This Lemon Garlic Parmesan Shrimp Pasta is a quick, flavorful dish featuring succulent shrimp, a creamy parmesan sauce, and a burst of fresh lemon. Perfect for a busy weeknight or a special occasion, this pasta is rich, zesty, and utterly satisfying.
Author:Laura
Prep Time:10min
Cook Time:15min
Total Time:25min
Yield:4servings
Category:Main Course
Method:Sautéing
Cuisine:Italian-inspired
Ingredients
8 oz pasta (linguine, spaghetti, or fettuccine)
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat.
Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove and set aside.
Make the Sauce:
In the same skillet, sauté garlic for 1 minute until fragrant.
Pour in chicken broth and let it simmer for 2-3 minutes to reduce slightly.
Lower the heat and stir in heavy cream. Gradually add Parmesan cheese, stirring until smooth and creamy.
Combine Everything:
Add lemon juice, lemon zest, and cooked shrimp back to the skillet. Stir to combine.
Toss in cooked pasta, adding reserved pasta water as needed for desired consistency.
Serve:
Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.
Notes
For a spicy kick: Add red pepper flakes or cayenne pepper.
For extra veggies: Try adding spinach, sun-dried tomatoes, or asparagus.
Storage: Keep leftovers in an airtight container in the fridge for up to 2-3 days.
Reheating: Warm in a skillet over medium heat with a splash of cream or broth to loosen the sauce.