If you’re looking for a dinner that feels indulgent yet fresh, you’ve got to try this Creamy Lemon Shrimp Pasta Recipe. It’s one of those dishes that hits all the right notes — bright lemony flavors, silky cream sauce, and juicy shrimp tossed with perfectly cooked linguine. I absolutely love how this turns out every time, and I’m confident you’ll find it just as irresistible. Whether it’s a weeknight treat or a crowd-pleaser, this recipe has become a staple in my kitchen, and I can’t wait for you to give it a go!

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Why You’ll Love This Recipe

Bright & Creamy Combo: The balance between zesty lemon and rich cream is just perfect, making the sauce taste fresh without being heavy.
Easy Weeknight Meal: You can whip this up in about 40 minutes, so it’s fancy enough for company but quick enough for busy days.
Shrimp That Stays Tender: Cooking shrimp just right is tricky, but this method ensures they stay juicy and never rubbery.
Family Favorite: My family goes crazy for this dish, and I bet yours will too once you try it!

Creamy Lemon Shrimp Pasta Recipe - Recipe Step

Ingredients You’ll Need

The ingredients in this Creamy Lemon Shrimp Pasta Recipe come together beautifully — fresh shrimp, pungent garlic, and tangy lemon paired with a luscious creamy sauce and parmesan bring so much flavor. When shopping, pick the freshest shrimp you can find, and don’t skip on good-quality parmesan — it really makes a difference.

Creamy Lemon Shrimp Pasta Recipe - Ingredients

Linguine: This pasta shape holds the sauce wonderfully—I like using dry linguine for that perfect al dente bite.
Olive oil: Use extra virgin for the best flavor when sautéeing the shrimp.
Large shrimp: Peeled and deveined shrimp cook quickly and blend perfectly with the pasta; pat them dry before cooking to get a nice sear.
Minced garlic: Fresh garlic is key for that punch of flavor — I usually smash and finely chop for easy cooking.
Heavy cream: Gives the sauce its silky texture and richness.
Lemon zest and juice: Adding zest really amps up the lemon flavor without extra acidity.
Red pepper flakes: Just a touch adds warmth without overpowering—adjust to your taste!
Butter: Adds creaminess and balances the acidity of the lemon.
Parmesan cheese: Freshly grated is best — it melts smoothly into the sauce.
Fresh parsley: Optional, but it brightens and adds a lovely herbal note when sprinkled on top.

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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

I love how adaptable this Creamy Lemon Shrimp Pasta Recipe is. I often switch up the spice level or add some extra veggies depending on the season. Making it your own keeps it exciting and tailored to your table!

Adding Veggies: I sometimes toss in spinach or asparagus for an extra pop of color and nutrition—just sauté them lightly before adding shrimp.
Swap Shrimp for Chicken: If shrimp isn’t your thing, tender chunks of chicken breast work beautifully; just cook them thoroughly before adding the sauce.
Make It Lighter: Substituting half-and-half or milk for heavy cream can lighten the dish, but be careful to reduce the sauce gently to avoid curdling.
Spicy Kick: If you like heat, I recommend bumping up the red pepper flakes or adding a dash of smoked paprika — it brings a smoky depth.

How to Make Creamy Lemon Shrimp Pasta Recipe

Step 1: Cook the Linguine to Perfection

Start by bringing a big pot of salted water to a rolling boil—you’ll want plenty so the linguine can cook evenly. Follow the package instructions for al dente timing, usually about 8–10 minutes, but taste it a minute or two before just to be safe. Before you drain, scoop out a cup of that starchy pasta water—it’s pure gold for adjusting the sauce later!

Step 2: Sauté the Shrimp with Garlic

While your pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. This is when you want to pat your shrimp dry to get a nice sear—wet shrimp steam instead of sear, and none of us want that. Season them simply with salt and pepper, then spread them out in a single layer. Cook without moving for 1 to 2 minutes until the bottoms turn a pretty pink. Toss in minced garlic, flip the shrimp, and cook just until they turn opaque—about another minute, depending on size. Overcooking shrimp is a rookie mistake I’ve learned to avoid because it ruins that tender bounce.

Step 3: Simmer the Creamy Lemon Sauce

In a separate saucepan, gently warm the heavy cream with lemon zest and red pepper flakes over medium heat. When it starts to simmer, reduce the heat to low and let it thicken slightly—this step concentrates the flavors. Then, whisk in cold butter pieces one by one for a glossy finish. Off the heat, stir in the shredded parmesan cheese until smooth. Taste and season with salt and black pepper. This sauce is seriously dreamy and so worth the few extra minutes.

Step 4: Combine Pasta, Shrimp & Sauce

Use the skillet you cooked the shrimp in to toss the linguine with the creamy sauce—this helps the pasta soak up all those wonderful shrimp flavors left behind. Add fresh lemon juice for a burst of brightness, then thin the sauce out with reserved pasta water as needed to get that perfect, silky texture. Finally, gently fold in the shrimp to warm through one last time. This step always feels like magic to me watching everything come together.

Step 5: Serve and Garnish

Dish it out warm, and don’t forget a sprinkle of chopped fresh parsley if you like—it adds a pop of color and freshness. You’ll have loved ones asking for seconds, guaranteed!

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Pro Tips for Making Creamy Lemon Shrimp Pasta Recipe

Dry Your Shrimp Thoroughly: This simple step helps get a beautiful sear and prevents them from steaming.
Reserve Pasta Water: It’s the secret ingredient for loosening the sauce without watering it down.
Add Cheese Off Heat: To avoid clumping or graininess, stir parmesan into the sauce after removing it from the stove.
Don’t Overcook Shrimp: They cook fast—remove at just opaque to keep them juicy and tender.

How to Serve Creamy Lemon Shrimp Pasta Recipe

Creamy Lemon Shrimp Pasta Recipe - Serving

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley for color and a small pinch of extra lemon zest if I want to brighten it even more. It’s subtle but makes the whole plate feel fresh and vibrant. Sometimes, I also grate a little more parmesan right on top at the table because why not?

Side Dishes

For sides, a crisp green salad dressed in a light vinaigrette pairs wonderfully to cut through the richness. Garlic bread is an obvious favorite in my house; the buttery crunch complements the creamy pasta perfectly. Roasted asparagus or a simple steamed green vegetable also works if you want to keep it light and fresh.

Creative Ways to Present

For special occasions, I like plating the pasta in a shallow bowl, artistically twirling the linguine, placing shrimp on top, and finishing with a lemon wedge on the side. Adding edible flowers or microgreens can elevate the look effortlessly. It’s a simple trick that makes the meal feel a bit more festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually place leftovers in an airtight container in the fridge for up to two days. Because the sauce has cream, it’s best eaten sooner rather than later. When storing, keeping the shrimp separate from the pasta can help prevent the pasta from becoming mushy.

Freezing

Freezing creamy pasta dishes can be tricky since the sauce might separate. I’d recommend freezing only the shrimp and sauce separately if possible, but honestly, this one shines best fresh. If you must freeze, do so in an airtight container for up to a month and thaw overnight in the fridge.

Reheating

To reheat, warm gently over low heat on the stovetop, adding a splash of milk or cream to bring back that luscious texture. Avoid microwaving straight from the fridge unless you warm it in short bursts and stir frequently to prevent the sauce from breaking.

FAQs

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

Yes, you can! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps avoid excess moisture and allows for that nice sear on the shrimp, which is key to great flavor.
What type of pasta works best for this recipe?

Linguine is perfect because its flat shape holds the creamy sauce well. But you can also use fettuccine or spaghetti if you like. The important part is to cook it al dente so it doesn’t get mushy when mixed with the sauce.
How can I make this dish dairy-free?

To make it dairy-free, substitute the heavy cream with a coconut cream or cashew cream, and use a dairy-free butter alternative. Skip the parmesan or use a plant-based cheese alternative. The texture will be slightly different but still delicious!
Can I prepare parts of this recipe in advance?

You can prep the shrimp ahead of time by peeling and deveining it and storing it in the fridge. The sauce is best made fresh, but you can simmer the cream mixture in advance and gently reheat before combining. Pasta is best cooked just before serving.

Final Thoughts

This Creamy Lemon Shrimp Pasta Recipe holds a special place in my heart because it’s my go-to for a quick yet impressive meal. It’s one of those dishes that feels fancy but is surprisingly simple to prepare. The bright lemon and creamy sauce combo is like a little celebration in your bowl, and it always brings smiles around my dinner table. I hope you love making and sharing this recipe as much as I do — it truly is a winner that never fails to impress!