I’m always drawn to recipes that feel fancy but come together easily, and this one checks every box. The lemon adds a bright, fresh twist to the creamy sauce, balancing the richness beautifully. The shrimp cook quickly and stay juicy, and the linguine holds onto the sauce like a dream. It’s one of those meals that feels restaurant-worthy but is simple enough to make anytime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz linguine 1 lb large shrimp, peeled and deveined 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1 cup heavy cream ½ cup grated Parmesan cheese 1 tablespoon lemon zest 2 tablespoons fresh lemon juice Salt and pepper to taste Chopped fresh parsley, for garnish Optional: pinch of crushed red pepper flakes
Directions
Cook the Pasta I bring a large pot of salted water to a boil and cook the linguine until al dente. I reserve ½ cup of the pasta water before draining and set the pasta aside.
Sauté the Shrimp While the pasta cooks, I heat olive oil and butter in a large skillet over medium heat. I add the shrimp in a single layer, season with salt and pepper, and cook for about 1–2 minutes per side until just pink and cooked through. Then I remove the shrimp from the pan and set them aside.
Make the Lemon Cream Sauce In the same skillet, I add the minced garlic and sauté for 30 seconds until fragrant. Then I pour in the heavy cream and bring it to a gentle simmer. I stir in the Parmesan cheese until it melts smoothly into the sauce. Then I add lemon zest, lemon juice, and a pinch of salt and pepper to taste. If I want a touch of heat, I sprinkle in red pepper flakes.
Combine Everything I add the cooked linguine and shrimp back to the pan, tossing everything together until the pasta is fully coated in the sauce. If the sauce feels too thick, I add a splash of the reserved pasta water to loosen it.
Serve I plate the pasta immediately and garnish with fresh chopped parsley and an extra sprinkle of Parmesan if I’m feeling fancy.
Servings and timing
This recipe makes 4 servings and takes about 30 minutes total:
Prep time: 10 minutes
Cook time: 20 minutes
It’s quick enough for a weeknight but elegant enough for a special dinner.
Variations
Add Veggies: I like adding baby spinach or asparagus for color and texture.
Swap the Pasta: Fettuccine, spaghetti, or even angel hair work great too.
Make it Lighter: I’ve used half-and-half or a mix of milk and cream for a lighter sauce.
No Dairy?: I’ve made this with coconut cream and nutritional yeast for a dairy-free version.
Storage and Reheating
Storage I store leftovers in an airtight container in the fridge for up to 2 days. This dish is best fresh, but it reheats well with a little extra liquid.
Reheating I reheat gently in a skillet with a splash of cream or broth to bring back the silky texture. I avoid microwaving shrimp too long to keep it from getting rubbery.
FAQs
Can I use frozen shrimp?
Yes, I just thaw and pat them dry before cooking. I make sure they’re fully peeled and deveined for the best texture.
What kind of cream should I use?
I prefer heavy cream for richness, but half-and-half works if I want it lighter. Milk alone won’t give the same silky sauce.
Can I make this ahead of time?
I don’t usually recommend making this whole dish ahead since shrimp can overcook when reheated. But I’ll prep the sauce and pasta separately and combine just before serving.
What can I serve with this?
A light salad and crusty bread pair perfectly. I also like roasted vegetables or a chilled glass of white wine with it.
Can I use pre-cooked shrimp?
I can, but I add them at the very end just to warm through so they don’t get tough.
Conclusion
Angel Kiss Creamy Lemon Shrimp Linguine is a perfect balance of fresh and rich, simple and elegant. The lemon cream sauce adds just the right brightness to the dish, and the shrimp keep it satisfying without being too heavy. Whether I’m cooking for someone special or just want to treat myself, this pasta always delivers comfort with a touch of elegance.
This dreamy lemon shrimp linguine features a silky Parmesan cream sauce, tender shrimp, and bright lemon zest—an elegant, restaurant-style meal at home.
Author:Emma
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner, Pasta
Method:Stovetop
Cuisine:American, Italian-Inspired
Ingredients
12 oz linguine
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Salt and pepper to taste
Chopped fresh parsley, for garnish
Optional: pinch of crushed red pepper flakes
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain and set aside.
Sauté the Shrimp:
While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink. Remove from skillet and set aside.
Make the Lemon Cream Sauce:
In the same skillet, sauté garlic for 30 seconds until fragrant. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted. Add lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using).
Combine Pasta and Shrimp:
Add cooked linguine and shrimp back to the skillet. Toss until coated. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Serve:
Plate immediately and garnish with fresh parsley and extra Parmesan, if desired.
Notes
For extra flavor, sauté a bit of shallot with the garlic.
Add vegetables like baby spinach or blanched asparagus for a fresh twist.
Heavy cream creates the silkiest sauce, but half-and-half can be used for a lighter version.
Use coconut cream and nutritional yeast for a dairy-free variation.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
