There’s nothing quite like twirling creamy pasta around your fork and pairing it with juicy, lemony shrimp.
This creamy lemon garlic shrimp pasta is rich, comforting, and full of bright flavors that make it perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
The shrimp cook quickly and soak up the buttery lemon garlic sauce.
The cream sauce is silky, cheesy, and coats every strand of pasta.
It’s easy to make in under 30 minutes, yet tastes like restaurant-quality.
The lemon zest and parsley add freshness to balance the richness.
What You’ll Need (Ingredient Highlights)
Fettuccine pasta makes the perfect base to hold the creamy sauce.
Large shrimp add protein and a tender bite.
Butter, shallots, and garlic create the flavor foundation.
Heavy cream (or half and half) makes the sauce rich and velvety.
Fresh lemon juice brightens the dish and balances the cream.
Parmesan cheese thickens the sauce and adds savory depth.
Parsley and lemon zest add a fresh, fragrant finish.
Pro Tips Before You Start
Use fresh shrimp if possible for the best texture.
Cook pasta until just al dente since it will finish in the sauce.
Don’t overcook shrimp—they only need a few minutes until pink.
Grate parmesan fresh for the smoothest, creamiest sauce.
How to Make Creamy Lemon Garlic Shrimp Pasta
Step 1 – Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente, then drain and set aside.
Step 2 – Sauté shallots and garlic
In a skillet, melt butter over medium-high heat.
Add shallots and cook for 3 minutes, then stir in garlic for 1 minute.
Step 3 – Cook the shrimp
Add shrimp and lemon juice to the skillet.
Cook for 4–5 minutes until shrimp turn pink and curl. Remove and set aside.
Step 4 – Make the cream sauce
Pour in heavy cream, whisking constantly.
Simmer on medium-low for 8–10 minutes until slightly thickened.
Add salt, pepper, and parmesan. Stir until smooth.
Step 5 – Combine pasta and shrimp
Add pasta and shrimp back to the skillet.
Toss until coated in the creamy sauce.
Step 6 – Garnish and serve
Top with extra parmesan, lemon zest, and parsley.
Serve immediately.
What to Serve Them With
Pair with garlic bread to soak up the sauce.
Serve with a fresh green salad for balance.
Enjoy with a glass of crisp white wine like Sauvignon Blanc.
Variations / Substitutions
Use spaghetti, linguine, or penne instead of fettuccine.
Swap shrimp for scallops or chicken breast.
Add spinach or sun-dried tomatoes for extra flavor.
Lighten the sauce with half and half instead of heavy cream.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
What pasta works best with this sauce?
Fettuccine is ideal, but linguine or spaghetti work well too.
How do I prevent the cream sauce from curdling?
Keep the heat on medium-low and stir continuously.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the sauce and reheat gently before serving.
What cheese can I use instead of parmesan?
Pecorino Romano is a great alternative.
Can I make this dish lighter?
Yes, use half and half or even evaporated milk for a lighter version.
Final Thoughts
This creamy lemon garlic shrimp pasta is the kind of dish that feels indulgent yet comes together quickly.
It’s perfect for weeknights when you want comfort food or for date night when you want to impress.
Creamy Lemon Garlic Shrimp Pasta
Ingredients
Method
- Bring a pot of salted water to a boil.
- Cook pasta until al dente, drain, and set aside.
- In a skillet, melt butter over medium-high heat.
- Sauté shallots for 3 minutes, then add garlic for 1 minute.
- Add shrimp and lemon juice. Cook 4–5 minutes until pink and curled.
- Remove shrimp and keep warm.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-lemon-garlic-shrimp-pasta/
Notes
- Use fresh shrimp for the best texture and flavor.
- If sauce thickens too much, add a splash of pasta water.
- Tagliatelle or spaghetti can be used instead of fettuccine.
Full Recipe Card
Ingredients
8 oz fettuccine pasta
3 tbsp butter
2 shallots, finely diced
1 tbsp minced garlic
1 lb large shrimp, peeled and deveined
2 tbsp fresh lemon juice
1 ½ cups heavy cream (or half and half)
½ tsp kosher salt
½ tsp black pepper
½ cup grated parmesan cheese, plus more for garnish
Lemon zest, optional garnish
Fresh parsley, optional garnish
Instructions
Bring a pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
In a skillet, melt butter over medium-high heat. Sauté shallots for 3 minutes, then add garlic for 1 minute.
Add shrimp and lemon juice. Cook 4–5 minutes until pink and curled. Remove shrimp and keep warm.
Pour in cream, whisking constantly. Simmer on medium-low for 8–10 minutes until thickened. Add salt, pepper, and parmesan. Stir until smooth.
Return pasta and shrimp to the skillet. Toss to coat in sauce.
Garnish with lemon zest, parsley, and extra parmesan. Serve immediately.
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