Go Back
–+ servings
Creamy garlic shrimp pasta with herbs in a large white skillet, ready to serve

Lemon Garlic Shrimp Pasta

This Lemon Garlic Shrimp Pasta is an elegant restaurant-quality pasta dish that's so simple to make right at home in less than 30 minutes. Easy to make with a pasta pot and a single skillet, it's a recipe that's sure to impress any crowd.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course dinner, Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 712 kcal

Equipment

  • Large Pot
  • large skillet
  • Microplane or zester

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • kosher salt to taste
  • freshly ground pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • ½ cup dry white wine
  • zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • ⅓ cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoon chopped fresh basil
  • 1 pound linguine
  • ½ cup reserved pasta water as needed

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Before draining, reserve at least ½ cup of the pasta cooking water. Drain the pasta and set aside.
  • Pat the shrimp dry and season with salt and pepper.
  • In a large skillet, heat the butter and olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate and set aside.
  • Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown.
  • Add the white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the skillet.
  • Stir in the heavy cream and cook for 1–2 minutes, until the sauce is slightly thickened.
  • Stir in the lemon zest, 1 tablespoon fresh lemon juice, and most of the chopped parsley and basil, reserving some for garnish.
  • Add the cooked pasta and a small splash of the reserved pasta water. Toss well, adding more pasta water a little at a time, as needed, until the sauce lightly coats the pasta.
  • Return the shrimp to the skillet and toss gently until heated through, about 30 seconds to 1 minute.
  • Taste and adjust the seasoning with additional salt and pepper, if needed. Serve immediately, garnished with the remaining parsley and basil.

Notes

Expert Tips: 
    • Don’t overcook the shrimp or they will become rubbery in texture. They only need about 1–2 minutes per side. Overcooked shrimp become tough quickly, so remove them from the pan as soon as they turn opaque and pink.
    • Use good-quality white wine. Choose something dry and crisp (like Pinot Grigio or Sauvignon Blanc) that you’d drink; it makes a difference in the sauce.
    • Add fresh herbs at the end. Stir in the parsley and basil just before serving to keep their flavor bright and fresh.
  •  
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water if needed to re-loosen the sauce.
We don't recommend freezing this garlic butter shrimp pasta, as it will compromise the quality of the shrimp and pasta.

Nutrition

Serving: 1servingCalories: 712kcalCarbohydrates: 89gProtein: 31gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 180mgSodium: 658mgPotassium: 454mgFiber: 4gSugar: 4gVitamin A: 893IUVitamin C: 6mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!