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Creamy Lemon Garlic Shrimp Linguine

creamy lemon garlic shrimp linguine - featured image
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A quick and easy zesty pasta delight featuring shrimp in a creamy lemon garlic sauce, perfect for weeknight dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 8 ounces linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth or vegetable broth
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions, about 9-11 minutes for al dente. Stir occasionally to prevent sticking. Reserve 1 cup pasta water and drain the rest. Set pasta aside.
  2. Pat shrimp dry with paper towels. Season lightly with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1.5-2 minutes per side until pink and opaque. Remove shrimp to a plate and cover loosely to keep warm.
  4. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook about 1 minute until fragrant, avoiding browning.
  5. Pour in heavy cream and chicken broth. Stir to combine. Add lemon zest and red pepper flakes if using. Simmer gently for 3-4 minutes, stirring occasionally until sauce thickens slightly.
  6. Stir in fresh lemon juice and grated Parmesan cheese. Adjust seasoning with salt and pepper. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
  7. Add cooked linguine and shrimp back into the skillet. Toss together over low heat until pasta is coated and shrimp warmed through, about 1-2 minutes.
  8. Remove from heat. Sprinkle with chopped fresh parsley. Serve immediately with extra Parmesan on the side.

Notes

Pat shrimp dry before cooking to ensure a good sear and avoid rubbery texture. Watch garlic carefully to prevent burning and bitterness. Save pasta water to loosen sauce and help it cling to pasta. Toss pasta and sauce off heat or on very low heat to keep sauce creamy and prevent curdling. Reheat leftovers gently with a splash of water or broth to restore sauce consistency.

Nutrition

Keywords: shrimp linguine, creamy lemon garlic pasta, quick shrimp pasta, easy weeknight dinner, zesty pasta, creamy shrimp linguine

Find it online: https://emmayum.com/creamy-lemon-garlic-shrimp-linguine-recipe-easy-zesty-pasta-delight/