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.

Creamy Lemon Shrimp Pasta with White Wine

Name: Creamy Lemon Shrimp Pasta with White Wine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 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 tsp 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

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.

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

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2 Tbsp olive oil
2 Tbsp butter
1 lemon, sliced
4 cloves garlic, minced
1/2 cup dry, white wine
1/4 cup heavy cream
1/4 cup Parmesan cheese
1 1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper or red pepper flakes
1 lb raw shrimp, peeled and deveined
1 lb of dry linguine

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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!

Nutrition

Serving Size: 1 1/2 cups
Calories: 692
Sugar: 3.6 g
Sodium: 1392.6 mg
Fat: 19.2 g
Carbohydrates: 87.1 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 209.8 mg

Find it online: https://mittengirl.com/creamy-lemon-shrimp-pasta-with-white-wine/