Creamy Lemon Shrimp Pasta- Angel Hair Pasta is tossed in a creamy lemon-flavored sauce with shrimp, asparagus, and Parmesan cheese. So rich and delicious and can be made in a snap.
This is a great recipe for a special occasion, but it’s quick enough for a weeknight meal. The whole meal can be made start to finish in 20 minutes.
How To Serve Creamy Lemon Shrimp Pasta
This is a rich pasta dish so I like to serve it with a garden salad with Creamy Italian Dressing or Creamy Parmesan Dressing.
Don’t like asparagus? Use broccoli or sugar snap peas instead. Mushrooms are another good addition.
Pasta Substitutions
I like using Angel Hair because it cooks so quickly and I love its delicate texture. It goes really well with creamy sauces. You can use linguine, farfalle, or penne pasta instead of Angel Hair.
Is This Dish Spicy?
Half a teaspoon of crushed red pepper flakes gives this dish a moderate amount of heat. Cut in half if you want it less spicy.
Flavor Components
This dish is wonderfully flavored with garlic, red pepper flakes, lemon zest and juice, Parmesan cheese, and parsley. Some fresh basil would also go well with it.
Recipe Tips
- Cook the pasta in salted water. This step adds tons of flavor. Pasta cooked in unsalted water tastes bland.
- Be careful not to overcook the shrimp. Shrimp cook very quickly and get tough and rubbery if overcooked.
- Cook the sauce gently. Do not let it boil.
How To Store
Leftovers will keep for 2 days in an airtight container in the refrigerator. Add a little milk or half-and-half before reheating to make it creamy again.
More Shrimp Pasta Recipes To Try
- Feta Shrimp Penne
- Shrimp Pasta Primavera
- Bang Bang Shrimp Pasta
- Creamy Tortellini with Shrimp
- Cheesy Garlic Shrimp Alfredo
- Creamy Angel Hair Pasta with Bacon and Shrimp
Creamy Lemon Shrimp Pasta
Equipment
Ingredients
- 12 ounces Angel Hair pasta
- 4 tablespoons butter, cut into pieces
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1¼ pounds large shrimp, peeled and deveined
- 1 bunch asparagus, tough ends snapped off and discarded and cut into 2-inch pieces
- salt and pepper
- ½ teaspoon crushed red pepper flakes
Sauce
- ⅔ cup heavy cream
- 2 large egg yolks
- juice and zest from 1 lemon
- ⅔ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
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Cook pasta in a large pot of salted water according to package directions. Drain and place in a large pot with the butter. Use tongs to coat the pasta with the butter as it melts. Set aside.
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Heat olive oil in a large nonstick skillet. Add shrimp and asparagus and cook for 2 minutes. Add garlic and continue to cook until shrimp are opaque. Add red pepper flakes and season with salt and pepper. Set aside.
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Whisk together heavy cream and egg yolks in a medium saucepan. Heat over medium heat just until really warm, do NOT let it boil. Then stir in lemon juice and zest and Parmesan cheese. Remove from heat. Season to taste with salt and pepper.
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Pour lemon sauce over pasta and mix in. Add shrimp/asparagus mixture. Sprinkle parsley on top and serve,
Notes
Nutrition
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