This creamy summer shrimp pasta is bursting with bright lemony flavor. Seasoned shrimp and linguine in a creamy but light sauce. It has a little kick of heat which balances out the acid from the lemon.
Summer pastas are the perfect transition into fall cooking. Try this tuscan chicken pasta next.
This recipe was first published August 10, 2020.
Cooking Shrimp
Always start with shrimp that have been cleaned, rinsed and any excess water drained out on paper towels.
Shrimp absorb spices like a sponge. Season them well.
They cook very fast so caution not to overcook your shrimp. They only need two minutes on each side. And will be pink when they are done.
More Pasta Recipes
- Creamy Cajun Shrimp Pasta - a Modern Crumb reader favorite
- Buttery Lemon Chicken With Pasta and Basil – for the basil lovers
- Creamy Garlic Parmesan Chicken Pasta – extra creamy and full of parmesan cheese
- Bang Bang Shrimp Pasta – spicy, made with greek yogurt instead of mayo
- Chicken and Sun Dried Tomato Pasta – full of sun dried tomatoes
- Lemon Basil Chicken Pasta with Tomatoes – a light lemon basil pasta with tomatoes
- Broccoli Chicken Cheese Pasta – your kids will love this mac and cheese variation!
- Tara’s Easy Stovetop Lasagna – a quick lasagna substitute
- World’s Best Beef Stroganoff – the most popular recipe on Modern Crumb
Creamy Summer Shrimp Pasta
This creamy summer shrimp pasta is bursting with bright lemony flavor. Seasoned shrimp and linguine in a creamy but light sauce. It has a little kick of heat.
Ingredients
- 1.5 lbs raw shrimp
- salt and pepper
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- olive oil
- 12 oz linguine
- 3 tbsp butter
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper
- 1 c chicken broth
- zest of a large lemon
- 1 large lemon, juiced (use two if it’s a small lemon)
- ½ c heavy cream
- ½ c pasta water
- 1 pint cherry tomatoes, halved
- 1 ear fresh corn on the cob, shucked and kernels cut off
- fresh parsley, chopped
Instructions
- Clean and devein the shrimp. Dry on a paper towel. Generously salt and pepper the shrimp, toss with the garlic powder and smoked paprika.
- Cook the pasta per package instruction until al dente. Reserve ½ cup pasta water.
- Add some olive oil to a pan over med/low heat. Add the shrimp in a single layer, spaced out. Cook 2 minutes per side. Transfer to a plate, repeat until all shrimp are cooked.
- Melt the butter in the pan. Add the minced garlic and crushed red pepper. Cook until fragrant. Add the corn and lemon zest, cook a couple minutes. Add the chicken broth, lemon juice, heavy cream, pasta, pasta water, pepper, parsley, tomatoes and a pinch of salt. Add the shrimp back in.
- Toss everything together, the sauce will thicken as it sits.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 161mgSodium: 899mgCarbohydrates: 29gFiber: 2gSugar: 6gProtein: 20g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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