If you’re looking for a restaurant-quality dish that comes together effortlessly at home, this Lemon Shrimp Pasta is the perfect choice. With its light and creamy sauce infused with zesty lemon, garlic, and a touch of white wine, it delivers a balance of bright, fresh flavors and indulgent richness. The tender, juicy shrimp complement the al dente pasta beautifully, making this dish both impressive and incredibly satisfying.
As a chef, I’ve always admired how Italian-inspired recipes can transform simple ingredients into something extraordinary. This recipe is no exception. It’s quick to prepare — ready in just 15 minutes — and uses pantry-friendly staples like pasta, butter, garlic, and lemon. Add a splash of wine and some plump shrimp, and you’ll have a dish that rivals your favorite seafood restaurant. The creaminess of the sauce, paired with the tang of lemon juice and zest, creates a silky finish that will keep you coming back for more.
What makes this recipe shine is its versatility. It’s elegant enough for a dinner party but easy enough for a weeknight meal. Whether you’re cooking for two or doubling the recipe to feed a family, it’s a guaranteed hit. Plus, it pairs wonderfully with a simple green salad or some crusty bread to soak up the leftover sauce.
Shrimp lovers will appreciate how quickly this seafood cooks to perfection. The key is to lightly sear the shrimp, ensuring they remain tender and juicy, then toss them back into the creamy, garlicky sauce for the final finish. Combined with linguine or your pasta of choice, the result is a vibrant and luxurious dish that feels like a mini-vacation in every bite.
For a dish that delivers on flavor, elegance, and ease, this Lemon Shrimp Pasta is a must-try. It’s light yet comforting, bursting with fresh lemon, and rich enough to feel indulgent — the perfect recipe to elevate your home-cooked meals.
Ingredients :
- Butter: 1 tablespoon
- Olive Oil: 1 tablespoon
- Tiger Shrimp: 14 large, peeled and deveined
- Garlic: 4 cloves, minced
- Chili Flakes (optional): A pinch
- White Wine or Vegetable Stock: 1/3 cup
- Heavy Cream (or coconut cream): 1/4 cup
- Salt and Pepper: To taste
- Lemon Zest: From 1 lemon
- Lemon Juice: To taste
- Pasta: 150 grams dry linguine (or pasta of your choice), cooked
- Pasta Water: A splash (reserved from cooking the pasta)
- Parsley: Chopped, for garnish
Instructions :
- Prepare the Shrimp:
- In a large skillet over medium heat, melt the butter and olive oil until shimmering.
- Add the shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, reduce the heat to low and add the minced garlic and chili flakes (if using). Sauté for about 30 seconds until fragrant.
- Pour in the white wine (or vegetable stock) and let it simmer for 2-3 minutes to reduce and thicken slightly.
- Add Cream and Lemon:
- Stir in the heavy cream, a pinch of salt, black pepper, lemon zest, and fresh lemon juice to taste. Simmer the sauce for another 2 minutes, stirring occasionally.
- Combine the Pasta and Shrimp:
- Add the cooked pasta to the skillet, along with a splash of reserved starchy pasta water. Toss the pasta gently in the sauce to coat it evenly.
- Return the shrimp to the skillet and stir to combine, ensuring the shrimp are heated through.
- Garnish and Serve:
- Remove the skillet from heat and garnish the dish with freshly chopped parsley.
- Serve immediately with extra lemon wedges on the side for squeezing.
Variants :
- Spicy Version: Add extra chili flakes or a drizzle of sriracha to bring some heat to the dish.
- Cream-Free Option: Skip the heavy cream for a lighter version and increase the white wine or broth for a more broth-like sauce.
- Seafood Medley: Add scallops or clams alongside the shrimp for a luxurious seafood pasta.
- Vegetable Boost: Toss in some baby spinach, cherry tomatoes, or asparagus for added color and nutrients.
Tips :
- Perfect Shrimp: Shrimp cook quickly, so keep an eye on them. Overcooking will make them rubbery and tough.
- Cream Substitution: If you want a dairy-free version, use canned coconut cream for a similar creamy texture.
- Wine Alternative: If you prefer not to use wine, substitute with vegetable stock and a little extra lemon juice for acidity.
- Starchy Water Trick: Reserve pasta water to help emulsify the sauce, making it cling to the pasta perfectly.
- Make it Fresh: Garnish with extra parsley and a sprinkle of Parmesan cheese for added flavor and presentation.
