Creamy lemon garlic shrimp pasta is the kind of dinner that feels special but takes about 25 minutes from start to finish. Plump shrimp, a garlicky cream sauce and a bright squeeze of lemon coat every strand of pasta, so each bite is rich and fresh at the same time.
This version uses a full cup of cream plus Parmesan, which gives you a sauce that is silky instead of thin. The lemon goes in off the heat so it stays sharp and the cream does not curdle. If you enjoy shrimp and pasta together, you may also like our creamy shrimp scampi pasta and this quick shrimp linguine.
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Why This Creamy Lemon Garlic Shrimp Pasta Works
Shrimp cook in just a few minutes, so the whole recipe is built around not overcooking them. They are seared first, taken out of the pan, and returned only at the very end. That keeps them tender and slightly sweet instead of rubbery.
The sauce gets its body from heavy cream and Parmesan, and a splash of starchy pasta water loosens it to the right consistency. Garlic is cooked briefly in the same pan, so it picks up the browned bits left by the shrimp. Lemon juice and zest finish the dish, cutting through the richness.
Ingredients
- 8 oz fettuccine, linguine or penne
- 1 lb large shrimp, peeled and deveined, patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1 large lemon, zested and juiced
- 1/2 cup reserved pasta water
- Salt and black pepper
- Chopped fresh parsley, for serving
How to Make Creamy Lemon Garlic Shrimp Pasta
1. Cook the pasta. Boil the pasta in well-salted water until just al dente. Scoop out about 1 cup of the cooking water, then drain.
2. Sear the shrimp. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook them in a single layer for 1 to 3 minutes per side, until pink and opaque. Move them to a plate.
3. Cook the garlic. Lower the heat to medium, add the remaining butter and the garlic, and stir for about 30 seconds until fragrant.
4. Build the sauce. Pour in the cream and simmer gently for 3 to 4 minutes, until it coats the back of a spoon. Stir in the Parmesan until smooth.
5. Toss the pasta. Add the drained pasta and about 1/2 cup of the reserved water. Toss until the sauce clings, adding more water a spoonful at a time if it looks tight.
6. Finish with lemon. Take the pan off the heat, stir in the lemon zest and juice, then fold the shrimp back in. Taste, adjust the salt and pepper, and top with parsley.
How to Serve
Serve the pasta right away in warm bowls, with extra Parmesan and a few lemon wedges on the table. A simple arugula salad or steamed green beans balances the creamy sauce. For a lighter side with the same flavors, try our garlic butter lemon orzo. If you like a creamy Instant Pot pasta for another night, our Instant Pot chicken fettuccine Alfredo is a good match.
How to Store and Reheat
Cool leftovers quickly and refrigerate them within two hours of cooking, in a shallow airtight container. Food safety guidance from the FDA describes cooked shrimp as pearly and opaque and recommends refrigerating leftovers promptly. Eat them within 2 days.
Reheat gently in a skillet over low heat with a splash of milk or water to loosen the sauce, stirring until hot. Microwaving works too, in short bursts, but high heat can toughen the shrimp. Because the sauce contains cream, I do not recommend freezing this pasta.
Tips and Variations
- Dry the shrimp. Patting them dry helps them sear instead of steam.
- Do not walk away. Large shrimp are done when they curl into a loose C and turn opaque. A tight O means overcooked.
- Add the lemon last. Acid added to a boiling cream sauce can make it split, so take the pan off the heat first.
- Save pasta water. The starch helps the sauce cling and keeps it glossy.
- Add some heat. A pinch of red pepper flakes with the garlic gives a gentle kick.
- Add vegetables. Baby spinach or peas can be stirred in with the pasta and will wilt in the warm sauce.
FAQ
Can I use frozen shrimp?
Yes. Thaw them fully in the refrigerator or in a bowl of cold water, then pat them very dry before cooking so they brown.
How do I know when the shrimp are cooked?
They turn pink and opaque and curl into a loose C shape. For large shrimp this usually takes 1 to 3 minutes per side.
Why did my sauce turn grainy?
Usually the heat was too high or the lemon went in while the sauce was boiling. Keep the cream at a gentle simmer and add the lemon off the heat.
Can I make it lighter?
Half-and-half works in place of heavy cream, though the sauce will be thinner and less rich. Simmer it a minute longer and use a little less pasta water.
What pasta works best?
Long shapes like fettuccine and linguine are classic, but penne or rigatoni hold the sauce well too. Use whichever you have.
Creamy Lemon Garlic Shrimp Pasta
Ingredients
Main Ingredients
- 8 oz fettuccine, linguine or penne
- 1 lb large shrimp, peeled and deveined patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan
- 1 large lemon zested and juiced
- ½ cup reserved pasta water
- salt and black pepper
- chopped fresh parsley for serving
Instructions
Cooking
- Boil the pasta in well-salted water until just al dente. Scoop out about 1 cup of the cooking water, then drain.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook in a single layer for 1 to 3 minutes per side, until pink and opaque. Move them to a plate.
- Lower the heat to medium, add the remaining butter and the garlic, and stir for about 30 seconds until fragrant.
- Pour in the cream and simmer gently for 3 to 4 minutes, until it coats the back of a spoon. Stir in the Parmesan until smooth.
- Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss until the sauce clings, adding more water a spoonful at a time if needed.
- Take the pan off the heat, stir in the lemon zest and juice, then fold the shrimp back in. Taste, adjust the salt and pepper, and top with parsley.
