A one-pan dinner bursting with citrusy flavor, juicy shrimp, and a light creamy sauce your whole family will devour.

Ever stand in the kitchen at 6:17 p.m., staring into the fridge, hoping dinner magically appears?

That used to be me — tired, hungry, and stressed trying to make something “healthy” that my kids wouldn’t reject. Pasta felt like cheating, shrimp felt like “special occasion only,” and creamy sauces? Forget it — I thought those were off-limits.

But this Creamy Lemon Garlic Shrimp Pasta changed everything.
It’s fast (under 30 minutes), tastes like something from a cozy bistro, and still feels light and fresh thanks to the lemon zest and garlic. The secret? A creamy sauce that doesn’t rely on heavy cream, and frozen shrimp that cooks up beautifully in minutes.

It’s become a regular in my weeknight rotation, and once you try it, I bet it’ll be one of your go-tos too.

Ingredients

• 8 oz linguine or spaghetti

• 1 tbsp olive oil

• 1 tbsp butter

• 1 lb large shrimp, peeled and deveined

• 4 garlic cloves, minced

• Zest and juice of 1 lemon

• ½ cup low-sodium chicken broth

• ½ cup plain Greek yogurt or half-and-half

• ¼ cup grated Parmesan cheese

• Salt and black pepper to taste

• 2 tbsp chopped fresh parsley

• Optional: pinch of crushed red pepper flakes

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining.

2. Sauté the shrimp: While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.

3. Make the sauce: In the same skillet, add garlic and sauté for 30 seconds. Pour in chicken broth and lemon juice. Simmer for 2–3 minutes, scraping up any bits from the bottom.

4. Add creaminess: Lower heat and stir in Greek yogurt (or half-and-half), Parmesan, lemon zest, salt, and pepper. Stir until smooth. Add a splash of reserved pasta water if it needs thinning.

5. Toss everything together: Return shrimp to the skillet. Add cooked pasta and toss gently to coat. Cook for 1–2 minutes to heat through.

6. Serve: Top with fresh parsley and optional red pepper flakes. Taste and adjust seasoning if needed.

Tips & Substitutions

• Pasta swaps: Use whole wheat, chickpea, or gluten-free pasta if you prefer.

• No Greek yogurt? Half-and-half or coconut cream work beautifully too.

• Extra veggies: Toss in baby spinach or peas in the last 2 minutes of cooking.

• Shrimp shortcut: Buy pre-cooked frozen shrimp and thaw — just warm it through, don’t overcook.

Why I Love This Recipe

This dish is creamy without being heavy, fancy without being fussy.
It feels like something I’d order on date night — but now I can whip it up in my kitchen, hair in a bun, kids running wild, and still feel like I did something just for me.

Nutrition (per serving)

Serves 4

• Calories: 430

• Protein: 29g

• Carbs: 39g

• Fat: 18g

• Fiber: 2g

• Sugar: 3g