Lemon Pasta with Shrimp
Description
Shrimp and linguine are coated in a lemony cream sauce that adds just the perfect dimension to the flavors of this easy dish.
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
•
1/2 cup cream
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4 tablespoons chopped fresh cilantro
•
salt to taste
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
Combine shrimp sauce, pasta, and cilantro; toss and serve.