Description
Some dishes are like love letters written in butter and zest and this lemon shrimp pasta is one of them. It’s bright yet comforting, creamy yet refreshing, and quick enough to become a weeknight ritual. I reach for this recipe when I need something simple but soul-satisfying a plateful of sunshine that feels both elegant and easy.
Ingredients
Units
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- 1 tablespoon butter
- 1 tablespoon olive oil
- 14 tiger shrimp, peeled and deveined
- 4 cloves garlic, minced
- Chili flakes (optional)
- 1/3 cup white wine or vegetable stock
- 1/4 cup heavy cream or coconut cream
- Salt and pepper, to taste
- Zest of one lemon
- Lemon juice, to taste
- 150 grams dry linguine, cooked
- Splash of starchy pasta water
- Fresh parsley, for garnish
Instructions
- In a large skillet over medium heat, melt butter and olive oil. Once shimmering, add the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, sauté garlic and chili flakes for 30 seconds, just until fragrant.
- Pour in white wine and simmer for 2–3 minutes until reduced and slightly thickened.
- Stir in heavy cream, lemon zest, lemon juice, salt, and pepper. Let the sauce bubble gently.
- Return shrimp to the pan along with the cooked pasta and a splash of pasta water. Toss well until the sauce clings to the noodles.
- Top with fresh parsley, taste for salt, and serve immediately.
Notes
Pat shrimp dry before cooking for a good sear. Avoid overcooking to keep them tender. Add lemon juice last to preserve brightness. Store leftovers in the fridge up to 2 days. Reheat gently on stovetop or in microwave with a splash of cream or water.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg
