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Shrimp Lemon Cream Pasta

This Shrimp Lemon Cream Pasta combines tender shrimp and al dente pasta coated in a bright, creamy lemon sauce. The dish is cooked using sautéing and simmering methods, resulting in a silky sauce with a vibrant citrus aroma and a satisfying, comforting texture. Perfect for quick weeknights or elegant dinners at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g linguine or fettuccine al dente
  • 300 g shrimp peeled and deveined
  • 2 large garlic cloves minced
  • 1/2 cup fresh lemon juice
  • 1 cup heavy cream
  • 2 tablespoons olive oil good quality
  • 1/4 cup chopped fresh parsley
  • to taste salt and pepper

Equipment

  • Large pot
  • Large skillet or frying pan
  • Tongs or pasta fork
  • Measuring cups and spoons
  • Fine grater or zester

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook the pasta until just al dente, about 8-10 minutes. Drain, reserving half a cup of pasta water, and set aside.
  2. While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. When shimmering, add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and lightly charred. Remove the shrimp and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Mince the garlic cloves and sauté for about 30 seconds until fragrant, feeling the warm aroma fill the air without browning the garlic.
  4. Pour in the freshly squeezed lemon juice and bring to a gentle simmer for 1 minute, stirring to combine with the garlic. Then, stir in the heavy cream. Let it simmer gently for 2-3 minutes until the sauce starts to thicken slightly and becomes silky.
  5. Add the cooked pasta to the skillet, tossing gently to coat in the creamy lemon sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water, stirring until smooth and glossy.
  6. Return the cooked shrimp to the skillet, tossing everything together to combine and heat through for about 1 minute. Taste and adjust seasoning with salt, pepper, or extra lemon juice if desired.
  7. Remove from heat and sprinkle with chopped fresh parsley. Give everything a gentle toss, then serve immediately, garnished with an extra squeeze of lemon and a drizzle of olive oil for shine.

Notes

For an extra touch, add chili flakes or fresh herbs like basil. Use good quality olive oil for richer flavor and avoid overcooking the shrimp to keep them tender and sweet.