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Creamy Lemon Butter Garlic Shrimp Linguine for Two

creamy lemon butter garlic shrimp linguine - featured image
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A quick and easy creamy lemon butter garlic shrimp linguine recipe perfect for two, featuring a luscious sauce with fresh lemon zest and tender shrimp.

Ingredients

Scale
  • 6 ounces linguine (about 170 grams)
  • Water and salt for boiling
  • 10–12 large shrimp, peeled and deveined (fresh or thawed frozen)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 lemon, zested and juiced (about 2 tablespoons juice)
  • 1 teaspoon dried Italian herbs or fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water (about 4 quarts) to a boil. Add the linguine and cook according to package instructions until al dente, usually 8-9 minutes. Stir occasionally to prevent sticking. Reserve about ½ cup (120 ml) of pasta water before draining, then drain the pasta and set aside.
  2. While pasta cooks, pat the shrimp dry with paper towels. Season both sides lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Once the oil shimmers, add shrimp in a single layer. Cook for about 2 minutes per side, until shrimp turn pink and opaque. Avoid overcooking—they should spring back slightly when pressed. Remove shrimp from pan onto a plate and set aside.
  4. Lower heat to medium. Add 2 tablespoons of butter to the same skillet and let it melt, swirling to coat the bottom. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
  5. Pour in ½ cup (120 ml) heavy cream and stir to combine with garlic butter. Let it simmer gently for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
  6. Stir in lemon zest and juice, then add the remaining tablespoon of butter to enrich the sauce and give that silky finish. If the sauce looks too thick, add a splash of reserved pasta water to loosen it.
  7. Return shrimp to the pan, then add the drained linguine. Toss everything together until linguine is evenly coated in the creamy lemon butter sauce. Taste and adjust seasoning with salt, pepper, or a bit more lemon juice if desired.
  8. Plate the pasta, garnish with chopped fresh parsley or dried Italian herbs if using, and sprinkle extra Parmesan on top. Finish with fresh cracked black pepper.

Notes

Do not overcook shrimp to keep them tender. Reserve pasta water to adjust sauce consistency. Use fresh lemon zest for best flavor. Reheat leftovers gently on stovetop with a splash of water or cream to avoid drying shrimp.

Nutrition

Keywords: shrimp linguine, lemon butter shrimp, garlic shrimp pasta, creamy shrimp pasta, quick dinner for two, easy shrimp recipe

Find it online: https://flurpchef.com/creamy-lemon-butter-garlic-shrimp-linguine-for-two-easy-recipe/