This Shrimp Orecchiette with Lemon Garlic Cream Sauce blends bright citrus, savory prosciutto, garlic and tender spinach into a creamy pasta that’s ideal for family dinners or a special date night. The sauce is rich but balanced, and white wine–sautéed shrimp folded in at the end give the dish a delicate seafood lift without overpowering the other flavors.
Why choose Orecchiette for this dish?
Orecchiette, a traditional pasta from Puglia in southern Italy, is small, round and slightly concave—often called “little ears.” Its shape catches creamy sauces and small ingredients like diced prosciutto and wilted spinach, making it an excellent choice for this lemon-garlic cream sauce. Traditional orecchiette dough is simple—typically flour and water—so many home cooks make it from scratch, but quality store-bought orecchiette works well too. If you prefer another pasta shape, angel hair, penne or casarecce would also be delicious; the sauce adapts nicely to many varieties.
Cultural Corner – Pasta Grannies of Bari
If you visit Bari in southern Italy, don’t miss Barivecchia, the old town where local “pasta grannies” shape orecchiette and cavatelli by hand in the morning streets. Watching them work is a glimpse into living culinary tradition—simple, tactile and rooted in regional flavor. Their handmade pasta showcases how texture and technique can elevate a dish.
Garlic Lemon Cream Sauce
This sauce is layered for depth: a light roux adds body and creaminess without changing the taste, while lemon zest and juice bring a bright, refreshing note that balances the cream. Garlic and shallot provide aromatic foundation, and a splash of white wine adds acidity and complexity. A final squeeze of lemon at the table brightens each serving.
Although the roux is a less common step in cream-based pasta sauces, it helps achieve a silky texture that clings to the pasta and fills the orecchiette cups. Use lemon zest and juice to amplify the citrus character, but keep the balance—neither lemon nor garlic should dominate.
White Wine Sautéed Shrimp
To preserve the sauce’s subtle flavors, sauté the shrimp separately with a little olive oil, salt and pepper, and finish them with a splash of dry white wine. This method keeps the seafood flavor bright and clean and prevents the shrimp from overwhelming the sauce. Once cooked, fold the shrimp into the finished sauce with the pasta for a unified plate.
Adding Texture to this Pasta Dish
Crisping the prosciutto briefly before dicing adds a pleasant savory crunch and concentrated flavor. A generous handful of baby spinach stirred in at the end wilts down completely, adding color, texture and a fresh contrast to the creamy sauce.
What type of wine is best in this recipe?
A dry white wine pairs best here: it’s used both for deglazing while building the sauce and for finishing the shrimp. Choose a wine that’s bright and crisp so it complements the lemon and cuts through the richness of the cream. Use something you would enjoy drinking with the meal for the best result.
Enjoy!
We hope you love this recipe. The combination of lemon, garlic, crisp prosciutto and wine-sautéed shrimp makes for a memorable pasta night. Serve with lemon wedges, fresh basil and, if you like heat, a pinch of red pepper flakes.
Looking for more pasta inspiration? Try other rich or bright pasta dishes for seasonal variety and flavor contrasts.
📖 Recipe
Shrimp Orecchiette with Lemon Garlic Cream Sauce
Pin Recipe
Equipment
- 1 Large pot
- 2 Large frying pans
- 1 Colander
Ingredients
For the Sauce
- 2 slices prosciutto
- 1 tablespoon + 1 teaspoon all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 8 medium garlic cloves, minced
- 1 teaspoon kosher salt, divided
- Pinch white pepper
- 1 cup dry white wine
- 1 cup vegetable stock
- Zest of 1 lemon
- 1 cup heavy cream
- 2 teaspoons lemon juice
- 2–3 oz baby spinach leaves
For the Pasta
- 8 ounces orecchiette pasta
- Large pot of salted water (about 1/4 cup salt per quart)
For the Shrimp
- 24 raw large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 teaspoon salt
- Pinch black pepper
- 2 tablespoons dry white wine
Garnish
- Lemon wedges
- Fresh basil
- Red pepper flakes (optional)
Instructions
Prepare the Sauce
- In a large pan (big enough to hold the finished pasta, sauce and shrimp), cook the prosciutto over medium heat about 20 seconds per side—just until crisp. Remove, dice and set aside.
- Using the same pan, melt the butter and whisk in the flour to make a light roux. Cook 3–4 minutes until the raw flour smell is gone but the roux remains light in color. Remove and set aside.
- Wipe the pan clean, return to medium heat, add the olive oil, then cook the shallot until translucent (2–3 minutes). Add the garlic and cook 30 seconds until fragrant. Season with a pinch of salt and white pepper, then add the wine and deglaze the pan. Reduce the wine to about a tablespoon, 3–5 minutes.
- Add the vegetable stock, lemon zest and a pinch of salt. Reduce the sauce by half, about 10 minutes.
- Stir in the cream and lemon juice, then whisk in the reserved roux until fully incorporated. Bring to a gentle simmer for a few minutes, then reduce heat to low. Add the prosciutto and spinach, stir to combine, and adjust seasoning with kosher salt if needed.
Cook the Pasta
- Cook the pasta to al dente according to package directions. Start the pasta once the cream has been added to the sauce so timing aligns.
Cook the Shrimp
- While the pasta cooks, season shrimp with salt and pepper. In a large skillet, heat the olive oil over medium-high. Add shrimp in a single layer and cook until the first side is golden, flip and continue cooking. Add a splash of white wine, allow shrimp to finish cooking in the wine until opaque, about 4–5 minutes total.
Assemble the Dish
- Drain the pasta and add it to the pan with the sauce. Fold in the cooked shrimp and toss to coat. Serve immediately with lemon wedges, fresh basil and red pepper flakes if desired.
Nutrition
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