Lemon Linguini with Shrimp
Brighten up your dinner table with this vibrant and creamy Lemon Linguini with Shrimp, a perfect blend of zesty citrus, tender shrimp, and rich Parmesan-infused sauce. This easy-to-follow recipe combines perfectly al dente linguini with succulent, pan-seared shrimp, kissed with lemon zest and juice for a burst of refreshing flavor. A silky sauce of garlic, butter, heavy cream, and Parmesan ties everything together, creating a luxurious yet approachable dish that’s ready in just 35 minutes. Topped with fresh parsley and a hint of red pepper flakes for a subtle kick, this pasta masterpiece is as elegant as it is comforting. Perfect for weeknight dinners or special occasions, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Linguini pasta
- 1 lb Raw shrimp (peeled and deveined)
- 3 count Garlic cloves (minced)
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 2 count Lemon (zested and juiced)
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, pat the shrimp dry with a paper towel and season them with a pinch of salt and black pepper on both sides.
In a large skillet over medium heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Lower the heat to medium-low and stir in the lemon zest, lemon juice, and heavy cream. Stir continuously for 1-2 minutes to combine.
Gradually add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked linguini to the skillet and toss to coat it evenly with the sauce.
Return the cooked shrimp to the skillet and gently toss them with the pasta and sauce. Season the dish with additional salt, black pepper, and crushed red pepper flakes, if desired.
Garnish with freshly chopped parsley and serve immediately. Enjoy your Lemon Linguini with Shrimp!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
