Lemon Garlic Shrimp Pasta
Lemon garlic shrimp pasta is one of those meals that feels elegant but comes together faster than you’d expect.
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Tongs
- Microplane or zester
- Garlic Press or Sharp Knife
- Measuring cups and spoons
Ingredients
For the Pasta
- 12 oz 340g spaghetti or linguine
- 1 tablespoon salt for boiling water
For the Shrimp
- 1 lb 450g large shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Lemon Garlic Cream Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup 240ml heavy cream
- ½ cup 50g freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 –3 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a rolling boil.
- Add 1 tablespoon of salt to the water — it should taste like the sea.
- Add the spaghetti or linguine and cook according to package instructions until al dente (firm to the bite).
- Before draining, reserve ½ cup of pasta water.
- Drain the pasta and set aside.
- Pro Tip: Don’t overcook the pasta. It will finish cooking in the sauce later, and slightly firm pasta holds the creamy lemon shrimp pasta sauce much better.
Step 2: Season the Shrimp
- Pat the shrimp completely dry with paper towels.
- Place them in a bowl and season with salt, black pepper, and paprika.
- Toss gently to coat evenly.
- Drying the shrimp helps them sear instead of steam.
- Pro Tip: Make sure the shrimp are in a single layer when cooking. Overcrowding the pan will release moisture and prevent that beautiful golden color.
Step 3: Cook the Shrimp
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- Once melted and slightly bubbly, add the shrimp in a single layer.
- Cook for 1–2 minutes on the first side without moving them.
- Flip and cook another 1–2 minutes until pink and opaque.
- Remove shrimp from the skillet and set aside.
- They cook very quickly, so keep an eye on them.
- Pro Tip: Shrimp are done when they form a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
Step 4: Build the Lemon Garlic Sauce
- Reduce heat to medium.
- Add the remaining butter to the same skillet.
- Stir in the minced garlic and cook for about 30 seconds until fragrant (do not brown it).
- Pour in the heavy cream and stir gently.
- Let the cream simmer for 3–4 minutes until it begins to thicken slightly.
- Pro Tip: Stir frequently while the cream simmers to prevent scorching on the bottom of the pan.
Step 5: Add Lemon and Cheese
- Stir in the lemon zest and fresh lemon juice.
- Sprinkle in the grated Parmesan cheese gradually, stirring as you go.
- Add red pepper flakes if using.
- Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
- Taste the sauce and adjust with a pinch of salt if needed.
- Pro Tip: Add the Parmesan slowly and keep stirring to avoid clumping. This keeps your creamy shrimp pasta silky and smooth.
Step 6: Combine Everything
- Add the cooked pasta directly into the skillet with the sauce.
- Toss gently using tongs until fully coated.
- If the sauce feels too thick, add a splash of reserved pasta water a little at a time until it loosens to your desired consistency.
- Return the cooked shrimp to the pan and toss to combine.
- Let everything simmer together for 1–2 minutes so the flavors meld.
Step 7: Finish and Serve
- Sprinkle freshly chopped parsley over the top.
- Add an extra squeeze of lemon if you like a brighter finish.
- Serve immediately while warm and creamy.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 520 kcal
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 24 g
- Saturated Fat: 13 g
- Cholesterol: 210 mg
- Sodium: 720 mg
- Fiber: 2 g
- Sugar: 3 g
- Calcium: 180 mg
- Iron: 3 mg