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Creamy Lemon Garlic Butter Shrimp Pasta Primavera

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A quick, easy, and flexible creamy lemon garlic butter shrimp pasta primavera recipe that balances buttery richness, bright lemon zing, and garlicky punch, perfect for weeknight dinners or cozy weekend treats.

Ingredients

Scale
  • 1 pound (450 g) peeled and deveined medium shrimp (wild-caught if possible)
  • 12 ounces (340 g) fettuccine or linguine pasta
  • 4 tablespoons (60 g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (130 g) asparagus tips or sliced stalks
  • 1 cup (130 g) zucchini, sliced into half-moons
  • 1/2 cup (75 g) peas (fresh or frozen)
  • Zest and juice of 1 large lemon
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or basil (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fettuccine or linguine and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1 cup (240 ml) of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta cooks, pat dry 1 pound (450 g) of peeled and deveined shrimp with paper towels. Season lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons (30 g) of unsalted butter. Add 4 cloves minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink and slightly golden, then flip and cook another 1-2 minutes. Remove shrimp from the pan as soon as it turns opaque.
  5. Remove the shrimp and set aside. In the same skillet, add the remaining 2 tablespoons (30 g) butter and the veggies: 1 cup cherry tomatoes, 1 cup asparagus tips, 1 cup sliced zucchini, and 1/2 cup peas. Sauté for 4-5 minutes until tender-crisp and the tomatoes start to soften.
  6. Lower the heat and pour in 1 cup (240 ml) heavy cream and the zest and juice of 1 large lemon. Stir to combine and bring to a gentle simmer. Add 1/2 cup (50 g) grated Parmesan cheese, stirring until melted and sauce thickens slightly (about 2-3 minutes). Season with salt and pepper to taste.
  7. Return the shrimp to the skillet, then add the cooked pasta. Toss gently to coat in the sauce. If the sauce feels too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
  8. Sprinkle chopped fresh parsley or basil over the top. Serve immediately with extra Parmesan on the side.

Notes

Avoid overcooking shrimp to prevent rubbery texture. Use reserved pasta water to loosen sauce without diluting flavor. Sauté garlic gently to avoid bitterness. Heavy cream should be simmered gently to prevent curdling. Fresh lemon zest added at the end preserves bright flavor.

Nutrition

Keywords: shrimp pasta, creamy pasta, lemon garlic shrimp, pasta primavera, easy dinner, weeknight meal, garlic butter shrimp, creamy lemon sauce

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