Creamy Lemon Garlic Shrimp Pasta with Peas Recipe Easy and Perfect for Dinner

“You have to try this,” my neighbor Mark said, waving a skillet as he passed by one sunny Thursday evening. Now, Mark’s known around the block for his legendary backyard barbecues, not exactly for delicate pasta dishes. But that night, the scent of garlic and lemon wafting from his kitchen was impossible to ignore. I wasn’t expecting much — honestly, I was halfway through reheating leftovers — but curiosity got the better of me.

Mark was whipping up what he called his “accidental masterpiece”: creamy lemon garlic shrimp pasta with peas. He confessed he’d meant to make something simpler but grabbed the wrong jar of seasoning and ended up improvising with what was on hand. The result? A dish so bright and comforting, with just the right zing and velvety sauce, it felt like a warm hug on a plate.

Maybe you’ve been there — a recipe born from a happy kitchen mishap that turns into a fast favorite. The way those peas popped with freshness, the shrimp tender and garlicky, and the subtle lemon notes cutting through the creaminess? It’s honestly one of those meals you want to make again and again, whether it’s a busy weeknight or a casual weekend supper. And yes, I ended up asking Mark for the recipe (with a few tweaks of my own, naturally).

What stuck with me most was how accessible it was — nothing fancy, no obscure ingredients, just humble pantry staples coming together with a bit of love and a splash of lemon juice. Plus, the dish came together faster than you’d expect, which is a blessing when you’re juggling the usual chaos of life. So, if you’re in the mood for a creamy, garlicky, tangy pasta that feels both satisfying and fresh, I think you might just fall for this one like I did.

Why You’ll Love This Creamy Lemon Garlic Shrimp Pasta with Peas

After making this creamy lemon garlic shrimp pasta with peas more times than I can count, I can say it’s a real winner for so many reasons. It’s the kind of dish that hits all the right notes without demanding hours in the kitchen or a long list of ingredients.

• Quick & Easy: Ready in about 25 minutes, it’s perfect when you need dinner on the table fast but don’t want to sacrifice flavor.
• Simple Ingredients: Most of these ingredients are pantry staples or easy finds at any grocery store — shrimp, pasta, garlic, lemon, and peas.
• Perfect for Dinner: Whether it’s a casual weeknight or a slightly fancy weekend meal, this pasta fits right in.
• Crowd-Pleaser: I’ve had kids and picky eaters ask for seconds, which is always a good sign!
• Unbelievably Delicious: The creamy sauce balanced with bright lemon and garlic flavors makes every bite feel indulgent yet fresh.

What sets this creamy lemon garlic shrimp pasta apart is the way the sauce comes together with a bit of cream and lemon juice, giving it a silky texture that clings perfectly to every strand of spaghetti. The peas add a sweet pop that keeps the dish lively, and the shrimp, when cooked just right, stay tender without drying out. I also like using freshly grated Parmesan for a touch of savory depth and a squeeze of extra lemon at the end to brighten things up. Honestly, it’s a recipe that feels thoughtfully simple — no fuss, just good food that makes you close your eyes for a second after that first bite.

What Ingredients You Will Need

This creamy lemon garlic shrimp pasta with peas uses straightforward ingredients that come together to create layers of flavor and texture. Most are kitchen staples, but I always recommend using the freshest shrimp you can find for the best results.

• Shrimp: 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible for better taste)
• Pasta: 8 ounces (225g) spaghetti or linguine (I prefer Barilla brand for consistent texture)
• Peas: 1 cup (150g) frozen peas, thawed (fresh peas in spring work beautifully too)
• Garlic: 4 cloves, minced (fresh garlic is a must here — it really carries the dish)
• Lemon: Juice and zest of 1 large lemon (adds brightness and zing)
• Heavy Cream: 1 cup (240ml) (for richness; you can swap for half-and-half if preferred)
• Parmesan Cheese: ½ cup (50g), freshly grated (look for Parmigiano-Reggiano for best flavor)
• Butter: 2 tablespoons (30g), unsalted, for sautéing
• Olive Oil: 1 tablespoon (15ml), extra virgin (adds depth and helps cook shrimp evenly)
• Salt and Pepper: To taste (season gradually)
• Red Pepper Flakes: Optional, a pinch for a gentle heat kick
• Fresh Parsley: A handful, chopped, for garnish (adds fresh herbal notes)

If you want a gluten-free option, use gluten-free pasta — I’ve had great luck with chickpea-based varieties. For a dairy-free twist, coconut cream can substitute for heavy cream, and nutritional yeast can replace Parmesan. The peas bring a sweet freshness that balances the richness of the sauce, so don’t skip them unless you really must.

Equipment Needed

To whip up this creamy lemon garlic shrimp pasta with peas, you don’t need anything fancy — just solid basics that most kitchens already have. Here’s what I found essential:

• Large Pot: For boiling the pasta. A roomy pot lets the pasta cook evenly without sticking.
• Large Skillet or Sauté Pan: Preferably non-stick or stainless steel, for cooking the shrimp and sauce. I’ve used cast iron too, but just be mindful of quick cleanup.
• Colander: To drain the pasta quickly and efficiently.
• Microplane or Zester: For zesting the lemon finely — fresh zest really makes a difference.
• Measuring Cups and Spoons: Accuracy helps, especially with cream and lemon juice.
• Wooden Spoon or Silicone Spatula: To stir the sauce without scratching your pan.

If you’re on a budget, a simple non-stick skillet works just fine. I’d recommend keeping your skillet well-seasoned and avoiding metal utensils to extend its life. And hey, if you don’t have a microplane, the small holes on a fine grater do the trick too, just watch your fingers!

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil (about 4 quarts / 3.8 liters). Add the spaghetti and cook until al dente, usually 8-10 minutes depending on the brand. Stir occasionally to prevent sticking. Reserve ½ cup (120ml) of pasta water, then drain the rest.
2. Prepare the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels — this helps them sear nicely. Season lightly with salt and pepper.
3. Sauté Shrimp: Heat 1 tablespoon (15ml) olive oil and 1 tablespoon (15g) butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside. Don’t overcook — shrimp toughen quickly!
4. Make the Sauce Base: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon butter and minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
5. Add Peas and Lemon: Stir in the thawed peas, lemon zest, and red pepper flakes if using. Cook for another minute to warm the peas through.
6. Pour in Cream and Cheese: Slowly add the heavy cream and lemon juice, stirring to combine. Let it simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
7. Combine Pasta and Shrimp: Add the drained pasta and cooked shrimp back into the skillet. Toss everything together, adding reserved pasta water a little at a time if the sauce seems too thick. The sauce should coat the pasta luxuriously without pooling.
8. Season and Garnish: Taste and adjust seasoning with salt, pepper, and more lemon juice if desired. Sprinkle with freshly chopped parsley and extra Parmesan for serving.

Pro tip: I like to keep an eye on the sauce’s consistency — it can turn from creamy to watery quickly if you add too much pasta water. Start small and build up slowly. Also, stirring gently but thoroughly helps the shrimp stay tender and prevents the peas from getting mushy.

Cooking Tips & Techniques for Perfect Pasta

Making creamy lemon garlic shrimp pasta with peas isn’t complicated, but a few tricks can make your version stand out. Here’s what I’ve learned through trial, error, and lots of taste-testing:

• Don’t Overcook the Shrimp: They go from perfectly tender to rubbery in seconds. Remove them from the heat as soon as they turn pink and curl slightly.
• Use Pasta Water Wisely: The starch in the reserved pasta water helps bind the sauce to the noodles, giving you that silky finish. Add it gradually to avoid a runny sauce.
• Fresh Garlic is Key: Mince it finely and sauté gently to avoid bitterness. Burnt garlic will ruin the flavor.
• Proper Lemon Usage: Both zest and juice add layers of brightness. Don’t skip the zest — it carries essential oils that are more aromatic than juice alone.
• Timing Matters: Cook the pasta while prepping the shrimp and sauce to streamline the process. This way, everything comes together just right without waiting.
• Heat Control: Medium heat is your friend for sauce-making. Too high, and cream can split; too low, and it won’t thicken properly.

I once forgot to drain the pasta before tossing it in the sauce (classic kitchen chaos), and it turned out a bit too soupy. Trust me, draining well and using reserved pasta water smartly is a game changer. Also, freshly grated Parmesan melts better and adds a smoother texture than pre-grated powder — worth the extra effort!

Variations & Adaptations

This creamy lemon garlic shrimp pasta with peas is easy to tweak, whether you’re dealing with dietary needs or just want a flavor switch-up:

• Vegetarian Version: Swap shrimp for sautéed mushrooms or roasted artichokes. Add a little extra garlic and lemon zest to boost flavor.
• Low-Carb Option: Use spiralized zucchini noodles or shirataki noodles instead of pasta. The sauce still clings beautifully.
• Spicy Kick: Add more red pepper flakes or a dash of cayenne pepper to the sauce for heat lovers.
• Dairy-Free Adaptation: Replace heavy cream with canned coconut milk and use nutritional yeast instead of Parmesan. The flavor shifts but stays creamy and satisfying.
• Seasonal Twist: In spring or early summer, swap peas for fresh asparagus tips or green beans for a different crunch.

One time, I tried adding sun-dried tomatoes for a tangy depth, and it was surprisingly good — just a tablespoon chopped fine, stirred in with the cream. It turned the dish into a slightly richer experience that my family really enjoyed.

Serving & Storage Suggestions

This creamy lemon garlic shrimp pasta with peas is best served immediately while warm and saucy, but it holds up well if you need to prep ahead. Here’s how I recommend enjoying and storing it:

• Serving Temperature: Serve right off the stove for that perfect creamy texture. A light sprinkle of fresh parsley and extra Parmesan on top finishes it beautifully.
• Pairings: A crisp green salad or roasted vegetables complement the richness well. For drinks, a chilled glass of Sauvignon Blanc or sparkling water with lemon works wonders.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta will absorb some sauce, so it might seem thicker when reheated.
• Reheating Tips: Warm gently on the stove with a splash of water or cream to loosen the sauce. Microwave works too, but stir halfway through to heat evenly.
• Flavor Development: The lemon and garlic flavors deepen overnight, so if you have the patience, leftovers can be even tastier the next day.

Nutritional Information & Benefits

This creamy lemon garlic shrimp pasta with peas isn’t just tasty — it offers some nutritional perks too. Here’s a rough estimate per serving (recipe serves 4):

• Calories: Approximately 480-520 kcal
• Protein: 30 grams (thanks to the shrimp and Parmesan)
• Carbohydrates: 45 grams (from pasta and peas)
• Fat: 18 grams (from cream, butter, and olive oil)
• Fiber: 4 grams (peas add a nice boost)

Shrimp provides lean protein and is rich in selenium and vitamin B12, while peas add fiber and vitamin C. Using lemon juice brings in a fresh dose of vitamin C, which helps with iron absorption. For those watching carbs, swapping pasta for zucchini noodles lowers the carb load considerably. Just a heads up for folks with shellfish allergies — this dish is a no-go unless you substitute shrimp with a safe alternative.

From my wellness perspective, this recipe strikes a nice balance: indulgent yet packed with nutrients and fresh ingredients that keep you feeling good after eating.

Conclusion

Honestly, this creamy lemon garlic shrimp pasta with peas has become one of my go-to dinners when I want something quick but special. It’s reliable, flavorful, and flexible enough to fit into different meal plans or cravings. Plus, it’s a recipe that invites you to put your spin on it — maybe a little more garlic, a pinch of chili, or swapping in your favorite pasta shape.

Cooking it feels like a little celebration of simple ingredients coming together, and I hope it becomes a favorite in your kitchen too. If you give it a try, I’d love to hear how you made it your own — drop a comment or share your tweaks! Remember, the best recipes are the ones that feel like home on your plate.

So go on, grab that lemon, peel some shrimp, and treat yourself to a comforting dinner that’s as bright as it is creamy. You deserve it.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw them completely and pat dry before cooking to avoid excess moisture in the pan.

What type of pasta is best for creamy lemon garlic shrimp pasta with peas?

Spaghetti or linguine are ideal as they hold the sauce nicely. However, fettuccine or penne can work too if that’s what you have.

How do I prevent my cream sauce from splitting?

Cook the sauce over medium heat and avoid boiling it vigorously. Stir often and add pasta water gradually to keep the sauce silky.

Can I make this dish ahead of time?

You can prepare the components in advance, but for best texture, toss pasta with the sauce just before serving. Leftovers reheat well with a little added liquid.

Is it possible to make this recipe dairy-free?

Absolutely! Use coconut cream instead of heavy cream and nutritional yeast or a dairy-free cheese alternative in place of Parmesan.

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