This Creamy Lemon Garlic Shrimp Linguine hits that sweet spot. Bright lemon wakes up the rich, silky cream sauce, garlic adds warmth, and tender shrimp give you a restaurant-style meal in under 30 minutes. It’s tangy, silky, and just garlicky enough to make your kitchen smell like heaven on a rainy day.
Top reasons to make it: it’s quick, uses simple pantry staples, and feels fancy enough for guests but easy enough for a weeknight. If you adore creamy garlic sauces, you might also like this creamy garlic parmesan pasta bake for another comforting option.
Why You’ll Love This Recipe
- Ready in about 25–30 minutes
- Made with simple pantry ingredients
- Feels fancy but is easy to cook
- Perfect for weeknight dinners or a casual date night
Ingredients for Creamy Lemon Garlic Shrimp Linguine
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions of Creamy Lemon Garlic Shrimp Linguine
- Boil the pasta: Cook the linguine in salted boiling water until al dente, following package directions. Reserve 1/2 cup pasta water, then drain.
- Heat the oil: Warm 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sauté the garlic: Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn’t brown.
- Cook the shrimp: Add the shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
- Make the sauce: Lower the heat to medium, pour in 1 cup heavy cream, add lemon zest and lemon juice, and stir. Let it simmer 2–3 minutes to thicken slightly.
- Combine pasta and sauce: Toss the drained linguine into the skillet with the sauce. Add reserved pasta water a splash at a time if you need to loosen the sauce.
- Finish with shrimp: Return shrimp to the pan and gently toss to coat in the sauce. Taste and adjust salt and pepper.
- Serve and garnish: Plate the linguine, sprinkle with chopped fresh parsley, and add extra lemon zest if desired. Enjoy right away.
Tips for Success
- Don’t overcook the shrimp; they turn rubbery fast watch for pink and firm.
- Reserve pasta water to help the sauce cling to the linguine.
- Warm the cream gently; high heat can make it break.
- Use fresh lemon juice and zest for the brightest flavor.
Substitutions & Variations of Creamy Lemon Garlic Shrimp Linguine
To Make It Vegan/Gluten-Free:
- Use gluten-free linguine for a gluten-free version.
- Replace shrimp with sliced king oyster mushrooms or chickpeas and use a plant-based heavy cream (coconut cream or cashew cream) for a vegan swap.
Variations:
- Add a pinch of red pepper flakes for heat.
- Stir in baby spinach until wilted for extra greens.
- Swap in a splash of white wine before adding cream for depth.
- Sprinkle grated Parmesan (or vegan Parmesan) on top for a richer finish.
Storage Instructions of Creamy Lemon Garlic Shrimp Linguine
Refrigerator:
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce.
Freezer:
- Shrimp in cream-based sauces don’t freeze well (texture can change). If you want to freeze, keep pasta and sauce separate from shrimp and thaw slowly; best used within 1 month.
Make-Ahead:
- Cook pasta and sauce up to a day ahead and keep chilled separately from the shrimp. Reheat and toss together just before serving to keep shrimp tender.
Frequently Asked Questions (FAQ) of Creamy Lemon Garlic Shrimp Linguine
How can I tell when shrimp are done?
- Shrimp are done when they turn pink and the flesh is opaque and slightly firm. Avoid cooking them longer than needed.
Can I use milk instead of heavy cream?
- You can use whole milk plus a tablespoon of butter or a cornstarch slurry to help thicken, but heavy cream gives the creamiest, silkier result.
Is this recipe good for meal prep?
- Yes store components separately (pasta, sauce, shrimp). Reheat and combine before eating to keep shrimp from getting tough.
Final Thoughts
Creamy Lemon Garlic Shrimp Linguine is a fast, satisfying dish that feels like a treat without the fuss. The tang of lemon balances the rich cream, and the garlic adds a cozy hug of flavor perfect for busy nights when you want something special. Try it tonight, and if you loved it, leave a comment and a star rating so others can find this simple winner.
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Creamy Lemon Garlic Shrimp Linguine
A quick, elegant dish featuring shrimp in a rich creamy garlic sauce, ready in under 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine in salted boiling water until al dente, reserve 1/2 cup pasta water, then drain.
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add minced garlic and cook until fragrant, about 30–60 seconds.
- Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
- Lower the heat, add heavy cream, lemon zest, and lemon juice, and let it simmer for 2–3 minutes to thicken slightly.
- Toss drained linguine into the skillet with the sauce, adding reserved pasta water if needed.
- Return shrimp to the pan, toss to coat in the sauce, taste, and adjust seasoning.
- Plate the linguine, sprinkle with parsley, and add extra lemon zest if desired. Serve immediately.
Notes
Be careful not to overcook the shrimp; they can become rubbery. For a vegan option, use plant-based cream and substitute shrimp with mushrooms or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Pescatarian