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3.7 from 54 votes

Creamy Lemon Shrimp Pasta Recipe

This Creamy Lemon Shrimp Pasta is comforting, rich yet fresh and light! With just a few grocery store ingredients you can create a simple shrimp pasta with tons of flavor! The lemon cream sauce is so easy to make and cooks as your pasta cooks, making this is quick dinner for the whole family! This is elegant enough for company or date night but quick enough for weeknight meals. It is so easy to make but tastes just like something you would get in a wonderful Italian restaurant.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 864 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Pasta
  • 3 tablespoon olive oil
  • 1 lb Shrimp - see note 1
  • 1 tablespoon salt
  • 1 small onion- finely chopped - see note 2
  • 3 garlic cloves - minced
  • 3 tablespoon butter
  • 3 tablespoon AP flour
  • ¼ teaspoon dried basil
  • 1 lemon
  • 1 cup broth - see note 3
  • 1 cup heavy cream - see note 4
  • 12 oz Spaghetti - see note 5
  • 1 cup fresh spinach
For Garnish
  • fresh parsley
  • black pepper

Instructions

    Cup of Yum
  1. Start by getting a pan of boiling water on the hob.
  2. Whilst the water is coming to a boil, heat the 2 tablespoons of the olive oil in a large heavy-based skillet/frying pan.
  3. Cook the shrimp over high heat for just 2-3 minutes. (see note 1)
  4. Remove the shrimp to the pan and set to one side.
  5. Add the remaining olive oil to the skillet then cook the chopped onion for 2-3 minutes. Add the garlic and cook for a further minute.
  6. Add the butter and as it melts add in the flour and stir well.
  7. Slowly pour in the broth, whisking into the flour. The sauce will start to thicken.
  8. Once the stock has been incorporated. Add the zest and juice of the lemon, dried basil, and heavy cream.
  9. Stir gently and place over very low heat.
  10. Whilst the sauce is simmering, add a tablespoon of salt to the boiling pan of water, then cook the pasta as per the packet suggestions. Reserve a cup of the cooking water and drain.
  11. Add the pasta and shrimp into the hot sauce and gently lift everything together until well combined and the shrimp have heated through.
  12. Stir through the cup of spinach and thin the sauce as needed with the reserved cooking water.
  13. Serve immediately garnished with parsley, black pepper and maybe a little extra lemon zest.

Notes

  • Shrimp – 
  • I used frozen, shelled and deveined shrimp in this recipe. As long as you ensure they are fully defrosted before cooking they taste perfect in this sauce. Be sure not to over-cook the shrimp. Overcooked shrimp are rubbery! The shrimp need frying for just 2 minutes as they will finish cooking in the sauce.   
  • Onion - 
  • You can use any onion you like here or swap the onion for leek or shallot. I tend to use a standard brown or white onion. But any onion will be fine.
  • Broth -
  •  I use a homemade shrimp stock for this recipe, but you can use any broth that you have on hand. This sauce works with seafood, chicken or vegetable broth. 
  • Heavy Cream - 
  • The recipe uses heavy cream, you can substitute with half and half but there is a danger that the addition of lemon juice could split the sauce. This doesn't happen with heavy cream. If you are replacing it with half and half, add the lemon juice and zest to the broth and stir well before slowly adding the cream 
  • Pasta –
  •  I love this creamy sauce with spaghetti, but the sauce will work with any long pasta, so use fettuccine, linguine or tagliatelle. If you prefer a smaller pasta this is equally good with penne or spiral pasta.
  • Shrimp – I used frozen, shelled and deveined shrimp in this recipe. As long as you ensure they are fully defrosted before cooking they taste perfect in this sauce. Be sure not to over-cook the shrimp. Overcooked shrimp are rubbery! The shrimp need frying for just 2 minutes as they will finish cooking in the sauce.   
  • Onion - You can use any onion you like here or swap the onion for leek or shallot. I tend to use a standard brown or white onion. But any onion will be fine.
  • Broth - I use a homemade shrimp stock for this recipe, but you can use any broth that you have on hand. This sauce works with seafood, chicken or vegetable broth. 
  • Heavy Cream - The recipe uses heavy cream, you can substitute with half and half but there is a danger that the addition of lemon juice could split the sauce. This doesn't happen with heavy cream. If you are replacing it with half and half, add the lemon juice and zest to the broth and stir well before slowly adding the cream 
  • Pasta – I love this creamy sauce with spaghetti, but the sauce will work with any long pasta, so use fettuccine, linguine or tagliatelle. If you prefer a smaller pasta this is equally good with penne or spiral pasta.

Nutrition Information

Calories 864kcal (43%) Carbohydrates 78g (26%) Protein 37g (74%) Fat 45g (69%) Saturated Fat 21g (105%) Cholesterol 390mg (130%) Sodium 748mg (31%) Potassium 470mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1969IU (39%) Vitamin C 24mg (27%) Calcium 260mg (26%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 864

% Daily Value*

Calories 864kcal 43%
Carbohydrates 78g 26%
Protein 37g 74%
Fat 45g 69%
Saturated Fat 21g 105%
Cholesterol 390mg 130%
Sodium 748mg 31%
Potassium 470mg 10%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1969IU 39%
Vitamin C 24mg 27%
Calcium 260mg 26%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.