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Oh my goodness, you have to try this Shrimp and Lemon Cream Penne! It’s my go-to dish when I want something fancy-feeling but ridiculously easy to make. The creamy sauce hugs every noodle just right, and that pop of fresh lemon? Absolute magic. I swear, every time I make it, someone asks for the recipe.

This dish came about one night when I was desperate to use up some shrimp before they went bad. I threw together what I had, cream, lemon, garlic, and wow, did it work! Now it’s my secret weapon for impressing dinner guests (or just treating myself). The best part? It comes together faster than takeout. That silky sauce with tender shrimp and al dente pasta? Pure comfort food with a bright, zesty twist.

Trust me, once you taste that first forkful of lemony, creamy goodness with perfectly cooked shrimp, you’ll be hooked. It’s restaurant-quality without the fuss or the bill! Oh my goodness, you have to try this!

Why You’ll Love This Shrimp and Lemon Cream Penne

This recipe has become my weeknight hero for so many reasons:

Ready in 25 minutes flat: Faster than waiting for delivery!
That restaurant-quality wow factor: Creamy, lemony perfection that tastes way fancier than the effort required
Simple ingredients: Just pantry staples plus fresh shrimp and lemon
Endlessly adaptable: Toss in veggies, swap proteins, make it your own
Crowd-pleasing magic: Works for date nights, family dinners, or when you just need something comforting

The first time I made this, my husband thought I’d spent hours in the kitchen. Little did he know it was practically foolproof!

Ingredients for Shrimp and Lemon Cream Penne

Here’s everything you’ll need to make this dreamy dish come together. I’ve learned through trial and error that quality matters here, especially with a few key players:

8 oz penne pasta: The ridges hold onto that luscious sauce perfectly
1 lb shrimp, peeled and deveined (size 31-40 works great)
2 tbsp butter: The rich base for our sauce
2 cloves garlic, minced (fresh is best, none of that jarred stuff!)
1 cup heavy cream: Makes the sauce luxuriously smooth
1/4 cup chicken broth: Adds depth without overpowering
Zest and juice of 1 lemon: Brightness is key, please use fresh!
1/2 cup grated Parmesan: The salty, nutty finishing touch
1/4 tsp each salt and black pepper: Adjust to taste
2 tbsp fresh parsley, chopped: For that pop of color and freshness

Pro tip: Have everything prepped before you start cooking. This dish moves fast once the shrimp hit the pan!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this! Just grab these kitchen basics:

Large skillet: Big enough to hold all that saucy pasta goodness
Pasta pot: With a colander for draining (save some pasta water!)
Microplane or zester: For that fresh lemon magic
Wooden spoon: My trusty sauce-stirring sidekick
Cheese grater: Freshly grated Parmesan makes all the difference

That’s it! Now you’re ready to make magic happen.

How to Make Shrimp and Lemon Cream Penne

Okay, let’s get cooking! This dish comes together so quickly, you’ll want to have everything prepped and ready to go. I’ve made this dozens of times, and these steps ensure perfect results every single time.

Cooking the Pasta

First, bring a big pot of salted water to boil, it should taste like the sea! Toss in your penne and cook for about 9 minutes, or just until al dente (that perfect bite with a little resistance). Here’s my secret: scoop out about 1/2 cup of that starchy pasta water before draining, we might need it later to adjust the sauce!

Sautéing the Shrimp

While the pasta cooks, melt butter in your large skillet over medium heat. Add the shrimp and garlic, and oh, that sizzle is music to my ears! Cook just 2-3 minutes per side until they turn pink and opaque. Don’t walk away, overcooked shrimp turn rubbery fast. Transfer them to a plate the second they’re done.

Preparing the Lemon Cream Sauce

Now for the magic! In the same skillet, pour in the cream and chicken broth. Add lemon zest and juice, salt, and pepper. Let it bubble gently for 3-4 minutes, you’ll see it thicken slightly and coat the back of a spoon. Stir in the Parmesan until it melts into silky perfection. If the sauce seems too thick, splash in some reserved pasta water, a tablespoon at a time.

Combining Everything

Time for the grand finale! Return the shrimp to the skillet and add your drained pasta. Gently toss everything together until each penne is dressed in that creamy lemony goodness. Finish with a shower of fresh parsley, that pop of green makes it restaurant-worthy. Serve immediately while it’s gloriously hot and creamy!

Tips for Perfect Shrimp and Lemon Cream Penne

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to oh-my-goodness amazing. First, always zest your lemon before juicing it, way easier! Taste the sauce before adding the pasta and adjust with a pinch more salt or lemon juice if needed. Want a little heat? A sprinkle of red pepper flakes does wonders. And whatever you do, don’t skip the fresh parsley, it’s not just garnish, it adds this bright, herby freshness that perfectly balances the rich creaminess. Oh, and one last thing, undercook your pasta by about 30 seconds since it’ll keep cooking in the sauce. You’re welcome!

Ingredient Substitutions

Ran out of something? No worries, this recipe is super flexible! Swap heavy cream with half-and-half for a lighter sauce (just know it won’t be quite as velvety). Gluten-free penne works beautifully here, look for one with ridges to catch the sauce. No fresh shrimp? Frozen works in a pinch (thaw first!). And if you’re out of lemons, a tablespoon of white wine vinegar adds tang, though you’ll miss that citrusy brightness. My rule? Improvise where you must, but never sacrifice fresh garlic or Parmesan, they’re the soul of this dish! If you are looking for other shrimp pasta variations, check out my basil cream penne!

Serving Suggestions

This dish shines all on its own, but here’s how I love to round out the meal: crusty garlic bread for soaking up every last drop of that lemony cream sauce, and a simple arugula salad with lemon vinaigrette to cut through the richness. For special occasions, I’ll add a chilled glass of Sauvignon Blanc; the citrus notes pair perfectly! If you enjoy creamy pasta dishes, you might also love this creamy garlic alfredo pasta.

Storing and Reheating Shrimp and Lemon Cream Penne

Leftovers? (Rare in my house, but it happens!) Store them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow, medium heat with a splash of cream or milk to bring the sauce back to life. Stir often! Freezing isn’t ideal (the cream sauce can separate), but if you must, thaw overnight in the fridge before reheating. Pro tip: Fresh lemon zest sprinkled on top after reheating makes it taste just-made!

Nutritional Information

Okay, let’s talk numbers, but don’t let them scare you away from this deliciousness! One serving of this Shrimp and Lemon Cream Penne comes in around 480 calories, with a solid 25g of protein from those plump shrimp. You’re looking at 45g carbs (hello, pasta joy!) and 22g fat (thank you, rich cream and Parmesan). I always say: balance is key, so pair it with a light salad if you’re counting. Remember, these are estimates, your exact amounts might vary slightly depending on ingredient brands or how generously you sprinkle that cheese! For another great shrimp dish, try my shrimp and broccoli lemon orzo.

Frequently Asked Questions

I get asked about this recipe all the time, here are the answers to the most common questions that pop up:

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well, wet shrimp will steam instead of sauté properly. I actually keep a bag in my freezer for last-minute pasta nights!

How do I prevent the sauce from curdling?
Two secrets: keep the heat medium (never boiling) and add the lemon juice to the cream, not directly to the hot pan. If it looks grainy, whisk in a splash of hot pasta water, it usually comes right back together.

Can I make this ahead of time?
It’s best served fresh, but you can prep components in advance. Cook the pasta 80% done, store it tossed with a bit of oil, and have your shrimp cleaned. The sauce comes together in minutes when you’re ready to eat!

What if I don’t have penne?
Any short pasta with nooks works great, rigatoni, fusilli, or farfalle are all delicious. Just avoid long strands like spaghetti, they don’t hold the sauce the same way. If you prefer a different shape, you might enjoy this shrimp alfredo cajun penne variation.

Share Your Experience

I’d love to hear how your Shrimp and Lemon Cream Penne turns out! Snap a pic and tag me. Nothing makes me happier than seeing your kitchen creations. Leave a comment below with your twists on the recipe or questions. Happy cooking, friends!

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