Shrimp And Lemon Cream Linguine

Name: Shrimp And Lemon Cream Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz linguine; Salt, for pasta water; 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; Zest of 1 lemon; Juice of 1 lemon; Salt and pepper, to taste; Fresh parsley, chopped, for garnish; Parmesan cheese, grated, for serving

Highlighted under: Rapid Recipes

I absolutely love making Shrimp And Lemon Cream Linguine, especially during the summer months when fresh shrimp is plentiful. This dish perfectly balances the richness of the cream with the bright, zesty flavor of lemon, making for an exceptional seafood pasta experience. I find that the key to success lies in quickly cooking the shrimp to retain their tenderness and adding just the right amount of lemon zest for that burst of freshness. It's a delightful dish that never fails to impress family and friends at the dining table.

Created by

Jocelyn Parker

Last updated on 2026-02-23T22:18:36.730Z

Creating Shrimp And Lemon Cream Linguine has become one of my favorite culinary adventures. I remember the first time I tried this dish at a lovely seaside restaurant and was inspired to recreate it at home. By using a combination of sautéing the shrimp in garlic and incorporating fresh lemon juice, I found the perfect balance of flavors that elevates the creamy sauce.

One tip I learned along the way is to use a good quality pasta, as it really absorbs the flavors of the sauce. I prefer linguine because its shape allows for the cream sauce to cling beautifully, making each bite a delectable experience.

Why You Will Love This Recipe
A delightful balance of creamy and zesty flavors
Quick and easy to prepare for any occasion
Perfect for seafood lovers and pasta enthusiasts alike

Choosing the Right Shrimp

Selecting fresh shrimp is crucial for this dish. Look for shrimp that are firm to the touch with a translucent color; these indicators suggest quality. If you have access to wild-caught shrimp, I highly recommend it for enhanced flavor. If using frozen shrimp, ensure they are thoroughly thawed and patted dry before cooking. This helps prevent excess water from seeping into your sauce, ensuring a rich and creamy consistency.

When it comes to size, larger shrimp, such as 16/20 count, offer a satisfying bite and are visually appealing in the final dish. If using smaller shrimp, you may want to slightly adjust your cooking time as they will cook faster. Just be vigilant; shrimp cook quickly and can become rubbery if overcooked.

Perfecting the Lemon Flavor

The zest of the lemon plays a pivotal role in elevating the flavor profile of this linguine. Using a microplane zester gives a fine consistency that evenly distributes the citrusy brightness throughout the cream sauce. Be sure to avoid the white pith of the lemon, as it can impart a bitter taste. Adding the zest at the beginning of the sauce development helps to release essential oils that enhance the aroma and overall flavor.

For a more vibrant lemon flavor, consider using both the zest and juice of the lemon. The juice balances the creaminess with its acidity, cutting through the richness without overpowering the dish. If you prefer a milder lemon taste, reduce the amount of juice slightly while maintaining the zest for that aromatic quality.

Ingredients

For the Pasta

12 oz linguine
Salt, for pasta water

For the Sauce

1 lb shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Parmesan cheese, grated, for serving

Make sure to adjust the seasoning to your taste.

Instructions

Cook the Linguine

In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Sauté the Shrimp

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp, season with salt and pepper, and sauté for 2-3 minutes until pink and opaque.

Prepare the Sauce

Reduce heat to low and stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for 2-3 minutes, adding reserved pasta water as needed to achieve desired consistency.

Combine and Serve

Add the cooked linguine to the skillet and toss to coat in the sauce. Garnish with fresh parsley and serve with grated Parmesan cheese.

Enjoy your delicious Shrimp And Lemon Cream Linguine!

Pro Tips

For added flavor, consider marinating the shrimp in lemon juice and garlic for about 15 minutes before cooking.

Cooking Tips for Perfect Pasta

When cooking linguine, ensure your water is heavily salted—it should taste similar to the ocean. This is your opportunity to flavor the pasta, which will enhance the overall taste of the dish. Timing is paramount; check the pasta a minute or two before the package suggests to avoid overcooking and ensure a perfect al dente texture.

After draining the pasta, reserve a cup of the starchy water. This water is essential for adjusting your sauce's consistency later. If your sauce seems too thick after combining with the pasta, adding a bit of pasta water helps create a silky finish that clings to each strand.

Make-Ahead and Storage Suggestions

Although Shrimp and Lemon Cream Linguine is best enjoyed fresh, you can prepare components ahead of time. Cook the linguine and sauté the shrimp earlier in the day, then combine them with the sauce shortly before serving to maintain texture. Store any leftovers in an airtight container in the refrigerator for up to two days; this dish tends to be best enjoyed the next day as the flavors have time to meld.

Reheating can be tricky due to the cream sauce. To avoid curdling, gently heat the dish in a skillet over low heat, adding a splash of cream or reserved pasta water to help revive the sauce. This method ensures a creamy texture rather than a clumpy one, maintaining the integrity of your delicious meal.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat dry before cooking for the best texture.

→ What can I substitute for heavy cream?

You can use half-and-half or a plant-based cream alternative, but the sauce may be less rich.

→ How do I store leftovers?

Place any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

→ Can I add vegetables to this dish?

Absolutely! Consider adding spinach or cherry tomatoes during the last few minutes of cooking for extra color and nutrition.