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Creamy Lemon Garlic Shrimp Pasta

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  • Creamy Lemon Garlic Shrimp Pasta

    Creamy Lemon Garlic Shrimp Pasta

    Yield: 6 by Butter Your Biscuit on Facebook


    8 ounces thin spaghetti (or any other long pasta)
    1 pound large shrimp. peeled and deveined (leaving tails on optional)
    2 tablespoon olive oil
    3 tablespoons butter
    5 cloves garlic finely diced
    2 tablespoons cornstarch
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup dry white wine (I used Pinot Grigio)
    1 1/4 cups heavy whipping cream
    2-3 tablespoons fresh squeezed lemon juice
    1 cup finely shredded Parmesan
    3 tablespoon chopped fresh parsley for garnish


    In a large pot bring salted water to a boil and add pasta. Cook according to the directions on the package.

    In a large skillet heat olive oil. Add shrimp sprinkle with salt and pepper and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a small bowl and set aside

    Add butter to skillet, over medium-high heat, and add garlic. and cornstarch and cook for 1-2 minutes. Reduce heat and whisk in white wine, simmer for 3-4 minutes.

    Pour in the cream, and lemon juice, whisk and bring back to a simmer.

    Whisk in parmesan cheese until combined.

    Add cooked pasta and add the shrimp toss together. Sprinkle fresh chopped parsley on top.

    Author’s Notes

    I like to use large shrimp for this recipe, and I leave the tails on. Not only does it add flavor while cooking but the presentation looks beautiful.

    Our favorite pasta for this recipe is thin spaghetti. Linguine or angel hair pasta will also work just fine.

    Any dry white wine will work just fine. You can substitute for vegetable or seafood broth if you want to leave the wine out.

    If you're not a fan of lemon flavor then just add a tablespoon of lemon juice at a time, you can always go back and add more if you feel it needs it.

    Charlene’s notes 6-8-2022: This is a fantastic recipe! The only thing I did different was I used cascatelli pasta, everything else was exactly to the recipe. This will definitely be made many times.