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Lemon Pasta with Shrimp

Shrimp and linguine are coated in a lemony cream sauce that adds just the perfect dimension to the flavors of this easy dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 422
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 16 ounce package linguine pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 cup chicken broth
  • 2 large lemon, zested and juiced
  • 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

Method
 

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  2. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
  3. Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
  4. Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
  5. Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
  6. Combine shrimp sauce, pasta, and cilantro; toss and serve.

Nutrition

Calories: 422kcalCarbohydrates: 45gProtein: 31gFat: 14gSaturated Fat: 6gCholesterol: 203mgSodium: 507mgFiber: 3gSugar: 2g

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