There’s something about a big bowl of pasta that feels like an instant exhale. Especially when it tastes like something you’d order at your favorite little Italian spot—but you made it at home, in less time than it takes to scroll through delivery apps and argue over what to get. This creamy lemon shrimp pappardelle is that kind of dinner.
It’s rich and silky from butter and cream, brightened with lemon and basil, and made with wide, ribbon-y pappardelle that catches every bit of sauce. The shrimp? Trader Joe’s Argentine red shrimp—naturally sweet, buttery, and fast-cooking. I had a bag in the freezer, some lemons, Parm, and cream in the fridge… and this came to life when I really thought I had nothing for dinner.
What Makes This Pasta So Good
Aside from the fact that it comes together in under 30 minutes? It’s equal parts cozy and fresh, buttery and bright, restaurant-worthy and very much weeknight doable.
This is the kind of dish you pull out when:
- You want something that feels fancy but isn’t fussy
- You’re hosting and need a no-stress showstopper
- You’re cooking for one (or two) and want leftovers that reheat beautifully
- Or honestly… you just want to eat something really good without trying too hard
Ingredient Notes
You’re working with the classics here, plus a few strategic shortcuts. Pappardelle is the dream pasta shape for this—it’s wide, tender, and holds onto sauce like a pro. Argentine red shrimp (especially the frozen kind from Trader Joe’s) are my go-to for their naturally buttery flavor, but any shrimp will work. Garlic adds depth, butter and cream make it lush, lemon balances it all, and fresh basil gives it that final hit of brightness.
Also: we’re marinating the shrimp briefly in garlic and olive oil. Just a quick soak while the water boils gives you so much flavor, with zero extra effort. That’s my favorite kind of trick.
Hosting Tip
This is the ultimate “looks impressive but comes together fast” dinner. You can marinate the shrimp, zest your lemon, grate the cheese, and slice your basil in advance—then just cook the pasta, sear the shrimp, build the sauce, and toss it all together right before serving. Glass of wine in hand, of course.
Leftovers?
This pasta holds up surprisingly well. Store the pasta and shrimp together and just add a splash of water or cream when you reheat it. Finish with a fresh hit of lemon and basil and it’s basically just as good as day one. I’ve even tossed in a handful of arugula post-reheat for a little fresh lift.
The Vibe
Think: a weeknight dinner that feels like a Friday night treat. It’s quick, comforting, and quietly impressive—the kind of meal that earns a repeat request without even trying.
Creamy Lemon Pappardelle with Shrimp and Basil
Ingredients
- 1 lb Pappardelle Pasta
- 1 lb Trader Joe’s Wild Argentine Red Shrimp peeled and deveined (or any peeled and deveined shrimp of your choice)
- 6 cloves garlic finely grated or minced
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- Zest and juice of 1 lemon
- 1/2 tsp crushed red pepper flakes optional
- 3/4 cup heavy cream
- 3/4 cup freshly grated Parmesan plus more for topping
- Salt and black pepper
- 1/2 cup pasta water reserved
- 1/2 cup fresh basil thinly sliced
- Lemon wedges for serving
Directions
- If you forgot to thaw the shrimp in the fridge overnight, thaw the shrimp under cold running water for 5–7 minutes. Pat very dry with paper towels, then toss in a bowl with the garlic, olive oil, and a generous pinch of salt. Let it marinate at room temperature while you bring a pot of salted water to a boil.
- Cook the pappardelle until just shy of al dente, about 7–8 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and sear for 1–2 minutes per side, until pink and just cooked through. Transfer to a plate.
- Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the lemon zest, lemon juice, and red pepper flakes, if using. Pour in the cream and bring to a gentle simmer.
- Add the Parmesan and pasta water, stirring until the sauce is smooth and slightly thickened. Return the shrimp and drained pasta to the pan and gently toss to coat. Let everything warm through for another 1–2 minutes.
- Remove from heat, stir in the fresh basil, and serve immediately with extra Parmesan and lemon wedges.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
made this for date night, it’s a great simple recipe with lots of flavor. thank you!
Whipped this one up over the holidays because we had shrimp and corn and I wanted to use them both. Found this recipe and realized it would be so perfect to incorporate those ingredients plus a few more! Love how easy this is to pull together and the flavor punch is incredible. Totally hits the spot when you need something quick and easy but also filling and flavorful. Worked really well adding corn and I bet some other veggies would work in here too to make it a bit more nutritious.