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Creamy Lemon Shrimp Pasta

Lemon shrimp pasta with creamy spaghetti, pink shrimp, Parmesan, parsley, and lemon zest served in a shallow ivory bowl on a bright white marble-style surface, softly lit with natural light.
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Creamy Lemon Shrimp Pasta is a bright, cozy dinner made with juicy seasoned shrimp, spaghetti, garlic, Parmesan, and a silky lemon cream sauce. It comes together in 45 mins and works beautifully with garlic bread, a crisp salad, or roasted vegetables.

Ingredients

Scale

Sauce

  • 1 ½ cups chicken broth
  • ½ chicken bouillon cube
  • ½ cup heavy cream
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder

Shrimp

  • 1 tablespoon olive oil
  • 1 lb large uncooked shrimp, peeled and deveined
  • Salt and pepper, to taste
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder

For the Lemon Pasta

  • ½ cup dry white wine
  • 8 oz spaghetti
  • 4 to 5 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • ⅔ cup grated Parmesan cheese
  • Fresh parsley, to garnish

Instructions

  1. Mix the sauce: In a measuring cup, stir together the chicken broth, bouillon, heavy cream, mustard powder, Worcestershire sauce, honey, oregano, basil, and onion powder until combined.
  2. Season the shrimp: Pat the shrimp very dry, then season with salt, pepper, paprika, and garlic powder.
  3. Sear the shrimp: Heat olive oil in a large skillet over medium high heat. Cook the shrimp for about 1 min 20 seconds on the first side and 45 to 60 seconds on the second side, just until pink and opaque, then transfer to a plate.
  4. Cook the pasta: Boil the spaghetti in salted water according to package directions. Reserve ½ cup pasta water, then drain.
  5. Reduce the wine: Add the white wine to the skillet and scrape up the browned bits from the bottom. Let it reduce by half, about 3 to 4 mins.
  6. Make the roux: Add the butter and melt it, then stir in the garlic for 1 min. Sprinkle in the flour and cook for 1 to 2 mins, stirring constantly.
  7. Build the sauce: Add the sauce mixture in small splashes, stirring well after each addition. Let it bubble gently until thickened.
  8. Finish the sauce: Lower the heat and let the sauce cool for 1 min, then stir in the lemon juice, lemon zest, and Parmesan until smooth.
  9. Toss and serve: Add the spaghetti and toss until coated, using a splash of reserved pasta water if needed. Return the shrimp to the skillet, warm gently, and garnish with fresh parsley.

Notes

Use freshly grated Parmesan for the smoothest sauce. Add the Parmesan over low heat so it melts cleanly instead of turning grainy.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth, milk, or cream until the shrimp are warmed through.

  • For a no wine version, replace the dry white wine with chicken broth.

Nutrition

Keywords: Lemon Shrimp Pasta

Find it online: https://cozyhomeplate.com/creamy-lemon-shrimp-pasta/