Description
Creamy Lemon Shrimp Pasta is a delightful and comforting dish featuring tender shrimp cooked in a luscious lemon-infused cream sauce. Combined with perfectly al dente spaghetti and a touch of parmesan cheese, this recipe offers a refreshing and rich flavor that’s both elegant and easy to prepare within 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Shrimp and Sauce
- 1 pound shrimp (31-40 count, peeled & thawed)
- Zest and juice of one lemon (about 2 tablespoons lemon juice)
- 3 tablespoons butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 1/4 teaspoon Italian seasoning
- 2 teaspoons flour
- Salt and pepper to taste
- 1 cup freshly grated parmesan cheese
- Chopped parsley (optional, to taste)
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and reserve one tablespoon of the pasta water for the sauce.
- Prepare the Sauce Base: While the pasta cooks, heat a skillet over medium-high heat. Add butter, lemon zest and juice, minced garlic, white wine, heavy cream, and Italian seasoning. Allow the mixture to bubble and simmer for about 5 minutes to meld the flavors.
- Thicken the Sauce: Gradually whisk in the flour to the bubbling sauce, stirring constantly to prevent lumps and create a smooth texture.
- Add Cheese: Stir the freshly grated parmesan cheese into the sauce until fully melted and incorporated.
- Simmer the Sauce: Continue to simmer the sauce on medium heat for an additional 5 minutes, stirring frequently, until the sauce noticeably thickens. If the sauce is not thick enough, simmer for a few more minutes until desired consistency is reached.
- Cook the Shrimp: Add the peeled shrimp to the sauce and cook for about 5 minutes until the shrimp are opaque, pink, and fully cooked through, and the sauce is thickened to your preference.
- Combine and Serve: Drain the spaghetti, add the reserved pasta water to the sauce to loosen if necessary, then toss the pasta in the skillet with the creamy lemon shrimp sauce. Garnish with chopped parsley if desired and serve immediately.
Notes
- Use peeled and deveined shrimp for quicker cooking and better texture.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Dry white wine adds depth; substitute with chicken broth if preferred.
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Be careful not to overcook the shrimp to keep them tender and juicy.
