Description
This Creamy Lemon Shrimp Pasta is a delightful and quick-to-make dish featuring perfectly cooked shrimp tossed in a luscious lemon-infused cream sauce with Parmesan cheese. Combined with linguine or fettuccine, garlic, and a touch of heat from red pepper flakes, it delivers a balanced and flavorful meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 8 ounces Linguine or Fettuccine
Shrimp and Sauce
- 1 pound Large Shrimp, peeled and deveined
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
- 1 whole Lemon, juice and zest
- Salt and Pepper to taste
- Red Pepper Flakes (optional, to taste)
Garnish
- Fresh Parsley or Basil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta and setting it aside.
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt and pepper, then cook for 2-3 minutes on one side until the shrimp turn pink. Flip and cook for an additional 1-2 minutes until fully cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the cream sauce: In the same skillet, pour in the heavy cream and simmer over medium heat for 2-3 minutes until the sauce slightly thickens.
- Add Parmesan cheese: Stir in the freshly grated Parmesan cheese until it melts completely and the sauce becomes creamy. If the sauce is too thick, add some of the reserved pasta water gradually to reach the desired consistency.
- Incorporate lemon and shrimp: Mix in the lemon juice and zest into the sauce, then return the cooked shrimp to the skillet. Add the drained pasta and toss everything together to coat well in the sauce.
- Final touches and serve: Let the pasta sit for a minute to allow flavors to meld. Garnish with freshly chopped parsley or basil and sprinkle with red pepper flakes for a gentle heat if desired. Serve immediately.
Notes
- For extra flavor, you can add a splash of white wine to the cream sauce before adding Parmesan cheese.
- If you prefer a lighter sauce, substitute half the heavy cream with milk or a half-and-half mixture.
- Make sure not to overcook the shrimp; they should be opaque and pink with a slight firmness.
- Reserve pasta water is key to adjusting the sauce consistency without diluting the flavor.
- Fresh herbs like chiffonade basil or chopped flat-leaf parsley add freshness and color.
