Creamy Lemon Shrimp Pasta
Indulge in this creamy and tangy gluten-free pasta dish loaded with succulent shrimp and fresh herbs. The rich, velvety sauce perfectly complements the tender shrimp and gluten-free pasta, creating a burst of citrusy goodness in every bite.
ingredients
- 12 oz gluten-free linguine
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
steps
- 1.
Cook the gluten-free linguine according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 3.
Add the shrimp to the skillet and cook until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- 4.
In the same skillet, pour in the heavy cream, lemon juice, and lemon zest. Bring the mixture to a gentle simmer while stirring continuously.
- 5.
Reduce the heat to low and let the sauce simmer for 5 minutes, allowing it to thicken slightly.
- 6.
Return the cooked shrimp to the skillet and toss them in the sauce until evenly coated. Cook for an additional 2 minutes.
- 7.
Add the cooked linguine to the skillet and toss until the pasta is fully coated in the creamy sauce.
- 8.
Season with salt, pepper, and fresh parsley. Toss one final time to combine all the flavors.
- 9.
Serve the creamy lemon shrimp pasta with a sprinkle of grated Parmesan cheese on top.
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