Creamy Lemon Garlic Shrimp Pasta

 

Indulge in this restaurant-quality pasta dish that comes together in under 30 minutes. Succulent shrimp are bathed in a luxuriously creamy, bright, and garlicky Parmesan sauce, then tossed with your favorite pasta for a truly unforgettable meal.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

• 8 oz thin spaghetti, fettuccine, or linguine

• 1 lb large shrimp, peeled and deveined (tails on or off)

• 2 tbsp olive oil

• 3 tbsp butter

• 5 cloves garlic, finely minced

• 2 tsp cornstarch

• 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

• 1 1/4 cups heavy whipping cream

• 2-3 tbsp fresh lemon juice (about 1 lemon)

• 1 cup freshly grated Parmesan cheese, plus more for serving

• 1/2 tsp salt, or to taste

• 1/2 tsp freshly ground black pepper

• 3 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

2. Sear the Shrimp: Pat the shrimp completely dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

3. Build the Sauce: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 60 seconds until fragrant. Sprinkle the cornstarch over the garlic and butter and whisk continuously for 1 minute to form a paste.

4. Deglaze the Pan: Pour in the white wine, whisking constantly to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until it reduces slightly.

5. Finish the Sauce: Reduce the heat to low. Whisk in the heavy cream and lemon juice. Bring the sauce to a gentle simmer (do not boil). Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, whisk in a splash of the reserved pasta water to reach your desired consistency. Season with additional salt and pepper if needed.

6. Combine and Serve: Add the drained pasta and cooked shrimp to the skillet. Toss everything gently until the pasta and shrimp are evenly coated in the sauce. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Chef’s Notes:

• For the best flavor, use real Parmesan cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

• Don’t skip the cornstarch. It’s the key to stabilizing the cream sauce and preventing it from breaking.

• If you don’t cook with wine, you can substitute it with an additional 1/2 cup of seafood or chicken broth mixed with 1 tablespoon of lemon juice.