Lemon Shrimp Pasta

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

Prep Time20

Cook Time25

Total Time45

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 430kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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