LEMON PASTA WITH SHRIMP

Lemon Pasta with Shrimp image

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.

Provided by Nina

Categories Main Dish Recipes Pasta Shrimp

Time 30m

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 45 g, Cholesterol 202.8 mg, Fat 14.2 g, Fiber 3.2 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 506.7 mg, Sugar 2.1 g