Ingredients
Scale
- 12 oz linguine pasta
- 1 lb raw shrimp (peeled and deveined)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup grated parmesan cheese
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley (chopped)
Instructions
- Cook linguine pasta according to package instructions until al dente. Reserve some pasta water and drain.
- Pat shrimp dry and season with salt and pepper.
- Heat olive oil and butter in a large pan over medium heat.
- Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, sauté minced garlic for about 30 seconds until fragrant.
- Pour in heavy cream and let it simmer gently.
- Add lemon juice and lemon zest, then stir to combine.
- Mix in grated Parmesan cheese and stir until smooth.
- Add cooked linguine to the sauce and toss well. Use reserved pasta water if needed.
- Return shrimp to the pan and mix gently.
- Cook for another 1–2 minutes until everything is heated through.
- Garnish with fresh parsley and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a lighter version, you can substitute half of the heavy cream with low-fat milk.
Use fresh shrimp for the best flavor and texture.
Feel free to add vegetables like spinach or sun-dried tomatoes for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 220mg