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Shrimp Lemon Cream Pasta

This Shrimp Lemon Cream Pasta combines tender shrimp and al dente pasta coated in a silky, creamy sauce brightened by fresh lemon zest and juice. The dish is quick to prepare, with a vibrant citrus flavor balancing the richness of the cream, resulting in an elegant yet comforting meal with a glossy finish. Perfect for weeknights, it delivers a satisfying bite with a fresh, zesty aroma in every forkful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb raw shrimp (U-15 size) peeled and deveined
  • 12 oz pasta (linguine or fettuccine) cooked until al dente
  • 1 cup heavy cream
  • 3 cloves garlic smashed and minced
  • 1 tbsp lemon zest freshly grated
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil extra virgin
  • 1/4 cup chopped parsley for garnish

Equipment

  • Large pot
  • Deep skillet or sauté pan
  • Slotted spoon
  • Ladle
  • Zester or microplane
  • Wooden spoon or tongs

Method
 

  1. Bring a large pot of salted water to a boil, then cook your pasta until just al dente, about 1 minute less than package instructions. Drain and set aside, reserving about 1 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a deep skillet over medium heat. Add the smashed garlic cloves and sauté until fragrant, about 30 seconds, until you smell a warm, pungent aroma and the garlic is golden.
  3. Add the raw shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. They should be firm and slightly bouncy. Remove the shrimp from the pan and set aside.
  4. Deglaze the pan with a splash of white wine or chicken broth, scraping up any browned bits, and let it simmer for 1 minute to enhance flavor.
  5. Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Let it thicken slightly, about 2-3 minutes, until the sauce is silky and coats the back of a spoon.
  6. Add the lemon juice and lemon zest to the sauce, stirring to incorporate bright, citrusy flavors. Season with salt and pepper to taste.
  7. Return the cooked shrimp to the skillet and toss to coat in the sauce. Then, add the drained pasta and toss everything together until evenly coated. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until it’s silky and coats the pasta beautifully.
  8. Finish by sprinkling chopped parsley over the top and giving everything a final toss. Serve immediately, garnished with extra lemon wedges if desired, for a fresh, vibrant finish.

Notes

For a lighter version, try half-and-half instead of heavy cream. Use fresh lemon zest and juice for the brightest flavor. Serve with crusty bread for a complete meal.