Ingredients
8
8 servings
- •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
- •½ cup cream
- •4 tablespoons chopped fresh cilantro
- •salt to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine shrimp sauce, pasta, and cilantro; toss and serve.
Nutritional Facts
Per 8 servings
- Calories: 422
- Carbohydrate: 45g
- Fat: 14g
- Fiber: 3g
- Protein: 31g
- Sugar: 2g
Related Recipes
Lemon Shrimp Pasta
Lemony Garlic Shrimp with Pasta
Lemon Pepper Pasta Seafood
Easy Lemon Shrimp Pasta
Shrimp Pasta with Lemon-Butter Sauce
Shrimp Lemon Pepper Linguini
One-Pot Lemon Garlic Shrimp Pasta
Creamy Lemon-Basil Shrimp Pasta
Linguine Pasta with Shrimp and Tomatoes
Creamy Shrimp Pasta
Easy Garlic-Shrimp Pasta
