Easy Creamy Lemon Garlic Shrimp Spaghetti
Easy Creamy Lemon Garlic Shrimp Spaghetti combines tender seared shrimp, silky Parmesan cream sauce, and bright lemon flavor tossed with perfectly cooked spaghetti. This Italian-inspired dish is elegant enough for guests yet simple enough for a 30-minute weeknight dinner.
Equipment
- large pot for boiling pasta
- colander for draining pasta
- large skillet for cooking shrimp and sauce
- wooden spoon or tongs for tossing pasta
- zester or microplane for lemon zest
Ingredients
- 12 ounces spaghetti
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 4 cloves garlic, finely minced
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- extra Parmesan for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions. Before draining, reserve 1/2 cup of pasta water. Drain and set aside.
- Pat the shrimp dry with paper towels and season both sides with sea salt and freshly ground black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Reduce heat to medium. Add remaining butter to the skillet and sauté minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and let it gently simmer for 3–4 minutes until slightly thickened but still pourable.
- Stir in the freshly grated Parmesan cheese and mix until completely melted and smooth.
- Add lemon zest and fresh lemon juice. Stir to combine. Gradually add reserved pasta water as needed to reach a silky consistency.
- Return the cooked shrimp to the skillet and toss gently to coat in the sauce. Warm through for about 1 minute.
- Add the drained spaghetti to the skillet and toss until evenly coated in the creamy lemon garlic sauce.
- Sprinkle with chopped fresh parsley and extra Parmesan. Serve immediately while hot.
Notes
Do not overcook the shrimp — cook just until opaque. Add reserved pasta water gradually to control sauce thickness. For a lighter version, substitute half-and-half for heavy cream or replace part of the cream with low-sodium chicken broth. For dairy-free, use full-fat coconut milk and nutritional yeast instead of Parmesan. Serve immediately for best texture.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 34gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 220mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 950IUVitamin C: 8mgCalcium: 220mgIron: 3mg
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