Creamy Lemon Garlic Shrimp Linguine

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Red pepper flakes, optional
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, season shrimp with salt and pepper.
3. 3 In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. 4 Add shrimp to skillet and cook until pink, about 2 minutes per side.
5. 5 Stir in chicken broth, heavy cream, lemon zest, and lemon juice. Simmer until slightly thickened.
6. 6 Toss in cooked linguine, adding pasta water as needed to create a creamy sauce.
7. 7 Season with salt, pepper, and red pepper flakes if desired.
8. 8 Serve immediately, garnished with fresh parsley.

Equipment

• Large pot for pasta
• Large skillet
• Tongs or spatula

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor and texture.
• Substitute shrimp with chicken for a different twist.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute linguine with fettuccine if preferred.

Pairings

• Chardonnay
• Light lager

Nutrition

Tips

• For extra flavor, marinate shrimp in lemon juice and garlic for 15 minutes before cooking.
• Don't skip reserving pasta water; it helps create the perfect sauce consistency!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore sauce consistency.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding extra liquid if necessary.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ