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Creamy Garlic Shrimp Pasta with Lemon
Ash Tyrrell

Creamy Garlic Shrimp Pasta with Lemon

I still remember the first time I made this creamy garlic shrimp pasta with lemon it was a rushed Tuesday night, and I needed something that felt fancy without actually being complicated. I threw shrimp, garlic, and a splash of cream into a skillet, added a good squeeze of lemon, and tossed it all with pasta
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 ounces spaghetti or linguine – long noodles hold onto the creamy sauce better than short shapes
  • 1 pound large shrimp peeled and deveined – thawed frozen shrimp works great and is often fresher than "fresh" counter shrimp, which is usually previously frozen anyway
  • 4 tablespoons unsalted butter – forms the silky base of the sauce
  • 6 cloves garlic minced – use fresh cloves rather than jarred for a rounder, less harsh flavor
  • 1/2 cup dry white wine optional – sauvignon blanc or pinot grigio work well; skip it and use extra broth if you prefer
  • 1 cup heavy cream – don't substitute with milk or half-and-half since lower-fat options can split when they hit the acidic lemon juice
  • Zest and juice of 1 lemon about 2 tablespoons juice – zest first, then juice, for the brightest citrus flavor
  • 1/2 teaspoon red pepper flakes optional – adds a gentle kick that balances the richness
  • 1 cup parmesan cheese freshly grated – pre-shredded cheese contains anti-caking agents that stop it from melting smoothly
  • 2 teaspoons all-purpose flour – helps the sauce thicken without turning gluey
  • Salt and black pepper to taste – season in layers, not all at once
  • 2 tablespoons fresh parsley chopped – for color and a fresh finish

Method
 

  1. Bring a large pot of well-salted water to a rolling boil and add your pasta. Cook it until just al dente, following the package directions as a guide. Before draining, scoop out about a cup of the starchy pasta water and set it aside for later.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about a minute, stirring often so it doesn't burn. You want it fragrant and golden, not brown or bitter.
  3. Pour in the white wine, if using, and let it bubble for a minute to cook off the sharp alcohol taste. Stir in the heavy cream, lemon juice, and lemon zest, then let the mixture simmer gently so the flavors start to meld together.
  4. Sprinkle the flour over the sauce a little at a time, whisking constantly so no lumps form. Let it simmer for a few minutes until you notice it clinging nicely to the back of a spoon. This is also when you'll stir in the parmesan cheese.
  5. Add the shrimp directly into the simmering sauce and cook for three to five minutes, just until they turn pink and opaque. Avoid overcooking, since shrimp can go from tender to rubbery in a matter of seconds.
  6. Drain the pasta and add it straight into the skillet with the sauce. Toss everything together, using a splash of the reserved pasta water if the sauce needs loosening. Finish with chopped parsley and serve immediately while hot.

Notes

  • I always pat my shrimp dry before adding them to the pan, since excess moisture waters down the sauce
  • I like grating the parmesan myself rather than buying it pre-shredded, since it melts so much smoother
  • I taste the sauce before adding salt, because parmesan already brings a good amount of saltiness
  • I keep a close eye on the shrimp, since even one extra minute can make them tough
  • I save more pasta water than I think I'll need, since it's the easiest way to fix a sauce that's too thick