Creamy Lemon Garlic Shrimp Pasta

Creamy lemon garlic shrimp pasta made with juicy shrimp, parmesan and a silky lemon cream sauce. An easy restaurant-style dinner in 30 minutes.

If you are looking for a bright and flavorful dinner without requiring hours in the kitchen, this creamy lemon garlic shrimp pasta is for you. Tender shrimp and fresh cherry tomatoes are tossed with pasta in a silky garlic parmesan cream sauce that is brightened with lemon juice for the perfect balance of richness and freshness. It is the kind of meal that tastes like something you would order at a restaurant but comes together easily on a busy weeknight.

This pasta is perfect year-round, but especially delicious during spring and summer when lighter citrus flavors shine. Serve it with a simple green salad, roasted asparagus or warm crusty bread for an easy dinner that feels complete. Whether you are making it for a casual weeknight meal or date night at home, this creamy shrimp pasta is always a crowd pleaser.

Ingredients

Pasta: use a long grain pasta such as spaghetti or linguini.
Shrimp: opt for medium or large sized raw shrimp.
Cherry tomatoes: sliced in half, to add color and freshness to the dish.
Lemon: you’ll need about 1/4 cup of lemon juice, which is about 1 to 1 1/2 lemons.
Garlic: this recipe uses lots of fresh garlic to contrast the lemony flavor.
Butter/oil: both are used to cook the shrimp and start as the base for the sauce.
Light cream: to keep this dish a little lighter and springy, I like to use light cream instead of heavy cream.
Parmesan cheese: to make this sauce slightly cheesy.
Seasoning: salt, black pepper and chopped fresh parsley.

Equipment

Large pot
Sauté pan
Colander
Cutting board and knife
Wooden spoon
Tongs

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente based on the package instructions. Reserve 1/4 cup of pasta water before draining.
2. Heat olive oil and butter in a large sauté pan over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
3. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant.
4. Deglaze the pan with white wine, being sure to scrape up any brown bits stuck to the bottom of the pan.
5. Pour in the light cream and bring to a gentle simmer. Add the tomatoes, parmesan cheese, and lemon juice and cook for 1-2 minutes.
6. Add the cooked pasta to the pan along with the reserved pasta water. Add the cooked shrimp and chopped parsley to the pan and toss everything together until well coated in sauce and warmed through. Serve immediately.

Tips

• Be careful not to overcook the shrimp as they can become rubbery. They only need a couple of minutes per side.
• Freshly grated parmesan melts much better into the sauce than pre-shredded cheese.
• Using pasta water in the sauce helps create a silky sauce that clings perfectly to the pasta.
• Use fresh lemon juice for the brightest flavor.
• Add a pinch of red pepper flakes for a little heat.

Substitutions

• Protein: swap the shrimp for chicken, scallops or salmon.
• Light cream: heavy cream can be used for a richer sauce.
• Pasta: Gluten-free pasta works well in this recipe if needed.
• Veggies: spinach, asparagus or peas for extra vegetables and fiber.
• Parmesan: Pecorino Romano can be used instead of parmesan for a sharper flavor.

More Pasta Recipes

• Tomato Basil Shrimp Pasta
• Creamy Tomato Pesto Pasta with Chicken
• Marry Me Sausage Gnocchi
• Cajun Shrimp and Sausage Pasta
• Creamy Lemon Ricotta Pasta

If you make this Creamy Lemon Garlic Shrimp Pasta recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!