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This 30-minute creamy lemon shrimp pasta recipe is easy to make on a weeknight and impressive enough to serve at a dinner party! The creamy white wine sauce is so special.
Looking for more fancy yet totally simple recipes? Try these Creamy Lemon Garlic Pan Seared Scallops or my Salmon Pasta with a Creamy Garlic Sauce.
Why you’ll love it
Sometimes creamy pasta is the only thing that will do, and this creamy shrimp pasta recipe is one of my favorites. White wine, parmesan cheese, plump and juicy shrimp… say no more! This dish is comforting and decadent. The lemon cream sauce is everything you’d expect it to be. It’s bright, silky, and rich.
And it’s just so simple. This easy shrimp pasta cooks really fast, uses everyday ingredients, and the whole thing is ready in about half an hour. That makes it an awesome pasta for date night or when you’re entertaining guests since it never fails to impress. My mom loves it as well, so you know it’s good! It isn’t exactly health food, but the occasional treat is encouraged. 😉
What you’ll need
- Pasta – spaghetti is my preference since it looks elegant and the creamy sauce perfectly coats it
- Shrimp – we’re using frozen uncooked shrimp. Unless you live right by the ocean, this is the best option. The kind at the seafood counter is also previously frozen then thawed, so it’s actually less fresh.
- Lemon – we’re using both lemon juice and zest in this dish for maximum brightness. It probably goes without saying, but always use fresh lemon juice.
- Butter – for the base of the sauce
- Garlic – aromatic goodness! I use this garlic press to mince the cloves. No peeling necessary, and no sticky fingers when using it.
- White wine – we’re using dry white wine here. Choose sauvignon blanc, pinot grigio, or even chardonnay. Just pick one you enjoy the taste of. Don’t use cooking wine.
- Heavy cream – for that luxurious creamy quality
- Italian seasoning – my go-to blend of fragrant dried herbs that comes in a single jar
- Flour – to thicken the sauce
- Parmesan – for a cheesy touch to make the sauce next-level tasty. Always grate your own from a block for taste, texture, and so it melts properly. I use my Microplane to grate it (and for the lemon zest).
How to make creamy lemon shrimp pasta
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil the pasta until al dente. Meanwhile, add the butter, lemon juice and zest, garlic, wine, cream, and Italian seasoning to a skillet over medium-high heat. Simmer for a few minutes.
- Gradually whisk in the flour until the sauce is smooth, and then stir in the parmesan cheese. Continue to simmer. Add in the shrimp and cook until they’re pink.
- Drain the pasta, reserving a little of the hot starchy water and adding it to the sauce. Toss with the spaghetti, and garnish with chopped fresh parsley if desired.
Substitutions and variations
- I made this creamy lemon garlic shrimp pasta with spaghetti, but you could definitely sub in your pasta of choice if you wish. I do like longer varieties. Linguine or fettuccine would be amazing too. Or whatever your favorite shape is.
- I do not recommend subbing the heavy cream for something with a lower fat content. The sauce won’t thicken up properly and would likely curdle due to the acidity of the lemon juice.
- The sauce is quite lemony in flavor. If that’s not your thing, you can use only one tablespoon of lemon juice instead.
Troubleshooting tip
- If the sauce isn’t thickening up enough, simmer it for a bit longer before you add the shrimp. You could also try adding more flour, no more than 1 tsp at a time.
What to serve with creamy shrimp pasta
- I like keeping it simple and serving a slice of bread or two with it. I recommend a crusty bread like a French baguette. Pair it with a glass of white wine, and you’re all set.
- A side salad is a great counterpoint to the richness of the pasta. Try my Super Simple Parmesan Arugula Salad, or toss together some mixed greens with my Homemade Italian Salad Dressing for a fabulous meal.
Leftovers and storage
- This lemon garlic pasta is best eaten fresh since it has seafood, but leftovers can be stored in an airtight container in the fridge for a couple of days.
- Reheat in a saucepan over a low heat until warmed through. You could add in a splash of cream too.
- I don’t recommend freezing leftovers of this one.
Hope you love this creamy shrimp spaghetti recipe! Leave me a review below if you made it or have any questions. You can also find me on Instagram to showcase your creations.
Creamy Lemon Shrimp Pasta
Ingredients
- 8 ounces pasta (I used spaghetti)
- 1 pound shrimp (I used 31-40 count size) peeled & thawed
- Zest and juice of one lemon (about 2 tbsp lemon juice)
- 3 tablespoons butter
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 2 dashes of Italian seasoning
- 2 teaspoons flour
- Salt and pepper to taste
- 1 cup freshly grated parmesan cheese
- Chopped parsley (optional)
Instructions
- Boil a large, well-salted pot of water for the pasta. Cook al dente as directed.
- Meanwhile, add the butter, lemon zest and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium-high heat. Let the sauce bubble for 5 minutes.
- Gradually add the flour to sauce, stirring/whisking constantly to ensure sauce is smooth.
- Stir in the parmesan cheese.
- Continue to simmer the sauce on medium heat for an additional 5 minutes, stirring frequently. The sauce should be noticeably thickened by now. If not, continue simmering it for a few more minutes.
- Add shrimp and continue to cook for an additional 5 minutes until sauce is thickened as desired and shrimp are cooked.
- Drain the spaghetti (reserve a tablespoon of the pasta water and add it to the sauce), then toss the pasta with the sauce. Sprinkle with fresh parsley. Serve immediately.
Notes
- If you followed the directions and your sauce isn’t thickening enough, you could try simmering it for a bit longer before you add the shrimp and/or add more flour (no more than 1 tsp at a time).
- This is my favorite lemon zester.
- The sauce is quite lemony. If you’re not into that, use only one tablespoon of lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on September 9, 2015. It’s been updated with new photos and better instructions but is the same great recipe!
This is a definite keeper! Great flavor and easy to make. Since it’s just the 2 of us, I only used 1/2 pound of shrimp. Next time I will only use half the pasta. The sauce is great!
I’m so glad you enjoyed it!! Thanks for your review!
This is the best! My husband and I loved it! I will be making it again and again! I made it just like the recipe and it was wonderful !
Awesome!! That’s great to hear you both enjoyed it so much 🙂
Made this tonight but with chicken and it was a hit with my picky kiddos 23,19,10…thank you…this will definitely go in my recipe book
Fantastic!! 🙂
I added a bag of frozen spinach (steamed 3 minutes) right after the shrimp.
OMG. Awesome! My boyfriend and dog loved it!
I’m so glad it was a hit!
Just made this and it was absolutely beautiful 😍 Thank you.xxx
I was just wondering if I would be able to freeze this. There’s a little more of it than I anticipated.
You’re welcome!! So happy you enjoyed it! 🙂 So, I don’t really recommend freezing creamy recipes like this because the sauce can go a bit weird/separate, and the pasta also can get a bit puffy. With that said, you could always give it a try and see if it works out for you. I’d thaw it in the fridge and then slowly warm it up over a low heat in a covered saucepan.
Really, really good! Sort of used this recipe for the cream sauce, but we riffed on it a bit. Sauteed a shallot and a load of creminis with one Tbsp butter and all of the garlic. Pulled it from the pan. Sauteed a bunch of asparagus until tender and pulled those from the pan also, then blistered a pint of cherry tomatoes in the pan and pulled those out. Then continued with the cream sauce as directed, except that the garlic wasn’t sauteed with the remaining ingredients as it had already been done. Added considerably more Italian seasoning than it called for, as well as a pinch of freshly ground nutmeg right before adding the shrimp. Threw in a big bunch of chopped fresh basil at the very end (skipped the parsley).
Drained the liquid that accumulated from the reserved mushrooms/shallot/asparagus/blistered tomatoes and threw in the pot with the linguine. Added chopped artichoke hearts, then poured the cream sauce with the shrimp over everything and tossed.
Phenomenal! I grew up eating my Italian grandparents’ cooking and am particular about pasta and sauce. I rarely make cream sauce though and haven’t mastered it, so always have to consult a recipe. I think this would have definitely lacked something without the shallot, and the nutmeg rounds it out nicely. But otherwise this is lovely recipe, and the lemon is perfect to brighten the richness. Will make again!
Glad you enjoyed it! Thanks for sharing your tweaks! 🙂
Do you have nutrition information for this dish.
Hi Judy! Just added it for you. Please keep in mind it’s just an estimate, ingredients can vary, etc.
Wonderful, wonderful recipe. Can’t wait for my family to try it. I can’t stop test tasting!!
Aww thank you, Theresa!
This recipe is great! Very easy and very flavorful — I used heavy cream so the sauce thickened very fast.
I’m so happy you enjoyed it, Ted! 🙂 Thanks for reviewing it!
I just loved it, and my family too. The lemony flavor is delicious!!!
Fantastic! Thank you!