When you’re craving seafood and don’t have a lot of time to get dinner on the table, this Creamy Lemon Dill Shrimp Pasta recipe comes to the rescue! 
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I’ve taken a couple of weeks off from the blog and so excited to get back to pumping out recipes. Sometimes life throws us curve balls and we need to regroup, but taking the time to regroup is always a good thing!
As I was making this shrimp pasta I couldn’t help but to think of how thankful I am for being blessed to do what I love most… bring you simple and delicious recipes to enjoy with your family and loved ones. This pasta is comfort food at its finest!
The sauce in this pasta is creamy but not overly heavy. The addition of zesty lemon and fresh dill are so refreshing! If you boil your pasta while you’re preparing the shrimp and cream sauce, this recipe comes together in under 30 minutes. Score! 
Hooray for easy and delicious weeknight dinners… enjoy!
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Creamy Lemon Dill Shrimp Pasta
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 8 ounces fettuccine, cooked according to package directions
- 1/2 teaspoon kosher salt (more or less, to taste)
- 1/4 teaspoon freshly cracked black pepper (more or less, to taste)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon freshly minced garlic
- 1/4 cup lemon juice
- 1 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- 2 teaspoons chopped fresh dill
Instructions
- Rinse shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Melt butter in a large skillet over medium high heat. Cook shrimp for approximately 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to a plate and set aside (leave remaining butter and juices in pan from shrimp).
- In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add lemon juice, heavy cream, Parmesan cheese and whisk to combine. Bring to a boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.
- Return shrimp to skillet and sprinkle evenly with fresh dill. Serve over cooked pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Cuisine: American
Keywords: creamy lemon dill shrimp pasta, shrimp pasta, creamy shrimp pasta, easy shrimp pasta recipes
Nikol C says
We had this similar entrée while dining out and they served over Spinach and cheese stuffed ravioli and had large diced tomato. My daughter proceeded to eat over have my entrée- UGH! She requested I attempt the dish. All her favorite ingredients wrapped up in one recipe.
Trying YOUR recipe tonight. I think I might modify and use bow tie pasta and of coarse extra dill and lemon. Jury still out on the use of tomato.
I will try and snap a pic and post. Thank you in advance for sharing your recipe. Hope I don’t screw it up!
I am a blonde cook as well but now with age – I pay to keep looking light.
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Carl says
Doubled recipe as to not have to split box of pasta. Zested and juiced two lemons, increased dill to 2 cups (yes, two cups!!! We really like fresh dill!) Added pinch of sugar with the salt and pepper on the shrimp…makes it saute up “cheffier”. Reserve some pasta water to add back to sauce as it simmers…really makes a nice difference, silky smooth and flavorful….wish I could post a photo of finished plate!!
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Duc says
Low effort, high reward recipe. I don’t generally like cream sauces, but this was light and the lemon made it refreshing. I like dill, so I increased to three table spoons. Also zested the lemon and added it with the dill and served it with a lemon wedge. Had it with pappardelle and it was delicious! It’s going into the rotation. Thank you!
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Erin says
I searched recipes with fresh dill and found this. It was excellent!
Gina says
This was really tasty! Thanks for a great recipe!
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Silvergrizz says
Made this today, it was excellent. Best creamy dill shrimp recipe I have tried.
Thank you
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Valerie | Valerie's Kitchen says
We LOVE shrimp and this looks so easy! Totally need to try it. Gorgeous photos too 🙂
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Amy @ The Blond Cook says
Thanks so much, Valerie! 🙂