Description
A decadent twist on classic shrimp linguine, featuring plump shrimp in a rich, garlicky cream sauce with a hint of lemon and a touch of red pepper flakes. This dish is a flavor explosion that will impress any guest.
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook linguine according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, pat shrimp dry and season with salt and pepper. In a large skillet, melt butter over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Reduce heat to medium. In the same skillet, add garlic and red pepper flakes; sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, lemon zest, and lemon juice until sauce is smooth and slightly thickened.
- Add cooked linguine to the skillet, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time. Return shrimp to the pan and toss gently.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American