Lemon Shrimp Pasta With White Wine Cream Sauce – Bright, Comforting, and Weeknight-Friendly

This dish brings restaurant-level flavor to your kitchen with minimal effort. Tender shrimp, silky cream sauce, fresh lemon, and a splash of white wine come together in a way that feels both cozy and fresh. The sauce clings to the pasta without feeling heavy, and the citrus keeps every bite lively.

It’s the kind of meal you can make on a busy evening yet still feel proud to serve. If you love balanced flavors and simple steps, this one’s for you.

Print Recipe

Lemon Shrimp Pasta With White Wine Cream Sauce - Bright, Comforting, and Weeknight-Friendly

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 12 ounces pasta (linguine, spaghetti, or fettuccine)
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 3/4 cup heavy cream
• 1 lemon, zested and juiced (about 2–3 tablespoons juice)
• 1/3 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• 1/2 cup reserved pasta water (as needed to loosen the sauce)

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.Reserve 1/2 cup of the pasta water, then drain.
• Season the shrimp: Pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes if using.
• Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink.Transfer to a plate.
• Sauté garlic: Reduce heat to medium. Add butter, then garlic. Cook 30–60 seconds until fragrant, not browned.
• Deglaze with wine: Pour in the white wine.Simmer 2–3 minutes, scraping up any browned bits, until slightly reduced.
• Add cream and lemon: Stir in heavy cream, lemon zest, and 1–2 tablespoons lemon juice. Simmer gently 2–3 minutes until lightly thickened.
• Add Parmesan: Whisk in Parmesan until melted and smooth. Taste and adjust salt, pepper, and lemon juice.The flavor should be bright but balanced.
• Combine: Add cooked pasta and shrimp to the skillet. Toss gently, adding splashes of reserved pasta water as needed to create a silky, glossy sauce.
• Finish: Stir in parsley. Serve immediately with extra Parmesan and a final squeeze of lemon if you like.

What Makes This Special

• Balanced flavor: Bright lemon cuts through the cream, while garlic and wine add depth.
• Quick to make: From start to finish, you’re looking at about 30 minutes.
• Restaurant vibe at home: Elegant enough for guests, easy enough for a Tuesday.
• Flexible: Works with spaghetti, linguine, or even a short pasta; easy to adapt for spice or herbs.

Ingredients

• 12 ounces pasta (linguine, spaghetti, or fettuccine)
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 3/4 cup heavy cream
• 1 lemon, zested and juiced (about 2–3 tablespoons juice)
• 1/3 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• 1/2 cup reserved pasta water (as needed to loosen the sauce)

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.

   Reserve 1/2 cup of the pasta water, then drain.

2. Season the shrimp: Pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes if using.
3. Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink.

   Transfer to a plate.

4. Sauté garlic: Reduce heat to medium. Add butter, then garlic. Cook 30–60 seconds until fragrant, not browned.
5. Deglaze with wine: Pour in the white wine.

   Simmer 2–3 minutes, scraping up any browned bits, until slightly reduced.

6. Add cream and lemon: Stir in heavy cream, lemon zest, and 1–2 tablespoons lemon juice. Simmer gently 2–3 minutes until lightly thickened.
7. Add Parmesan: Whisk in Parmesan until melted and smooth. Taste and adjust salt, pepper, and lemon juice.

   The flavor should be bright but balanced.

8. Combine: Add cooked pasta and shrimp to the skillet. Toss gently, adding splashes of reserved pasta water as needed to create a silky, glossy sauce.
9. Finish: Stir in parsley. Serve immediately with extra Parmesan and a final squeeze of lemon if you like.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over low heat with a splash of water or cream to loosen the sauce.

  Avoid boiling, which can toughen shrimp.

• Freezing isn’t ideal: The cream sauce may separate, and shrimp can become rubbery after thawing.

Why This is Good for You

• Lean protein: Shrimp is high in protein and low in fat, helping keep you satisfied.
• Bright ingredients: Lemon and parsley bring antioxidants and freshness.
• Portion control friendly: A modest amount of cream goes a long way when balanced with citrus and wine.

Pitfalls to Watch Out For

• Overcooking shrimp: They cook fast. Pull them as soon as they turn pink and firm.
• Curdled sauce: Keep the heat at a gentle simmer after adding cream, not a rapid boil.
• Too much lemon: Add juice gradually and taste. You want bright, not sour.
• Dry pasta: Use reserved pasta water to create a silky, cohesive sauce that clings to the noodles.

Alternatives

• No wine: Substitute low-sodium chicken or vegetable broth plus a teaspoon of white wine vinegar for brightness.
• Lighter dairy: Use half-and-half instead of cream; simmer a bit longer to thicken.

  Add a touch more Parmesan for body.

• Herb swap: Try basil, chives, or dill in place of parsley.
• Veg boost: Add peas, asparagus tips, or sautéed spinach in the final toss.
• Gluten-free: Use your favorite gluten-free pasta and check labels on Parmesan and broth.
• Spice level: Increase red pepper flakes or finish with a drizzle of chili oil.

FAQ

What type of white wine works best?

A dry, crisp white like Sauvignon Blanc, Pinot Grigio, or a dry unoaked Chardonnay works well. Avoid sweet wines, which can make the sauce taste cloying.

Can I use frozen shrimp?

Yes. Thaw in the fridge overnight or under cold running water.

Pat very dry before cooking to get a good sear.

How do I keep the sauce from getting too thick?

Use reserved pasta water to loosen it gradually. The starch helps the sauce coat the pasta without becoming runny.

Can I make this without dairy?

You can use a full-fat coconut milk for creaminess and skip the Parmesan. The flavor will be different but still delicious; add extra lemon and herbs to brighten.

What pasta shape is best?

Linguine or spaghetti are classic, but fettuccine and bucatini work well too.

Short shapes like penne are fine if that’s what you have.

Is pre-grated Parmesan okay?

Freshly grated melts more smoothly and tastes better. If using pre-grated, choose a high-quality brand and add it slowly to avoid clumping.

Wrapping Up

This Lemon Shrimp Pasta with White Wine Cream Sauce is bright, creamy, and weeknight easy. With a handful of pantry staples and fresh lemon, you get a dish that feels special without fuss.

Keep an eye on the shrimp, taste as you go, and lean on that pasta water for the perfect silky finish. Enjoy it with a green salad and a glass of the same wine you cooked with.