Creamy Lemon Shrimp Alfredo
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- Fettuccine or spaghetti : 12 ounces
- Shrimp : 1 pound, peeled and deveined
- Lemon pepper seasoning : 2 teaspoons
- Olive oil : 2 tablespoons
- Shallot : 1 small, finely chopped
- Cream cheese : 8 ounces (softened slightly)
- Milk : 1 cup
- Garlic powder : 1 teaspoon
- Parmesan cheese : 6 ounces, grated
- Lemon juice : 1 tablespoon, fresh
- Lemon zest : 1/2 teaspoon
- Salt and black pepper : To taste
- Fresh parsley : Chopped, for garnish
🛒 Ingredients for Lemon Shrimp Alfredo
🍳 Step-by-Step Cooking Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta, making sure to reserve 1 cup of starchy pasta water .
- Sear the shrimp: Season the shrimp evenly with the lemon pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp and cook for 2 minutes until just browned on one side. Flip and cook for another 20 to 30 seconds. Remove the shrimp from the skillet and set aside
- Build the cream sauce: In the same skillet, add the chopped shallots and sauté for 1 minute until fragrant. Turn the heat down slightly, add the cream cheese and milk, and stir constantly until the cheese completely melts and becomes smooth
- Season the sauce: Stir in the garlic powder, grated Parmesan cheese, lemon juice, and lemon zest.
- Toss and combine: Add the cooked pasta and seared shrimp back into the skillet with the cream sauce. Toss everything together, pouring in a splash of the reserved pasta water as needed to thin out the sauce to your desired consistency.
- Finish and serve: Season with additional salt and freshly ground black pepper to taste. Garnish with a sprinkle of fresh parsley and serve hot
📝 Recipe Notes & Pro Tips
- Perfect Sauce Consistency: Do not skip reserving the pasta water! Cream cheese sauces can thicken up very quickly as they cool, and a splash of starchy water acts as an emulsifier to keep it silky smooth.
- Avoid Curdling: Make sure your heat is on medium-low when adding the lemon juice to the dairy base so the acid does not break the sauce.
- Shrimp Tip: Pat your shrimp completely dry with a paper towel before tossing them with the lemon pepper. This helps them get a beautiful sear instead of steaming in the pan.