Lemon Cream Pasta With Shrimp

I love this lemon cream pasta with shrimp recipe! It’s creamy and decadent but also balanced from the lemon, which makes it irresistible. The pasta is tender and has the perfect bite to it while the shrimp is juicy and plump. Ahh it is just so tasty and I could easily eat it once a week.

I love to use fettucine pasta in this recipe because it holds the sauce so well but you can use any pasta you prefer. Just make sure to salt your pasta water so you get the perfect flavor in whatever pasta you decide to use.

I pan sauté my shrimp for this recipe because it keeps it juicy and gives it that little extra flavor that really compliments this recipe.

I recently had a similar pasta at a restaurant while on vacation and I knew I wanted to recreate the recipe at home. I didn’t anticipate making it again the following week but it just sounded so good the next week, so, here were are and I am not mad about it! It really might become a weekly dish around here.

It’s easy to make and so delicious! So let’s get into how you make this!

What you need to make this lemon cream pasta with shrimp:

Serves 2 large entrées or 4 small

• 1/2 pound dry pasta of choice

For the Shrimp:

• 1/2 pound shrimp – unshelled and no tails attached, any size will work
• Sprinkle of salt
• 1 tablespoon olive oil
• squeeze of lemon juice or about 1 teaspoon

For the Lemon Cream Sauce:

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 3 cloves garlic – chopped, you will remove them from the sauce so don’t get to small
• 1 1/2 cups chicken stock or you can use white wine
• 1/2 teaspoon salt – more to taste, especially if you use wine instead of chicken stock
• Juice of 1 large lemon or about 3 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1/3 cup cream
• 1/3 cup parmesan cheese

Instructions

1. Boil pasta in salted water until al dente.
2. While pasta is cooking, start making the sauce.
3. In a large bowl, whisk together the chicken stock, salt, lemon juice, cornstarch and cream then set aside.
4. In a large skillet pan, add olive oil, salted butter and garlic and sauté until garlic starts to get golden, then remove the garlic from the pan and add the chicken stock and cream mixture into the butter mixture, Stir until the sauce begins to thicken slightly.
5. Add parmesan cheese and pasta to the lemon cream sauce and mix around until pasta is well coated in sauce, if sauce needs to be thinned then add some pasta water to thin the sauce.
6. Set pasta aside while you cook the shrimp, in another skillet, add olive oil, shrimp and salt then sauté shrimp until pink and mostly cooked then finish off with a squeezer of lemon juice.
7. Top pasta with shrimp and enjoy.

Here are a few other pasta recipes you may enjoy:

Fully Loaded Pasta Salad
Ranch Pasta Salad
Sausage and Mushroom Pappardelle
Bacon Cauliflower Alfredo Bake

Print Recipe

5 from 1 vote

Lemon Cream Pasta with Shrimp

A delicious lemon cream pasta sauce with sautéed shrimp.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Dinner, Main Course, pasta

Cuisine: Dinner, Italian, main course, pasta, shrimp

Keyword: Italian, main course, pasta, seafood, Shrimp, Weekend Dinner, weekend dnner

Servings: 3 servings

Ingredients

• 1/2 pound dry pasta of choice

For the Shrimp:

• 1/2 pound shrimp – unshelled and no tails attached any size will work
• Sprinkle of salt
• 1 tablespoon olive oil
• squeeze of lemon juice or about 1 teaspoon

For the Lemon Cream Sauce:

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 3 cloves garlic – chopped you will remove them from the sauce so don’t get to small
• 1 1/2 cups chicken stock or you can use white wine
• 1/2 teaspoon salt – more to taste especially if you use wine instead of chicken stock
• Juice of 1 large lemon or about 3 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1/3 cup cream
• 1/3 cup parmesan cheese

Instructions

• Boil pasta in salted water until al dente.
• While pasta is cooking, start making the sauce.
• In a large bowl, whisk together the chicken stock, salt, lemon juice, cornstarch and cream then set aside.
• In a large skillet pan, add olive oil, salted butter and garlic and sauté until garlic starts to get golden, then remove the garlic from the pan and add the chicken stock and cream mixture into the butter mixture, Stir until the sauce begins to thicken slightly.
• Add parmesan cheese and pasta to the lemon cream sauce and mix around until pasta is well coated in sauce, if sauce needs to be thinned then add some pasta water to thin the sauce.
• Set pasta aside while you cook the shrimp, in another skillet, add olive oil, shrimp and salt then sauté shrimp until pink and mostly cooked then finish off with a squeezer of lemon juice.
• Top pasta with shrimp and enjoy.