Lemon-Herb Shrimp & Pasta with Creamy Lemon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A bright, restaurant-quality pasta dish with plump shrimp and a velvety lemon-herb sauce that clings to perfectly al dente spaghetti. This italian-inspired pasta ready in about 35 minutes blends spaghetti, extra-virgin olive oil, minced large garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 3 tbsp extra-virgin olive oil
• 4, minced large garlic cloves
• 2 tbsp fresh lemon juice
• 1 tsp fresh lemon zest
• 1/4 cup, finely chopped fresh flat-leaf parsley
• 2 tbsp, finely chopped fresh chives
• 12 oz, peeled and deveined large shrimp
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tsp salt and 12 oz spaghetti, stirring immediately to prevent sticking. Cook for 8 minutes until al dente, then drain, reserving 1 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned. Add 12 oz shrimp and cook for 2 minutes per side until pink and opaque.
3. Step 3: Pour in 1/4 cup white wine and cook for 2 minutes to reduce slightly, scraping up any browned bits. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 cup chopped parsley, and 2 tbsp chopped chives. Reduce heat to low and stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 2 minutes until sauce thickens slightly.
4. Step 4: Add drained spaghetti to skillet and toss vigorously for 1 minute. If sauce seems too thick, add 1/4 cup reserved pasta water. Serve immediately with extra parsley and lemon wedges.