Creamy Lemon Shrimp Pasta

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Creamy Lemon Shrimp Pasta – Lemony, creamy, cheesy Shrimp and Pasta dinner that’s ready in 30 minutes, from start to finish!

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

Greetings, friends!! How’s it goin’? Happy Sunday! Fingers crossed, you are sitting down with your feet plopped up on the couch, remote control in one hand and a bag of chips in the other. Remember, calories don’t exist on Sundays…  ahem.

For that reason, I just stress-ate an entire bag of pretzel rods.
It was a long week and we’re lucky I didn’t attack a large pizza with a side of ice cream. ‘Cause I should have…

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

And now, I will present to you THIS. THIS lemon shrimp pasta deal being ONE of my most requested/loved/favorite dinners.

Last week I bought shrimp. The cooked, frozen, ready to eat kind. They were so pink and pretty.

This week I found them all wrinkled up and practically dying in the fridge. Nothing new there and no harm done. I ate ’em and am still breathing. Obvi, they weren’t dying, per say.

I wanted to make some sort of battered shrimp again, but I had a taste for something creamy, something where the flavor would POP, something lemony! … you know??
Doesn’t that sound SO GOOD?

I thought so too.

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

Sidenote: When my Mom saw this picture, she said, “And THIS is how you lure people in?!? EWWW!”.
Clearly, I am my father’s daughter. THIS lady, a.k.a. my Mommy, dislikes seafood. Mucho.

Back to my story about my lemon shrimp pasta… As I was sippin’ on my glass of Chardonnay while cookin’ the penne, (don’t judge. AND… you don’t drink when you cook?!),  I started dreaming about March and Spring… and yellow colors and lemons… and at that moment I just threw the shrimp in with the pasta, zested my lemon all over the sauce, lemon juice all over the counter… buuuuut, bada bing bada boom, we were done. Dinner was ready! Well, almost. I had to make the creamy cream sauce, first.

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

BTW, speaking of that Chardonnay… I was also jamming to ONE DIRECTION while watching the Wahlburgers. 😀

The win-win of this situation was that a) I was sipping on Chardonnay and b) sipping on Chardonnay, reminiscing about the New Kids and listening to the new mmmbop-guys WHILE tipsy. All is right with the world. ♥

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


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4.84 from 6 votes
Creamy Lemon-Shrimp Pasta | | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

Creamy Lemon-Shrimp Pasta

11 11 11
WW Freestyle: 12
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 373


  • 8- ounces dry penne pasta
  • 1 bag (12-ounces) peeled and deveined medium shrimp


  • 3 tablespoons olive oil
  • 2 garlic cloves , minced
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable or chicken broth
  • 1/2- cup shredded Parmesan Cheese
  • 1/2- cup skim milk
  • salt and fresh ground pepper , to taste
  • 2 teaspoons lemon zest
  • 2 to 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley , divided
  • parmesan cheese , for garnish


  • Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.

In the meantime, prepare the sauce.

  • Heat olive oil in a skillet over medium-high heat.
  • Add garlic and cook for 1 minute, or until fragrant, stirring frequently.
  • Whisk in flour; whisk until flour isn't dry.
  • Slowly whisk in the broth.
  • Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat.
  • Whisk in parmesan cheese; whisk until melted.
  • Whisk in the milk; whisk until combined.
  • Season with salt and pepper.
  • Stir in lemon zest and lemon juice.
  • Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
  • Drain pasta and return to pot.
  • Pour sauce over the cooked pasta and shrimp; mix until combined.
  • Stir in 1 tablespoon parsley.
  • Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.
  • Serve.
Nutrition Facts
Creamy Lemon-Shrimp Pasta
Amount Per Serving
Calories 373 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 444mg19%
Potassium 200mg6%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 455IU9%
Vitamin C 4.5mg5%
Calcium 193mg19%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: easy pasta dinner, shrimp pasta recipes, weeknight dinner ideas

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35 Responses
  1. Jeanette

    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.

  2. Erica

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

      1. 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.

  3. Dianna

    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

  4. 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.

  5. mammasuze

    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. mammasuze

        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! 🙂

  6. Sharon M

    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!

  7. Mike E

    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.

  8. Hannah

    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?

  9. 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 Petrovska

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

    2. Janet Pallavicini

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

    3. Barbie Ensor

      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!

  10. A_Boleyn

    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 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!

  11. Mary Mertens

    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 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!

  12. Meg

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

  13. Laura (Tutti Dolci)

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

  14. 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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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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