Creamy Lemon Basil Shrimp Pasta recipe. Buttery, garlicky shrimp tossed in a creamy basil white wine sauce and pasta. This Lemon Basil Shrimp dinner is ready in 30 mins.
Shrimp, basil, and pasta tossed in a creamy lemon white wine sauce is a 30-minute meal will satisfy your seafood pasta craving. Serve with garlic bread, side salad and of course wine!
Ingredients for Lemon Basil Shrimp Pasta
- 8 oz. Penne (or other pasta such as fettuccine, bow tie, or cheese tortellini)
- Large Raw Shrimp (peeled and deveined)
- White Wine (or Chicken Broth)
- Fresh Squeezed Lemon Juice
- Heavy Cream
- Fresh Basil
- Grated Parmesan Cheese
- *Optional: Red Pepper Flakes
This Creamy Lemon Basil Shrimp and Pasta recipe calls for penne but you can use any pasta you prefer.
I think a bucatini would be lovely, obviously, a fettuccine will work perfectly and for cheese lovers, cheese tortellini would take this dish over the top! YUM!
You can swap out the shrimp for lobster, crab meat, clams, or scallops. Chicken would also be great in this pasta dish.
Wines for Cream Sauce
This Creamy Lemon Basil Shrimp pasta is a delicious Italian inspired dish that is flavorful, filling and delicious. The sauce is a creamy garlicky white wine Parmesan sauce. I used a Pinot Grigio to make the sauce. A Chardonnay would also work with this dish. Make sure it is a good one and pour yourself a glass to have along with dinner.
Use one of these wines:
- Pinot Grigio
- Sauvignon Blanc
- White Cooking Wine
Basil Types for Creamy Basil Shrimp Pasta
I have 5 basil plants out in my garden. For this recipe, I used the same type of basil found in grocery stores.
The past few times I have made this recipe I have used my lemon basil. If you have lemon basil in the garden use it for this recipe.
How to Make Creamy Lemon Basil Shrimp Pasta
First, you will cook the pasta according to the directions on the package. Drain and set to the side. You will toss in the pasta later.
In a large saute pan melt the butter over medium-high heat. Next, add in the garlic and stir for 30 seconds. Add in the shrimp and cook until pink in color.
Reduce heat to medium-low and add in the white wine, lemon juice, heavy cream, basil leaves, and Parmesan cheese. Stir until the sauce is well blended and lump-free.
Let simmer for 5-7 minutes for the sauce to thicken and cheese to fully melt.
Add the pasta and toss until coated.
- Buy cleaned (shell removed and deveined) raw shrimp.
What to serve with Creamy Lemon Basil Shrimp with Pasta
Alongside the pasta serve garlic bread and a salad. Don’t forget the glass of white wine!
- Swap out Penne Pasta for other pasta like angel hair, small shells, or fettuccine.
- Swap out shrimp for scallops, mussels, or clams. Or use a medley of seafood.
How to Handle Leftover Creamy Lemon Basil Shrimp Pasta
Store leftovers in an airtight container. Leftover Lemon Basil Shrimp will stay good for 1 day.
Just like any other white sauce it doesn’t do well reheated as leftovers.
The best way I have found is to put your leftovers in a pot. Add a tablespoon of butter and about 2 tablespoons of heavy cream. Cover and heat on medium-low heat. Toss occasionally as the sauce heats up the cold pasta will break away from the cold stuck together chunk it was in. The added butter and cream will also help it along. Continue to toss until heated through.
More Basil Recipes:
More Shrimp Recipes:
Lemon Basil Shrimp Pasta Recipe
Creamy Lemon Basil Shrimp Pasta
Lemon Basil Shrimp Pasta Dinner
- 8 oz. penne pasta
- 2 tablespoons butter
- 1 pound large raw shrimp peeled and deveined
- 3 cloves of garlic minced
- 1/2 cup white wine May substitute with chicken broth.
- 1/2 lemon juiced
- 1/2 cup heavy cream
- 1/2 cup 20 grams basil leaves, roughly chopped
- 1/2 cup Parmesan cheese.
- salt & pepper to taste
- *Optional: Red Pepper Flakes to taste
Cook pasta as directed on the package. Drain and set aside.
In a large saute pan melt the butter over medium-high heat.
Add in the garlic and saute for 30 seconds.
Add in the shrimp. Stir and cook shrimp until pink.
Turn heat down to medium-low.
Add in the white wine, lemon juice, heavy cream, basil leaves, and Parmesan cheese.
Stir until sauce is blended.
Let the sauce simmer for 5 to 7 minutes; stirring occasionally. Allow to thicken and cheese to melt.
Add pasta and toss to combine.
Thursday 30th of July 2020
I used polenta instead of pasta (because I had it in my pantry) and it was delicious. A big hit with the family!