Creamy Lemon Shrimp Spaghetti (Print Version)
Quick creamy lemon shrimp spaghetti. Zesty pasta with succulent shrimp in a rich, bright sauce. A flavorful weeknight dinner ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Pasta & Sauté Base
01 -
12 oz dry spaghetti
02 -
2 tbsp extra virgin olive oil
03 -
1 large shallot, finely minced
04 -
4 cloves garlic, minced
→ Succulent Shrimp & Zesty Brighteners
05 -
1 lb large shrimp, peeled and deveined
06 -
1 large lemon (for 2 tsp zest and 1/4 cup juice)
07 -
1/2 tsp red pepper flakes
08 -
1/4 cup fresh parsley, chopped, for garnish
→ Rich & Creamy Embrace
09 -
1 1/2 cups heavy cream
10 -
1/2 cup chicken broth
11 -
1/2 cup freshly grated Parmesan cheese
12 -
2 tbsp unsalted butter
13 -
1 tsp kosher salt, plus more to taste
14 -
1/2 tsp freshly ground black pepper, plus more to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add 12 oz dry spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. This ensures you have liquid to adjust the sauce consistency for your Creamy Lemon Shrimp Spaghetti Recipe.
02 -
While pasta cooks, heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb large shrimp, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
03 -
Reduce heat to medium. Add 1 tbsp extra virgin olive oil and 2 tbsp unsalted butter to the same skillet. Sauté 1 large finely minced shallot for 2-3 minutes until softened. Add 4 cloves minced garlic and cook for another minute until fragrant, being careful not to burn it.
04 -
Pour in 1 1/2 cups heavy cream and 1/2 cup chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Stir in 2 tsp lemon zest, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. This forms the luscious base for your Creamy Lemon Shrimp Spaghetti Recipe.
05 -
Add the cooked and drained spaghetti to the simmering sauce. Stir in 1/2 cup freshly grated Parmesan cheese. Toss well to coat the pasta evenly. If the sauce appears too thick, gradually add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
06 -
Gently fold in the cooked shrimp and 1/4 cup lemon juice. Heat through for just 1 minute to warm the shrimp. Garnish your Creamy Lemon Shrimp Spaghetti Recipe with 1/4 cup fresh chopped parsley. Serve immediately and enjoy this delightful dish!
# Notes:
01 -
Don't overcook the shrimp! They cook very quickly and can become rubbery if left on the heat for too long. Remove them from the pan as soon as they turn pink and opaque.
02 -
For a touch of extra richness, you can add another tablespoon of butter when tossing the pasta with the sauce.
03 -
Leftovers of this Creamy Lemon Shrimp Spaghetti Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
04 -
This dish pairs wonderfully with a simple side salad or some crusty garlic bread to soak up all the delicious creamy lemon sauce.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Microplane or fine grater
04 -
Measuring cups and spoons
05 -
Tongs
# Nutrition Facts (Per Serving):
Calories: 916 kcal
Total Fat: 51 g
Total Carbohydrate: 69 g
Protein: 46 g