Description
A rich and indulgent pasta dish featuring succulent shrimp in a creamy garlic Parmesan sauce, tossed with linguine and a hint of lemon. This explosion of flavor is perfect for a special dinner.
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Reduce heat to medium and add garlic, sauté for 1 minute until fragrant. Pour in chicken broth and scrape any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly, about 2 minutes.
- Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce is smooth. Season with lemon zest, lemon juice, red pepper flakes, salt, and pepper.
- Add cooked linguine and shrimp to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. Substitute cream with half-and-half for a lighter sauce, or add sun-dried tomatoes for extra depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American