Creamy Lemon Shrimp Pasta

Name: Creamy Lemon Shrimp Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounces spaghetti; 1 pound large shrimp, peeled and deveined; 3 tablespoons butter; 3 cloves garlic, minced; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; Salt and black pepper to taste

A bright and zesty pasta dish that brings restaurant style shrimp scampi right to your home kitchen.

By Enzo81 Kitchen· Italian· October 29, 2026

enzo81.xyz

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

This lemon shrimp pasta is one of my favorite quick meals because it feels fancy but comes together in just twenty minutes. The combination of garlic, white wine, and fresh lemon juice creates a light sauce that coats the spaghetti perfectly without being too heavy.

My best tip for this recipe is to use fresh lemon juice rather than the bottled kind. That little bit of extra effort really makes the citrus flavor pop and balances the richness of the Parmesan cheese.

Ingredients

8 ounces spaghetti
1 pound large shrimp, peeled and deveined
3 tablespoons butter
3 cloves garlic, minced
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

9Instructions

1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
2
While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt and pepper.
3
Melt the butter in a large skillet over medium heat.
4
Add the shrimp to the skillet and cook for about two minutes per side until they turn pink and opaque, then remove them from the pan and set aside.
5
In the same skillet, add the minced garlic and cook for one minute until fragrant.
6
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan, and let it simmer for two minutes to reduce slightly.
7
Return the cooked shrimp to the skillet and add the cooked pasta, lemon zest, and Parmesan cheese.
8
Toss everything together until the pasta is well coated, adding a splash of pasta water if the sauce needs to be thinner.
9
Remove from heat, stir in the fresh parsley, and serve immediately.

Tips

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove with a tiny splash of water to loosen the sauce. This dish is excellent served alongside a crisp green salad or some toasted garlic bread.

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