If you’re craving a pasta dish that beautifully combines succulent shrimp with a luscious, velvety sauce, then this Creamy Garlic Shrimp Linguine with Lemon Zest is your new go-to recipe. It’s a perfect harmony of rich cream, bright citrus, and savory garlic, all tossed with perfectly cooked linguine. Whether you’re cooking a weeknight dinner or impressing guests, this dish hits all the right notes — indulgent yet fresh, comforting yet light.
What Sets This Recipe Apart
This Creamy Garlic Shrimp Linguine with Lemon Zest stands out because of its balance of flavors and textures. The star ingredients are cooked with care to preserve their natural essence: shrimp that are juicy and tender, garlic that’s fragrant without overpowering, and the bright zing of fresh lemon zest and juice that lifts the entire dish. The creamy sauce is rich but not heavy, thanks to the use of Parmesan cheese and heavy cream in moderation. Plus, it’s a straightforward recipe that doesn’t require any complicated techniques or hard-to-find ingredients, making it approachable for cooks of all skill levels.
Unlike some pasta dishes that feel one-note, the lemon zest adds a refreshing twist that cuts through the richness, while the parsley garnish provides a fresh herbal finish. This is a recipe that can easily become a family favorite or a special occasion meal. If you love seafood pasta, you might also enjoy exploring other delicious recipes like Creamy Garlic Tuscan Salmon Skillet or the indulgent Creamy Lemon Garlic Shrimp Gnocchi for more inspiration.
Ingredient List
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Equipment Breakdown
- Large pot – for boiling the linguine pasta
- Large skillet or frying pan – to cook the shrimp and create the sauce
- Colander – to drain the pasta
- Microplane or fine grater – for zesting the lemon
- Knife and cutting board – for prepping garlic, parsley, and lemon
- Wooden spoon or silicone spatula – for stirring the sauce
- Measuring cups and spoons – for accurate ingredient portions
Make Creamy Garlic Shrimp Linguine with Lemon Zest: A Simple Method
Step 1: Cook the linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water before draining the linguine in a colander. Set aside.
Step 2: Sauté the shrimp
Heat olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season lightly with salt and black pepper. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Make the garlic cream sauce
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and stir to combine. Let the cream simmer gently for 2-3 minutes to thicken slightly.
Step 4: Add Parmesan and lemon
Stir in the grated Parmesan cheese until melted and the sauce becomes smooth. Add the lemon zest and lemon juice, mixing well. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Combine pasta and shrimp
Return the cooked shrimp to the skillet. Add the drained linguine and toss everything together. If the sauce seems too thick, pour in some reserved pasta water a little at a time until you reach your desired consistency.
Step 6: Garnish and serve
Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately with extra Parmesan on the side, if desired.
Variations by Season
- Spring: Add fresh peas or asparagus tips to the skillet when cooking the garlic for a pop of color and sweetness.
- Summer: Incorporate diced sun-dried tomatoes or roasted red peppers for a smoky twist.
- Fall: Stir in sautéed mushrooms or baby spinach for earthy depth and seasonal greens.
- Winter: Swap out linguine for fettuccine or pappardelle for a heartier pasta option, and add a pinch of red pepper flakes for warmth.
Chef’s Rationale
- The choice of linguine provides a perfect balance between thickness and tenderness, allowing the creamy sauce to cling well to every strand.
- Using fresh lemon zest and juice brightens the dish, preventing it from feeling too heavy or one-dimensional.
- Olive oil adds a subtle fruity undertone that complements the shrimp without overpowering the garlic.
- Heavy cream and Parmesan create a rich, silky texture, but the sauce remains light enough because it’s complemented by acidity and herbs.
- Parsley garnish is not just decorative; it adds a fresh herbal note that rounds out the flavors beautifully.
Store, Freeze & Reheat
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if it has thickened. Freezing is not recommended as the cream sauce may separate and the texture of the shrimp can become rubbery.
Ask & Learn
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just thaw them completely before cooking and pat dry to ensure they sear properly in the skillet.
Is it possible to make this dish dairy-free?
To make a dairy-free version, substitute the heavy cream with coconut cream or a plant-based cream alternative, and use nutritional yeast instead of Parmesan cheese for a cheesy flavor.
Can I substitute another pasta for linguine?
Absolutely! Fettuccine, spaghetti, or even penne can work well. Just adjust cooking times according to the package instructions.
How do I prevent the shrimp from overcooking?
Cook the shrimp just until they turn pink and opaque, usually 2-3 minutes per side. Remove them from heat immediately to avoid rubbery texture.
Cook This Next
- Creamy Cajun Shrimp And Corn Chowder – A comforting soup that’s packed with flavor and spice.
- Creamy Lemon Garlic Shrimp Gnocchi – For a pillowy and decadent twist on shrimp pasta.
- Creamy Garlic Tuscan Salmon Skillet – Another creamy seafood delight with a Tuscan flair.
That’s a Wrap
This Creamy Garlic Shrimp Linguine with Lemon Zest is a dish that checks all the boxes: quick, easy, elegant, and bursting with flavor. The combination of tender shrimp, garlicky cream sauce, and lemon’s brightness makes it a standout meal any night of the week. Plus, the ingredients are simple and pantry-friendly, yet the result feels special enough for company. Next time you want to indulge in a pasta that’s creamy without being overwhelming, give this recipe a try — it’s a winner every time.
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Creamy Garlic Shrimp Linguine with Lemon Zest
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water before draining the linguine in a colander. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season lightly with salt and black pepper. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and stir to combine. Let the cream simmer gently for 2-3 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and the sauce becomes smooth. Add the lemon zest and lemon juice, mixing well. Taste and adjust seasoning with salt and pepper as needed.
- Return the cooked shrimp to the skillet. Add the drained linguine and toss everything together. If the sauce seems too thick, pour in some reserved pasta water a little at a time until you reach your desired consistency.
- Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately with extra Parmesan on the side, if desired.
Notes
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with added cream or pasta water to loosen the sauce.
- Frozen shrimp can be used if thawed completely and patted dry before cooking to ensure proper searing.
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
