Lemon Butter Shrimp Pasta
Lemon Butter Shrimp Pasta combines tender shrimp, roasted garlic, capers, spinach, and fettuccine in a silky lemon butter cream sauce. Bright, rich, and ready in about 30 minutes, this easy shrimp pasta is perfect for a weeknight dinner or a simple restaurant-style meal at home.
Equipment
- Baking sheet
- Large Pot
- Large Skillet
- Small Bowl
- tongs
- Measuring cups and spoons
Ingredients
Roasted Garlic
- 16 garlic cloves peeled
- 1/4 teaspoon kosher salt for the garlic
- olive oil spray for the baking sheet
Pasta and Shrimp
- 8 ounces fettuccine or pasta of choice, cooked according to package directions
- 1 pound peeled and deveined shrimp thawed if frozen and patted dry
- kosher salt to taste
- black pepper to taste
- 1/2 tablespoon paprika
Lemon Butter Cream Sauce
- 1/4 cup unsalted butter 1/2 stick
- 2/3 cup heavy cream
- 2/3 cup low-sodium chicken broth or vegetable broth
- 1/4 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup low-sodium chicken broth used instead of dry white wine for an alcohol-free version
- 2 tablespoons capers drained
- 1 lemon juiced
- 1 pinch crushed red pepper adjust to taste
- 2 cups baby spinach
- 1/2 cup reserved pasta water use as needed to thin the sauce
- fresh parsley or basil optional, for serving
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with olive oil spray. Toss the peeled garlic cloves with 1/4 teaspoon kosher salt, spread them on the prepared baking sheet, and roast for 15 to 20 minutes, tossing once or twice, until golden and softened.
- While the garlic roasts, cook the fettuccine in a large pot according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set it aside.
- Melt the butter in a large skillet over medium-high heat. Season the shrimp with kosher salt, black pepper, and paprika. Add the shrimp to the hot skillet and sear for about 1 1/2 minutes per side, just until pink. Transfer the shrimp to a plate.
- Lower the heat to medium. Pour in 1/4 cup low-sodium chicken broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
- Add the heavy cream, remaining chicken broth, and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
- Stir in the capers and roasted garlic. Lightly mash the garlic cloves with a fork as they go into the sauce so they blend into the cream.
- Add the lemon juice and crushed red pepper. Taste and adjust with kosher salt and black pepper as needed.
- Stir in the baby spinach until wilted. Return the shrimp to the skillet, add the drained pasta, and toss everything together until coated. Add reserved pasta water, 1 tablespoon at a time, if the sauce needs thinning.
- Warm just until the pasta and shrimp are heated through and the sauce clings to the noodles. Serve with extra Parmesan and fresh parsley or basil, if desired.
Notes
Pat the shrimp dry before cooking so they sear instead of steaming. Do not overcook the shrimp, as they will continue to warm when returned to the sauce.
For a lighter sauce, replace half of the heavy cream with extra broth. Linguine, spaghetti, or another pasta shape can be used instead of fettuccine.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of broth or cream. Freezing is not recommended because cream sauces may separate.