Name: Creamy Lemon Shrimp Pasta Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz. dry linguine; Salt and freshly ground black pepper; 1 lb. large shrimp (or extra large), peeled and deveined; 1 Tbsp olive oil; Salt and freshly ground black pepper; 1 Tbsp minced garlic (about 3 cloves); 1 cup heavy cream; 2 tsp lemon zest; 1/4 tsp red pepper flakes (or to taste); 4 Tbsp butter, cut into 1-Tbsp pieces; 1 cup finely shredded parmesan cheese (about 2.5 oz); 2 1/2 Tbsp fresh lemon juice; 1 Tbsp fresh parsley, chopped (optional)

If you love a dish that’s bursting with bright flavors but wrapped in a smooth, comforting sauce, then this Creamy Lemon Shrimp Pasta Recipe is about to become your new go-to. I absolutely love how the tangy lemon and rich cream complement the succulent shrimp and perfectly cooked linguine—it’s a delightful balance that never fails to impress. Whether you’re cooking for a weeknight dinner or a special occasion, stick around because this recipe is fan-freaking-tastic and super easy to pull off!

💚

Why You’ll Love This Recipe

Bright & Creamy Flavor: The lemon zest and juice brighten the rich cream sauce perfectly, keeping it fresh and light.
Quick & Simple: Ready in just about 40 minutes, this recipe fits well into busy weeknights without losing any wow-factor.
Perfectly Cooked Shrimp: Cooking shrimp just right is key, and this method keeps them juicy, tender, and delicious.
Customizable & Crowd-Pleasing: You can easily tweak the spice level or switch pasta types to suit your tastes and feed a family or guests.

A white oval plate filled with creamy pasta mixed with pale yellow noodles layered evenly, topped with bright orange shrimp scattered across the top. Small pieces of green parsley are sprinkled all over, adding pops of color. A few yellow lemon wedges are placed on the sides of the plate. The creamy sauce lightly coats the noodles and shrimp, with a slight shine. The background is a white marbled texture with a wooden spoon partly visible in the upper right corner. photo taken with an iphone --ar 2:3 --v 7 - Creamy Lemon Shrimp Pasta, lemon shrimp pasta, creamy seafood pasta, quick shrimp pasta recipe, easy lemon pasta

Ingredients You’ll Need

Each ingredient here plays a role—fresh lemon juice and zest give that lively kick, butter and cream build the sauce’s luscious texture, and shrimp brings in that satisfying seafood flavor. When shopping, pick large fresh or frozen shrimp if you can; they’re easier to cook and taste fantastic.

Flat lay of dry linguine pasta neatly coiled, a handful of large raw shrimp with shells off, a few whole brown garlic cloves unpeeled, a small white ceramic bowl filled with heavy cream, a small white bowl with bright yellow lemon zest, a tiny white bowl holding red pepper flakes, several pale yellow butter cubes, a small white bowl heaped with finely shredded parmesan cheese, a small white bowl of fresh lemon juice, a couple of whole uncracked brown eggs, and a few sprigs of fresh green parsley, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Lemon Shrimp Pasta, lemon shrimp pasta, creamy seafood pasta, quick shrimp pasta recipe, easy lemon pasta

Dry linguine: I find linguine holds the sauce beautifully without being too heavy.
Salt and freshly ground black pepper: Basics but essential for boosting all the other flavors.
Olive oil: Use good quality extra virgin if possible for a nice depth.
Large shrimp: Peeled and deveined makes cooking quicker and cleaner.
Minced garlic: Fresh is best here—adds wonderful aroma and sharpness.
Heavy cream: This is what makes the sauce truly creamy and indulgent.
Lemon zest: Adds that essential citrus punch, don’t skip it!
Red pepper flakes: Just a little heat balances the richness perfectly.
Butter: Cut into pieces so it melts smoothly into the sauce.
Finely shredded parmesan cheese: Quality parmesan really makes the sauce cheesy and savory.
Fresh lemon juice: Adds bright acidity that wakes up the whole dish.
Parsley: Optional but fresh parsley adds a lovely color and hint of herbaceous freshness.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this creamy lemon shrimp pasta recipe is how easily it adapts. I love trying out different tweaks and adding new touches to make it uniquely mine, and I encourage you to do the same!

Protein Swap: Sometimes I switch shrimp with scallops or chicken for a different twist—it works beautifully, especially with the lemon cream sauce.
Spice It Up: If you like heat, feel free to add more red pepper flakes or a dash of cayenne; it livens things up without overpowering.
Herb Variations: Fresh basil or thyme adds a lovely fresh herbal note instead of parsley.
Dairy-Free Version: For a lighter or dairy-free option, try substituting heavy cream with coconut milk and omit parmesan, adding nutritional yeast for a cheesy touch.

How to Make Creamy Lemon Shrimp Pasta Recipe

Step 1: Cook Your Pasta to Perfection

Start by bringing a big pot of salted water to a boil. I always add a generous pinch of salt here because it’s your chance to flavor the pasta itself. Cook your linguine until it’s al dente—just firm to the bite—it’ll keep that texture even after tossing it in the sauce. Before draining, scoop out a cup of that starchy pasta water; trust me, it’s liquid gold when you want to loosen your sauce later.

Step 2: Sear the Shrimp Just Right

While the pasta’s bubbling away, heat olive oil in a large skillet over medium-high heat. Pat your shrimp dry with paper towels—that little trick ensures they sear nicely instead of stewing in the pan. Sprinkle with salt and pepper and lay them in a single layer so each one gets proper contact. After about 1-2 minutes, you’ll notice they’re pink and ready on one side. Toss in the minced garlic, flip the shrimp, and cook until they’re just opaque. Be careful not to overcook! Shrimp become rubbery fast, and nobody wants that.

Step 3: Simmer the Creamy Lemon Sauce

Transfer shrimp to foil to keep them warm while you make the sauce. In a separate pan, gently heat the cream along with lemon zest and red pepper flakes. The aroma that fills your kitchen at this moment is so good—it’s like a little celebration. Let it simmer gently until it thickens just a tad, about two minutes. Then whisk in your butter pieces one at a time until smooth and silky. Remove from heat, stir in parmesan, and season with salt and pepper. Don’t worry if it seems thick, you’ll loosen it up in the next step.

Step 4: Combine and Finish with a Zesty Kick

Return to the shrimp skillet and toss the drained linguine with your lemon cream sauce and fresh lemon juice. This is where that reserved pasta water shines—add it little by little if your sauce is too thick, until it coats the pasta smoothly. Then fold the shrimp back in. Give everything a gentle toss and taste—adjust seasoning if needed. I love this step because you get to tweak it just right for your palate.

Step 5: Serve and Garnish

Plate your creamy lemon shrimp pasta warm, and sprinkle with fresh parsley if you like that splash of green and mild herb flavor. Grab a fork, dig in, and get ready for lots of compliments!

👨‍🍳

Pro Tips for Making Creamy Lemon Shrimp Pasta Recipe

Pat Shrimp Dry: I learned the hard way that wet shrimp don’t sear properly and end up steaming instead of browning.
Reserve Pasta Water: This starchy water helps loosen and bind the sauce for that perfect silky finish.
Add Butter Gradually: Tossing in butter piece-by-piece ensures your sauce emulsifies wonderfully without breaking.
Don’t Overcook Shrimp: Shrimp only take a few minutes; keep an eye and pull them off just when they turn opaque to stay juicy.

How to Serve Creamy Lemon Shrimp Pasta Recipe

A close-up view of a white bowl filled with creamy fettuccine pasta mixed with orange-pink cooked shrimp. The pasta is coated in a light, creamy sauce with a smooth, slightly shiny texture. Bright green parsley leaves are scattered on top along with small red chili flakes and black pepper specks. Slices of yellow lemon wedges sit on the pasta, adding a fresh pop of color. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Lemon Shrimp Pasta, lemon shrimp pasta, creamy seafood pasta, quick shrimp pasta recipe, easy lemon pasta

Garnishes

I usually go with a sprinkle of fresh parsley for color and a subtle fresh herb boost. Sometimes I add a little extra lemon zest or even thin slices of lemon for that pretty pop on top. A pinch of crushed red pepper flakes on the plate adds a nice visual cue for a touch of heat too.

Side Dishes

Serving this creamy lemon shrimp pasta with a simple green salad dressed in lemon vinaigrette or some roasted asparagus brings a fresh crunch that complements the richness of the dish. Garlic bread or crusty baguette slices are a no-brainer for soaking up that luscious sauce.

Creative Ways to Present

For a dinner party, I like to serve this pasta in individual shallow bowls with a twist of lemon peel artfully curled on top. You could also plate the shrimp around the pasta like a crown. Garnishing with edible flowers or microgreens adds elegance and makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (good luck!), store the creamy lemon shrimp pasta in an airtight container and refrigerate for up to 2 days. I’ve found the pasta soaks up a lot of the sauce overnight, so be prepared to add a splash of cream or water when reheating.

Freezing

Freezing this dish isn’t ideal because the cream sauce can separate, and shrimp texture changes after freezing. However, if you freeze, use freezer-safe containers and expect to add a little extra cream when reheating to revive the sauce.

Reheating

Reheat gently on the stove over low heat with a bit of cream or reserved pasta water to loosen the sauce. Stir frequently to avoid curdling the cream. Microwave works in a pinch, but go low power and stir often for best results.

FAQs

Can I use frozen shrimp for this Creamy Lemon Shrimp Pasta Recipe?

Absolutely! Frozen shrimp work just fine—just thaw them completely and pat dry before cooking. This helps prevent excess moisture, ensuring your shrimp sear nicely instead of steaming.
What pasta works best with this creamy lemon shrimp pasta recipe?

While linguine is my personal favorite because it holds the sauce well, you can also use fettuccine, spaghetti, or even penne. Just stick to something long or shaped that captures the sauce and shrimp nicely.
How do I prevent the cream sauce from separating?

Make sure to cook the sauce over medium to low heat and avoid boiling it vigorously. Adding butter gradually and stirring well helps with emulsification. Also, don’t reheat it too quickly or at high temperatures.
Can I make this recipe dairy-free?

You can! Substitute the heavy cream with coconut milk or an unsweetened dairy-free cream alternative, and swap parmesan cheese for nutritional yeast for a similar cheesy flavor. The texture will be slightly different but still delicious.
How spicy is the Creamy Lemon Shrimp Pasta Recipe?

The red pepper flakes add just a subtle warmth that balances the creaminess and lemon brightness—it’s not overwhelmingly spicy. You can easily adjust the heat to your liking by adding more or less.

Final Thoughts

This Creamy Lemon Shrimp Pasta Recipe is one of those dishes that feels fancy yet comes together so effortlessly, you’ll want to make it again and again. I love its fresh and indulgent flavors, and more importantly, how much my family devours it every time. If you give it a shot, follow the tips, and trust your instincts, you’ll have a delightful meal that feels like a warm hug on a plate. So grab your skillet, and let’s get cooking—you’re going to love every bite!