Date Night Lemon Pappardelle with Shrimp

20 reviews / 4.7 average

Date night pastas are my favorite.

Especially those that involve silky-smooth, creamy, lemon pappardelle ribbons topped with freshly ground black pepper and a pile of impossibly juicy, buttery, tender jumbo shrimp. Is there anything more romantic than a fork-twirl of creamy noodles with some cooked shrimp to effortless perfection in ONLY BUTTER? I cannot even express my love properly. The simplicity, the purity of textures and flavors, the combination of everything on the plate… goodbye.

Reasons date night pastas are ideal:

  • Just because it’s date night! You don’t have to wait for Valentine’s or a reason to celebrate, or even another person, for that matter. It’s a special treat, a little mini-celebration of life and love, just because! Nothing better than that.
  • Pasta is fancy-feeling.
  • Pasta is manageable and fast.
  • Pasta can be made in small-ish batches.
  • Pasta is SO SERIOUSLY GOOD.
  • Pasta goes well with wine. Which goes well with date night.

Lemony, creamy, silky, rich, delicate, simple and elegant all in one. It is the food manifestation of the heart-eye emoji. Go now. ♡

Lemon Pappardelle with Shrimp in a bowl.

Other Date Night Pasta Yums

Check Out Our Video For How To Make Lemon Pappardelle:

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Date Night Lemon Pappardelle with Shrimp


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 34 1x

Description

Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper. Everything you need for date night! ❤️ 


Ingredients

Scale
  • 1 lb. uncooked shrimp 
  • 4 tablespoons butter, divided
  • 1/2 teaspoon fresh garlic, grated (less than one clove)
  • 1/4 to 1/2 cup white wine (I usually eyeball it)
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese (optional)
  • 12 tablespoons fresh lemon juice
  • 8 ounces pappardelle or fettuccini pasta (egg pasta or fresh pasta – yum)
  • freshly grated black pepper

Instructions

  1. Pasta: Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.
  2. Sauce: Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.
  3. Shrimp: Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.
  4. Assemble: Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.

Notes

Shrimp: Tail off, tail on – either works. I usually look for the larger size (16-20 per pound).

  • Category: Dinner
  • Method: Sauté
  • Cuisine: Italian

Keywords: date night pasta, lemon pasta, shrimp pasta, date night recipe, lemon shrimp

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This recipe is part of our must-have lemon recipes page. Check it out!

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Recipe rating

64 Comments

    1. Pinch of Yum Logo
      Rachel

      I was nervous about blandness too, but the garlic, lemon, and parmesan made this both delicate and delicious.






  1. Pinch of Yum Logo
    Susanna C

    This recipe looks delish! But can I ask a potentially dumb question? Why don’t chefs, restaurants… etc. take the tails of shrimp? Especially when its a dish like this, with twirly pasta?? I have never understood this. Do people actually eat the tails?






  2. Pinch of Yum Logo
    DNN

    I never thought of making such a delicious meal like this for myself or for anyone. I do have some tiger Shrimp in the freezer and need to re-up on more. Thank you for this great idea on Lemon Pappardale w/ Shrimpy Shrimp! 🙂

  3. Pinch of Yum Logo
    Amanda

    Excited to try this! Do you have any suggestions for how to substitute for heavy cream? My husband is lactose intolerant, so I typically avoid recipes with cream, but I have heard homemade cashew milk can be effective.

  4. Pinch of Yum Logo
    M Wesley

    As a person uneducated in wine, which type would you recommend to use in this recipe and also use to pair with the finished dish?

    1. Pinch of Yum Logo
      Mary

      Whatever kind of wine you like to drink! 😉 I used a dry New Zealand sauvignon blanc I found at Trader Joe’s and it was lovely!

  5. Pinch of Yum Logo

    Dear Lindsay, I love Pinch of Yum so much (I have followed you since you started!)

    I would like to ask you which app do you use for the short videos in emails.
    They are ideal for teaching recipes, I truly loved that change in your style.

    Thank you

  6. Pinch of Yum Logo
    Susan

    The recipe was delicious! My husband, four year old, and two year old loved it! Thanks!!!!






  7. Pinch of Yum Logo

    Oh yes, that’s what I needed now. My boyfriend loves pasta and I love shrimps. Recipe looks easy and tasty

  8. Pinch of Yum Logo
    Pam Andre

    This was excellent. Made it for Valentine’s Day for my 93 year old mom and husband. Huge hit! Had 12 Oz pasta so increased sauce by half. This would be great even without the shrimp.






  9. Pinch of Yum Logo
    Claire

    So simple, yet so good! Quick recipe and creamy, but not too creamy. I used chicken broth instead of white wine, since I didn’t have any wine and I finished the fish off with more ground pepper, fresh parsley, Parmesan and red pepper flakes. Will definitely be making again!






  10. Pinch of Yum Logo
    Deb

    This is delicious. It’s restaurant worthy and so easy to make. We’ll make this often.






  11. Pinch of Yum Logo
    Nancy Anderson

    My husband I loved this dish! The sauce paired well with the shrimp. Loved the lemon, I used 2T and added the optional Parmesan! We will definitely make this again!






  12. Pinch of Yum Logo
    Brigette

    Hello! I’m excited to try this recipe tonight! (I’ll be using red wine instead of white so I hope it goes well) Stupid question: when you reserve some of the water from cooking the pasta, do you let the pasta sit in it while you’re cooking the shrimp? Or do you set aside some of the pasta water for the sauce? It’s not clear in the recipe. Thanks!