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Lemon Shrimp Pasta with Basil

by Lorena

I love pasta for lunch or dinner during winter. Carbs have arrived to save us from the cold! This Lemon Shrimp Pasta with Basil is really delicious, with touches of citrus that make the dish lighter. The basil is also really delicious in there!

The good thing about shrimp (or langoustines, too) is that they cook really fast. Always go for raw shrimp because pre-cooked are actually ready to eat and are usually a bit chewier. It’s important to preheat your pan nicely before adding them in so that they can become golden. This gives the shrimp a lovely taste. At the same time, it leaves behind golden bits in the pan that are then incorporated into the sauce. When sautéeing the shrimp, make sure not to overcrowd the pan. Work in batches so the pan’s temperature doesn’t go down to prevent them from boiling away instead of going golden. Alternatively, you can use chicken strips, too! And if you like shrimp as much as me, go check out my cajun shrimp cobb salad.

This Lemon and Shrimp Pasta with Basil is really quick to make. The sauce takes the same time that it takes for the pasta’s water to boil and cook the pasta. In 30 minutes you will have a delicious lunch :). Faster than ordering food, for sure! This recipe also has cream which always makes everything feel more luxurious and sexy, lol! You can replace it for milk but give it a bit more time to thicken.

Lemon Shrimp Pasta

Lemon and Shrimp Pasta with Basil

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Course: Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal


  • 100 g pasta
  • 1 tbsp olive oil
  • 300 g raw, clean and peeled shrimp or langoustines or chicken filets
  • Zest from 2 lemons
  • 2 garlic cloves minced, puréed or finely grated
  • 1 tbsp all-purpose flour
  • Juice from 1 lemon
  • 200 ml whipping cream
  • 30 g parmesan cheese freshly grated
  • bunch basil leaves largely chopped
  • Salt and pepper


  • Cook the pasta in plenty of boiling water with salt until it's al dente. While the water boils and pasta cooks, make the sauce.
  • Preheat the pan over medium-high heat. Add the olive oil and the shrimp. Cook them a minute per side without moving them around so that they can become golden. Don't overcrowd the pan, so they don't boil instead of getting golden. If you're making plenty, work in batches. Season them with salt and pepper and remove them from the pan.
  • Lower the temperature to low and add more oil if needed. Add the zest and garlic and cook them until just starting to become golden.
  • Add the flour and stir.
  • Add the lemon juice, whipping cream, parmesan cheese, and stir until everything comes together. Season with salt and pepper.
  • Add the cooked pasta to the sauce along with the shrimp and basil. Stir and serve immediately.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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