Ingredients
Scale
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Increase heat to medium-high and add shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Season with salt, pepper, and red pepper flakes if using. Remove shrimp from pan and set aside.
- Reduce heat to medium and add chicken broth to deglaze the pan. Stir in heavy cream, lemon zest, and lemon juice. Simmer for 2-3 minutes until slightly thickened. Add cooked pasta and toss to coat, adding reserved pasta water as needed to create a silky sauce.
- Return shrimp to the pan and toss with pasta. Garnish with chopped parsley and grated parmesan cheese. Serve immediately with a wedge of lemon.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of water or broth to refresh the creamy sauce.
- Don’t overcook the shrimp – they should be just opaque.
- Use fresh lemon juice for the brightest flavor.
- Reserve pasta water – it helps create the perfect sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 295mg