Description
Creamy, zesty, and cooked all in one pot, this Lemon Shrimp Pasta is a perfect weeknight dinner. Juicy shrimp, velvety lemon sauce, and twirls of pasta come together for a bright and comforting meal with minimal cleanup.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cups chicken or vegetable broth
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Set a large pot over medium heat. Add olive oil and butter, allowing the butter to melt.
- Sauté garlic until fragrant, about 1 minute. Add shrimp and cook until just pink, 2 to 3 minutes. Remove and set aside.
- In the same pot, pour in broth and bring to a simmer. Add pasta, lemon zest, and a pinch of salt.
- Cook pasta uncovered, stirring occasionally, until nearly al dente and most liquid is absorbed, about 8 to 10 minutes.
- Lower heat and stir in heavy cream, lemon juice, and Parmesan cheese until combined.
- Return shrimp to the pot and toss gently with pasta.
- Adjust seasoning with salt and pepper. Stir in chopped parsley before serving.
- Serve hot with extra cheese and a lemon wedge if desired.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Don’t overcook the shrimp – they cook quickly!
- A splash of reserved pasta water can help adjust sauce consistency.
- Add red pepper flakes for a spicy twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 190mg