Tasty Pasta with lots of lemon, Alfredo sauce and shrimp – Delicious & Easy!

Are you on the hunt for a pasta dish that is at once wonderfully creamy and delightfully zesty? Perhaps a meal that feels special enough for a celebration, yet is straightforward enough for a hectic weeknight? We certainly know that feeling of staring into the fridge, hoping for something more inspiring than the usual options. Your search ends here. We are about to show you how to prepare the most incredible pasta with lots of lemon, Alfredo sauce and shrimp you’ve ever had. This recipe beautifully marries the rich, velvety comfort of a traditional Alfredo with the bright, zippy notes of fresh lemon and the sweet, tender bite of perfectly cooked prawns. It’s a culinary triumph you can easily recreate in your own kitchen.

Why This Lemon Shrimp Alfredo is a Cut Above the Rest

What is it that makes this particular recipe stand out? It truly comes down to the harmony of flavours. A classic Alfredo sauce can sometimes be overwhelmingly rich, but the generous measure of lemon juice and zest in our version slices through that heaviness with ease. This brightens the entire dish, making it feel both indulgent and wonderfully fresh. We are convinced this is more than just another pasta recipe; it’s a complete dining experience. It is ideal for making a great impression on dinner guests, treating your loved ones to a restaurant-quality meal, or simply enjoying a moment of comfort after a demanding day. The flavour combination is truly memorable, and the method is refreshingly simple.

Gather Your Ingredients for the Perfect Pasta

Before we get to the cooking, let’s organise all our components. Having everything prepared and within reach—what chefs refer to as ‘mise en place’—is the secret to a stress-free and pleasant cooking session. Here is everything you will need to bring this gorgeous dish to life.

For the Pasta and Shrimp:

• 450g dried pasta (we recommend fettuccine, linguine, or pappardelle)
• 450g raw king prawns, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for a gentle heat)

For the Lemon Alfredo Sauce:

• 120g unsalted butter
• 240ml double cream
• 120g freshly grated Parmesan cheese, plus extra for serving
• Zest of 2 large lemons
• 60ml fresh lemon juice (from the 2 lemons)
• 1/4 cup reserved pasta water
• Fresh parsley, finely chopped, for garnish

Ingredient Notes & Substitutions

• Pasta: While long, flat pastas such as fettuccine are the classic choice for Alfredo, please feel free to use whichever variety you have on hand. Penne, fusilli, or rigatoni are also fantastic alternatives, as their shapes are brilliant at holding the creamy sauce.
• Shrimp: We find that raw king prawns offer the best sweet flavour and succulent texture. If you only have access to pre-cooked prawns, be sure to add them right at the end with the pasta, just long enough to warm them through. Overcooking will make them unpleasantly tough.
• Cream: For that signature rich consistency, double cream is a must. Using single cream or milk will create a sauce that is significantly thinner.
• Parmesan: To achieve the best flavour and texture, we strongly advise using a solid block of Parmigiano-Reggiano and grating it yourself. Pre-grated cheeses often contain anti-caking agents which can stop them from melting into the sauce smoothly.

Step-by-Step Guide to Making Pasta with Lots of Lemon, Alfredo Sauce and Shrimp

Now that our ingredients are all lined up, it’s time to start cooking. By following these straightforward steps, you will have a magnificent meal on the table in less than 30 minutes. We have broken down the process into easy-to-follow stages to make it as simple as possible.

1. Cook the Pasta: In a large pot, bring generously salted water to a vigorous boil. Add your pasta and cook it according to the package instructions until it is ‘al dente’, which means it should retain a slight firmness. Just before you drain it, carefully scoop out and set aside a cup of the starchy pasta water. This liquid is the key to a flawless sauce. Drain the pasta and leave it to one side.
2. Sauté the Shrimp: As the pasta cooks, heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the minced garlic and optional red pepper flakes, cooking for about 30 seconds until their aroma is released. Take care not to let the garlic brown. Arrange the peeled and deveined prawns in a single layer in the pan. Season them with salt and pepper. Cook for 1-2 minutes on each side, just until they turn pink and opaque. Remove the cooked prawns from the pan and set them aside on a plate to prevent them from becoming overcooked while you prepare the sauce.
3. Create the Lemon Alfredo Sauce: Using the same skillet (don’t clean it!), lower the heat to medium-low. Add the butter and allow it to melt, scraping up any flavourful browned bits left behind by the prawns. Pour in the double cream and bring it to a gentle simmer, stirring from time to time. Allow it to bubble gently for 2-3 minutes until it begins to thicken.
4. Combine the Sauce Ingredients: Take the pan off the heat. This is a vital step to ensure the cheese melts perfectly. Bit by bit, whisk in the freshly grated Parmesan cheese until your sauce is completely smooth and creamy. Next, stir in the lemon zest and fresh lemon juice. The sauce should instantly release a beautiful, fragrant aroma.
5. Bring It All Together: Return the drained pasta and cooked prawns to the skillet with the sauce. Gently toss everything together until the pasta and prawns are evenly coated. If the sauce appears a little too thick, add a small splash of the reserved pasta water, one tablespoon at a time, until you achieve your preferred consistency. The starch in the water helps the sauce adhere to the pasta beautifully.
6. Serve and Garnish: Share the lemon garlic shrimp pasta between your serving bowls. Garnish with a generous amount of fresh parsley and an extra dusting of grated Parmesan cheese. We also love to add a final twist of black pepper and serve with a small lemon wedge on the side. Serve straight away and enjoy every bite!

Our Top Tips for a Flawless Creamy Lemon Shrimp Pasta

We’ve made this recipe more times than we can count, and we’ve learned a few things in the process. Here are our very best tips to help you ensure your pasta turns out perfectly every single time.

Don’t Overcook the Shrimp

The golden rule when cooking with prawns is to be swift. They cook remarkably fast, and overcooked prawns can become rubbery and bland. They are perfectly cooked the moment they turn pink and curl into a loose ‘C’ shape. If they have curled into a tight ‘O’, they have gone too far. For more detailed advice, have a look at this fantastic external guide on how to cook shrimp perfectly.

The Secret to a Silky Alfredo Sauce

The trick to a smooth, velvety, and non-grainy easy Alfredo sauce lies in temperature management. Always introduce the Parmesan cheese when the pan is off the heat. If the cream is excessively hot, the cheese is likely to curdle and separate, which leads to a gritty texture. Whisking it in gradually away from the direct heat allows it to melt gently, emulsifying into a luscious sauce. Using fresh cheese grated from a block is also essential for achieving the best possible texture.

Making the Most of Your Lemons

In this recipe, we make use of both the zest and the juice from the lemons. The zest is packed with aromatic oils that lend a powerful lemon fragrance, whereas the juice provides that distinctive sharp, acidic kick. A helpful tip is to always zest your lemons *before* you cut them for juicing—it’s far simpler that way! You can also roll the lemons firmly on your work surface before slicing to help release more juice.

Watch How It’s Made: A Visual Guide

Sometimes, watching a recipe being prepared can make all the difference. We have selected a superb, beginner-friendly video that demonstrates the process of making a similar, delicious lemon shrimp pasta. This visual aid will help you perfect the technique and boost your confidence in the kitchen.

What to Serve with Your Lemon Shrimp Alfredo

This creamy shrimp pasta recipe is certainly the star of the show, but a few well-chosen side dishes can transform it into a complete, balanced meal. We love to serve it with:

• A simple green salad: A fresh, crisp salad tossed in a light vinaigrette offers a lovely, refreshing counterpoint to the rich pasta.
• Crusty garlic bread: This is absolutely perfect for soaking up every last drop of that delectable Alfredo sauce.
• Steamed or roasted vegetables: Spears of asparagus or tenderstem broccoli are a wonderful match for the lemon and garlic flavours in the dish.

If you’re searching for more ways to liven up your pasta dinners, why not give another of our favourites a go? This The Ultimate Creamy Cajun Shrimp Pasta Recipe provides a wonderful fiery punch for those who enjoy a bit of spice.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Of course! Frozen raw prawns will work beautifully. Simply ensure they are fully thawed before you begin cooking. The most effective way to do this is to pop them in a colander and run cold water over them for several minutes. Pat them completely dry with a paper towel before they go into the pan; this helps them to sauté nicely rather than steam.

Can I make this dish ahead of time?

Sauces made with cream, like Alfredo, are undoubtedly at their best when served immediately. Upon reheating, they can sometimes split or become oily. If you need to do some preparation in advance, we suggest cooking the prawns and pasta, and making the sauce separately. Then, just before you’re ready to eat, gently warm the sauce, adding a splash of cream or milk to loosen it, before tossing it with the pasta and prawns.

How do I store and reheat leftovers?

You can store any leftovers in an airtight container in the fridge for up to two days. To reheat, we recommend placing the pasta in a saucepan over a low heat. Add a splash of milk or cream and stir gently until everything is warmed through. We would advise against using a microwave, as it can make the prawns rubbery and may cause the sauce to separate.

What’s the best pasta shape for this sauce?

Long, flat pasta shapes such as fettuccine, linguine, and pappardelle are the traditional companions for an Alfredo sauce. Their broad surface area is ideal for clinging onto the creamy coating. That being said, tube-shaped pastas like penne or rigatoni are also excellent options because the sauce gets deliciously trapped inside them.

A Zesty, Creamy Delight You’ll Make Again and Again

We are certain that this recipe for pasta with lots of lemon, Alfredo sauce and shrimp is destined to become a firm favourite in your home. It’s the ideal union of comforting, creamy richness and bright, zesty flavour. It is quick to make, easy to follow, and the end result is nothing short of spectacular. Whether you are an experienced home cook or are just setting out on your culinary adventures, this dish is a sure-fire success.

For those of you who adore trying flavours from around the world, we also wholeheartedly recommend our The Definitive Jamaican Shrimp Rasta Pasta A Caribbean Delight for a truly vibrant, Caribbean-inspired meal.

Now, it’s over to you! We would be delighted to see your own versions. Please share a photo of your finished pasta on social media and be sure to tag us. We also invite you to leave a comment below with your feedback, any questions you might have, or any unique twists you decided to add to the recipe. Happy cooking!