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Creamy Lemon Garlic Shrimp Linguine

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A quick and easy creamy lemon garlic shrimp linguine that combines zesty lemon, garlicky shrimp, and tender linguine in a bright, flavorful sauce perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 8 ounces linguine pasta
  • Salt, for pasta water
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chicken broth or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Juice and zest of 1 large lemon
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente (usually 9-11 minutes). Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While pasta cooks, toss peeled and deveined shrimp with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side or until pink and opaque. Remove shrimp to a plate and set aside.
  3. In the same skillet, reduce heat to medium. Add unsalted butter. Once melted, add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
  4. Pour in heavy cream and chicken broth. Stir well, scraping any browned bits from the bottom. Bring to a gentle simmer, then add grated Parmesan cheese. Stir until cheese melts and sauce thickens slightly, about 3-4 minutes.
  5. Stir in juice and zest of lemon. Taste and adjust seasoning with salt and pepper. If sauce is too thick, add reserved pasta water a little at a time to reach desired creaminess.
  6. Add cooked linguine and shrimp back into the skillet. Toss gently to coat pasta evenly with sauce. Cook together for 1-2 minutes to meld flavors.
  7. Remove from heat and sprinkle chopped fresh parsley on top. Serve immediately with extra Parmesan on the side if desired.

Notes

Keep an eye on the garlic to avoid burning. Use reserved pasta water to loosen sauce if it thickens too much. Do not overcrowd shrimp when cooking to avoid rubbery texture. Sauce should be creamy but pourable, not gloopy. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Gluten-free linguine can be used as a substitute.

Nutrition

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

Find it online: https://avabowls.com/creamy-lemon-garlic-shrimp-linguine-recipe-easy-flavorful-dinner-idea/