Description
A quick and easy shrimp pasta dish with a bright lemon butter sauce.
Ingredients
Scale
- 1 pound linguine
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook linguine according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Pour white wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
- Stir in heavy cream and lemon juice. Bring to a simmer and cook for 3-5 minutes, until sauce thickens slightly.
- Add cooked linguine, shrimp, and parsley to the skillet. Toss to combine. Add reserved pasta water a little at a time if needed to reach desired sauce consistency.
- Season with salt, pepper, and red pepper flakes (if using).
- Serve immediately.
Notes
- For a richer sauce, you can add a tablespoon of grated Parmesan cheese.
- If you don’t have white wine, you can substitute with chicken or vegetable broth.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
Keywords: shrimp pasta, lemon butter sauce, seafood pasta, quick dinner, easy recipe