Linguine with Lemon and Shrimp

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Linguine with Lemon and Shrimp


  • 2 lemons

  • 1 cup heavy cream

  • 1 pound small shrimp, peeled and deveined

  • 1 tablespoon minced fresh chives

  • 2 tablespoon salt, plus more, to taste

  • 1 pound linguine or fettuccine

  • 1 tablespoon olive oil

  • Freshly ground white pepper, to taste


1. Bring a large pot of water to a boil over high heat.

2. Grate 1 tablespoon of zest from the lemons (I used 1/2 tablespoon of zest, and I thought that amount was perfect) and squeeze 3 tablespoons of juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives; set aside.

3. Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.

4. When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce with salt and white pepper.

5. Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.