Creamy  Garlic  Shrimp  Pasta

Creamy Garlic Shrimp Pasta

This 30 minutes supper appeared on Global’s The Morning Show today. It uses only 5 ingredients and leans on pantry staples that deliver on flavour. It’s hit of fresh lemon juice and zest make it the perfect Spring dish.

Creamy Garlic Shrimp Pasta

This easy weeknight meal uses only five ingredients and comes together in 30 minutes. It's basically the tri-fecta of dinner.
Course Main Course
Cuisine American


  • 1 lb. raw shrimp peeled, deveined
  • 1 lb. linguini or spaghetti
  • 4 Tbsps unsalted butter divided
  • 2 – 3 cloves garlic minced
  • 3 Tbsp fresh lemon juice and 1 Tbsp zest
  • 1 cup heavy cream
  • 1 tsp fresh chopped parsley or torn basil optional


  • In a large pot, boil salted water. Add your pasta, and cook according to the package instructions for al dente. When the pasta is cooked, reserve 1 cup of pasta water and drain the pasta.
  • In a large skillet over medium-high heat, add 3 Tbsp butter. When the butter is foaming, add the garlic and lemon juice. Saute for about 2 to 3 minutes, until the garlic has softened. Add the shrimp. Saute until they cook through and turn pink, about 3 minutes. Remove shrimp from pan to a paper towel lined plate. Set aside.
  • In the same pan, melt the remaining 1 Tbsp butter. Add the heavy cream and with a spatula deglaze the pan. Add in some of the reserved pasta water and allow sauce to simmer, about 3 minutes, while whisking.
  • Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to incorporate into the sauce, garnish with fresh lemon zest and basil or parsley. Serve immediately.

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