Lemon Cream Shrimp Pasta

This Lemon Cream Shrimp Pasta is the ultimate weeknight indulgence—bright, rich, and full of flavor. Seasoned shrimp are quickly sautéed in butter and olive oil until perfectly tender, then set aside while garlic, white wine, and heavy cream simmer into a luscious sauce. A blend of paprika, salt, pepper, and onion and garlic powders bring bold depth, while lemon adds a zesty kick. Finished with Parmesan and red pepper flakes, this pasta is a satisfying balance of creaminess, spice, and brightness. It’s a dish that’s both comforting and refreshing—perfect for a summer dinner or anytime you need a flavor boost.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,626 kcal per serving

Ingredients

½ pound - pasta
½ pound - raw shrimp
½ teaspoon - paprika
½ teaspoon - salt
¼ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
1 tablespoon - olive oil
3 tablespoon - butter
3 cloves - garlic
1 dash - white wine
1 ½ cup - heavy cream
½ cup - Parmesan cheese
¼ teaspoon - red pepper flakes
1 tablespoon - lemon juice
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
Season shrimp with paprika, salt, black pepper, garlic powder, and onion powder. Drizzle with olive oil and mix well.
In a pan over medium heat, melt butter with a dash of olive oil. Add shrimp and cook about 2 minutes per side until pink and opaque. Remove and set aside.
In the same pan, add minced garlic and sauté until fragrant. Deglaze with a splash of white wine.
Add heavy cream and stir. Season again with the same spices used on the shrimp.
Bring to a gentle simmer, then add cooked pasta and a splash of pasta water.
Return shrimp to the pan and stir in Parmesan and red pepper flakes.
Add lemon juice if desired for added brightness. Toss until well combined, adding pasta water as needed to loosen the sauce.
Serve hot topped with more Parmesan and a pinch of red pepper flakes.