Name: Creamy Lemon Dill Shrimp Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (linguine or fettuccine); 1 lb shrimp, peeled and deveined; 2 tbsp butter; 1 tbsp olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 2 tbsp lemon juice; 1 tsp lemon zest; 2 tbsp fresh dill, chopped; 1/2 cup parmesan cheese, grated; 1/2 tsp salt; 1/2 tsp black pepper

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I like making this creamy lemon dill shrimp pasta when I want something bright, comforting, and a little elegant. The combination of tender shrimp, silky sauce, and fresh herbs creates a dish that feels special without being complicated.

Why You’ll Love This Recipe

I enjoy how the lemon adds freshness while the creamy sauce keeps everything rich and satisfying. The dill brings a subtle herbal note that pairs perfectly with the shrimp. I also appreciate how quickly this dish comes together, making it ideal for both weeknights and more special meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (such as linguine or fettuccine)
shrimp, peeled and deveined
butter
olive oil
garlic, minced
heavy cream
lemon juice
lemon zest
fresh dill, chopped
parmesan cheese
salt
black pepper

Directions

I start by cooking the pasta according to the package instructions, then I reserve a bit of pasta water before draining.

In a large skillet, I heat butter and olive oil, then I sauté the shrimp until they turn pink and are just cooked through. I remove them from the pan and set them aside.

In the same skillet, I cook the garlic briefly until fragrant, then I pour in the heavy cream and let it simmer gently.

I stir in the lemon juice, lemon zest, and parmesan cheese, mixing until the sauce is smooth.

I return the shrimp to the pan and add the cooked pasta, tossing everything together. If needed, I add a splash of reserved pasta water to loosen the sauce.

I finish by stirring in fresh dill and seasoning with salt and black pepper before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time is around 15 minutes, and total time is about 30 minutes.

Variations

I sometimes add spinach or peas for extra color and nutrients. When I want a lighter version, I use half-and-half instead of heavy cream. I also like adding a pinch of red pepper flakes for a subtle heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stove with a splash of cream or water to bring back the sauce’s consistency. I avoid overheating to keep the shrimp tender.

FAQs

Can I use frozen shrimp?

I often use frozen shrimp, just making sure to thaw and pat them dry before cooking.

What pasta works best for this recipe?

I like using long pasta like linguine or fettuccine, but short pasta works as well.

Can I make this dish without cream?

I sometimes substitute with a lighter dairy option, but the sauce will be less rich.

How do I avoid overcooking shrimp?

I cook them just until they turn pink and opaque, then remove them from the heat.

Can I make this ahead of time?

I prefer making it fresh, but I can prepare parts ahead and combine them just before serving.

Conclusion

I find creamy lemon dill shrimp pasta to be a perfect blend of rich and refreshing flavors. It’s quick to prepare, full of bright notes, and always feels like a restaurant-quality meal at home.

Creamy Lemon Dill Shrimp Pasta

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A bright and elegant pasta dish featuring tender shrimp in a creamy lemon dill sauce, perfectly balanced with fresh herbs and rich flavors.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired
Diet: Low Salt

Ingredients

12 oz pasta (linguine or fettuccine)
1 lb shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp fresh dill, chopped
1/2 cup parmesan cheese, grated
1/2 tsp salt
1/2 tsp black pepper

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Instructions

Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
Heat butter and olive oil in a large skillet over medium heat.
Add shrimp and cook until pink and just cooked through, about 2–3 minutes per side. Remove and set aside.
In the same skillet, sauté garlic until fragrant.
Pour in heavy cream and let it simmer gently.
Stir in lemon juice, lemon zest, and parmesan cheese until smooth.
Return shrimp to the skillet and add cooked pasta.
Toss everything together, adding reserved pasta water as needed to loosen the sauce.
Stir in fresh dill and season with salt and black pepper before serving.