Description
A quick and easy homemade dinner featuring tender shrimp in a creamy lemon garlic sauce tossed with fettuccine or linguine. Perfect for busy weeknights or dinner parties, this dish balances bright lemon zing with rich creaminess.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil or unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 ounces fettuccine or linguine
- Salt, for pasta water
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions, about 10-12 minutes, until al dente. Stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant but not browned.
- Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2-3 minutes on one side until pink and slightly browned. Flip and cook another 1-2 minutes until opaque and cooked through. Remove shrimp from pan and set aside.
- Lower heat to medium and add 2 tablespoons butter to the same skillet. Add remaining 3 cloves minced garlic, cooking for about 1 minute until fragrant.
- Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer (do not boil) and let thicken for 3-4 minutes. Stir in grated Parmesan until melted and smooth.
- Add lemon juice and zest, stirring to combine. Taste and adjust seasoning with salt and pepper.
- Add drained pasta and cooked shrimp back into the skillet. Toss gently to coat everything evenly, adding reserved pasta water a few tablespoons at a time if the sauce seems too thick.
- Once everything is coated, remove from heat. Sprinkle with fresh parsley for a pop of color and freshness.
- Plate the pasta while warm. Optionally add extra Parmesan or a lemon wedge on the side.
Notes
Keep an eye on the cream sauce as it thickens quickly; add pasta water slowly to achieve desired consistency. Avoid overcrowding the pan when cooking shrimp to get a good sear. Use freshly grated Parmesan for best melting and flavor. For dairy-free or vegan options, substitute heavy cream with coconut cream and Parmesan with nutritional yeast, and replace shrimp with mushrooms or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: shrimp pasta, creamy lemon garlic pasta, easy dinner, quick shrimp recipe, homemade pasta sauce, weeknight dinner, seafood pasta