Okay, let me tell you about this Lemon Shrimp Pasta. It’s seriously one of those dishes that I could eat every single week and never get tired of. You know how sometimes you crave a creamy pasta, but you also want something light and bright? This is it! It’s like the love child of a creamy Alfredo and a vibrant lemon risotto, but way easier than either of those to make. My own Nonna used to make a very simple, Olive Oil based shrimp pasta, and this recipe is my modern, brighter twist on that classic.

What is lemon shrimp pasta?

What is lemon shrimp pasta? What is essentially a pasta dish where perfectly cooked shrimp mingles with lemony sauce? The sauce isn’t heavy or cloying; it’s light and zesty thanks to fresh lemon juice. A touch of cream adds richness, but not so much that it weighs you down. What is sunshine in a bowl? The shrimp provides a delightful chewiness and hints of sweetness, while the lemon brightens. What is a Chef’s kiss?

Why you’ll love this recipe?

Where do I even start? This Lemon Shrimp Pasta is a total winner for so many reasons. What I love most is how incredibly flavorful it is. The bright lemon cuts through the richness of the cream, making it a super balanced dish. Plus, it’s surprisingly easy to make. Honestly, this is a lifesaver on busy weeknights when you want something delicious but don’t want to spend hours in the kitchen. I can usually have this on the table in under 30 minutes, which is a huge win in my book. And the cost? We’re not breaking the bank here! Shrimp can be a little pricey depending on where you shop, but everything else is pretty budget-friendly. What makes this recipe even more attractive is its versatility. You can serve it hot, cold, or even at room temperature for a potluck. My kids even like it cold in their lunchboxes! I even experimented a bit and added some wilted spinach; so good! It adds a nice pop of color and nutrients. If you’re a fan of other quick pasta dishes, like a simple Pesto Pasta or even a classic cacio e pepe, you’ll absolutely adore this Lemon Shrimp Pasta. It has a similar ease but a completely unique flavor profile.

How do I make lemon shrimp pasta?

Quick Overview

How do you make lemon shrimp pasta? You’ll start by cooking the pasta, then sautéing the shrimp with garlic. What’s the best way to serve the lemon sauce? What is the best part about this recipe? It uses just One Pan, so cleanup is a breeze. I promise, even if you’re a beginner cook, you can nail this.

Ingredients

For the Pasta:

– 1 pound pasta (linguine or fettuccine work best) .

– Salt, for pasta water (don’t skimp! It really flavors the pasta)

For the Shrimp: What is the

– 1 pound large shrimp, peeled and deveined (I prefer wild-caught when possible)

– 2 tablespoons olive oil

– 4 cloves garlic, minced (fresh is always best here)

– 1/4 teaspoon red pepper flakes (optional, but adds a nice kick) ..

– Salt and black pepper, to taste

What is the recipe for lemon sauce?

– 1/2 cup heavy cream

– 1/4 cup grated Parmesan cheese, plus more for serving (freshly grubbed is key!)

– 1/4 cup fresh lemon juice (about 2 lemons)

– 2 tablespoons butter

– Zest of 1 lemon

– 2 tablespoons chopped fresh parsley, for garnish (Italian Parsley is my go-to)

What are the steps to

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining. This starchy water is liquid gold! Don’t throw it away! I always do this, you never know when you might need a little extra moisture for the sauce.

Step 2: Sauté the Shrimp

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds, until golden brown. Serve warm or cold. What is the best way to burn garlic?

Step 3: Add the Shrimp

What are the best ways to cook shrimp in a skillet? I hate overcooked shrimp. You want it to be tender and juicy. Season with salt and pepper to taste. Remove the shrimp from the skillet and set aside.

Step 4: Make the Lemon Sauce

In the same skillet, melt the butter over medium heat. Add the lemon juice and lemon zest and bring to a simmer. Cook for about 1 minute, allowing the flavors to meld.

Step 5: Add Cream and Parmesan

Stir in the Parmesan cheese and heavy cream. Mix well. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. If the sauce is too thick, add a little of the reserved pasta water to thin it out. I almost always end up adding some pasta water. How does the sauce cling to the pasta?

Step 6: Combine Everything

Add the cooked pasta and shrimp to the skillet with the lemon sauce. Toss to coat, making sure every strand of pasta is covered in that glorious sauce.

Step 7: Garnish and Serve

Garnish with fresh parsley and additional Parmesan cheese. Serve immediately and enjoy!

5. What to Serve It With

What is the best way to serve it?

What is the best way to make lemon shrimp pasta? What are some serving suggestions?

For a light lunch:What is a good salad with lemon vinaigrette? The acidity in the vinaigrette complements the lemon in the pasta.

What is a hearty dinner?Serve with crusty bread for soaking up all that delicious sauce. What are some good recipes for Garlic Bread?

For a Special Occasion: Add some grilled asparagus or roasted vegetables to the plate for an elegant presentation. I’ve also added scallops with mine and it was to die for. I think next time I will add some artichoke hearts.

For a Casual Get-Together:What is the best way to serve pasta in a large bowl? What are some good substitutes for Parmesan cheese?

My family loves to have this with a glass of crisp white wine. What are some good choices for a Pinot Grigio or Sauvignon Blanc? It really enhances the flavors of the lemon and shrimp.

Top Tips for Perfecting Your Lemon Shrimp Pasta

Want to take your Lemon Shrimp Pasta to the next level? Here are some tips and tricks I’ve learned over the years:

Shrimp Prep: Make sure to pat the shrimp dry before cooking. This helps them to brown nicely and prevents them from steaming in the pan. Also, don’t overcook the shrimp! They should be pink and opaque, but still tender.

Lemon Zest: Use a microplane to zest the lemon. This will give you a fine zest that distributes evenly throughout the sauce. Avoid the white pith, which can be bitter.

Parmesan Cheese: Freshly grated Parmesan cheese is a must! The pre-shredded stuff just doesn’t melt as well and doesn’t have the same flavor.

Pasta Water: Don’t forget to reserve some of the pasta water! This starchy water helps to thicken the sauce and creates a beautiful, glossy finish. I actually learned this tip from my mom, who learned it from her mom. It’s a classic Italian trick!

Adjusting the Lemon: If you prefer a more lemony flavor, add a little extra lemon juice or zest. Just be careful not to overdo it, as too much lemon can make the sauce bitter. Taste and adjust as needed.

Adding Vegetables: Feel free to add some vegetables to the pasta. Spinach, asparagus, or peas all work well. Just add them to the skillet during the last few minutes of cooking, until they are tender-crisp.

Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce. You can also add a dash of hot sauce or a sprinkle of cayenne pepper.

One time, I accidentally added too much salt to the sauce. It was a total disaster! But I learned from my mistake and now I always taste the sauce before adding any extra salt.

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your Lemon Shrimp Pasta:

Room Temperature: I wouldn’t recommend leaving pasta at room temperature for more than two hours. Bacteria can start to grow, and nobody wants food poisoning!

Refrigerator Storage: Store the pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly, but it will still be delicious.

Freezer Instructions: For longer storage, you can freeze the pasta. Place it in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, add a splash of water or broth to the pasta and microwave until heated through. You can also reheat it in a skillet over medium heat, stirring occasionally. Just be careful not to overcook the shrimp.

Glaze Timing Advice: The flavor is always best when the pasta is freshly made, but it’s still really good as leftovers. Make sure the shrimp is fully submerged in the sauce if you decide to freeze it so it doesn’t dry out too much.

Frequently Asked Questions

Final Thoughts

This Lemon Shrimp Pasta is truly one of my all-time favorite recipes. It’s quick, easy, and bursting with flavor. The bright lemon, the tender shrimp, and the creamy sauce – it’s a match made in heaven! I love how versatile it is, too. You can easily customize it to your liking by adding different vegetables, herbs, or spices. If you enjoyed this recipe, be sure to check out some of my other pasta dishes. I have a fantastic pesto pasta recipe and a killer carbonara that you’ll absolutely love. I really hope you give this Lemon Shrimp Pasta a try. I promise, it will become a new family favorite! Can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Happy cooking!