Creamy Lemon Garlic Shrimp Pasta
Tender shrimp and pasta tossed in a creamy, garlicky lemon sauce with Parmesan and fresh parsley. A bright, comforting dinner ready in about 30 minutes.
Ingredients
12 ounce linguine or spaghetti
1 pound large shrimp, peeled and deveined
2 tbsp Olive Oil
2 tbsp unsalted butter
4 clove garlic, minced
1 cup heavy cream
1 cup Parmesan cheese, finely grated
1 tsp lemon zest
2 tbsp lemon juice
0.25 cup fresh parsley, chopped
1 tsp Salt
0.5 tsp Black Pepper
մանրացված
0.25 tsp red pepper flakes
1 cup reserved pasta water
For the garlic butter drizzle
2 tbsp unsalted butter
1 clove garlic, finely minced
1 tsp fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, reserving 1 cup of pasta water before draining.
- 2
Pat the shrimp dry and season with half the salt and black pepper.
- 3
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Transfer the shrimp to a plate.
- 4
Reduce the heat to medium and add the remaining butter. Add the garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- 5
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan, lemon zest, lemon juice, remaining salt, and remaining black pepper.
- 6
Add the drained pasta and toss to coat. Gradually add reserved pasta water as needed until the sauce is smooth and creamy.
- 7
Return the shrimp to the skillet and toss gently until heated through. Stir in the parsley and serve immediately.
- 8
For the drizzle, melt the butter in a small saucepan over low heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then stir in the parsley. Drizzle over the plated pasta before serving.
Published on 8/29/2026