Ingredients:

  • 12 oz linguine
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons Old Bay seasoning
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • Lemon wedges, for serving

Instructions:

  1. Boil a large pot of salted water. Add linguine and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with Old Bay seasoning. Add shrimp to the skillet and sauté for 3-4 minutes, turning until pink and opaque. Remove shrimp and set aside.
  3. In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds). Pour in chicken broth and bring to a simmer, cooking for 2 minutes. Stir in heavy cream and lemon juice, cooking until slightly thickened (about 3-4 minutes).
  4. Add the drained linguine to the sauce. Toss together, adding reserved pasta water as necessary to loosen the sauce. Fold in the sautéed shrimp, mixing gently to combine well.
  5. Garnish with fresh parsley and serve with lemon wedges.