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Lemon Shrimp Pasta Recipe

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4 from 80 reviews

A vibrant and creamy Lemon Shrimp Pasta recipe featuring succulent shrimp sautéed to perfection and enveloped in a luscious, tangy lemon cream sauce, all served over perfectly cooked spaghetti. This dish balances the richness of heavy cream and Parmesan with the fresh zest and juice of lemon, complemented by fragrant herbs and a hint of white wine reduction, making it a delightful and elegant meal perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Sauce Ingredients

  • 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 and Seasoning

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

Pasta and Additional Ingredients

  • ½ cup dry white wine
  • 8 oz. spaghetti
  • 4-5 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 (for garnish)

Instructions

  1. Prepare the Sauce Mixture: Combine the chicken broth, chicken bouillon cube, heavy cream, mustard powder, Worcestershire sauce, honey, dried oregano, basil, and onion powder in a large measuring cup with a spout. Set this sauce mixture aside and measure out all other ingredients to have them ready.
  2. Season the Shrimp: If frozen, thaw the shrimp completely and pat dry. Remove shells and veins as necessary; tails can be left on or removed per preference. Lightly season the shrimp with salt, pepper, paprika, and garlic powder, then toss to coat evenly.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 1 minute and 20 seconds on the first side, then 45 to 60 seconds on the second side, using a timer to avoid overcooking. Transfer shrimp to a clean plate, remembering they will continue cooking slightly later.
  4. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta reserving ½ cup of the pasta water for later use.
  5. Reduce the Wine: Using the same skillet used for the shrimp, pour in the white wine over medium heat. Allow it to reduce by half, which should take approximately 3 to 4 minutes.
  6. Make the Roux: Add butter to the skillet and melt. Stir in minced garlic and cook for 1 minute. Sprinkle the flour over the butter and garlic mixture and cook for 1 to 2 minutes until the raw flour smell dissipates.
  7. Add the Sauce Mixture: Gradually pour in the reserved sauce mixture in small splashes while stirring continuously. Bring the sauce to a gentle bubble and allow it to thicken uncovered while the pasta finishes cooking.
  8. Finish the Sauce: Reduce the heat to low and let the sauce cool slightly for about 1 minute. Stir in fresh lemon juice and lemon zest. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until fully combined and smooth.
  9. Toss Pasta with Sauce: Add the drained spaghetti to the skillet with the sauce and toss to combine thoroughly. Add small splashes of reserved pasta water as needed to reach the desired sauce consistency.
  10. Combine Shrimp and Serve: Return the cooked shrimp to the skillet, toss to incorporate and heat through. Garnish with freshly chopped parsley and serve immediately.

Notes

  • For best results, use large, fresh shrimp if possible; frozen shrimp should be fully thawed and dried to prevent excess water in the skillet.
  • The white wine can be substituted with additional chicken broth if preferred.
  • Adjust seasoning to taste before serving, especially salt and pepper.
  • Reserve pasta water helps to loosen the sauce and create a silky texture.
  • Use freshly grated Parmesan cheese rather than pre-grated for the best melting and flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/lemon-shrimp-pasta-recipe/