Can I use frozen shrimp for this recipe?

Yes, you can absolutely use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking. This helps achieve a better texture and flavor.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half, coconut cream, or even a mixture of milk and a small amount of butter. Each option will slightly change the texture, but the dish will still taste great.

How do I keep shrimp tender and not rubbery?

The key is to cook shrimp quickly over medium heat and remove them as soon as they turn pink and opaque. Overcooking is the main reason shrimp become rubbery.

Can I make this dish ahead of time?

While creamy lemon garlic shrimp linguine is best served fresh, you can prepare parts of it ahead. However, it’s recommended to cook the shrimp just before serving for the best texture.

Creamy Lemon Garlic Shrimp Linguine

Creamy Lemon Garlic Shrimp Linguine – Best Easy Recipe

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Creamy lemon garlic shrimp linguine is a rich yet refreshing pasta dish made with tender shrimp, a velvety garlic cream sauce, and bright lemon flavors, perfect for a quick and satisfying dinner.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Cuisine: American

Ingredients

Scale

12 oz linguine pasta
1 lb raw shrimp (peeled and deveined)
3 cloves garlic (minced)
1 cup heavy cream
2 tbsp butter
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
2 tbsp fresh parsley (chopped)

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Instructions

Cook linguine pasta according to package instructions until al dente. Reserve some pasta water and drain.
Pat shrimp dry and season with salt and pepper.
Heat olive oil and butter in a large pan over medium heat.
Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same pan, sauté minced garlic for about 30 seconds until fragrant.
Pour in heavy cream and let it simmer gently.
Add lemon juice and lemon zest, then stir to combine.
Mix in grated Parmesan cheese and stir until smooth.
Add cooked linguine to the sauce and toss well. Use reserved pasta water if needed.
Return shrimp to the pan and mix gently.
Cook for another 1–2 minutes until everything is heated through.
Garnish with fresh parsley and serve immediately.

Notes

Do not overcook shrimp as they can become rubbery.
Use freshly grated Parmesan for a smoother sauce.
Add pasta water gradually to adjust sauce consistency.
Use both lemon juice and zest for the best flavor balance.
You can add vegetables like spinach or broccoli for extra nutrition.

Nutrition

Serving Size: 1 plate
Calories: 520 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 180 mg

Find it online: https://recipeshots.com/creamy-lemon-garlic-shrimp-linguine/