Shrimp pasta in a lemon garlic butter and cream sauce is a simple one-pot dish. I can whip up a delicious meal in only 20 minutes.
There is just the right amount of butter and cream in this pasta dish with shrimp to make it a rich and flavorful entrée for your evening.
I’m a big fan of spaghetti with shrimp in any form.
You’d be incorrect if you assumed that this gorgeous pasta would take an eternity to prepare. The remainder of the ingredients can be organized while your pasta is cooking.
Heat up a skillet and cook everything right there when you’re ready. Only 20 minutes of your time is needed to complete this task. When you’ve got a lot on your plate, nothing beats a hearty lunch like this. Try it, and you’ll thank me later!
INGREDIENTS FOR CREAMY SHRIMP PASTA RECIPE
- White wine
- Heavy whipping cream
- Shrimp can be stored in the refrigerator for up to four days.
- Do not cook shrimp past the point of uniform pinkness (no browning or graying) to avoid overcooked shrimp. Overcooked shrimp have a tight C shape, but perfectly cooked shrimp have a relaxed C shape.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 536 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- ASPARAGUS WITH LEMON PARMESAN BREADCRUMBS
- HONEY BUTTER ROASTED PUMPKIN
- CREAMY LEMON PARMESAN MUSHROOMS
- SPANISH CHICKEN AND POTATOES
- 1/4 cup heavy whipping cream
- 1/4 teaspoon cayenne pepper
- 8 oz. (226 g) jumbo shrimp, peeled, deveined, tail-on
- 1/2 teaspoon salt or to taste
- 1/2 tablespoon chopped Italian flat-leaf parsley
- 1/2 tablespoon lemon juice
- Lemon wedges
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 cups baby spinach
- 4 cloves garlic, minced
- 6 oz. (170 g) spaghetti
- 2 tablespoons white wine, optional
- 1 cup pasta water
- Add water to your pot and boil it. The pasta should be cooked to al dente according to the package directions. Pasta water can be saved by draining and keeping 1 cup of the cooking liquid. Dispose of.
- Get a skillet or frying pan hot enough to add the oil to. Add the shrimp to the garlic after being sautéed for a few minutes.
- Add the pasta water, cream, and white wine, and bring the mixture to a simmer. Lemon juice and cayenne pepper are good additions to the butter.
- Add the spinach and shrimp to a large pot and simmer until well-combined.
- Toss in the pasta and mix it with the cream sauce until it’s evenly distributed. Serve the pasta with lemon wedges when the heat is turned off, and the parsley is sprinkled on top.