Description
A simple and delicious one-pot pasta dish featuring tender shrimp, zesty lemon, and a creamy sauce.
Ingredients
- 1 pound linguine
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the uncooked linguine, chicken broth, and heavy cream to the pot. Bring to a simmer, stirring occasionally.
- Cook for about 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring frequently to prevent sticking.
- Stir in the shrimp, Parmesan cheese, lemon juice, and lemon zest. Cook for another 3-5 minutes, or until the shrimp are pink and cooked through.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a spicier dish, add red pepper flakes with the garlic.
- If the sauce is too thick, add a splash more chicken broth or cream.
- Ensure shrimp are cooked through but not overcooked to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American