Lemon Shrimp Pasta

A fresh and light pasta to get us through the dog days of summer! This Lemon Shrimp Pasta is a great weeknight meal and takes no time to make.

The heat has been here for awhile and it always seems that this time of year, I get burnt out on cooking. Nothing seems to sound good. My garden goodies aren't quite ready to eat yet. It is hot and all I want is for pumpkin season to arrive.

This meal, however, has been a nice, refreshing change to that feeling. The whole dish is light, thanks to the lemon, but is still slightly creamy. It is fresh and light and so so good. This is a great meal for any time of year, but it has really hit the spot on these hot days of summer.

What you need!

This dish is full of flavor! Don't skimp on the lemon or the garlic! They make the dish so delicious!

• Pasta - Use your favorite shape here. I have made this pasta with every shape there probably is, and none of them disappoint.
• Lemon Juice - You can use fresh or jarred. You might need a little extra if using jarred. Fresh seems to be stronger. I always prefer fresh if possible!
• Garlic - Fresh and chopped - NOT JARRED!
• Butter - lots of it! Seems like a lot, but it makes the sauce.
• Pasta Water - Don't forget this before draining your pasta.
• Heavy cream - this is honestly optional. It just adds the best creaminess that is hard to achieve without it.
• Parmesan cheese - grated or shredded, the stuff in the fridge section, not the plastic shaker bottle you buy by the pasta sauces.
• Parsley - simply for some color - fresh or dried is fine!

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Details and Tips!

This pasta dish is super easy to make. Once you start heating up the water, throw the shrimp in a pan and start cooking it. The shrimp and sauce will come together in the same amount of time it takes to heat up the water and boil the pasta.

Add a lot of salt to the pasta water to give the noodles some flavor. You will also be reserving 1/2 cup of pasta water to help bring the sauce together. This is VERY important for the sauce so do not forget to save some pasta water!

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Lemon Shrimp Pasta

This fresh, slightly creamy pasta is the perfect summertime meal. It is quick to whip up and so refreshing!

• 16 ounces pasta (your favorite shape)
• 12 ounces frozen shrimp (thawed)
• 6 tablespoons unsalted butter (separated)
• 3 cloves garlic (minced)
• 3 tablespoons lemon juice
• 1/4 cup heavy cream
• 1/2 cup parmesan cheese (grated or shredded)
• 1/2 cup reserved pasta water
• 1 teaspoon parsley (chopped)

1. Cook the pasta to package instructions. Reserve 1/2 cup of the pasta water before draining!

2. In a pan over medium heat, add in 2 tablespoons of butter. Once that is melted and the pan is hot, add in the shrimp and cook on the first side until a little golden, about 5 minutes. Flip the shrimp and cook for a few minutes on the other side until cooked through.

3. Add in the garlic and let that cook until fragrant, just a minute or two!

4. Once you can smell the garlic, add in the rest of the butter, cheese, heavy cream, lemon juice, and 1/4 cup of pasta water. Let that bubble and thicken slightly. Then add in the pasta.

5. Add in more pasta water as needed, making sure the sauce is coating the noodles and shrimp well. To serve, garnish with a little parsley and some more parmesan cheese if desired!

This is a really simple recipe and comes together so quickly. The sauce will come together in the time it takes the pasta to cook. Feel free to switch out the protein to whatever your family enjoys! This recipe would be great with chicken or salmon as well. 

Main Course

Mexican

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