Creamy Tarragon Shrimp Pasta

Valentine’s Day is just a few short days away now. Are you doing anything special? If you haven’t made plans yet but still want to wow your sweetie then this Creamy Tarragon Shrimp Pasta is just what you need. It’s fancy enough for a date night at home and easy enough to pull together quickly after the little ones are in bed.

We are actually going out to dinner for Valentine’s Day this year. My in-laws are coming to help babysit and the hubs and I are headed out to an Italian restaurant to get our pasta, bread and vino on sans babies. But this is the first time in, I don’t know, maybe 5 years or so that we have actually gone out for Valentine’s Day. Usually we stay at home, in our pjs and make a fancy dinner.

And by fancy dinner I mean either a steak or pasta dish. It’s usually pasta though because there is just something so romantic about Italian food to us.

I’m guessing it has something to do with our honeymoon in Italy. It was a little over 7 years ago but I still day dream about it. I still miss the sights, the smells, the wine and the food. Oh the food.

I may or may not have gained 10 pounds on our 2 week honeymoon.

But that let’s not talk about that.

Instead let us talk about this creamy, lemony, herby pasta. It’s loaded with succulent shrimp, garlic, lemon zest, cream, wine and tarragon. Now tell me…doesn’t that sound just perfect for Valentine’s Day?

You can even eat it all Lady and the Tramp style if you want ;-)

Creamy Tarragon Shrimp Pasta Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 1 pound dried linguine
  • 2 tablespoons unsalted butter
  • 1 teaspoon oil
  • 3 cloves garlic, minced
  • 1/2 cup thinly sliced shallots
  • 1 pound (51-60 ct) shrimp peeled and deveined
  • 2 tablespoons lemon juice
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon dried tarragon



Bring a large pot of water to boil and boil pasta according to package directions. Drain.


While pasta is cooking, heat butter and olive oil together in a large skillet over medium heat just until butter melts. Add in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add in shrimp and cook 2 - 3 minutes or just until they start to turn pink. Pour in lemon juice and wine. Scrape up any bits that have stuck to the bottom of the pan.


Reduce heat to medium low and slowly whisk in cream. Stir in lemon zest and tarragon.


Add cooked pasta to the shrimp sauce. Toss to coat. Remove from heat and allow to sit for 5 minutes. Toss once more and serve.



Leave a Comment

  • Reply
    February 11, 2015 at 3:59 pm

    I love pasta and this is just a perfect meal for me any time. Although I’ve not cooked it with shrimps but I think I will give this a try.
    Thanks for sharing.

  • Reply
    Rachel Farnsworth
    February 11, 2015 at 3:13 pm

    I absolutely love tarragon. It is one of my favorite herbs to work with. It lends itself so well to a creamy pasta like this. I’m sure it is delicious!

  • Reply
    February 11, 2015 at 11:00 am

    I’ve got shrimp on my mind–each time I’ve hit the commissary this month I’ve come home with a bag of shrimp for the freezer. My daughter and I had shrimp salad for lunch, and still I see this pasta and want more!
    While I’m wanting things, I still want my damn honeymoon.
    My spouse tells me being stationed in Hawaii for 3+ years was a honeymoon, but I maintain that if you’re breastfeeding and changing diapers–it is not a honeymoon. Regardless of the tropical locale.
    Thanks for the recipe!

  • Reply
    Lady Gourmet
    February 11, 2015 at 8:23 am

    This would make for a beautiful meal not matter the evening or the occasion. The sauce sounds wonderful and it just looks delicious. xo, Catherine

  • Reply
    Jean | lemons & anchovies
    February 11, 2015 at 8:15 am

    This is totally my kind of pasta and like you, I’d choose it over any other dish most of the time. I remember eating pasta everyday when we were in Italy, too. I can imagine the tarragon adding that extra pop of goodness. Yum!

  • Reply
    Pam Armstrong Greer
    February 11, 2015 at 5:18 am

    I always pair tarragon with chicken – never thought to do it with shrimp!

  • Reply
    Taylor @ Food Faith Fitness
    February 11, 2015 at 4:36 am

    We were planning to order in Chinese Takeout. Romantic, I KNOW ;)
    But maybe I should make this pasta instead. That creamy sauce, the SHRIMP. I need! Pinning!

  • Reply
    Barb | Creative Culinary
    February 11, 2015 at 1:47 am

    Looks fantastic and easy; the perfect combination in my book!

  • Reply
    Michelle Nahom
    February 10, 2015 at 11:45 pm

    Looks like my kind of pasta!! Thanks for the recipe…I am looking forward to trying it!

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