Creamy Lemon Shrimp Pasta with White Wine
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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 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.
Ingredients
- 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.
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 should 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 stir to incorporate. Serve immediately. Enjoy!
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
Creamy Lemon Shrimp Pasta with White Wine
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lemon, sliced
- 4 cloves garlic, minced
- ½ cup white wine, dry
- ¼ cup heavy cream
- ¼ cup Parmesan cheese
- 1 ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp 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 Tbsp olive oil, 2 Tbsp 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 tsp salt, ¼ tsp black pepper, ⅛ tsp cayenne pepper
- Toss to coat.
- Add Parmesan cheese to the pasta and toss to incorporate.¼ cup Parmesan cheese
- Serve immediately.
- Enjoy!
Absolutely loved this dish!! Just made a couple adjustments for my family’s taste… half the salt and I doubled the amount of cream. I also added some of the pasta water. Very flavourful meal, I will definitely make it again. Thank you!
I’m so glad you enjoyed it!! 🙂