Light Shrimp Pasta

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I love a good creamy pasta, but sometimes you just have to lighten things up.  This is an awesome pasta that does just that. It's garlicky and has a nice zing of lemon. It is not very saucy, but still the noodles come out with a great flavor waiting to be enjoyed. 


  • 1 lb angel hair pasta
  • 1lb peeled and deveined shrimp
  • 1 stick of butter
  • 1/2 tsp salt
  • 3 tsp garlic powder
  • 2 tsp basil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp italian seasoning
  • 1 cup of dry white wine (I use really dry Vermouth for this) 
  • 1/2 cup parmesan cheese
  • 1/2 cup heavy cream
  • 4 juicy lemons (Tip: Roll them around on the counter with the palm of your hand before cutting them) 


  • Boil your pasta according to the directions on the package 
  • When they are done, dump the pot of noodles into a strainer 
  • Using the same pot, start to melt your butter
  • Put the shrimp in the pan
  • Put all the seasonings and cook the shrimp until pink
  • Pour in the wine- this will help deglaze the pan and use all that flavor! 
  • Squeeze all the lemon juice into the pan
  • Put in the heavy cream and let it cook for a minute
  • Put in the parmesan cheese and put the noodles back into the pan a little at a time (Depending on how saucy you want it to stay or how much you want to cook, you can use half of the noodles-that is usually what I do and it feeds at least 4)
  • Enjoy!