Creamy Lemon Shrimp Pasta

This Creamy Lemon Shrimp Pasta is delicious classic comfort food fit for any day of the week! It’s made with tender linguine pasta, savory shrimp, and both are tossed in a rich, vibrantly lemony, cream-based parmesan cheese sauce.

This dish is much like fettucine alfredo but with a lemon and shrimp upgrade. It delivers outstanding flavor and you’ll find it to be perfectly hearty!

It’s easy to make and destined to impress even picky eaters.

All you’ll need to finish the meal and make it a hassle free dinner is to pair it with steamed or roasted broccoli or asparagus.

Be careful not to overcook shrimp or it can become rubbery. It should just become opaque and pinkish.

For the perfect pasta texture cook just to al dente for a faint bite, and for a sturdier pasta that holds up well to a hearty sauce.

Don’t forget to save some pasta water to thin the sauce. Pasta water is essential, regular water doesn’t have the added starches which helps the sauce and pasta cling together.

Add the cheese off heat so it doesn’t clump and rather melts smoothly. If needed you can return to just warm heat if it doesn’t melt completely from residual heat.

Ingredients:

12 oz. dry linguine

Salt and freshly ground black pepper

1 Tbsp olive oil

1 lb. large shrimp* (or extra large)

1 Tbsp minced garlic (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 (2.5 oz)

2 1/2 Tbsp fresh lemon juice

1 Tbsp parlsey, for garnish (optional)