Print

Creamy Lemon Garlic Shrimp Linguine

creamy lemon garlic shrimp linguine - featured image
Print Recipe

A quick and easy creamy lemon garlic shrimp linguine recipe perfect for busy weeknights or dinner parties, featuring tender shrimp and a bright, silky sauce.

Ingredients

Scale
  • 8 ounces linguine pasta, cooked al dente
  • 1 pound raw shrimp, peeled and deveined (medium to large size)
  • 4–5 large garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 large lemon, zest and juice
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente (usually 9-11 minutes). Reserve ½ cup pasta water before draining. Set pasta aside.
  2. While pasta cooks, pat shrimp dry with paper towels. Season lightly with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Stir constantly and cook until fragrant and lightly golden, about 1-2 minutes. Avoid burning garlic.
  4. Add shrimp to skillet in a single layer. Cook 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  5. Lower heat to medium-low. Pour in heavy cream and stir, scraping browned bits from the bottom. Add lemon zest and juice from half the lemon. Let sauce simmer gently for 3-4 minutes to thicken slightly.
  6. Stir in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper to taste. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
  7. Return shrimp and drained linguine to skillet. Toss gently to coat evenly in sauce. Heat through for 1-2 minutes. Squeeze in remaining lemon juice.
  8. Sprinkle chopped parsley on top. Serve immediately while warm and creamy.

Notes

Avoid overcooking shrimp to prevent rubbery texture; cook until just pink and slightly curled. Use reserved pasta water to adjust sauce consistency. Zest lemon before juicing to add layers of citrus flavor. For dairy-free version, substitute heavy cream with canned coconut milk and Parmesan with nutritional yeast. Adding a splash of white wine before cream adds depth.

Nutrition

Keywords: shrimp linguine, creamy lemon garlic shrimp, easy dinner, quick pasta recipe, seafood pasta, weeknight dinner, lemon garlic sauce

Find it online: https://magnetmeal.com/creamy-lemon-garlic-shrimp-linguine-recipe-easy-and-perfect-for-dinner/