Lemon Garlic Shrimp with Italian Cream Linguine

Instructions

Step 1: Cook the linguine according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
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Step 2: Season the shrimp with paprika, Italian seasoning, salt, and black pepper.
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Step 3: Heat olive oil and butter in a skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
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Step 4: Add minced garlic, lemon juice, and lemon zest, cooking for 1–2 minutes until fragrant. Remove shrimp and set aside.
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Step 5: In the same pan, melt butter for the sauce and sauté garlic until fragrant.
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Step 6: Pour in heavy cream and bring to a gentle simmer.
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Step 7: Stir in Parmesan cheese, salt, black pepper, and Italian seasoning until smooth and creamy.
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Step 8: Add cooked linguine and toss to coat, adding pasta water as needed.
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Step 9: Return shrimp to the pan and toss gently with the pasta.
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Step 10: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce. This dish is best enjoyed fresh and is not ideal for freezing due to the creamy sauce and shrimp texture.