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    Home » Recipes » Dinner

    Creamy Lemon Shrimp Pasta with White Wine

    Modified: Mar 28, 2025 · Published: Feb 8, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Creamy Lemon Shrimp Pasta

    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. 

    Creamy Lemon Shrimp Pasta
    Jump to:
    • What's in Creamy Lemon Shrimp Pasta
    • How to Make Lemon Shrimp Pasta (Step by Step)
    • Drink Pairings 
    • Don’t Miss These Dinner Recipes 
    • Print the Recipe Card
    • Creamy Lemon Shrimp Pasta with White Wine

    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 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's in Creamy Lemon Shrimp Pasta

    Ingredients for Creamy Lemon Shrimp Pasta
    • Olive oil - Use your favorite olive oil for this recipe or up the garlic flavor by using a garlic infused olive oil.
    • Butter - Both salted and unsalted butter work well in this recipe.
    • Lemon - We're using the entire lemon in this recipe, so there's no swapping this out for lemon juice.
    • Garlic - Fresh garlic cloves are best. It's a main ingredient in this sauce.
    • White wine - 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. 
    • Parmesan cheese - Freshly shredded Parmesan will melt best into this sauce. Skip the green canister.
    • Heavy cream - Do not swap this out for a lower fat option or your sauce will curdle.
    • Salt, Black pepper, Cayenne pepper or red pepper flakes - The seasoning trifecta for creamy sauces. While the recipe has amounts in it, feel free to season all three of these to taste in your dish.
    • Shrimp - Choose whatever size best fits your budget. If you choose frozen shrimp, you'll want to thaw them before cooking. To keep this vegetarian, swap out the shrimp with 2 cups of blanched broccoli florets. Small scallops are also delicious instead of the shrimp.
    • Linguine - I like linguine noodles best in this recipe, but feel free to swap it out for thin spaghetti or even angel hair pasta if you prefer.

    How to Make Lemon Shrimp Pasta (Step by Step)

    Cook pasta according to package directions.

    While the pasta is cooking… 

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

    Lemon slices in a skillet with butter and 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. 

    Cooked lemon slices with white wine, 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 after being removed from the skillet.

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

    Shrimp in a pan with garlic

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

    Cream added to the skillet of shrimp.

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

    Finished Creamy Lemon Shrimp Pasta in a skillet.

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

    Creamy Lemon Shrimp Pasta

    Drink Pairings 

    Creamy dishes like this Lemon Shrimp pasta call for a bright and refreshing drink. I love pairing this recipe with a Bee's Knees Cocktail or a classic Cosmopolitan

    Bee's Knees
    Bee's Knees Cocktail
    Cosmopolitan
    Cosmopolitan

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    Print the Recipe Card

    Creamy Lemon Shrimp Pasta

    Creamy Lemon Shrimp Pasta with White Wine

    Katy McAvoy
    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. 
    No ratings yet
    Print Recipe SaveSaved! Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Servings 4 servings

    Equipment

    • Chef's Knife
    • Extra Virgin Olive Oil

    Ingredients
      

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

    Instructions
     

    • Cook pasta according to package directions. 
      1 lb dry linguine
    • While the pasta is cooking… 
    • In a skillet over medium heat, melt the butter and olive oil.
      2 tablespoon olive oil, 2 tablespoon butter
    • 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. 
      1 lemon
    • 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. 
      ½ cup white wine
    • Remove and discard the lemon slices. (You will be left with wheels of rind and membrane.) 
    • Add the minced garlic and shrimp. 
      4 cloves garlic, 1 lb raw 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. 
      ¼ cup heavy cream, 1 ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
    • Toss to coat. 
    • Add Parmesan cheese to the pasta and toss to incorporate. 
      ¼ cup Parmesan cheese
    • Serve immediately.  
    • Enjoy! 

    Nutrition

    Serving: 1servingCalories: 781kcalCarbohydrates: 96gProtein: 38gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 195mgSodium: 1730mgPotassium: 668mgFiber: 4gSugar: 10gVitamin A: 829IUVitamin C: 17mgCalcium: 330mgIron: 2mg
    Tried this recipe?Let me know how it was!

    I love when you share my recipes!

    122 shares

    About Katy McAvoy

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

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    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). 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 everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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