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Shrimp and Lemon Pasta Recipe

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3.9 from 58 reviews

A creamy and zesty shrimp and lemon pasta dish featuring succulent jumbo shrimp, tender penne pasta, and a rich sauce made with heavy cream, Parmesan cheese, garlic, and fresh lemon. Perfect for a quick yet elegant meal in under 40 minutes.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 12 oz. dry penne pasta or any other small-cut pasta

Shrimp

  • 1 lb. jumbo shrimp (21-25), peeled and deveined
  • 1/2 tsp. kosher salt, plus more to taste
  • 1/4 tsp. black pepper, plus more to taste

Sauce

  • 1 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 4 garlic cloves, minced
  • 2 cups heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tsp. lemon zest, from about 1 lemon
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh chopped parsley

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set aside.
  2. Cook Shrimp: While the pasta cooks, pat the shrimp dry and season with salt and pepper. Heat olive oil in a large deep non-stick skillet over medium-high heat. When the oil is hot, add the shrimp in a single layer and cook for about 2 minutes on each side until pink and opaque. Immediately remove shrimp to a plate and lightly cover with foil to keep warm.
  3. Sauté Garlic: Lower the heat to medium and add unsalted butter to the skillet. Once melted, add minced garlic and sauté just until fragrant, stirring constantly to prevent burning.
  4. Make Sauce: Pour in the heavy cream and allow it to come to a gentle simmer, thickening slightly for about 2-3 minutes. Avoid rapid boiling by reducing heat if necessary. Whisk in the grated Parmesan cheese until melted and smooth. Then add lemon zest, fresh lemon juice, and chopped parsley. Remove the skillet from heat and adjust seasoning with salt and pepper to taste.
  5. Combine and Serve: Add the cooked pasta and shrimp back into the skillet with the sauce, tossing gently to coat everything evenly. Serve immediately with extra Parmesan cheese and freshly cracked black pepper as desired.

Notes

  • Use jumbo shrimp size 21-25 for the best texture and presentation.
  • Do not overcook shrimp to keep them tender and juicy.
  • Ensure garlic is sautéed just until fragrant to avoid bitterness.
  • Simmer sauce gently to achieve a creamy texture without curdling.
  • Use freshly grated Parmesan for best flavor and smooth melting.
  • Fresh lemon juice and zest provide a bright, balanced acidity to the creamy sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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