Description
A delightful dish that combines sweet shrimp with a rich and tangy lemon cream sauce, perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
- 12 oz. dry linguine
- Salt and freshly ground black pepper
- 1 lb. large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 cup heavy cream
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes
- 4 Tbsp butter, cut into 1-Tbsp pieces
- 1 cup finely shredded parmesan cheese
- 2 1/2 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
- Bring a large pot with about 4 quarts of water to a boil. Salt the water generously and cook the linguine until al dente, according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and pepper, and place in a single layer in the skillet.
- Cook the shrimp without moving them until pink on the bottom, about 1 to 2 minutes. Add the minced garlic, turn the shrimp over, and cook until opaque and cooked through, about 1 to 2 minutes more.
- Transfer the cooked shrimp to a sheet of foil and loosely wrap it to keep warm.
- In a medium saucepan over medium heat, combine the heavy cream, lemon zest, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let it simmer until slightly reduced, about 2 minutes.
- Whisk in the butter pieces until melted, remove from heat, and stir in the shredded parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Using the same skillet, toss the drained linguine with the cream sauce and fresh lemon juice. Add reserved pasta water as needed to reach the desired consistency.
- Gently toss the cooked shrimp into the pasta and sauce mixture. Serve warm, garnished with chopped fresh parsley if desired.
Notes
Serve with extra parmesan cheese on the side, and pair with a light salad and a glass of white wine. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg
Keywords: shrimp, pasta, creamy sauce, lemon, quick dinner