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Creamy Lemon Basil Shrimp Pasta

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Creamy Lemon Basil Shrimp Pasta is a vibrant, elegant dish made with tender shrimp, zesty lemon, fresh herbs, and a rich Parmesan sauce. Quick to make and packed with flavor, it’s perfect for weeknight dinners or special occasions.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Low Lactose

Ingredients

  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup shredded Parmesan, Romano, and Asiago cheese blend (divided)
  • ½ cup milk
  • Freshly cracked black pepper and sea salt, to taste
  • Zest of 1 large lemon (2–3 teaspoons)
  • Juice of 1 large lemon (2–3 tablespoons)
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 8 ounces shrimp, peeled, deveined, and thawed (cooked or raw)
  • 9 ounces spaghetti, cooked al dente

Instructions

  1. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water and drain the rest.
  2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1–2 minutes until fragrant.
  3. Whisk in the flour to form a roux. Cook for 1 minute while stirring.
  4. Slowly pour in the chicken stock while whisking until the sauce thickens slightly and begins to simmer.
  5. Turn off the heat and whisk in just over half of the cheese blend until melted and smooth.
  6. Stir in the milk, season with salt and pepper, and whisk until creamy.
  7. Add lemon zest and juice. Mix until combined.
  8. If using raw shrimp, cook them in the skillet before making the sauce until pink, then remove and add back in later. If using cooked shrimp, stir them in now to warm through.
  9. Stir in chopped basil and parsley, then toss in the cooked spaghetti. Mix gently to coat. Add reserved pasta water as needed to thin the sauce.
  10. Serve immediately, topped with the remaining shredded cheese.

Notes

  • Use fresh lemon for the best flavor — both juice and zest are essential.
  • Don’t overcook the shrimp or they may become rubbery.
  • For a thicker sauce, simmer slightly longer or add extra cheese.
  • Add red pepper flakes for a subtle heat.
  • Use gluten-free pasta and rice flour for a gluten-free version.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-lemon-basil-shrimp-pasta/