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    Home » Recent Posts » Dinner

    Creamy Lemon Shrimp Pasta with White Wine

    Published: Feb 8, 2022 · Updated: Jan 20, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Jump to Recipe·Print Recipe
    Creamy Lemon Shrimp Pasta

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    Creamy and decadent, Creamy Lemon Shrimp Pasta with white wine is easy to make and the perfect meal for a date night at home or any special occasion. 

    Special occasions - birthdays, holidays, anniversaries - don’t all happen on the weekend. This recipe is perfect for celebrating a special day when you’re short on prep time. 

    Creamy Lemon Shrimp Pasta

    Creamy Lemon Shrimp Pasta comes together in the time it takes to cook the pasta. Prep the dish while the water comes to a boil, make your sauce while the pasta cooks, and you’ll have an amazing dinner ready in no time. 

    We’re using the whole lemon in this dish, so the flavor comes from the juice, fruit, and oil in the lemon. This does mean that there’s no substitute for the real deal. You have to have 1 whole, fresh lemon for this dish.

    The addition of heavy cream is what takes Creamy Lemon Shrimp Pasta to the next level. There’s not a lot in the recipe, but it’s just enough to finish off the dish, make it feel special, and give it that restaurant feel.  

    Serve the pasta with a sprinkle of fresh chopped parsley and a side of crusty bread for an amazing meal. 

    What You Need 

    Ingredients for Creamy Lemon Shrimp Pasta
    • Olive oil
    • Butter
    • A lemon
    • Garlic
    • White wine
    • Parmesan cheese
    • Heavy cream
    • Salt
    • Black pepper 
    • Cayenne pepper or red pepper flakes 
    • Shrimp
    • Linguine 

    How to Make Lemon Shrimp Pasta

    Cook pasta according to package directions. While the pasta is cooking… 

    In a skillet over medium heat, melt the butter and olive oil.  

    Thinly slice the lemon. Remove any seeds and place lemon slices in the skillet with butter and oil. Lay the lemon in a single layer. 

    Lemon slices in a skillet with butter and oil.

    Cook for 2-3 minutes. Flip lemon slices over. Add white wine and continue cooking until the fruit and juice has come out of the lemon slices. About 4-5 minutes. 

    Cooked lemon slices with white wine, butter, and oil.

    Remove and discard the lemon slices. (You should be left with wheels of rind and membrane.) 

    Cooked lemon slices after being removed from the skillet.
    Your lemon slices should look like these.

    Add the minced garlic and shrimp. Toss to coat in the oil mixture and cook for 1-2 minutes.

    Shrimp in a pan with garlic

    Add heavy cream, salt, black pepper and cayenne pepper and cooked pasta to the pan with the shrimp. 

    Cream added to the skillet of shrimp.

    Toss to coat. Add Parmesan cheese to the pasta and stir to incorporate. Serve immediately. 

    Finished Creamy Lemon Shrimp Pasta in a skillet.

    Enjoy! 

    Creamy Lemon Shrimp Pasta

    Tips on Lemon Shrimp Pasta

    What can I use besides shrimp? 

    To keep this vegetarian, swap out the shrimp with 2 cups of blanched broccoli florets. Small scallops are also delicious instead of the shrimp.

    Do I have to use heavy cream? 

    Yes. Substituting the heavy cream for a lighter fat option like milk will cause the sauce to curdle. There’s a lot of lemon in this recipe and cream works best with the acidity. 

    Can I use another pasta besides linguine? 

    Absolutely! Swap the linguine for whatever pasta you have on hand. I recommend penne, cavatappi, rigatoni, or spaghetti noodles. 

    What kind of wine should I use? 

    Look for a dry, white wine like a Pinot Grigio or Sauvignon Blanc. Moscato and sweeter wines don’t work well for cooking. And don’t worry about alcohol being in this dish. All of the booze cooks out of the sauce. 

    Drink Pairings 

    Bee's Knees
    Bee's Knees Cocktail
    Cosmopolitan
    Cosmopolitan

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    Print the Recipe 

    Print

    Creamy Lemon Shrimp Pasta with White Wine

    Creamy Lemon Shrimp Pasta
    Print Recipe
    Pin Recipe

    Creamy and decadent, Creamy Lemon Shrimp Pasta with white wine is easy to make and the perfect meal for a date night at home or any special occasion. 

    • Author: Katy McAvoy
    • Prep Time: 5 min
    • Cook Time: 15 min
    • Total Time: 20 min
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Units Scale
    • 2 Tbsp olive oil
    • 2 Tbsp butter
    • 1 lemon, sliced
    • 4 cloves garlic, minced
    • ½ cup dry, white wine
    • ¼ cup heavy cream
    • ¼ cup Parmesan cheese
    • 1 ½ teaspoon salt
    • ¼ tsp black pepper
    • ⅛ tsp cayenne pepper or red pepper flakes
    • 1 lb raw shrimp, peeled and deveined
    • 1 lb of dry linguine

    Instructions

    Cook pasta according to package directions. 

    While the pasta is cooking… 

    In a skillet over medium heat, melt the butter and olive oil.

    Thinly slice the lemon. Remove any seeds and place lemon slices in the skillet with butter and oil. Lay the lemon in a single layer. 

    Cook for 2-3 minutes. Flip lemon slices over. 

    Add white wine and continue cooking until the fruit and juice has come out of the lemon slices. About 4-5 minutes. 

    Remove and discard the lemon slices. (You will be left with wheels of rind and membrane.) 

    Add the minced garlic and shrimp. 

    Toss to coat in the oil mixture and cook for 1-2 minutes.

    Add heavy cream, salt, black pepper and cayenne pepper and cooked pasta to the pan with the shrimp. 

    Toss to coat. 

    Add Parmesan cheese to the pasta and toss to incorporate. 

    Serve immediately.  

    Enjoy! 

    Keywords: shrimp scampi, lemon shrimp, creamy pasta, date night dinner, shrimp alfredo

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy. I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for daaaaays. Follow me on Instagram to check out what I’m working on next!

    More about me →

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