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Rated 5.0 stars by 1 users
Pasta
Italian
2-4
10 minutes
15 minutes
Bright, creamy, and effortlessly elegant β this Shrimp Pasta al Limone is a refreshing twist on a classic Italian favorite. Tender spaghetti is coated in a silky lemon-Parmesan cream sauce thatβs both rich and zesty, then topped with juicy seared shrimp for the perfect hit of protein. Itβs a restaurant-worthy dish made in under 30 minutes β ideal for date night or a quick weeknight indulgence. Finished with a sprinkle of fresh parsley and lemon zest, itβs sunshine in a bowl.
Author:FoodStand
8oz spaghetti or linguine
Salt for pasta water
1 tbsp unsalted butter
1 tbsp olive oil
2 tbsp unsalted butter
1 clove garlic, minced
Zest of 1 lemon
Juice of 1 large lemon (about 2-3 tbsp)
Β½ cup heavy cream
β cup freshly grated Parmigiano Reggiano
Freshly ground black pepper to taste
12-16 large shrimp, peeled and deveined (tails on or off)
1 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
Pinch of chili flakes (optional)
Chopped fresh parsley
Extra lemon zest or slices
Extra Parmigiano Reggiano
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions (about 8β9 minutes).
Reserve 1/2 cup of pasta water, then drain.
While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
Season shrimp with salt, pepper, and chili flakes if using.
Add shrimp and sear for 1β2 minutes per side until just pink and opaque.
Remove from pan and set aside.
In the same skillet, add 2 tbsp butter and minced garlic. SautΓ© for 30 seconds until fragrant.
Add lemon zest and juice. Stir to combine.
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan until smooth. Season with pepper.
Add a splash of pasta water if the sauce is too thick.
Add drained pasta to the lemon sauce and toss gently to coat.
Fold in shrimp and heat through for 1β2 minutes.
Serve in bowls garnished with parsley, lemon zest, and extra cheese.
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