Shrimp has always had a special place in my kitchen. There’s something about that sweet, delicate flavor paired with a creamy, lemony sauce that just makes a weekday dinner feel a little more special. This Creamy Lemon Shrimp Scampi Pasta is the kind of recipe I keep going back to whenever I want something fast, cozy, and satisfying without spending hours at the stove.
The sauce is rich but not heavy, thanks to the bright punch of lemon juice, a touch of cream, and a good amount of garlic. I love tossing everything together at the end so the pasta soaks up every bit of that lemon-butter sauce. Honestly, I’ve served this both as a quick weeknight dinner and as a “fancy-looking” meal when friends drop by unexpectedly. It never disappoints.
Why You’ll Love This Creamy Lemon Shrimp Scampi Pasta
This dish hits that perfect balance of bright and rich flavors. The cream adds silkiness to the sauce, while the lemon keeps everything light and fresh. I love using angel hair pasta here because it cooks quickly and wraps around the sauce beautifully, almost like it was made for it.
One of my favorite parts is that it all comes together in less than 20 minutes, which means I can make it even on the busiest evenings. I often keep a bag of shrimp in the freezer just for nights like this. A quick thaw, a squeeze of lemon, and dinner’s done.
If you’re a seafood lover like me, this will feel like a little reward at the end of the day.
Ingredient Insights and Helpful Tips
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Pasta: Angel hair pasta works wonderfully since it cooks fast and absorbs the sauce nicely. I usually drop it into boiling water just a minute or two before the shrimp is ready.
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Shrimp: I prefer medium or large shrimp for this recipe. I always peel and devein them ahead of time to save myself last-minute stress. If you’re using frozen shrimp, just thaw them in a bowl of cold water for 15 minutes.
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Butter: This is where the magic happens. Butter gives the sauce its body and richness. Don’t be shy with it—it makes a difference.
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Garlic & Parsley: I like chopping them together so the flavors meld from the very beginning.
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Capers: If I have salted capers on hand, I’ll use them. They bring a briny bite that cuts through the creaminess. Rinse them well to remove the excess salt.
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Lemon Juice: This is what makes shrimp scampi shine. Freshly squeezed lemon juice gives the sauce that fresh snap.
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Cream: It wraps everything in a luscious, velvety texture without feeling too heavy.
Tips and Tricks
Over the years of making this dish, I’ve picked up a few tricks:
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Always cook your shrimp just until they turn pink. If they stay too long on the pan, they’ll tighten up and turn rubbery. If your pasta isn’t ready yet, take the shrimp off the heat and set them aside.
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Save some of the pasta cooking water. It helps loosen the sauce and brings everything together beautifully.
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If you like extra flavor, zest the lemon before juicing it. A bit of zest stirred into the sauce adds a bright lift.
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Make sure your pan is wide enough to toss the pasta with the sauce—this step really lets the flavors soak in.
I’ve made this recipe with spaghetti and fettuccine too, but angel hair remains my personal favorite for how quickly it cooks and how delicately it pairs with the sauce.
Make Ahead Tips
This recipe is quick enough to make fresh, but a few steps can be prepped in advance:
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Peel and devein the shrimp ahead of time. Keep them in the fridge if using the same day.
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Chop the garlic and parsley earlier, so all you need to do later is heat the pan.
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If you’re entertaining, you can cook the pasta slightly under and finish it in the sauce just before serving.
I often do this when I have guests over. It allows me to chat with them while dinner still looks like it came together effortlessly.
Serving Suggestions
I love serving this pasta with warm, crusty bread to soak up every bit of that lemon-butter sauce. It’s also fantastic with a simple side salad—think peppery arugula, olive oil, and a touch of shaved parmesan.
Sometimes, I skip the pasta entirely and just serve the shrimp scampi with bread for a lighter dinner. If I want to make it feel more complete, I’ll add roasted vegetables or a quick sauté of spinach on the side.
Storage
Leftovers don’t last long in my house, but if you have some, store them in an airtight container in the fridge for up to 2 days. When reheating, I like to warm it gently on the stove with a splash of water or cream to keep the sauce smooth. Avoid overcooking the shrimp during reheating—they’re delicate and can turn tough quickly.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works great. Just thaw them in cold water and pat them dry before cooking.
What if I don’t have cream?
You can use half-and-half or a mix of milk and a bit more butter. It won’t be quite as rich, but it will still taste lovely.
Can I use a different pasta shape?
Yes. Spaghetti, linguine, or even fettuccine work well. I personally like angel hair because it cooks quickly and absorbs the sauce easily.
What can I serve with this besides bread?
A light salad, roasted vegetables, or even grilled asparagus make a great side dish.
Creamy Lemon Shrimp Scampi Pasta
This creamy lemon shrimp scampi pasta is light, zesty, and rich all at once.
Ingredients
- 1 pound large shrimp, peeled, deveined, tails removed
- 1 pound angel hair pasta
- 8 tablespoons unsalted butter
- 2 tablespoons garlic, minced
- ½ cup flat-leaf parsley, chopped
- 2 tablespoons capers, chopped
- ½ cup lemon juice, freshly squeezed
- ¼ cup heavy cream
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions until just al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet set over medium-high heat, melt the butter. Add the garlic, parsley, and capers and sauté for about 2 minutes, letting the flavors bloom.
- Pour in the lemon juice and give the pan a good swirl, then stir in the heavy cream until the sauce becomes smooth and well combined.
- Season the shrimp with salt and pepper and add them to the skillet. Cook for about 3 minutes, flipping once, until the shrimp turn pink and are cooked through.
- Use tongs to transfer the cooked pasta directly into the skillet. Toss it gently in the sauce, adding a little reserved pasta water as needed to loosen everything up and coat the strands evenly.
- Serve immediately while warm. For extra brightness, sprinkle with fresh lemon zest if you like.
Notes
- This pasta keeps well in the refrigerator for up to 3 days. To reheat, let it come to room temperature, then warm it gently over medium-low heat with a splash of water or extra cream to bring back the silky texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 577Total Fat 31gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 11gCholesterol 317mgSodium 1345mgCarbohydrates 41gFiber 2gSugar 2gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Creamy Lemon Shrimp Scampi Pasta is one of those dishes that feels like a treat but doesn’t ask for much from you. It’s fast, flavorful, and gives that satisfying restaurant-style comfort right at home. I’ve made it on busy weeknights, for casual get-togethers, and even on quiet evenings just for myself.
The beauty of this dish is in its simplicity—the freshness of the lemon, the richness of the butter, and the tenderness of the shrimp all come together in a way that never gets old. If you love easy seafood pasta recipes that taste like a little luxury, this one’s going to be a keeper in your kitchen.
