This Lemon Shrimp Pasta features juicy seasoned shrimp tossed with spaghetti in a creamy white wine sauce with bright lemon flavor, garlic, and Parmesan!

Lemon Shrimp Pasta in a skillet with lemon wedges and parsley.

Lemon Shrimp Pasta

There are sooo many reasons why this Lemon Shrimp Pasta is amazing, flavorful, and restaurant-worthy. The juicy shrimp is perfectly seasoned and pairs so well with the creamy lemon sauce, which has hints of garlic, white wine, and Parmesan. Every bite is packed with flavor, but still tastes light and fresh!

This is such a fun way to switch up pasta night, and it comes together quickly! Serve it with Garlic Bread with Cheese and a simple green salad for the ultimate dinner! Be sure to check out my Pro Tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season and sear the shrimp and set aside. Deglaze the skillet with wine and reduce by half. 

A skillet of seasoned and seared shrimp next to a skillet being deglazed with wine.

Add butter, garlic, and flour. Add the sauce mixture in small splashes. Bring to a gentle bubble while the pasta boils. Stir in the lemon juice, lemon zest, and parmesan cheese over low heat.

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Adding sauce to a skillet and reducing it to make a cream sauce for lemon shrimp pasta.

Add the pasta and stir to combine. Add the shrimp and heat it through. Garnish with parsley and serve!

A skillet with spaghetti being added to a creamy sauce next to a completed dish of Lemon Shrimp Pasta.

Pro Tips

  • Pasta: A variety of pastas work well in this recipe, including fettuccine and linguine!
  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run under cool water until thawed, then pat them dry. You may also need to remove the shells/veins.
  • Wine: Dry white wines like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay work well in this recipe and pair especially well with lemon. Chicken broth may be used if you don’t cook with wine.
  • Parmesan Cheese: I use Belgioioso Parmesan cheese. If possible, grate it from a block. Packaged Parmesan cheese doesn’t melt as well in soups and sauces due to anti-caking agents.
  • Honey: I use this to round out the flavor profile, it contrasts the acidity of the wine/lemon nicely. (It doesn’t make the dish taste sweet.)
  • Fresh Lemon Juice is is a MUST in this recipe.
  • Fresh Garlic Cloves (vs. jarred minced garlic), are ideal for this recipe. Note that sometimes, slightly older garlic can turn blue when combined with acidic ingredients like wine and lemon juice. If this happens, it’s still perfectly safe to eat!
  • For Serving: This pairs so well with my Olive Oil Bread Dip & No Knead Bread or my Garlic Bread with Cheese and a simple green salad!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat gently over low heat on the stovetop or in the microwave at reduced power. Add a small splash of milk, cream, or chicken broth to loosen the sauce if needed. Avoid overheating, as the shrimp can become tough and rubbery.

A skillet of Lemon Shrimp Pasta with wedges of lemon, a creamy sauce, and fresh parsley.

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Lemon Shrimp Pasta in a skillet with a creamy lemon sauce topped with fresh parsley and slices of fresh lemon.

Lemon Shrimp Pasta

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
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This Lemon Shrimp Pasta features juicy seasoned shrimp tossed with spaghetti in a creamy white wine sauce with bright lemon flavor, garlic, and Parmesan!

Ingredients

US Customary - Metric

Sauce

  • 1 ½ cups chicken broth
  • ½ chicken bouillon cube
  • ½ cup heavy cream
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey
  • ½ teaspoon EACH: dried oregano, basil, onion powder

Shrimp

  • 1 tablespoon olive oil
  • 1 lb. large uncooked shrimp, see notes
  • Salt/pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder

For the Lemon Pasta

  • ½ cup dry white wine, see notes
  • 8 oz. spaghetti
  • 4-5 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • ⅔ cup grated Parmesan cheese
  • Fresh parsley, to garnish

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Thaw the shrimp completely (if frozen) and pat the surface completely dry. Remove the shells and veins if needed. Tails can be removed or left on based on preference. Sprinkle lightly with salt/pepper, paprika, garlic powder and toss to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds on the first side, and 45-60 seconds on the second side. (Use a timer to avoid overcooking). Transfer to a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
  • Begin boiling a pot of salted water for the pasta. Once a boil is reached, cook according to package instructions. Drain once cooked and reserve ½ cup of pasta water. Meanwhile, proceed with the following steps.
  • Add the wine to the same skillet used to cook the shrimp over medium heat. Reduce by half, about 3-4 minutes.
  • Melt the butter and add the garlic. Cook for 1 minute, then stir in the flour. Cook for 1-2 minutes, until the raw flour smell is gone.
  • Gradually add the combined sauce mixture in small splashes, stirring continuously. Bring to a gentle bubble and allow it to thicken, uncovered, while the pasta finishes cooking.
  • Reduce heat to low and let the sauce cool slightly for 1 minute. Stir in the lemon juice and lemon zest. Gradually sprinkle in the Parmesan cheese, stirring continuously until combined.
  • Add the drained pasta and toss to combine. Add small splashes of reserved pasta water if desired, until the sauce reaches your desired consistency. (You may not need to add any.)
  • Add the shrimp back and toss to combine and heat through. Garnish with parsley and serve!

Notes

Pro Tips:
  • Pasta: A variety of pastas work well in this recipe, including fettuccine and linguine!
  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run under cool water until thawed, then pat them dry. You may also need to remove the shells/veins.
  • Wine: Dry white wines like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay work well in this recipe and pair especially well with lemon. Chicken broth may be used if you don’t cook with wine.
  • Parmesan Cheese: I use Belgioioso Parmesan cheese. If possible, grate it from a block. Packaged Parmesan cheese doesn’t melt as well in soups and sauces due to anti-caking agents.
  • Honey: I use this to round out the flavor profile, it contrasts the acidity of the wine/lemon nicely. (It doesn’t make the dish taste sweet.)
  • Fresh Lemon Juice is is a MUST in this recipe.
  • Fresh Garlic Cloves (vs. jarred minced garlic), are ideal for this recipe. Note that sometimes, slightly older garlic can turn blue when combined with acidic ingredients like wine and lemon juice. If this happens, it's still perfectly safe to eat!
  • For Serving: This pairs so well with my Olive Oil Bread Dip & No Knead Bread or my Garlic Bread with Cheese and a simple green salad!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat gently over low heat on the stovetop or in the microwave at reduced power. Add a small splash of milk, cream, or chicken broth to loosen the sauce if needed. Avoid overheating, as the shrimp can become tough and rubbery.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 430kcal, Carbohydrates: 35g, Protein: 25g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 170mg, Sodium: 605mg, Potassium: 383mg, Fiber: 1g, Sugar: 3g, Vitamin A: 647IU, Vitamin C: 3mg, Calcium: 181mg, Iron: 1mg
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Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie