Creamy Lemon Basil Shrimp Pasta

Shrimp Pasta in a Bowl with Lemon Slices and Basil

4.58 from 7 votes

Spiced with tasty herbs, this Creamy Lemon Basil Shrimp Pasta is perfect for a refreshingly elevated weeknight dinner. Buttery, garlicky shrimp top this zesty pasta dish to perfection!

Prep Time5

Cook Time15

Total Time20

Course: Pasta

Cuisine: American

Keyword: lemon and shrimp pasta, lemon pasta recipe, lemon pasta sauce, lemon pasta with shrimp, lemon shrimp pasta recipe, pasta with lemon, pasta with shrimp, recipe for lemon shrimp pasta, shrimp pasta, shrimp pasta recipes

Servings: Servings

Calories: 560kcal

Author: Michaela Kenkel

Equipment

Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black

Ingredients

4 Tablespoons Olive Oil
4 cloves garlic minced
4 Tablespoons flour
1 cup chicken stock
1 cup Parmesan/Romano/Asiago Cheese shredded and divided
1/2 cup milk
freshly cracked pepper and sea salt to taste
zest of one large lemon about 2-3 teaspoons
juice of one large lemon about 2-3 Tablespoons
2 Tablespoons fresh basil chopped
2 Tablespoons fresh Italian parsley chopped
8 ounces frozen shrimp peeled, deveined (cooked or uncooked *see notes) thawed
9 ounce package of spaghetti prepared al dente

Instructions

Prepare pasta according to package instructions. Drain, preserve, a bit of pasta water, and set pasta aside.
In a skillet over medium-high heat, heat olive oil, and minced garlic for a couple of minutes.
Make your roux by whisking in the flour until smooth paste forms.
Add in the chicken stock and bring to a low boil, stirring constantly while the mixture thickens.
Turn the heat off and whisk in a little more than half of the shredded cheese until smooth.
Whisk milk into the cheese sauce and salt and pepper to your liking.
Whisk in lemon juice and lemon zest. Stir in shrimp and turn the stove on low. Heat until sauce and shrimp are hot. If the sauce begins to get too thick, thin by adding a bit of the pasta water to get to your desired thickness.
Stir in fresh basil and Italian parsley. Add in cooked pasta and stir to coat in sauce.
Serve hot, topped with more cheese.

Notes

* I used frozen cooked shrimp for this recipe. If you choose to use raw shrimp, Saute them in the garlic and olive oil before making the sauce. When the shrimp are pink, remove them from the skillet, prepare the sauce, then add them back in.

Nutrition