Creamy Lemon Garlic Shrimp Pasta
Creamy lemon garlic shrimp pasta made with juicy shrimp, parmesan and a silky lemon cream sauce. An easy restaurant-style dinner in 30 minutes.
Servings: 4 servings
Ingredients
- 1 lb linguini
- 1 lb shrimp peeled, tails removed
- 3 tbsp butter
- 1 tbsp olive oil
- 5 garlic cloves minced
- 1/2 cup dry white wine
- 1/4 cup lemon juice (about 1-1 1/2 lemons)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes halved
- 1 cup light cream
- 1/4 cup parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente based on the package instructions. Reserve 1/4 cup of pasta water before draining.1 lb linguini
- Heat olive oil and butter in a large sauté pan over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.3 tbsp butter, 1 tbsp olive oil, 1 lb shrimp
- In the same pan, add the minced garlic and cook for about 30 seconds until fragrant.5 garlic cloves
- Deglaze the pan with white wine, being sure to scrape up any brown bits stuck to the bottom of the pan.1/2 cup dry white wine
- Pour in the light cream and bring to a gentle simmer. Add the tomatoes, parmesan cheese, salt pepper and lemon juice and cook for 1-2 minutes.1/2 tsp salt, 1/2 tsp black pepper, 1 cup cherry tomatoes, 1 cup light cream, 1/4 cup parmesan cheese, 1/4 cup lemon juice (about 1-1 1/2 lemons)
- Add the cooked pasta to the pan along with the reserved pasta water. Add the cooked shrimp and chopped parsley to the pan and toss everything together until well coated in sauce and warmed through. Serve immediately.2 tbsp chopped fresh parsley