Creamy lemon shrimp pasta comes with zero downsides. It has all the makings of a flavorful recipe. It’s saucy, bright, and bound to be a crowd-pleaser. And during the spring and summer months, it wins over those craving a lighter meal that still fills your belly.
While some might not think so, pasta can be a very quick meal to make—and lemon shrimp pasta is no different. There are really only three parts: Cooking the pasta, cooking the sauce, and combining the ingredients.
“Overall this recipe was outstanding and I'll definitely be making it again! My husband and I finished almost all of it in one sitting!” says Allrecipes user nicolekrystyn. “I definitely would recommend measuring and prepping all the ingredients ahead of time or while the water boils because everything starts coming together very quickly in the pan.”
As your noodles cook, sear your shrimp quickly and set to the side. Start your sauce, which includes shallots, garlic, lemon zest and juice, chicken broth, and heavy cream. While this pasta maintains a fresh, bright flavor, it’s also creamy thanks to the heavy cream and chicken broth that creates the bulk of the sauce.
Add the shrimp you set aside, cooking for about 2 to 3 minutes. Toss spaghetti, basil, and red pepper flakes with your sauce—adding pasta water if needed—until the ingredients are fully mixed together. Then, enjoy the fruits of your labor.
Editorial contributions by Keaton Larson
Ingredients
-
¾ (16 ounce) package spaghetti
-
1 pound uncooked medium shrimp, peeled and deveined
-
salt and ground black pepper to taste
-
2 tablespoons finely chopped shallots
-
1 tablespoon crushed garlic
-
¼ cup chicken broth
-
1 medium lemon, zested and juiced
-
½ cup heavy cream
-
5 large basil leaves, chopped
-
1 pinch red pepper flakes
Directions
-
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
-
While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
-
Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
-
Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
-
Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
-
Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
Cook’s Note
You can use linguine pasta instead of spaghetti and onions instead of shallots.
Nutrition Facts (per serving)
| 248 | Calories |
| 9g | Fat |
| 20g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 25% |
| Cholesterol 182mg | 61% |
| Sodium 763mg | 33% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 21g | 42% |
| Vitamin C 2mg | 2% |
| Calcium 94mg | 7% |
| Iron 1mg | 6% |
| Potassium 220mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
