Creamy Lemon Shrimp Linguine

5 from 1 vote

Quick and easy creamy lemon shrimp linguine that features tender shrimp, a bright lemon cream sauce, and perfectly coated linguine. This recipe uses high heat searing and lemon juice added off heat to prevent curdling.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Ingredients Equipment Method Notes

Ingredients

12 oz linguine Cook 1-2 minutes under package time for al dente; spaghetti or fettuccine work too
1 lb shrimp Peeled and deveined, medium to large (21-30 count), pat dry
4 cloves garlic Minced, added in last 30 seconds
1 lemon zest From 1 lemon, zest before juicing
2 tablespoon lemon juice Added off heat to prevent curdling
1 cup heavy cream Avoid skim milk or half-and-half for best thickness
0.5 cup Parmesan Freshly grated for smooth melting
2 tablespoon butter Unsalted preferred, divided use

Equipment

Large pot To cook linguine
Large skillet To sear shrimp and prepare sauce

Method

Bring a large pot of salted water to a boil. Cook linguine 1-2 minutes under package directions for al dente texture, then drain and reserve ½ cup pasta water.
Pat shrimp dry with paper towels. Heat a large skillet over medium-high heat, add 1 tablespoon butter, and sear shrimp 2 minutes per side until opaque pink, then transfer to a plate.
Lower heat to medium and add remaining butter. Stir in minced garlic and cook 30 seconds until fragrant but not browned.
Pour in heavy cream and bring to a gentle simmer. Stir occasionally and cook 3-4 minutes until the sauce thickens enough to coat the back of a spoon, then stir in Parmesan and lemon zest.
Remove skillet from heat and add lemon juice. Toss in cooked linguine and shrimp, adding reserved pasta water a few tablespoons at a time until sauce coats noodles evenly.

Notes

Pat shrimp dry before cooking to ensure a quick sear and prevent rubbery texture.

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