Description
Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.
Ingredients
- 1 (16 ounce) package linguine pasta
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 cup chicken broth
- 2 large lemon, zested and juiced
- 2 pounds uncooked medium shrimp, peeled and deveined
- 1 cup grated Parmesan cheese
- ½ cup cream
- 4 tablespoons chopped fresh cilantro
- salt to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite
- about 11 minutes. Drain and set aside.
- While the pasta is cooking
- heat oil in a large skillet over medium-high heat. Add garlic and saute until soft
- about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
- Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
- Reduce the skillet temperature to medium. Add Parmesan cheese
- cream
- and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce
- about 2 minutes. Season with salt.
- Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque
- 1 to 2 minutes; don’t overcook.
- Combine shrimp sauce
- pasta
- and cilantro; toss and serve.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8