Prepare to tantalize your taste buds with the most irresistible pasta dish that will transport you straight to the sun-drenched coastlines of Italy! This Lemon Cream Shrimp with Linguini is not just a meal—it's a culinary escape that combines the delicate sweetness of perfectly cooked shrimp with a luxuriously creamy, bright lemon sauce. In just 25 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds, wondering how you became such a kitchen superstar!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguini
- 1 lb shrimp, peeled and deveined
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of linguini, 1 lb of peeled and deveined shrimp, 1 cup of heavy cream, 1 lemon (for zest and juice), 2 tablespoons of butter, and salt and pepper to taste.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the linguini and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the linguini is cooking, prepare the lemon. Zest the lemon using a microplane or zester, then cut it in half and juice it, ensuring to remove any seeds. Set both the zest and juice aside.
- In a large skillet, melt the 2 tablespoons of butter over medium heat. Once melted and bubbling, add the shrimp to the skillet. Cook the shrimp for about 2-3 minutes on one side until they turn pink and slightly golden. Flip the shrimp and cook for another 2-3 minutes on the other side until fully cooked through. Season with salt and pepper to taste.
- Once the shrimp are cooked, reduce the heat to low and pour in the heavy cream. Stir to combine, allowing the cream to warm through and thicken slightly, about 2-3 minutes.
- Add the lemon juice and lemon zest to the cream mixture, stirring well to incorporate all the flavors. Taste and adjust seasoning with more salt and pepper if needed.
- When the linguini is done cooking, reserve about ½ cup of the pasta water, then drain the linguini. Add the drained linguini directly to the skillet with the lemon cream shrimp sauce.
- Gently toss the linguini in the sauce, adding a bit of the reserved pasta water if the sauce is too thick. Ensure the linguini is well coated with the creamy lemon sauce and shrimp.
- Once everything is combined, remove the skillet from heat. Serve the Lemon Cream Shrimp with Linguini immediately, garnishing with additional lemon zest or freshly cracked black pepper if desired.
Tips
- Shrimp Cooking Perfection: Watch your shrimp closely while cooking. They're done when they turn pink and slightly golden, which typically takes 2-3 minutes per side. Overcooking will make them tough and rubbery.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy water helps create a silkier sauce and can help adjust the consistency if needed.
- Zest Before Juicing: Always zest your lemon before cutting and juicing. This makes zesting much easier and ensures you get maximum flavor.
- Fresh is Best: Use fresh lemon and, if possible, fresh shrimp for the most vibrant flavors. Frozen shrimp can work, but make sure to thaw completely and pat dry before cooking.
- Cream Sauce Tip: Keep the heat low when adding cream to prevent separation and achieve a smooth, velvety sauce.
- Seasoning Secret: Taste and adjust seasonings throughout cooking. The salt and pepper can make a huge difference in the final flavor profile.
Nutrition Facts
Calories: 585kcal
Carbohydrates: 45g
Protein: 32g
Fat: 31g
Saturated Fat: 18g
Cholesterol: 210mg
