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Lemon Pasta with Shrimp
Lemon Pasta with Shrimp
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Lemon cream sauce enhances shrimp linguine dish.
Ingredients:
  • 2 large lemon, zested and juiced
  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 cup chicken broth
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 cup grated Parmesan cheese
  • 0.5 cup cream
  • 4 tablespoons chopped fresh cilantro
  • salt to taste
Instructions:
  • Boil a pot of salted water. Cook linguine until al dente, about 11 minutes. Drain and set aside.
  • While the pasta cooks, heat oil in a large skillet over medium-high heat. Saute garlic until soft, about 1 minute. Add chicken broth and lemon juice, then bring to a boil.
  • Cook shrimp until it just turns pink; do not overcook. Remove shrimp from the sauce, set aside, and cover to keep warm.
  • Lower the skillet to medium heat, and stir in Parmesan cheese, cream, and lemon zest. Allow the sauce to simmer until thickened, approximately 2 minutes. Season with salt to taste.
  • Gently introduce the shrimp into the sauce right before it reaches full thickness and cook until they turn a vibrant pink on the outside and the meat becomes opaque, for 1 to 2 minutes. Be careful not to overcook.
  • Toss together shrimp sauce, pasta, and fresh cilantro; serve immediately.

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