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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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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!
I’ve only made the sauce. I’ll add the shrimp when closer to dinner. I didn’t have fresh garlic, unbelievable for me. I wanted a less garlic flavor and more lemon flavor anyway. I did add 1/4 t. garlic powder. I also have only one half pound shrimp so I’ll add sauteed mushrooms to make what was needed for shrimp. Although I haven’t finished the recipe yet, the sauce alone rates a 5😁. Just wanted you to know. It’s yummy heaven already 😁❤️
Aww I’m thrilled to hear that, Penny!! 😀 Thank you!
What a great find. The meal was delicious and as promised ready in 30 minutes.
That’s so nice to hear, Corinne!! Appreciate your review!!
This was honestly so so delicious! I love seafood, pasta and lemon, so there is nothing for me to not love here!
Ive tried to make something like this before with other recipes, but this is the best by far! I’m not the most experienced cook so I was nervous about adding wine into my own cooking, but the sauce ended up so perfect! I will absolutely be making this again – thank you so much!
Your review made my morning, Taysha!! Thank you!! I’m thrilled it was a hit!
Can you replace the wine with anything? Thank you looks yummy.
Hi! Chicken broth perhaps?
My sister made this for Christmas Eve dinner. What a lovely alternative to the usual holiday fare.
I love that!! Thanks for letting me know, Terri!
Love it so much I made it 3 times so far … can this dish be froze?
Love that!! I generally find that creamy sauces and cooked shrimp don’t freeze great, but you could try and see if you like the results if you happen to have some leftovers.
thank you for sharing this recipe! my husband and i looooved 🥰😍
Fantastic!! I’m thrilled to hear that, Sami! Thanks for your 5-star review.
This is delicious! I am a lemon lover and used the recommended amount and it was just right. You can definitely taste the lemon. I didn’t have any wine so I used chicken broth (less sodium) and worked perfect also. I also used bagged frozen cooked shrimp (that saved some time, didn’t have to peel the shrimp). Will definitely make again! Thank you for this time saving and delicious recipe!
Thank you so much, Lu! You’re very welcome!
Thanks! I just wanted to make sure there was not a specific science behind it. Dairy and citrus can be tricky. I am making this tonight for the first time. Can’t wait!
Enjoy!! I definitely recommend using the heavy cream as that can help prevent curdling. 🙂
Why not make the traditional flour/butter roux before adding the other sauce ingredients?
You can do whatever works for you, Michele.
Annoy add cream to all that lemon without it curdling, knew better but tried twice anyways. All down the sink.
Hi Shawn. Did you use heavy cream as recommended in the recipe or something lower fat? This is a highly rated recipe and I’ve made it myself multiple times and it’s never curdled.
Same. Turned into a gross white gob of muck. Down the drain. Never even got eat it. 😖😮💨
That’s too bad but sounds like user error. Did you use at least 33% fat cream?