Creamy Lemon Shrimp Pasta
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
Italian
Creamy Lemon Shrimp Pasta
Description
The recipe involves cooking linguine in salted boiling water to al dente, reserving some pasta water before draining to adjust the sauce consistency if needed. Shrimp are seasoned and pan-seared until just opaque, then removed to keep warm. Garlic is added briefly to the pan to flavor the base.
A separate cream sauce is prepared by simmering heavy cream with lemon zest and red pepper flakes to infuse flavor and reduce slightly. Butter and Parmesan cheese are incorporated off the heat until melted, creating a velvety sauce. The shrimp and pasta come together in the skillet with optional reserved pasta water to combine flavors and textures.
This pasta balances the richness of cream and butter with the brightness of lemon and a touch of heat from pepper flakes, offering a satisfying seafood pasta dinner. Parsley adds a fresh herbal note at the end. A note on shrimp weight indicates that packages often list more than the actual peeled weight, so plan accordingly.
Ingredients
- 12 oz. linguine dry
- salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 lb. Shrimp or extra large, large
- 1 Tbsp minced garlic (3 cloves)
- 1 cup heavy cream
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes (or to taste)
- 4 Tbsp butter cut into 1-Tbsp pieces
- 1 cup finely shredded Parmesan Cheese (2.5 oz)
- 2 1/2 Tbsp lemon juice fresh
- 1 Tbsp parsley for garnish (optional
Instructions
- Bring a large pot of water to a boil (with about 4 quarts water). Season water with salt and cook pasta to al dente according to directions listed on package. Before draining reserve 1 cup pasta water.
- Meanwhile heat olive oil in a large non-stick skillet over medium-high heat.
- Dab shrimp dry with paper towels, season with salt and pepper. Add to skillet in a single layer.
- Let cook until pink on bottom, about 1 - 2 minutes. Add garlic, turn shrimp and continue to cook until cooked through (shrimp should be opaque).
- Transfer shrimp to a sheet of foil and wrap loosely to keep warm.
- In a medium saucepan heat cream along with lemon zest and red pepper flakes over medium heat. Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes.
- Add in butter and whisk until melted.
- Remove cream mixture from heat, then stir in parmesan cheese. Stir until cheese has melted. Season sauce with salt and pepper to taste.
- In the skillet used to cook shrimp toss the drained linguine with sauce and lemon juice. Thin with pasta water as needed. Toss in shrimp.
- Serve warm garnished with parsley if desired.
Notes
- Shrimp packages often list gross weight; peeled shrimp typically weigh about 1 pound per 1 1/4 pounds labeled.
User Reviews
Overall Rating
5
You'll Also Love
