Creamy Shrimp & Lemon Linguine
Creamy Shrimp & Lemon Linguine
Ingredients
For the Linguine
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Shrimp and Sauce
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the linguine.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
⏱️ 4 min
- 4
Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min
- 6
Stir in the heavy cream, lemon zest, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min
- 7
Add the cooked linguine, cooked shrimp, Parmesan cheese, and lemon juice to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Stir in the fresh chopped parsley. Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp & Lemon Linguine
For the Linguine
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Shrimp and Sauce
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the linguine.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
⏱️ 4 min - 4
Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min - 6
Stir in the heavy cream, lemon zest, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min - 7
Add the cooked linguine, cooked shrimp, Parmesan cheese, and lemon juice to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Stir in the fresh chopped parsley. Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
⏱️ 2 min