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Lemon Shrimp Pappardelle for Date Night - Discover the best Lemon Shrimp Pappardelle recipe! Quick, creamy, and perfect for date night. Ready in under 30 minute

Lemon Shrimp Pappardelle for Date Night

This lemon shrimp pappardelle recipe is the ultimate indulgence for a special occasion or a romantic date night. It combines tender pappardelle pasta with succulent shrimp in a luscious, creamy lemon sauce, offering a restaurant-quality meal that's surprisingly easy to make at home. With a focus on fresh lemon and garlic, this dish delivers a bright, zesty flavor profile that perfectly complements the rich cream and savory shrimp. It's a guaranteed crowd-pleaser that feels luxurious yet comes to
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 lb uncooked shrimp, peeled and deveined
  • 4 tablespoons butter, divided
  • 1/2 teaspoon fresh garlic, grated (less than one clove)
  • 1/4 to 1/2 cup white wine (e.g., Pinot Grigio)
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese (optional)
  • 1-2 tablespoons fresh lemon juice
  • 8 ounces pappardelle or fettuccini pasta (egg pasta or fresh pasta)
  • freshly grated black pepper
  • 1 tablespoon olive oil
  • Lemon wedges for garnish

Method
 

  1. Cook the pappardelle pasta according to package directions in generously salted boiling water. Drain the pasta, reserving about 1/2 cup of the starchy pasta water. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking.
  2. Make the sauce: Melt 2-3 tablespoons of butter in a large skillet over medium heat. Add the grated garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it reduce for a few minutes. Stir in the heavy cream, lemon juice, salt, and optional Parmesan cheese. Bring to a gentle simmer and reduce heat to low.
  3. Cook the shrimp: Pat the shrimp thoroughly dry. Heat the remaining 1 tablespoon of butter in a separate large skillet over medium heat. Add the shrimp, season with salt and pepper. Cook for 1-2 minutes per side, until pink and cooked through. Remove from heat and set aside.
  4. Combine: Add the cooked pappardelle pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
  5. Serve: Plate the sauced pasta. Arrange the cooked shrimp on top of the pasta. Garnish generously with freshly grated black pepper and serve immediately with lemon wedges on the side.

Notes

- Use fresh, high-quality shrimp for the best flavor and texture.
- Don't overcook the shrimp; they should be just pink and opaque.
- Reserve pasta water to help emulsify and thicken the sauce if needed.
- Adjust lemon juice and salt to your personal taste.