Shrimp Pasta with Lemon Cream Sauce
A comforting and indulgent dish of sautéed shrimp tossed with linguine in a rich lemon cream sauce, perfect for any occasion.
Ingredients
Pasta
- 8 ounces linguine or spaghetti Choose whole wheat for a healthier twist.
Shrimp
- 1 pound shrimp (peeled and deveined) Fresh shrimp offers the best flavor, but frozen works too—just make sure to thaw them.
Sauce Base
- 2 tablespoons olive oil Adds richness; you can use avocado oil for a milder flavor.
- 4 cloves garlic (minced) Fresh garlic for depth, essential for that aromatic base.
- 1 cup heavy cream For that luscious creaminess; substitute with half-and-half for a lighter option.
- 1 large lemon (zest and juice) This brightens the dish; feel free to add more if you love tartness.
- to taste salt and pepper Essential for bringing out all those beautiful flavors.
Garnish
- 1/4 cup fresh parsley (chopped) Adds color and freshness; you can also use basil for a different flavor profile.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Sautéing the Shrimp
- In a large skillet, heat olive oil over medium heat. Once hot, add the shrimp. Season with salt and pepper. Cook until they turn pink and opaque, about 2-4 minutes per side. Remove from the skillet and set aside.
Making the Garlic Base
- In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
Creating the Lemon Cream Sauce
- Lower the heat and pour in the heavy cream. Add the lemon zest and juice. Stir well and allow it to simmer gently for 3-5 minutes until it thickens slightly.
Combining Everything
- Add the cooked pasta and shrimp back into the skillet. Toss everything together, allowing the sauce to coat the pasta beautifully.
- If the sauce feels too thick, gradually add in some of the reserved pasta water until you reach the desired consistency.
Garnishing and Serving
- Sprinkle freshly chopped parsley over the top. Serve immediately.
Notes
Consider using Greek yogurt instead of heavy cream for a lighter sauce. You can also add sautéed seasonal vegetables like asparagus or spinach for a colorful twist.