Lemony Shrimp Pasta

Jul 23, 2017 | Recipes | 0 comments

Summer to me is synonymous with seafood, and this is one of my most favorite seafood dishes. The rich sauce is full of flavor and a zing of citrus which is just a perfect pairing to the buttery, lemony shrimp.

I’ve had similar dishes at coastal restaurants before, but nothing beats this decadent pasta. Usually, with summer dishes you want something light, but with this dish, light and healthy just wasn’t the right fit. It needed the richness of the butter and heavy cream.

Finding just the right wine to enhance the flavor is important too. I have found that the best pairing is one that has a citrus flavor to it. My current favorite is Cupcake Vineyards Sauvignon Blanc. The lemony lime taste is perfect for this dish. If you can’t find this brand at your local market, be sure to read the labels to find one similar in flavor.

This delicious dish has evolved into a go-to dish I like to make when I really want to treat myself with something special. Hopefully, ya’ll will enjoy doing the same.


Prep Time (min.)

Cook Time (min.)


1 lb. shrimp, shelled, deveined, and tails removed

16 oz. Orecchiette pasta

8 oz. Parmesan cheese, shredded

8 oz. heavy whipping cream

1 stick of butter

¼ c. white wine

3 garlic cloves, minced

2 lemons

1 tsp. Italian seasoning

¼ tsp. nutmeg

salt and pepper

parsley, chopped


1. First, toss the pasta into a pot of boiling salt water. Be sure to stir ever so often so the pasta doesn’t stick together. When al dente, drain and set aside.

2. Next, melt the butter in a pan over medium-high heat. Toss in the garlic, and cook for a minute or two until it’s softened. Then add the zest of one lemon, the juice of both lemons, the Italian seasoning and a little salt and pepper to taste. Stir to combine.

3. Toss in the shrimp, and cook until they turn pink, and curl up. Shrimp tend to cook rather quickly, just a few minutes, so keep an eye on them. If they are overcooked, they will be rubbery. After the shrimp have cooked, use a slotted spoon to scoop them out, and set them aside in a covered bowl.

4. Now it’s time to work on the sauce! Add the white wine to the leftover butter mixture. Stir to combine. Once the mixture has cooked down a bit, usually 5 minutes or so, add the heavy whipping cream and nutmeg. Stir to combine. If you need to, add more salt and pepper to taste.

5. Once the mixture has heated through, add the Parmesan cheese. Stir until melted and sauce has thickened. Then add the pasta to the sauce and stir to coat.

6. To serve, first, fill each bowl with pasta. Then top with the shrimp. As a final touch, garnish each dish with a sprinkling of parsley.

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