
Can I make lemon shrimp pasta without wine?
Yes. Use chicken broth and an extra squeeze of lemon.
Why did my lemon cream sauce curdle?
Add the lemon before the cream and keep the heat at a gentle simmer.
What pasta is best for lemon shrimp pasta?
Linguine, mafaldine and spaghetti all hold the creamy sauce well.
Lemon Cream Shrimp Pasta
Ingredients
Method
- Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1/2 cup of pasta water, then drain.
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat the olive oil and 1 tablespoon butter over medium-high heat. Sear the shrimp for about 45 seconds per side, just until pink. Transfer to a plate.
- Reduce the heat to medium. Add the remaining butter, garlic, and red pepper flakes. Cook for about 30 seconds until fragrant.
- Pour in the white wine and simmer for 5-6 minutes until reduced by about half.
- Stir in the lemon zest, then the lemon juice, followed by the heavy cream. Bring to a gentle simmer.
- Add a few splashes of reserved pasta water at a time, then stir in the Parmesan until smooth and creamy.
- Fold in the parsley, then add the cooked pasta and toss until it’s all coated in the sauce.
- Return the shrimp to the pan and toss just until warmed through.
- Finish with extra Parmesan, parsley, and a little more lemon zest if desired.
