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Shrimp Lemon Cream Pasta

This shrimp lemon cream pasta combines tender, caramelized shrimp with a silky, zesty cream sauce coated over al dente pasta. Bright lemon zest and juice lift the richness of the cream, creating a dish that’s indulgent yet refreshing, perfect for a quick, elegant dinner. The final dish features a vibrant, glossy sauce with plump shrimp and a sprinkle of fresh herbs, inviting you to savor every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta (fettuccine or linguine) al dente
  • 1 pound shrimp shrimp peeled and deveined
  • 2 cloves garlic minced
  • 1-2 teaspoons lemon zest freshly grated
  • 3 tablespoons lemon juice freshly squeezed
  • 1 cup heavy cream heavy cream
  • 2 tablespoons olive oil good quality
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley parsley chopped, for garnish

Equipment

  • Large skillet or wide saucepan
  • Microplane zester
  • Sharp knife
  • Slotted spoon
  • Pasta strainer

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente, about 8 minutes. Drain and set aside, reserving a little pasta water.
  2. While the pasta cooks, peel and devein the shrimp if needed. Pat them dry with paper towels. Use a microplane to grate fresh lemon zest, avoiding the bitter white pith, then juice the lemon to get about 3 tablespoons of juice.
  3. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the shrimp in a single layer. Cook for 2-3 minutes per side, until they turn pink, slightly caramelized, and smoky. Remove the shrimp from the skillet and set aside.
  4. Lower the heat to medium, add another splash of olive oil if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant and golden, filling the kitchen with a warm aroma.
  5. Pour in the heavy cream, stirring gently as it begins to bubble and thicken slightly, about 2 minutes. The sauce should look silky and smooth, coating the back of a spoon.
  6. Add the lemon zest and juice to the cream, stirring well to incorporate the bright, zingy flavors. Reduce the heat to medium-low and return the cooked shrimp to the skillet, tossing gently to coat in the sauce. Let everything simmer for another 1-2 minutes.
  7. Season the sauce with salt, black pepper, and red pepper flakes if desired. If the sauce thickens too much, loosen it with a splash of the reserved pasta water, stirring until glossy.
  8. Add the cooked pasta directly into the skillet, tossing to coat evenly with the creamy lemon sauce. Cook for another minute until everything is heated through and beautifully coated.
  9. Remove from heat and sprinkle with chopped parsley for a fresh herby finish. Serve immediately with extra lemon wedges if you like, to add a burst of brightness with each bite.

Notes

For a lighter option, substitute heavy cream with half-and-half or coconut cream. Use fresh lemon zest and juice for maximum brightness. Be careful not to overcook the shrimp—they cook quickly and turn rubbery if overdone.