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Shrimp Alfredo with Lemon and Garlic

This Shrimp Alfredo features tender shrimp coated in a creamy, rich sauce infused with garlic and brightened by fresh lemon. The dish is assembled in a few simple steps, resulting in a smooth, velvety pasta dish with a fragrant aroma and a visually appealing, glossy finish. Perfect for a cozy dinner that feels both indulgent and refreshingly light.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large shrimp, peeled and deveined preferably fresh
  • 1 cup heavy cream for a creamy, velvety sauce
  • 3 cloves garlic, minced for aroma and flavor
  • 1/2 lemon, juiced fresh lemon for brightness
  • 3/4 cup Parmesan cheese, grated for richness and umami
  • 2 tbsp butter adds richness and helps emulsify the sauce
  • 8 oz fettuccine or linguine cook until al dente
  • to taste Salt and pepper for seasoning

Equipment

  • Large sauté pan
  • Sharp knife
  • Cutting Board
  • Measuring cup
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
  2. While the pasta cooks, peel and devein the shrimp if not already done. Pat them dry with paper towels, then season lightly with salt and pepper.
  3. Heat a large sauté pan over medium-high heat, add a tablespoon of butter and a splash of olive oil. Once shimmering, add the shrimp in a single layer. Sear for about 2 minutes per side until they turn pink and slightly golden, then remove from the pan and set aside.
  4. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly. You should smell a toasty aroma and see the garlic turn slightly golden.
  5. Pour in the heavy cream and bring it to a gentle simmer, stirring continuously. Let it thicken slightly for 3-4 minutes until it coats the back of a spoon and has a silky sheen.
  6. Lower the heat and gradually stir in the grated Parmesan cheese until melted and smooth. Squeeze in the fresh lemon juice, then taste and adjust with more lemon or seasoning if desired.
  7. Return the cooked shrimp to the pan, gently tossing to coat them in the creamy sauce, then add the drained pasta. Mix everything together thoroughly and let it heat through for 1-2 minutes.
  8. Serve immediately, garnished with extra Parmesan or fresh herbs if you like. The sauce should be silky and cling to the pasta, with the shrimp tender and flavorful, and the aroma of garlic and lemon filling your kitchen.

Notes

For a lighter version, substitute half-and-half for heavy cream. For extra flavor, add a pinch of red pepper flakes or chopped parsley before serving.