Recently, this pasta with lemony, garlicky shrimp and tomatoes has been a favorite. IT’s both light and satisfying. Plus, the whole family likes it, so there’s no going wrong!
What You’ll Love About This Garlic Shrimp Pasta
It’s easy to make.
Full of flavor.
Minimal ingredients required.
Easy to store leftovers and re-purpose.
A great recipe for entertaining.
Did I mention the burst of flavor?
How to Make Lemon Garlic Shrimp Pasta
While the pasta cooks, you can quickly whip up the savory lemon garlic shrimp sauce in one skillet.
Here are some things to keep in mind about the ingredients in this pasta recipe:
Pappardelle pasta. You can use any pasta you like. I think the thick, chewy pappardelle is perfect for soaking up and holding onto the savory, lemony cream sauce.
Colossal shrimp. These are the biggest, meatiest shrimp you can find, and I highly recommend using them! Leaving the tail on adds more seafood flavor to your pasta sauce.
Heavy cream. This thickens your sauce and adds a delicious creamy dimension to the dish.
White wine. You can omit the wine to make this recipe alcohol-free. You may want to substitute it with lemon juice for some acid.
Parmesan cheese. This enriches the dish a ton. You can also use another savory cheese like pecorino romano or ricotta salata.
Gluten-free Shrimp Pasta
To make this recipe gluten-free, use your favorite gluten-free pasta.
You can amp up the colors in this pasta however you like. I like to add kale, but any other green will also work.
Here are some there vegetables to try in this savory lemon pasta recipe:
Colorful bell peppers
More Favorite Pasta Recipes
This Healthy Veggie Vegan Lasagna Soup recipe is something truly spectacular. The soft lentil lasagna makes this bowl of goodness completely irresistible. Loaded with bell peppers, tomatoes, onions, and topped with a generous amount of vegan mozzarella cheese; this recipe reminds you of a good plate of homemade lasagna without the fork.
This Vegan Sweet Potato Pasta w/ Kale + Spinachis the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!
1lb.colossal shrimp, deveined(Season with 1 tsp salt + black pepper)
2Tbspsunsalted butter + 1 Tbsp, for cooking
4garlic cloves, minced
3Tbspsfreshly-squeezed juice of lemon
1cuporganic heavy cream
1/4cuporganic chicken stock, low-sodium
2Tbspswhite cooking wine
1tspsea salt + black pepper
1tspdried or fresh parsley leaves
pinch ofsmoked paprika
1cupchopped kale, de-stemmed(optional)
1cupgrated parmesan cheese
To begin, cook pasta according to packaging. NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
In a medium skillet over medium-high heat, add 1 Tbsp of butter until melted. Add in the shrimp (season w/ salt + pepper) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
In the same skillet (with juices from shrimp + all), melt the other Tbsp of butter and add garlic and sauté for 1 minute or so, until fragrant. Add in the season and whisk until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, chopped kale, and white wine, stirring until incorporated. Let it bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Toss in the shrimp until fully coated. Remove from heat and serve.
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated.Otherwise, other pastas such as Penne, Rigatoni, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, collards, or asparagus.