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Savory Lemon Garlic Shrimp Pasta
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5 from 5 votes

Savory Lemon Garlic Shrimp Pasta

This Savory Lemon Garlic Shrimp Pasta recipe is a real special dish. Packed with bold, savory flavors (especially from the Sweeet Heat seasoning)–this recipe is a sure crowd pleaser and is finger-licking goodness on a plate. Absolutely creamy, easy to make, and a best kept secret star!
Course Main Course
Keyword classic, dinner, easy, food, garlic, healthy, herbs, homemade, lemon, pasta, recipe, savory, seafood, shrimp, spices, traditional, weeknight meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (16 oz.) package Pappardelle pasta
  • 1 lb. colossal shrimp, deveined (Season with 1 tsp salt + black pepper)
  • 2 Tbsps unsalted butter + 1 Tbsp, for cooking
  • 4 garlic cloves, minced
  • 3 Tbsps freshly-squeezed juice of lemon
  • 1 cup organic heavy cream
  • 1/4 cup organic chicken stock, low-sodium
  • 2 Tbsps white cooking wine
  • 1 tsp sea salt + black pepper
  • 1 tsp dried or fresh parsley leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • pinch of smoked paprika
  • 1 cup chopped kale, de-stemmed (optional)
  • 1 cup grated 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.
  • Bon Appetit!


  • 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.