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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 tried the recipe last night…delicious!! I used penni pasta in mine though. Thank you for sharing.
I’m so happy you enjoyed it, Gwendolyn! 🙂
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!!
Wonderful! I’m so glad you liked it! XO
I love love love this recipe. So simple and so good! Thank you
You’re very welcome! 🙂 Thanks for commenting!
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.
So happy to hear that! Thanks for commenting, CJ! 🙂
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!
I’m so glad that you were able to make it work!!
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!!!
I’m so happy to hear that, Josie!! Thanks for commenting! XO
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!”
I’m so glad it was a hit!! 🙂
Can I use white grape juice instead of the white wine?
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.
Okay sounds good thanks!!
What can I use instead of white wine?
Try the equivalent amount of chicken broth plus a half teaspoon of Dijon mustard if you have it.
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!
Yay so happy you liked it, Bruce!! Thanks for the wine pairing idea!
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
Hi Chris! You could definitely try tweaking the recipe a bit based on the other one.