Angel Kiss Creamy Lemon Shrimp Linguine

Instructions:

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Reserve ½ cup of pasta water, then drain.
2. Lightly season the shrimp with salt and black pepper.
3. Heat the olive oil and butter in a large skillet over medium heat.
4. Add the shrimp and cook for 2 to 3 minutes per side, until pink and just cooked through. Remove and set aside.
5. In the same skillet, add the garlic and sauté for about 30 seconds, until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Stir in the Parmesan cheese until fully melted and smooth.
8. Add the lemon zest and lemon juice, stirring gently to combine.
9. Toss the linguine into the sauce, adding reserved pasta water as needed to loosen and coat evenly.
10. Return the shrimp to the skillet and gently toss to coat in the sauce.
11. Finish with red pepper flakes if using, and garnish with fresh parsley before serving.

Variations

• Substitute half-and-half for a lighter sauce.
• Add baby spinach or asparagus for extra freshness.
• Use fettuccine or spaghetti in place of linguine.
• Swap shrimp for scallops or grilled chicken.

Tips

• Do not overcook the shrimp; they should be just opaque and tender.
• Always zest the lemon before juicing for best flavor.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• A small pat of butter stirred in at the end adds extra shine and richness.