Description
Whip up a delightful Creamy Lemon Garlic Shrimp Pasta for dinner. This easy recipe brings bright flavors and rich comfort to your table, perfect for any night.
Ingredients
Scale
- Main Ingredients:
- 1 lb (450g) raw shrimp, peeled and deveined
- 12 oz (340g) linguine or fettuccine
- 4 cloves garlic, minced
- 2 large lemons (zest of 1, juice of 2)
- 1 cup (240ml) heavy cream
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup (120ml) dry white wine or chicken broth
- 5 oz (140g) fresh spinach
- Flavor Boosters:
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/4 cup (10g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional Extras:
- Pinch of red pepper flakes (for a little kick)
- 1 tbsp mascarpone cheese (for extra richness)
Instructions
- Prep the Pasta & Shrimp:: First things first, get your pasta water going. A big pot, lots of water, and remember to salt it generously – it should taste like the ocean! While that’s heating up, pat your shrimp dry. This is a crucial step, hon, it helps them sear beautifully instead of steaming. Season them lightly with a pinch of salt and pepper. We want those babies to cook quickly and get a nice little blush. Don’t forget that salty water; it’s the foundation of good pasta, I learned that the hard way!
- Sauté the Shrimp:: In a large skillet, melt a tablespoon of butter with a drizzle of olive oil over medium-high heat. Once it’s shimmering, add your seasoned shrimp in a single layer. Don’t overcrowd the pan, or they won’t brown! Cook for just 1-2 minutes per side until they turn pink and opaque. Honestly, overcooked shrimp is the worst, so watch them like a hawk! Remove them from the pan and set aside. We’ll add them back in at the very end to keep them tender for our Creamy Lemon Garlic Shrimp Pasta.
- Build the Lemon Garlic Sauce:: Lower the heat to medium. Add another tablespoon of butter and a bit more olive oil to the same pan. Toss in your minced garlic. Oh, the smell! It’s heavenly. Sauté for about 30-60 seconds, just until fragrant. Seriously, don’t let it brown or it’ll turn bitter. Next, pour in the white wine (or broth) and let it simmer for a minute, scraping up any delicious browned bits from the bottom of the pan. This is called deglazing, and it adds so much flavor to the Creamy Lemon Garlic Shrimp Pasta sauce!
- Make it Creamy:: Now for the good stuff! Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly. This is where the magic happens, watching it transform into that luscious sauce. Stir in the lemon zest and about half of the lemon juice. Taste it! You might want more lemon, depending on your preference. Keep it at a gentle simmer; we’re not boiling it aggressively, just letting it get all cozy and rich for our Creamy Lemon Garlic Shrimp Pasta.
- Combine & Toss:: By now, your pasta should be al dente. Drain it, but here’s a pro tip I always forget: reserve about a cup of that starchy pasta water! It’s liquid gold for adjusting the sauce consistency. Add the drained pasta directly to the skillet with the cream sauce. Toss it all together, letting the pasta soak up that incredible flavor. This is where you can add a splash or two of that reserved pasta water if the sauce seems too thick. It really helps everything come together beautifully for the Creamy Lemon Garlic Shrimp Pasta.
- Final Touches & Serve:: Finally, gently fold in the cooked shrimp and the fresh spinach. The spinach will wilt quickly from the heat of the pasta and sauce. Stir in most of the freshly grated Parmesan cheese and the chopped fresh parsley. Give it a final taste; adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with a little more Parmesan and parsley. The aroma alone will make your mouth water, honestly. It’s such a satisfying sight, all those bright colors and creamy goodness!