Description
This Creamy Lemon Garlic Shrimp Linguine is restaurant-quality Italian comfort food ready in 30 minutes! Tender shrimp and silky pasta in a rich, garlicky cream sauce brightened with fresh lemon. Perfect for date nights, special dinners, or impressing guests!
Ingredients
Scale
For the Pasta:
- 12 oz linguine pasta
- 1 tablespoon salt (for pasta water)
For the Shrimp and Sauce:
- 1½ lbs large shrimp (16-20 count), peeled and deveined
- Salt and black pepper to taste
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- ½ cup dry white wine (or chicken/seafood broth)
- 1½ cups heavy cream
- ½ cup chicken or seafood broth
- 1 cup freshly grated Parmesan cheese
- Zest of 1 large lemon
- 3 tablespoons fresh lemon juice (from 1-2 lemons)
- ¼ teaspoon red pepper flakes (optional, adjust to taste)
- ¼ cup fresh parsley, chopped
- Extra lemon wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of water to boil. Add 1 tablespoon salt. Cook linguine according to package directions until al dente (usually 9-11 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside.
- Prep the Shrimp: While pasta cooks, pat shrimp completely dry with paper towels (this is crucial for good searing!). Season both sides with salt and black pepper. Set aside.
- Sear the Shrimp: In a large, deep skillet, heat 1 tablespoon butter and olive oil over medium-high heat. Once hot and shimmering, add shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2 minutes per side until pink, opaque, and just cooked through. Don’t overcook or they’ll be rubbery! Transfer cooked shrimp to a plate and set aside.
- Build the Sauce Base: In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic. Sauté for 1 minute until fragrant and golden, stirring constantly to prevent burning.
- Deglaze with Wine: Pour in white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until reduced by about half. The alcohol will cook off, leaving rich flavor.
- Create the Creamy Sauce: Add heavy cream and broth, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until sauce begins to thicken slightly. Don’t let it boil vigorously or the cream may separate.
- Add Cheese and Lemon: Remove from heat. Stir in grated Parmesan cheese until melted and smooth. Add lemon zest, lemon juice, and red pepper flakes if using. Taste and adjust seasoning with salt and pepper. The sauce should be creamy, tangy, and well-seasoned.
- Combine Everything: Add the cooked linguine and shrimp back to the skillet. Using tongs, toss everything together until pasta is evenly coated with sauce and shrimp are distributed throughout. If sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency—the sauce should cling to pasta but flow nicely.
- Finish and Serve: Stir in fresh parsley. Serve immediately in bowls or on plates, garnished with extra Parmesan, parsley, lemon wedges, and black pepper if desired. Enjoy while hot!
Notes
- Don’t Skip Pasta Water: The starchy water helps sauce cling to pasta and adjusts consistency perfectly.
- Fresh Parmesan Only: Pre-shredded cheese won’t melt smoothly due to anti-caking additives.
- Shrimp Cooking: They cook very fast! Remove as soon as they turn pink to avoid rubbery texture.
- Wine Substitute: Use chicken or seafood broth plus extra lemon juice if omitting wine.
- Make it Gluten-Free: Use your favorite gluten-free linguine and cook according to package directions.
- Sauce Too Thick?: Add more pasta water or broth. Too thin? Simmer uncovered to reduce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 720
- Sugar: 3g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 285mg