This creamy lemon shrimp pasta is a delightful dish that mixes tender shrimp with a zesty lemon sauce. It’s smooth, rich, and super tasty!
I love how quick it is to whip this up for a weeknight dinner. Just boil pasta, sauté shrimp, and toss! It’s like a little taste of the beach right at home! 🌊🍋
Key Ingredients & Substitutions
Pasta: I recommend spaghetti or linguine for this dish, as they soak up the creamy sauce well. If you’re gluten-free, try using rice noodles or gluten-free pasta varieties.
Shrimp: Fresh medium shrimp give the best flavor and texture. If you can’t find fresh, frozen shrimp works well too! Just thaw them before cooking.
Heavy Cream: This makes the sauce rich and creamy. For a lighter version, you can use half-and-half or a mix of cream and milk. If you’re dairy-free, try coconut cream.
Parmesan Cheese: Freshly grated Parmesan is best for melting, but you can substitute Pecorino Romano or nutritional yeast for a dairy-free option.
Chicken Broth: Adds depth to the sauce. Vegetable broth is a great substitute if you want a vegetarian option without losing flavor.
How Do You Make the Perfect Creamy Sauce?
Making a creamy sauce may seem tricky, but it’s all about the right balance of ingredients and temperature. Here are some easy steps to nail it:
- Cook garlic gently: Sauté it briefly in butter to release its flavor without burning.
- Simmer gradually: After adding heavy cream, keep the heat on medium to avoid boiling, which can cause the sauce to separate.
- Thickening tip: Let it simmer longer if you want a thicker sauce. Just keep stirring it occasionally.
- Adjust seasoning: Always taste and add salt and pepper as needed for the best flavor.
Following these hints will ensure your sauce is smooth and delicious!
How to Make Creamy Lemon Shrimp Pasta
Ingredients:
- 8 oz spaghetti or linguine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This creamy lemon shrimp pasta takes about 25 minutes total. You’ll need about 10 minutes for prep and 15 minutes for cooking. It’s a quick and satisfying dish perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Once done, drain the pasta and set it aside.
2. Sauté the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, seasoning them with salt and pepper. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Prepare the Sauce:
In the same skillet, reduce the heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until the garlic is fragrant (but not browned!).
4. Build Flavor with Broth:
Pour in the chicken broth and use a spatula to scrape up any browned bits at the bottom of the skillet. Allow it to simmer for about 2 minutes to deepen the flavor.
5. Create the Creamy Base:
Add the heavy cream, lemon zest, and fresh lemon juice. Let the sauce simmer gently for 3-4 minutes until it starts to thicken slightly.
6. Mix in Cheese:
Add the grated Parmesan cheese to the sauce. Stir until melted and the sauce becomes creamy. Taste the sauce and adjust the seasoning with salt and pepper if needed.
7. Combine Everything:
Return the cooked shrimp to the skillet, tossing them gently to coat in the creamy sauce. Then, add the drained pasta and mix everything well, ensuring the pasta is fully coated.
8. Garnish and Serve:
Remove the skillet from heat. Sprinkle the chopped fresh parsley over the top. Serve immediately, with lemon wedges on the side for an extra burst of citrus flavor if desired.
Enjoy your creamy, tangy, and luscious lemon shrimp pasta! It’s a delicious meal that’s sure to impress!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them beforehand. You can do this by putting them in the refrigerator overnight or quickly thawing them in a sealed bag submerged in cold water for about 30 minutes.
How Can I Make This Recipe Dairy-Free?
To make this dish dairy-free, substitute the heavy cream with coconut cream or a dairy-free cream alternative. You can also use nutritional yeast in place of Parmesan for a cheesy flavor without the dairy.
Can I Add More Vegetables to the Pasta?
Definitely! Adding vegetables like spinach, cherry tomatoes, or zucchini can enhance the dish. Just sauté them along with the garlic or toss them in during the last few minutes of cooking the sauce.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm it gently on the stove with a splash of broth or cream to loosen the sauce, as it may thicken in the fridge.