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lemon garlic parmesan shrimp pasta in two bowls

Creamy Lemon Shrimp Pasta

This creamy lemon shrimp pasta recipe is easy enough to make on a weeknight and impressive enough to serve at a dinner party. Ready in 30 minutes!

Course Main Course
Cuisine Italian
Keyword creamy lemon shrimp pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

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

  1. Boil a large, well-salted pot of water for the pasta. Cook al dente as directed.
  2. 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. 
  3. Gradually add the flour to sauce, stirring/whisking constantly to ensure sauce is smooth.
  4. Stir in the parmesan cheese. 
  5. 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. 
  6. Add shrimp and continue to cook for an additional 5 minutes until sauce is thickened as desired and shrimp are cooked.
  7. 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. 

Recipe Notes