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Creamy Lemon Shrimp Pasta

Introducing our irresistible Creamy Lemon Shrimp Pasta! This exquisite dish combines the tangy zest of fresh lemons with succulent shrimp and a velvety sauce that will have you asking for more.

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

Creamy Lemon Shrimp Pasta – A Burst of Fresh Flavors!

Looking for a pasta dish that combines the tangy brightness of lemon with the juicy goodness of shrimp? Look no further! Our Creamy Lemon Shrimp Pasta recipe is here to tantalize your taste buds and take your dinner to the next level.

Imagine twirling your fork into a nest of al dente pasta coated in a creamy sauce that perfectly balances the brightness of lemon and the richness of the seafood. As you take your first bite, the tender shrimp add a burst of savory goodness, complementing the flavors of the dish.

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

This pasta dinner is a true symphony of flavors and textures. Each ingredient works together to create a comforting and filling dish. Whether looking for a quick and satisfying weeknight meal or planning a special dinner for loved ones, Creamy Lemon Shrimp Pasta is the perfect choice. The bright and refreshing flavors are guaranteed to leave a lasting impression on everyone fortunate enough to savor this fantastic dish.

Ingredients for Shrimp Pasta

  • penne pasta
  • peeled and deveined shrimp
  • olive oil
  • garlic
  • all-purpose flour
  • vegetable broth or chicken broth
  • shredded Parmesan Cheese
  • skim milk
  • lemon zest + lemon juice
Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

How To Create a Creamy Pasta With Shrimp

  • Begin by cooking the pasta according to the directions on the package. Add the shrimp to the boiling water in the last 3 minutes of cooking.
  • Meanwhile, heat a bit of olive oil in a skillet and add the garlic. Cook for a bit and then whisk in the flour, followed by the chicken broth. Cook and whisk until the mixture is smooth and begins to thicken.
  • Remove it from the heat and whisk in the parmesan cheese until melted. Continue to whisk in the milk and season it all with salt and pepper. Stir in the lemon zest and lemon juice.
  • Drain the pasta and return it to the cooking pot. Pour the prepared sauce over the cooked pasta and shrimp and mix until combined. Serve with a garnish of parmesan cheese and chopped parsley.
    Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

    Serving Suggestions

    Whether preparing a romantic dinner for two or hosting a dinner party with friends, this creamy pasta will surely impress, but you should add a few of these sides to make a complete dinner. 🍽️

    Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

    Don’t wait another moment to dive into this flavorful adventure. Try our Creamy Lemon Shrimp Pasta and get ready to indulge in a truly unforgettable dining experience. Bon appétit!

    ENJOY!

    Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

    Creamy Lemon-Shrimp Pasta

    Katerina | Diethood
    Lemony, creamy, cheesy Shrimp and Pasta dinner that’s ready in 30 minutes, from start to finish!
    4.89 from 9 votes
    Servings : 4 servings
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes

    Ingredients
      

    For The Pasta And Shrimp
    • 8 ounces dry penne pasta
    • 12 ounces peeled and deveined fresh shrimp
    For The Sauce
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 3 tablespoons all-purpose flour
    • 1 cup vegetable broth or chicken broth
    • ½ cup shredded Parmesan Cheese
    • ½ cup skim milk
    • salt and fresh ground black pepper, to taste
    • 2 teaspoons lemon zest
    • 2 to 3 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley, divided
    • shredded or grated parmesan cheese, for garnish

    Instructions
     

    For The Pasta And Shrimp
    • Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.
    For The Sauce
    • Heat olive oil in a skillet over medium-high heat.
    • Add garlic and cook for 20 seconds, or until fragrant, stirring frequently.
    • Whisk in the flour; whisk until the flour isn't dry.
    • Slowly whisk in the broth; cook and whisk until the mixture is smooth. Continue to cook until the mixture boils and thickens. Remove from heat.
    • Whisk in the parmesan cheese until melted.
    • Whisk in the milk until well combined.
    • Season with salt and pepper.
    • Stir in the lemon zest and lemon juice.
    • Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
    • Drain the pasta and shrimp and return it to the pot.
    • Pour the prepared sauce over the cooked pasta and shrimp; mix and stir until combined.
    • Stir in 1 tablespoon of freshly chopped parsley.
    • Transfer the pasta to dinner plates; garnish with remaining parsley and a sprinkle of parmesan cheese.
    • Serve.

    Notes

    • I use Penne Pasta for this recipe because it goes great with the creamy sauce. When cooking pasta, use about 4 quarts of water for every pound. Sufficient water helps the pasta cook evenly and prevents it from sticking together.
    • Please use fresh (raw) shrimp for this recipe, not cocktail shrimp. 
    • It is important to whisk, whisk, whisk so that the sauce is smooth and does not curdle.

    Nutrition

    Calories: 373 kcal | Carbohydrates: 49 g | Protein: 11 g | Fat: 13 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 444 mg | Potassium: 200 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 455 IU | Vitamin C: 4.5 mg | Calcium: 193 mg | Iron: 1.3 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Dinner
    Cuisine: American
    Keyword: easy pasta dinner, shrimp pasta recipes, weeknight dinner ideas
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    39 comments on “Creamy Lemon Shrimp Pasta”

      1. Actually, you can, but you will want to freeze all the components separately. So, pasta in one bag, shrimp in the other, and the sauce in a third. I would also toss the pasta with a drizzle of olive oil before storing it in a freezer bag. When reheating the sauce, try to do it in a skillet set over low heat while constantly stirring.

    1. Delicious! I actually used half and half instead because I had it and it was so rich and creamy and lemony.

    2. Tried this today and OMG it’s sooo good! It will definitely be making a regular appearance to my group of go to dishes. So easy to make too.

    3. This was amazing! I burst of creamy, lemony delight. My family (husband and 8-year old twins) devoured it! Thanks!

        1. Katerina - Diethood
          Katerina Petrovska

          I haven’t used those for this recipe, but I’m sure you can. Just keep an eye on them and take them out as soon as they are thawed and heated through.

    4. I and my husband totally loved it. I used wondra instead of flour and it worked awesome. I used a little more chicken broth, but it was delicious. Thank You

    5. Avatar photo
      Michelle Smith

      Love this recipe! 5 stars…I now get regular requests that I make this. Sometimes a little tricky ensuring the consistency of your sauce is just right, but no matter what, the flavor is always on point.

    6. I am looking for the nutritional information on your recipes. Am I missing that somehwere? Recipes look amazing, but I am tracking my nutritional information and would really like to know if I can find it so I can eat your recipes without guilt, LOL! Thanks 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! For some reason, the nutritional info was hiding behind a code, but it’s there now! 🙂

        1. Awesome! Really appreciate that. I am making this 2morrow night!!!! I am still however, having a problem viewing nutritional information on all other recipes when I visit your website. I am sure it must be me. I’m not computer illiterate, but I’m not the most savvy either. Please let me know your thoughts, as I would love to make more of your recipes. Mind you, my husband is a Chef and I am a gourmet cook and I only cook what look like the most delicious recipes; which is why I so much want to be able to view the nutritional information on all your recipes! Your taste is amazing and I hope to be cooking more of your recipes soon! Happy Cooking and Thank You! 🙂

    7. Great recipe, thanks!! Just made and had for dinner…it was a hit! Instead of boiling the shrimp I placed them in a baking pan, poured over with olive oil and melted butter, sprinkled with Blackened Seasoning. Placed under broiler until shrimp were cooked. Also added broccoli florets!

    8. I subbed in a half cup of Marcella for half of the broth. Came out very good, and we will be eating this again. You might have tried this with your Chardonnay.

    9. Which do you prefer: chicken or veggie broth? At first I thought, “chicken and shrimp flavors mixed together??” but I’ve never cooked with vegetable broth before. Help?

    10. Avatar photo
      Ashley Bureau

      This is so yummy! I have made it once before and am making it again for supper tonight! I add a splash of Chardonnay to mine and I also use uncooked shrimp (the bags of them they sell at Sam’s club are giant and succulent and delicious!) I’ll add my go-to shrimp cooking method in case anyone is interested.. It’s simple but it adds awesome flavor to my pasta dishes and it worked along with this one too! I grate a clove of garlic or 2, add it to a large bowl and throw in some red pepper flakes, and 2-3 tbs olive oil. Then I used the leftover lemon juice and zest that I got off my lemon I used for this recipe. (It was a large lemon) and throw the shrimp in (thawed) and mix them around to coat in the mixture. A quick marinade of sorts. while my pasta is boiling, I cook those up- straight into a pan on med-high heat- about 2-3 mins per side.. Then I plate them and set aside while making sauce. I added them into the pasta at the end as per usual. Might want to increase liquids but mind still turned out great! Anyway, this Is my go to method for cooking my shrimp for a lot of pasta recipes that I love… This recipe included!! Sooo good.

      1. Katerina - Diethood
        Katerina Petrovska

        Oh my gosh… you made me drool!! Can’t wait to make this meal again, using your method! Thank YOU!!

      2. Avatar photo
        Janet Pallavicini

        sounds wonderful – just got abag of fresh large shrimp from Mexico. will wait for Saturdat nite and make it special..

      3. My husband and I loved it. Ashley, i cooked the shrimp the way you suggested. Thanks! Added about a cup of broccoli (cut up small). it was delicious! Thanks for the recipe, Katerina! I will be making this again!

    11. I want to make this for the day before Xmas … I’m planning a meatless menu using at least 7 types of fish/seafood and this will make a change from the ‘garlic shrimp’ I was planning on. The only thing I don’t have is the fresh parsley … it’s either the dry stuff or cilantro. 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Anne! The shrimp I used here is sold in a plastic bag, and they’re already cleaned and deveined. I cook the shrimp together with the pasta, the last 3 to 4 minutes. I have stated that in the recipe directions – please let me know if there’s something that’s not clear. Thank YOU!

    12. I as wondering if you could substitute cream for the skim milk. Would that make it even smoother? Also, someone asked about adding Chardonay. Would that work and would you reduce some of the liquid? Chardonay gives such a nice flavor.

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Mary!! Your substitutions sound A.MAY.ZING! 😀 Definitely go with the heavy cream and if you’re going to use chardonnay (YUM!), reduce the liquid. Now I need to make it your way! Have a wonderful Sunday!

    13. I just made this tonight – SO good! I needed this bright, lemon flavor on this cold and wintry night! Thank you!

    14. Avatar photo
      Laura (Tutti Dolci)

      My only question is, can I add chardonnay to the sauce?! 😉 This pasta is creamy perfection!

    15. Avatar photo
      amanda @ fake ginger

      Love it! I have more One Direction songs on my phone than I care to admit.

      This looks delicious! I love how fresh all your pasta dishes look.

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