Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper.
Date Night Lemon Pappardelle with Shrimp
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My husband I loved this dish! The sauce paired well with the shrimp. Loved the lemon, I used 2T and added the optional Parmesan! We will definitely make this again!
Nancy Anderson
Date night pastas are my favorite.
Especially those that involve silky-smooth, creamy, lemon pappardelle ribbons topped with freshly ground black pepper and a pile of impossibly juicy, buttery, tender jumbo shrimp. Is there anything more romantic than a fork-twirl of creamy noodles with some cooked shrimp to effortless perfection in ONLY BUTTER? I cannot even express my love properly. The simplicity, the purity of textures and flavors, the combination of everything on the plate… goodbye.
Reasons date night pastas are ideal:
- Just because it’s date night! You don’t have to wait for Valentine’s or a reason to celebrate, or even another person, for that matter. It’s a special treat, a little mini-celebration of life and love, just because! Nothing better than that.
- Pasta is fancy-feeling.
- Pasta is manageable and fast.
- Pasta can be made in small-ish batches.
- Pasta is SO SERIOUSLY GOOD.
- Pasta goes well with wine. Which goes well with date night.
Lemony, creamy, silky, rich, delicate, simple and elegant all in one. It is the food manifestation of the heart-eye emoji. Go now. ♡
Other Date Night Pasta Yums
- Date Night Rigatoni with Sausage and Kale
- Date Night Mushroom Fettuccine
- Date Night Mushroom Pasta with Goat Cheese
Check Out Our Video For How To Make Lemon Pappardelle:
Click here to see the step-by-step web story instructions for this recipe!
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Date Night Lemon Pappardelle with Shrimp
- Total Time: 25 minutes
- Yield: 3-4 1x
Description
Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper. Everything you need for date night! ❤️
Ingredients
Scale
- 1 lb. uncooked shrimp
- 4 tablespoons butter, divided
- 1/2 teaspoon fresh garlic, grated (less than one clove)
- 1/4 to 1/2 cup white wine (I usually eyeball it)
- 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 – yum)
- freshly grated black pepper
Instructions
- Pasta: Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.
- Sauce: Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.
- Shrimp: Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.
- Assemble: Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.
Notes
Shrimp: Tail off, tail on – either works. I usually look for the larger size (16-20 per pound).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Keywords: date night pasta, lemon pasta, shrimp pasta, date night recipe, lemon shrimp
One More Thing!
This recipe is part of our must-have lemon recipes page. Check it out!
Filed Under: All Recipes Dinner Fish and Seafood Lemon Main Dishes Pasta Quick and Easy Recipes Winter
February 6, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Sooooo easy and this looks so yummy too😍😍 perfect for date night!!
Enjoy, Sheenam!
What a great and simple idea for a date night. Thanks for sharing.
This shrimp looks amazing! Totally making it for dinner next week!
Paige
http://thehappyflammily.com
No flavor to the shrimp! No red pepper? No brining? Basil, anything. Very bland, sorry.
I was nervous about blandness too, but the garlic, lemon, and parmesan made this both delicate and delicious.
You stated to reserve some of the pasta water….what for?
You can use the reserved pasta water if you wanted to thin out the sauce a bit.
This recipe looks delish! But can I ask a potentially dumb question? Why don’t chefs, restaurants… etc. take the tails of shrimp? Especially when its a dish like this, with twirly pasta?? I have never understood this. Do people actually eat the tails?
We just wanted the tails on for the images, but you won’t want to eat the shrimp tails.
I never thought of making such a delicious meal like this for myself or for anyone. I do have some tiger Shrimp in the freezer and need to re-up on more. Thank you for this great idea on Lemon Pappardale w/ Shrimpy Shrimp! 🙂
Thank you for this recipe. I haven’t cooked this dish before. Today I’ll try to cook
This looks and sounds so yummy.
Excited to try this! Do you have any suggestions for how to substitute for heavy cream? My husband is lactose intolerant, so I typically avoid recipes with cream, but I have heard homemade cashew milk can be effective.
We haven’t tested this out using cashew milk yet, but it’s worth a shot. Let us know how this goes for you, Amanda!
As a person uneducated in wine, which type would you recommend to use in this recipe and also use to pair with the finished dish?
Whatever kind of wine you like to drink! 😉 I used a dry New Zealand sauvignon blanc I found at Trader Joe’s and it was lovely!
Just checked with a wine expert on our team and she recommends a Pinot Grigio from Italy or a Muscadet from France. Enjoy!
Made this tonight. So fast, easy and delicious.
So glad to hear you enjoyed this, Laura!
Dear Lindsay, I love Pinch of Yum so much (I have followed you since you started!)
I would like to ask you which app do you use for the short videos in emails.
They are ideal for teaching recipes, I truly loved that change in your style.
Thank you
Glad to hear you’re enjoying the videos, Ivette. We actually don’t use an app. There just mini clips cut down to be on repeat. 🙂
Made this Thursday night and it was delicious
So happy to hear that, Penni!
This looks so delicious! I’m inspired, and I’ve been thinking about what to make for Valentine’s Day. This could be the winner!
Enjoy, Molly!
I think I will be making this recipe this week for sure!
Enjoy, Melissa!
The recipe was delicious! My husband, four year old, and two year old loved it! Thanks!!!!
So glad to hear this was a hit with your family, Susan!
super
Oh yes, that’s what I needed now. My boyfriend loves pasta and I love shrimps. Recipe looks easy and tasty
Enjoy!
This was excellent. Made it for Valentine’s Day for my 93 year old mom and husband. Huge hit! Had 12 Oz pasta so increased sauce by half. This would be great even without the shrimp.
So glad this was a hit, Pam!
This was sooo delicious! Best pasta dish I’ve ever made. Thank you so much!
Yay! So happy to hear this, Louise!
What can I substitute for the wine? We don’t drink.
You could use broth you have on hand instead. Enjoy!
So simple, yet so good! Quick recipe and creamy, but not too creamy. I used chicken broth instead of white wine, since I didn’t have any wine and I finished the fish off with more ground pepper, fresh parsley, Parmesan and red pepper flakes. Will definitely be making again!
YUM!
This is delicious. It’s restaurant worthy and so easy to make. We’ll make this often.
Glad to hear it, Deb!
My husband I loved this dish! The sauce paired well with the shrimp. Loved the lemon, I used 2T and added the optional Parmesan! We will definitely make this again!
Glad you and your husband enjoyed this, Nancy!
Hello! I’m excited to try this recipe tonight! (I’ll be using red wine instead of white so I hope it goes well) Stupid question: when you reserve some of the water from cooking the pasta, do you let the pasta sit in it while you’re cooking the shrimp? Or do you set aside some of the pasta water for the sauce? It’s not clear in the recipe. Thanks!
Hi, Brigette! You’ll just that extra pasta water to the side rather than letting the pasta sit in it. Enjoy!