If you’re craving a bright, elegant meal that’s as fuss-free as it is flavorful, Lemon Spaghetti with Shrimp is about to become your new dinner hero. Imagine al dente spaghetti swirling through a tangy lemon cream sauce, perfectly balanced with the sweet bite of juicy shrimp and a generous hit of parmesan. This dish is pure sunshine on a plate, and every ingredient comes together effortlessly for an Italian-inspired meal that feels restaurant-worthy, yet is totally doable on a weeknight.
Ingredients You’ll Need
Ingredients You’ll Need
This dish is proof that simple, high-quality ingredients are all you really need for an irresistibly vibrant pasta. Each component brings its own magic—whether it’s creaminess, freshness, or that addictive savory finish.
- Spaghetti: The classic choice for creating those twirlable, sauce-catching strands. Feel free to substitute with your favorite pasta shape!
- Large Shrimp: Quickly cooked, they add a naturally sweet and juicy protein hit to every bite. Make sure they’re peeled and deveined for the best texture.
- Olive Oil: Adds depth and helps every flavor shine—divided between cooking the shrimp and building the sauce.
- Garlic: A key aromatic that infuses the whole dish with warm, savory notes.
- Red Pepper Flakes (optional): For a subtle heat that perks up the lemon and balances the richness.
- Lemon Zest and Juice: The star flavors—zest for intense lemon oil, and juice for lively acidity.
- Parmesan Cheese: Melts into the sauce for a perfectly savory and creamy finish.
- Heavy Cream: Just a splash makes the sauce silky and luscious, giving each forkful a dreamy texture.
- Unsalted Butter: Rounds out the sauce and helps everything cling to the pasta.
- Salt: Essential for seasoning both the pasta water and the seafood—you want every element flavorful!
- Black Pepper: Lends a little sharpness to offset the cream and cheese.
- Fresh Parsley: A burst of green freshness that makes the finished dish look as good as it tastes.
How to Make Lemon Spaghetti with Shrimp
Step 1: Cook the Spaghetti
Start by bringing a large pot of generously salted water to a rolling boil. Drop in the spaghetti and cook it just until al dente, following your pasta’s package instructions for the perfect bite. Before you drain, scoop out about half a cup of the cooking water—this starchy liquid is your secret weapon for a silky, restaurant-worthy sauce later on.
Step 2: Prepare the Shrimp
While your pasta cooks, pat the shrimp dry and season with a pinch of salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the shrimp in a single layer. Cook for two to three minutes per side, just until they turn pink and opaque—don’t overcook! Transfer them to a plate and set aside so they stay perfectly tender.
Step 3: Build the Lemon Sauce
Reduce the skillet’s heat to medium and pour in the remaining tablespoon of olive oil. Toss in the minced garlic and red pepper flakes, letting them cook for about thirty seconds until the kitchen smells irresistible. Now, add the lemon zest, lemon juice, parmesan, heavy cream, and butter all at once. Whisk the mixture gently until the cheese is melted and the sauce is smooth, light, and creamy.
Step 4: Toss Pasta and Shrimp
Add your drained spaghetti directly into the sauce, tossing things together so every strand is coated. If the sauce seems thick, drizzle in a bit of the reserved pasta water until you hit your desired silkiness. Finally, return the cooked shrimp to the skillet and toss everything gently—at this point, it’s all about making sure every bite is rich with lemony goodness and bites of shrimp.
Step 5: Finish and Serve
Turn off the heat and shower the finished Lemon Spaghetti with Shrimp with chopped fresh parsley. Serve immediately, preferably with a little extra parmesan on top and some fresh lemon wedges on the side for that last hit of brightness.
How to Serve Lemon Spaghetti with Shrimp
Garnishes
For a final hit of color and flavor, I love topping Lemon Spaghetti with Shrimp with a good sprinkle of chopped parsley, a dusting of extra parmesan, and an extra crack of black pepper. Don’t hesitate to add some finely grated lemon zest or even lemon wedges for folks who love an even tangier finish.
Side Dishes
This dish pairs beautifully with almost any green vegetable. A crisp arugula salad dressed simply with olive oil and lemon, or some roasted asparagus or broccolini, make for light, complementary sides. On the heartier side, golden garlic bread or a warm baguette is ideal for soaking up every bit of the luscious sauce.
Creative Ways to Present
If you’re entertaining, twirl portions of Lemon Spaghetti with Shrimp into pretty nests using tongs and plate them individually, tucking shrimp right on top. For family-style, serve in a big, wide shallow bowl with fresh herbs scattered over, letting everyone help themselves. Little touches like lemon zest curls or edible flowers can give a truly elegant effect with almost zero effort.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, transfer Lemon Spaghetti with Shrimp to an airtight container and keep it chilled in the refrigerator for up to two days. Just note that seafood dishes are always at their best fresh, so try to enjoy it soon!
Freezing
While you can technically freeze this pasta, the creamy lemon sauce is prone to separating when thawed and reheated, and shrimp can become a bit rubbery. If you do freeze, use a freezer-safe container and consume within a month. For best quality, though, this is a dish that shines brightest right after cooking.
Reheating
When ready to enjoy, gently reheat Lemon Spaghetti with Shrimp on the stovetop over low heat, adding a splash of water, cream, or broth to loosen the sauce. Stir often and heat just until warm—shrimp can overcook quickly, so don’t let it simmer for long.
FAQs
Can I make Lemon Spaghetti with Shrimp with frozen shrimp?
Absolutely! Just make sure to fully thaw and pat them dry before cooking, so you still get that delicious sear and tender texture. Frozen shrimp are convenient and just as tasty in this recipe.
What can I use instead of heavy cream?
If you want a lighter version, you can swap the cream for extra olive oil or half-and-half. Even a splash of reserved pasta water can add creaminess without the dairy.
Which type Main Course
For the very best flavor and meltability, opt for freshly grated parmesan—not the pre-shredded or shelf-stable kind. It really makes a difference in both taste and how smoothly the sauce comes together.
Is Lemon Spaghetti with Shrimp good for meal prep?
This recipe is best enjoyed fresh, but it can be made a few hours ahead and kept warm. If prepping ahead, undercook the shrimp just a little so they turn out perfect when reheated for serving.
Can I add more vegetables?
Definitely! Peas, spinach, arugula, or even cherry tomatoes tossed in with the pasta work beautifully. They’ll add color, extra nutrition, and even more freshness to the dish.
Final Thoughts
I can’t recommend Lemon Spaghetti with Shrimp enough for anyone who loves their comfort food with a sunny twist. It’s effortless, inviting, and totally crowd-pleasing. Give it a try—one bowlful, and I guarantee it’ll find a spot in your regular dinner rotation!
Print
Lemon Spaghetti with Shrimp Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Spaghetti with Shrimp recipe brings together the bright flavors of lemon, succulent shrimp, and creamy Parmesan. It’s a perfect dish for a quick weeknight dinner or a special occasion.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Shrimp:
- 1 pound large shrimp, peeled and deveined
Other:
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Zest and juice of 2 lemons
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Spaghetti: Boil salted water, cook spaghetti until al dente. Reserve pasta water and drain.
- Cook Shrimp: Season and cook shrimp in olive oil until pink, then set aside.
- Prepare Sauce: In the same skillet, sauté garlic and red pepper flakes. Add lemon zest, juice, Parmesan, cream, and butter. Mix until smooth.
- Combine: Toss cooked spaghetti in the sauce, adding pasta water as needed. Add shrimp, parsley, and serve.
Notes
- For a lighter version, omit cream and butter, using extra olive oil.
- Pair with garlic bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 195 mg
