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
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!
Cassandra says
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!
Natasha says
I'm so glad you enjoyed it!! Thanks for your review!
Kayla says
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 !
Miranda @ Salt & Lavender says
Awesome!! That's great to hear you both enjoyed it so much 🙂
Carol says
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
Natasha says
Fantastic!! 🙂
Susan Thompson says
I added a bag of frozen spinach (steamed 3 minutes) right after the shrimp.
OMG. Awesome! My boyfriend and dog loved it!
Natasha says
I'm so glad it was a hit!
Lisa says
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.
Natasha says
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.
Michelle says
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!
Natasha says
Glad you enjoyed it! Thanks for sharing your tweaks! 🙂
Judy says
Do you have nutrition information for this dish.
Natasha says
Hi Judy! Just added it for you. Please keep in mind it's just an estimate, ingredients can vary, etc.
Theresa Martin says
Wonderful, wonderful recipe. Can't wait for my family to try it. I can't stop test tasting!!
Natasha says
Aww thank you, Theresa!
Ted Bruner says
This recipe is great! Very easy and very flavorful — I used heavy cream so the sauce thickened very fast.
Natasha says
I'm so happy you enjoyed it, Ted! 🙂 Thanks for reviewing it!
Lorena Mora says
I just loved it, and my family too. The lemony flavor is delicious!!!
Natasha says
Fantastic! Thank you!
Yolie Sanchez says
incrediblely delicious 😋
Natasha says
Thank you!!
Rhonda says
Made this tonight. I doubled the recipe and it is absolutely delicious!!! Will definitely make it again! Love the crisp, subtle lemon and garlic flavor. Every bite is fabulous!
Natasha says
I'm so glad you liked it!! 🙂
Kelli says
So creamy and delicious! I subbed chicken broth for white wine since I had that on hand and used Mrs. Dash original seasoning in place of the Italian seasoning. Turned out perfect!
Natasha says
I'm so glad you enjoyed it! 🙂
Doctor Grandma Jeannie says
Delicious! Both my husband and I loved it. My only problem was lumps in the sauce. Next time I will make a roux with the butter and flour, and cook it for two minutes to get rid of the flour taste. Then I will add the zest, lemon juice, garlic, wine, cream, and Italian seasoning and finish as per recipe. Good flavor. Very lemony, but not overwhelming. I did add a small dash (1/4 tsp??) of dried dill weed; may increase that slightly next time. Recipe was written clearly, although listing ingredients in order of use would be more helpful. Thanks for the recipe!
Jordan says
Hi there! Making this tonight- should I use raw uncooked shrimp or cook it before adding?
Natasha says
Hi! Always use uncooked shrimp. They cook so fast and go rubbery quickly. Especially if you double cook them.
Erica says
I just made this yesterday for lunch for the whole family, so I doubled the portion (and went a lot more on the garlic since we love it), and it was superb! I did a blend of Parmesan and Pecorino, added mushrooms to the mixture and bacon pieces right at the end to top it off. Fantastic recipe that will be added to my favorites! Thank you!
Natasha says
Wonderful!! Love the mushroom and bacon additions... yum! Thanks for your review, Erica!
Veronica Molina says
Delicious! Family loved it. This will replace my previous go to lemon butter pasta dish.
Natasha says
Excellent!! So glad it was a hit.
Davis says
One of the best recipes we’ve ever tried. Everything worked out perfectly and was delicious. We’re making it for a second time this week and I can’t wait.
Natasha says
Wonderful!! I'm so glad it was a hit. 🙂 Thanks for letting me know!
Nadine says
Absolutely love the recipe! I didn't have enough shrimp so I added some separately pan fried salmon that I flaked in! It was absolutely DELICIOUS! The flavors really complimented each other! Hope others will give this a try if they want more than shrimp. I had a bit of trouble whisking in the flour but as recommended in one of the comments below, I think I will make a flour slurry to add in.
Do you have any recommendations for sides that would go with this pasta? Perhaps a simple salad? Would love your input!
Natasha says
I'm so glad you liked it! Yes... a slurry definitely works too. 🙂 Hmmm... I'm a huge salad person, so yes, a simple salad is great. My go-to is butter leaf lettuce, tomato, and arugula with a lemon/olive oil/parmesan dressing (I don't measure anything out and I just grate a bit of fresh parm in since I always keep a wedge in the fridge). Sometimes I add in a small clove of minced garlic and some Kalamata olives too. Whatever is in the fridge, basically. Or try garlic bread if you're in a comfort food kinda mood!
Ned Borgstrom says
Terrible recipe - sauce never thickened - no flavor from garlic or lemon
Natasha says
Well... there's many successful reviews, so I am not sure what happened in your kitchen. I'll help you troubleshoot if you want!
Linda says
I made this tonight for my husband and brother in law. I didn't have rosemary and I used shrimp and scallops. It very easy and quick I think next time I'd add more lemon. I prefer just olive oil and lemon but it was my brother in law bday so I thought I'd switch it up. I'd recommend to anyone even if they are not experienced. Just a hint if the sauce thickens up the starches water from the pasta will loosen it up.
Natasha says
I'm so glad that you enjoyed it!! Thanks for commenting, Linda.
Molei from Edmonton, Canada says
I made this yesterday and WOW!!! I even had a second round. It is smack down delicious!!!
I used cream of mushrooms instead of cream.
Good job on this recipe.👍🏼👍🏼
Natasha says
I'm so happy you enjoyed it!
Leanne P says
This is an amazing recipe. Even my husband liked it. I did add green onions. And chopped tomatoes just before serving. It was a little thick and lemony, but I added some water to smooth both out. Will definitely be putting this in the rotation. Thank you.
Natasha says
So happy you enjoyed it! 🙂
Barry says
I added shallots and used half and half. Really good. We both loved it. Nicely done. I'm already planning to add prosciutto and top it off with some rendered bacon. Going into the rotation. Thank you.
Natasha says
I love that prosciutto idea! So glad it was a hit. 🙂
Pam says
Lemon juice curdled the cream. Awful.
Natasha says
Are you positive that you used full fat cream and didn't swap it with something lower fat?
gabi says
delicious, next time i will skip the flour and thicken at the end with cornstarch as i was not able to avoid the lumps completely but apart from that very very good.
Natasha says
I'm glad you enjoyed it! Yes, a cornstarch slurry would definitely work. 🙂
Barbara Schuh says
Fresh and delicious. Made just like the recipe stated. My husband just loved it. We will definitely print the recipe and make again.
Natasha says
Wonderful! 🙂 I'm so happy it was a hit! Thanks for taking the time to leave me a comment.
Daryl Taylor says
I cannot put into words how lovely this meal is and the recipe is simplicity itself. It tastes and looks like it must take a huge effort and hours to prepare, nothing could be futher from the truth. To all you doubters out there: Try it. You will not be disappointed.
It has gone straight to the top of the favourite list.
Natasha says
I'm so glad to hear that, Daryl! Thanks for letting me know! 🙂
Quinn Schaeken says
I swear this is the BEST thing I ever made. Used whole milk and a little more butter & cheese. My husband only likes mini shrimp so that's what we used! And then sprinkled with torn basil! Delicious!!!
Natasha says
Yay! That makes me happy!! 🙂
Andrea says
Love this recipe. Soooo good but wondering what suggestions you might have to lighten calorie count. Maybe an alternative to whipping cream?
Natasha says
I'm so glad you like it!! 🙂 Honestly, I don't have any. I WISH there was a low-calorie alternative to cream that tasted/acted the same, but there is not one that I have found. And all the citrus in the sauce can easily curdle half-and-half or milk.
Elizabeth says
You can make a roux using flour, butter or butter substitute and chicken broth added slowly will make it super creamy! Works as a substitute to using cream in sauces (discovered needing a dairy free pot pie)
Natasha says
That's exactly how gravy is made. Not necessarily a sub for cream, but tasty nonetheless.
Jessie says
Andrea, I did not have whipping cream and I successfully used cream cheese (almost a full block -- I used this recipe as inspiration while doing an emergency dump of all of our thawing frozen goods, including shrimp and salmon, during last week's TX power outages). I added half and half to the cream cheese, butter, some grated gruyere and parmesan to help it melt down before I mixed in the pasta. It wasn't velvety smooth and was still not 'light' in calories, but it didn't curdle, and honestly this quick desperation meal turned into one of the best pastas I've made. I would definitely try cream cheese if you want to mess around with substitutions.
Gwendolyn Price says
I tried the recipe last night...delicious!! I used penni pasta in mine though. Thank you for sharing.
Natasha says
I'm so happy you enjoyed it, Gwendolyn! 🙂
Cris says
I made the recipe with angel hair pasta instead of spaghetti pasta and doubled the recipe. It was so delicious! Definitely will make it again. It’s a keeper!!
Natasha says
Wonderful! I'm so glad you liked it! XO
Michelle says
I love love love this recipe. So simple and so good! Thank you
Natasha says
You're very welcome! 🙂 Thanks for commenting!
CJ Hunt says
Definitely 5 stars! I made this dish this evening for dinner for myself and husband. I halved the recipe which was a good idea since we would have eaten all four servings since the dish was soooo good! Thank you for sharing and posting the recipe. I look forward to trying your many other recipes. I served the dish with a wonderful green salad with a light vinaigrette dressing and crostini. Can’t wait to have friends over and make it again to share.
Natasha says
So happy to hear that! Thanks for commenting, CJ! 🙂
Terri says
Tried this recipe with ingredients on hand. I had frozen shrimp that needed used but no whipping creme. I used a can of coconut milk which I blended first. I added a bit more parmesan and flour to thicken the sauce. All I had for white wine was an opened bottle of Mango Moscato. So what the heck. Added a bit more lemon juice. Used Gluten free brown rice penne pasta. Topped with shredded parmesan & sautéed mushrooms. It was a hit!
Natasha says
I'm so glad that you were able to make it work!!
josieG says
DELISH! Made it just the way it was written. The lemon cut through the richness. Family adored it. We put this recipe on the list of our favs!!!
Natasha says
I'm so happy to hear that, Josie!! Thanks for commenting! XO
Shawna says
This was delicious!! I cut back the lemon but other than that followed the directions and the sauce turned out perfectly. Served over whole wheat spaghetti with steamed broccoli. The husband said “you can make this every night!”
Natasha says
I'm so glad it was a hit!! 🙂
Niema says
Can I use white grape juice instead of the white wine?
Natasha says
Hi! I don't recommend it. I use dry white wine (not sweet), which tastes completely different than grape juice. Grape juice is very sweet (not good for this recipe). I'd replace the wine with the equivalent amount of chicken broth and maybe 1/2 teaspoon of Dijon mustard if you have it on hand. That's probably the closest you'll come to recreating white wine flavor in a recipe.
NiemA says
Okay sounds good thanks!!
Phuong Nguyen says
What can I use instead of white wine?
Natasha says
Try the equivalent amount of chicken broth plus a half teaspoon of Dijon mustard if you have it.
Bruce says
being in a "keto frame of mind", I didn't expect a true wow factor...but....WOW!!! this recipe was amazing, (took your advice on less lemon juice), and fortunately I made it at home where licking the plate is allowed! the only substitution I did was to use Miracle Noodle fettucine, instead of pasta, and it made no difference, because the sauce is the STAR of this dish! Loved it! thanks for the recipe!
fyi, it paired nicely with the Stag's Leap Hands of Time 2017 Napa Valley Chardonnay!
Natasha says
Yay so happy you liked it, Bruce!! Thanks for the wine pairing idea!
Chris says
In your easy shrimp alfredo, you use cream cheese as the thickening agent. Could you use it here too? Add/delete anything other than the flour? Thanks
Natasha says
Hi Chris! You could definitely try tweaking the recipe a bit based on the other one.
Charles says
Delicious. I had some shallot sitting on the counter, so I sliced it up and tossed it in. I sauteed the shallot and garlic in the butter for a minute before adding the cream, lemon, etc.
Natasha says
Good idea!! Love shallots! So glad you liked the recipe, Charles!
Seasons says
I had a bunch of lemons I was wanting to use up before they went bad and I ended up finding this recipe. It's amazing. Seriously. It truly is a 30 minute meal start to finish (a lot of recipes say that they are 30 min. but end up being closer to an hour with prep-fortunately not this one 😊). I followed the recipe almost exactly, with the addition of some fresh herbs (dill, thyme, chives, and oregano) because I had them on hand. Tastes better than anything in a restaurant. The lemon flavor really shines and the cream makes it palatable as well filling.
Natasha says
Aww so happy it worked out!
Britta says
I made this dish last night and it was a hit!! I used apple juice instead of dry white wine.
Natasha says
Good idea! So glad you enjoyed it! 🙂
Chelsea says
Do you have a nutritional facts on this recipe
Natasha says
Hi Chelsea! Sorry.. I do not. You could plug the exact ingredients you're planning on using into something like My Fitness Pal's calorie calculator, and that will give you a good idea.
Jeannie says
That was delicious!! Even my persnickety Husband, who thinks all pasta needs RED sauce, LOVED this!! Perfect lemony balance!!! Thank you!!
Natasha says
That's awesome... so happy even your husband liked it! 🙂
Lisa says
Can I use cornstarch instead of flour?
Natasha says
Sure, but the ratio may be a little different. Hope you like the recipe!
Brenda says
Although I gave this recipe 5 stars I did not add the lemon and I didn't let the sauce thicken very much to keep it lighter. It was delicious and loved by VERY picky family members. We love it and it's a new favorite. Thank you!!
Natasha says
I’m so pleased it was a hit!
Andrea Shamwell says
This dish was amazing!
Natasha says
Woo hoo!! Thanks for letting me know 🙂
Victoria says
I made this recipe a few weeks ago, substituting the shrimp with king prawns because I couldn't get a hold of shrimp. And I'm still raving about it!
It was absolutely delicious, so delicious in fact that I'm making it again this weekend for my friend.
Thank you for sharing this brilliant recipe!
Natasha says
That is so awesome!! Thanks for letting me know, Victoria! 🙂
Kate | My Little Larder says
Did you make this recipe especially for me Natasha? Because my family just LOVES pasta, loves seafood and I love any recipe that's easy to make on a weeknight. So yum! Can't wait to try it this week.
Natasha says
Haha of course!! I hope you enjoy it! 🙂 Thanks, Kate!
Christelle D. says
D E L I C I O U S !!!! I just made that recipe and it was a success. My man always says the food I made is ok or good but tonight he said, without any hesitation, that it was delicious. Great recipe and I liked it (yup no leftover unfortunately) because the sauce wasn't to heavy at all on the stomach like regular white sauce.
For the lemon shrimp pasta lovers in me this recipe is officialy added to my favorite recipes to redo.
Thanks Natasha!
Natasha says
I'm so happy to hear that, Christelle! Thanks for leaving a comment. 💛