Description
A quick and easy recipe combining creamy sauce, zesty lemon, and tender shrimp with perfectly cooked linguine for a restaurant-quality meal at home.
Ingredients
Scale
- 12 ounces dried linguine
- 1 pound shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- Zest from one lemon
- 1/2 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining the noodles. Set pasta aside.
- While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the shrimp to the skillet in a single layer. Sprinkle with a pinch of salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and butter. Stir in the minced garlic and cook for 1-2 minutes, just until fragrant.
- Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer.
- Add the lemon juice and lemon zest to the sauce. Stir and let the flavors meld for 2-3 minutes. Taste and adjust seasoning if needed.
- Gradually stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. If the sauce seems too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Return the shrimp to the skillet and toss to coat them in the sauce.
- Add the cooked linguine to the skillet and use tongs to toss everything together so the pasta is evenly coated in the creamy lemon garlic sauce.
- Remove from heat and sprinkle with fresh parsley for garnish. Serve immediately.
Notes
[‘Don’t overcook the shrimp to avoid rubbery texture.’, ‘Use freshly squeezed lemon juice and zest for the best flavor.’, ‘Reserve pasta water to adjust sauce consistency.’, ‘Cook garlic over gentle heat to prevent burning.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: shrimp linguine, creamy pasta, lemon garlic shrimp, quick dinner, Italian recipe