Creamy Lemon Shrimp Pasta in a Wine and Butter Sauce

Creamy Lemon Shrimp Pasta – Today, I would like to share the most delightful and velvety lemon shrimp pasta, bathed in a luscious white wine and butter sauce. Why bother going out when you can create something even more exquisite right in the comfort of your own kitchen? From start to finish, it only takes 15 minutes to prepare and believe me, it will transport your taste buds to pasta paradise. This dish is an absolute showstopper, perfect for any occasion throughout the year. Personally, I could devour a plate of this pasta all year long without ever tiring of its divine flavors. The creaminess, the subtle hint of lemon, it’s everything you could ever desire in a pasta recipe. And here’s the best part: if you prefer a vegetarian option, simply omit the shrimp and still enjoy a mouthwatering bowl of this pasta perfection.

Creamy Lemon Shrimp Pasta

PREP TIME: 5 minutesCOOK TIME: 10 minutesSERVINGS: 2 people


  • tablespoon of butter
  • tablespoon of olive oil
  • 14 peeled and deveined large or jumbo shrimp
  • 4 cloves minced garlic
  • chilli flakes are optional
  • ⅓ cup white wine or vegetable stock
  • ¼ cup heavy cream or cream from a can of coconut milk
  • dash of salt + pepper to taste
  • zest one lemon
  • squeeze of lemon juice
  • cooked pasta of choice, I used 150 grams of dry linguine
  • splash of starchy pasta water
  • parsley for garnish


  1. In a pan on medium heat melt the butter and olive oil and make sure it’s hot and it shimmers before you add the raw shrimp in.
  2. Cook the shrimp for 1 to 2 minutes on each side or until pink and remove it from the pan. In the same pan add the garlic, and chilli flakes and stir.
  3. Add the white wine and let it cook off for a few minutes until thick and reduced. Add the heavy cream, a pinch of salt and pepper, lemon zest + lemon juice, and stir.
  4. Add the shrimp back in with the cooked pasta and a splash of the pasta water. Stir it all up, garnish with parsley, serve, and enjoy.


  1. Boil the pasta of choice in salt and water. The water should be as salty as the sea as it’s your only chance to season it.
  2. You can use cream cheese instead of heavy cream or even the cream that sits on top of a can of coconut milk if you are dairy-free. Cashew cream is also delicious too.
  3. Feel free to use a plant-based butter and leave out the shrimp to make this a plant-based meal.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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