Creamy Shrimp Linguine
A quick lemon-brightened cream sauce coats tender shrimp and linguine, balancing rich cream with just enough acidity to keep it from feeling heavy.
Cream sauces can turn flat without something to cut through the richness, so a good amount of lemon zest and juice here keeps this one lively. Cooking the shrimp first and setting them aside means they stay tender instead of turning rubbery while the sauce reduces. Parmesan whisked in off the heat thickens the sauce just enough to coat the linguine.
Ingredients
Method
Tap a number to mark a step doneBring a large pot of salted water to a boil and cook the linguine until al dente, reserving a cup of the cooking water before draining.
Melt the butter in a large skillet over medium-high heat, add the shrimp, and cook for 1 to 2 minutes per side until pink, then remove to a plate.
Add the garlic to the same skillet and cook for 30 seconds until fragrant, then pour in the white wine and simmer for 2 minutes.
Stir in the heavy cream and simmer for 3 to 4 minutes until it thickens slightly and coats the back of a spoon.
Remove the skillet from the heat and whisk in the parmesan, lemon zest, and lemon juice until smooth.
Return the shrimp to the skillet along with the drained linguine, tossing to coat, and adding reserved pasta water if the sauce is too thick.
Season with salt and pepper, divide the pasta among plates, and finish each with chopped fresh parsley before serving.
Kitchen note
Add the lemon juice off the heat rather than while the cream is simmering, since direct heat can make citrus taste bitter over time.
