Creamy Lemon Shrimp Pasta in a Wine and Butter Sauce
Picture this: perfectly sautéed shrimp, bathed in a luscious white wine and butter sauce with just the right kick of fresh lemon. Every bite is a blend of zesty citrus, velvety sauce, and tender pasta, all coming together that feels both gourmet and comforting. It’s light, rich, and elegant—just the kind of dish you want to dive into for a cozy night in or an impressive dinner. One taste, and your taste buds will be singing! Thanks Robin Reboul for suggesting this one!
Ingredients
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 14 peeled and deveined large jumbo shrimp
- 4 cloves of garlic minced
- Chilli flakes are optional
- 1/3 cup white wine or vegetable stock
- 1/4 cup heavy cream or cream from a can of coconut milk
- Dash of salt and pepper to taste
- Zest of one lemon
- juice of the lemon
- Cooked pasta of choice- I use 150 grams of spaghetti or linguine
- Splash of starchy pasta water
- Parsley for garnish
Instructions
- In a pan on medium heat melt the butter and olive oil and make sure it is hot and shimmers before you add the raw shrimp in.
- Cook the shrimp for one or two minutes on each side or until pink and remove if from the pan. In the same pan add the garlic chilli flakes and stir.
- Add the white wine and let it cook off until thick and reduced. Add the heavy cream, a pinch of salt and pepper, lemon zest and lemon juice and stir.
- Add the shrimp back in with the cooked pasta and a splash of the pasta water ( if too thick) stir it all up, garnish with parsley, serve and enjoy.
