Creamy Lemon Shrimp Pasta Recipe

Name: Creamy Lemon Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 0.75 (16 ounce) package spaghetti; 1 pound uncooked medium shrimp, peeled and deveined; salt and ground black pepper to taste; 2 tablespoons finely chopped shallots; 1 tablespoon crushed garlic; 0.25 cup chicken broth; 1 medium lemon, zested and juiced; 0.5 cup heavy cream; 5 large basil leaves, chopped; 1 pinch red pepper flakes

Cook Time: 20 minutes

Creamy lemon shrimp pasta comes with zero downsides. It has all the makings of a flavorful recipe. Its saucy, bright, and bound to be a crowd-pleaser. And during the spring and summer months, it wins over those craving a lighter meal that still fills your belly. While some might not think so, pasta can be a very quick meal to make and lemon shrimp pasta is no different. There are really only three parts: cooking the pasta, cooking the sauce, and combining the ingredients.

Overall, this recipe was outstanding and I'll definitely be making it again! My husband and I finished almost all of it in one sitting! says a satisfied home cook. I definitely would recommend measuring and prepping all the ingredients ahead of time or while the water boils because everything starts coming together very quickly in the pan.

As your noodles cook, sear your shrimp quickly and set them aside. Start your sauce with shallots, garlic, lemon zest and juice, chicken broth, and heavy cream. While this pasta maintains a fresh, bright flavor, its also creamy thanks to the heavy cream and chicken broth that create the bulk of the sauce. Add the shrimp you set aside, cooking for about 2 to 3 minutes. Toss the spaghetti, basil, and red pepper flakes with your sauce adding pasta water if needed until the ingredients are fully mixed together. Then, enjoy the fruits of your labor!

Ingredients

(16 ounce) package spaghetti
1 pound uncooked medium shrimp, peeled and deveined
Salt and ground black pepper to taste
2 tablespoons finely chopped shallots
1 tablespoon crushed garlic
cup chicken broth
1 medium lemon, zested and juiced
cup heavy cream
5 large basil leaves, chopped
1 pinch red pepper flakes

Directions

Step 1: Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.

Step 2: While the pasta is cooking, heat oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add them to the pan and cook for 30 seconds per side. Remove the shrimp to a plate and set aside.

Step 3: In the same skillet, add shallots and cook for about 2 minutes. Then add garlic and cook until fragrant, about 1 minute.

Step 4: Stir in chicken broth, lemon zest, and half of the lemon juice. Heat the mixture for 2 minutes. Reserve the remaining lemon juice for later use.

Step 5: Add the heavy cream to the skillet and bring to a simmer. Return the shrimp to the skillet and cook for an additional 2 to 3 minutes, or until the shrimp are heated through and pink. Stir in the chopped basil.

Step 6: Drain the spaghetti, reserving to cup of pasta water. Add the spaghetti to the skillet with the sauce. Add pasta water as needed to achieve the desired consistency. Sprinkle in red pepper flakes and toss the ingredients to coat evenly. Season with additional black pepper, if desired.

Step 7: Serve the pasta immediately, garnished with extra basil or a sprinkle of parmesan cheese if preferred. Enjoy!

Cook's Note

You can substitute linguine pasta for spaghetti, and onions can be used in place of shallots if preferred.

Nutrition Facts (per serving)

Calories: 248
Fat: 9g (11% of daily value)
Saturated Fat: 5g (25% of daily value)
Cholesterol: 182mg (61% of daily value)
Sodium: 763mg (33% of daily value)
Total Carbohydrate: 20g (7% of daily value)
Dietary Fiber: 1g (4% of daily value)
Total Sugars: 2g
Protein: 21g (42% of daily value)
Vitamin C: 2mg (2% of daily value)
Calcium: 94mg (7% of daily value)
Iron: 1mg (6% of daily value)
Potassium: 220mg (5% of daily value)

Note: Percent daily values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The History of Creamy Lemon Shrimp Pasta

Creamy Lemon Shrimp Pasta, while popularized in modern Italian-American cuisine, has its roots in the Mediterranean tradition of pairing seafood with bright, citrus-infused sauces. Coastal regions of Italy often featured seafood pasta with olive oil, garlic, and lemon, but the addition of cream became a later adaptation, popularized in the United States during the mid-20th century. This transformation allowed for a richer, more indulgent dish while retaining the light, zesty character that seafood naturally pairs with.

Regional Variations

Across Italy, seafood pasta varies greatly depending on the local catch and culinary traditions. In southern coastal regions like Sicily and Campania, pasta with shrimp often incorporates tomatoes, capers, and fresh herbs, reflecting the Mediterranean palate. In Italian-American kitchens, however, the creamy version with heavy cream, lemon, and basil emerged, emphasizing a balance between tanginess and richness. Some coastal restaurants in the United States even add a splash of white wine or use linguine instead of spaghetti, giving it a distinct regional flair.

Differences from Similar Dishes

Creamy Lemon Shrimp Pasta is often compared to dishes like Shrimp Alfredo or Garlic Shrimp Scampi. What sets it apart is the interplay between citrus and cream. Unlike Shrimp Alfredo, which is heavy and deeply cheesy, this dish highlights the brightness of lemon, keeping the sauce light yet velvety. Unlike Scampi, which relies primarily on butter and garlic, the addition of cream creates a more luxurious texture, and the inclusion of fresh basil adds an aromatic complexity that is unique to this recipe.

Typical Serving Occasions

This dish is commonly served as a dinner entre, often accompanied by a crisp white wine such as Pinot Grigio or Sauvignon Blanc. It is popular in both casual family meals and upscale coastal restaurants. During spring and summer months, it is especially favored for its fresh, vibrant flavor and lightness compared to heavier pasta dishes. Lemon shrimp pasta also works beautifully for special occasions, dinner parties, or even a weekend treat when one wants a restaurant-quality meal at home.

Interesting Facts

The combination of lemon and seafood is a centuries-old Mediterranean practice, originally intended to mask strong fishy flavors and add freshness.
Using pasta water to adjust the sauces consistency is a traditional Italian technique that enhances the texture and allows the sauce to cling perfectly to the noodles.
The dish can be easily customized with ingredients like spinach, sun-dried tomatoes, or a hint of red pepper flakes, making it versatile for home cooks.
Despite its modern popularity in the U.S., creamy lemon shrimp pasta is rarely found in traditional Italian trattorias, where olive oil-based seafood sauces are preferred.
Lemon zest, rather than just juice, is crucial in achieving the signature bright aroma that defines this dish.

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FAQ about Creamy Lemon Shrimp Pasta Recipe

Store any leftover pasta in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a skillet over medium heat with a splash of cream or chicken broth to bring back its creamy texture.

Freezing the pasta is not recommended due to the cream-based sauce, which can separate when thawed. However, you can freeze the shrimp and sauce separately from the pasta, then combine them when reheating for the best results.

Yes, you can substitute the shrimp with chicken breast, scallops, or even tofu for a vegetarian version. Adjust the cooking time accordingly based on the protein you use.

To add more heat, increase the amount of red pepper flakes or add fresh chopped chili peppers to the sauce. Alternatively, you can use spicy paprika or a dash of hot sauce.

Yes, you can substitute the heavy cream with half-and-half, whole milk, or a non-dairy option like coconut cream for a lighter version. Keep in mind that the texture and flavor will differ slightly.

If you prefer not to use chicken broth, vegetable broth, seafood stock, or even a bit of pasta water can be used as alternatives, depending on your flavor preference.

Yes, you can swap spaghetti with other types of pasta such as linguine, fettuccine, or penne. The cooking time may vary, so be sure to follow the instructions on the pasta package.

Reheat the pasta in a skillet over low heat, adding a little bit of cream or broth to loosen the sauce. Stir occasionally to ensure even heating and avoid the sauce from breaking.

Absolutely! You can add vegetables like spinach, cherry tomatoes, zucchini, or asparagus to the dish. Simply sauté them in the skillet with the shallots and garlic to incorporate them into the sauce.

To make the dish gluten-free, use gluten-free pasta instead of regular spaghetti. Check that your chicken broth and other ingredients are gluten-free as well.

Comments

Ian Cryar

10/06/2025 01:52:54 PM

We will be making this STAT but with one adjustment which will be using shrimp stock instead of the chicken stock.

Alana Voeks

04/15/2025 03:37:00 AM

This was a very delicious recipe! Not too heavy, not too spicy, and fresh and filling (especially if you add greens). I highly recommend flavoring the shrimp in a citrusy-spicy way, or if you have a favorite savory seasoning you enjoy using with shrimp. I traded the basil for italian seasoning, just putting it in at the same time as the garlic so it can bloom.

terrip

12/29/2024 04:44:34 PM

We put parmesan cheese on top. yummy

Brian Davis

02/21/2025 04:17:21 PM

Made it for dinner — everyone loved it.

Jessica Green

12/09/2024 09:25:52 PM

I love how quick this was to make.

GlitzyLox6524

07/01/2024 02:02:56 AM

Me and my husband absolutely loved this recipe. The only thing I did differently is added a whole shallot, 2 cloves chopped garlic and extra cream. I also used zest from a large lemon. Still came out amazing.

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