Aug 19, 2024, Updated Oct 17, 2024 This simple shrimp pasta recipe screams restaurant quality with close to zero effort. The bright lemon and rich garlic take it to the next level.
Here’s What You Need
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Shrimp: Fresh shrimp, peeled and deveined. I like to use large shrimp that are plump for a juicy result. Kosher salt and black pepper: Brings out all the yummy flavors and balances the dish. It’s important to season the sauce well. Olive oil: Used for sautéing the shrimp, giving a light, fruity flavor. Butter: Adds richness and a velvety texture to the sauce. Garlic: Use fresh and not powdered garlic for best results. Heavy cream: Creates a luscious, creamy base for the pasta. Lemon zest and juice: Brightens the dish with a fresh, citrusy note. Parmesan cheese: Offers a nutty, salty flavor that melds beautifully with the creamy sauce. Chives or parsley: Adds a fresh pop of something green.
Protein swaps: Swap shrimp for bite-sized pieces of chicken breast or thighs. Use scallops for a slightly sweeter flavor. Pasta choices: I recommend a long pasta like spaghetti, fettuccine, tagliatelle, or linguine.(See: fettuccine vs lingine vs tagliatelle).You could try making it with whole wheat pasta for a nuttier flavor and more fiber. Go for gluten-free pasta if you have dietary restrictions. Flavor add-ins: Red pepper flakes or sun-dried tomatoes, or some white wine (a dry white wine like a sauvignon blanc) while cooking the garlic for extra depth of flavor. Cheese variations: Swap parmesan with Pecorino Romano or asiago.
Pasta pot: To cook the pasta. Large skillet : To make the sauce in. Whisk: To whisk in the parmesan cheese.
Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Cook the shrimp
Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper. Cook until pink and opaque, 2-3 minutes per side. Remove shrimp and set aside. Don’t wipe the pan.
Make the sauce
In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in heavy cream, lemon zest, salt, and pepper. Bring to a simmer, then remove from heat.
Finish the sauce
Off heat, whisk in parmesan cheese until smooth. Stir in lemon juice.
Combine and serve
Add cooked pasta and shrimp to the skillet with the sauce. Toss to coat evenly. Serve immediately, garnished with minced chives or parsley.
Cooked pasta: Prepare the pasta up to 1 day in advance. Toss with a little olive oil to prevent sticking. Store in an airtight container in the refrigerator. Shrimp: Cook the shrimp ahead of time and store in an airtight container in the refrigerator for up to 1 day. Sauce: Make the sauce in advance and store in the refrigerator for up to 2 days. Reheat gently before combining with pasta and shrimp.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish. Reheat leftovers gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened. Avoid microwaving if possible, as it can overcook the shrimp.
Other Pasta Recipes You’ll Love
For my pasta lovers – here are a couple of must-try recipes:
Beet pasta with the perfect pink sauce! Creamy pumpkin and sage pasta One pot pasta with sage, spinach and ricotta cheese. Penne alfredo pasta Mushroom Pappardelle
