Most Delicious Creamy Lemon Garlic Shrimp Linguine! Only 490 Calories

Ingredients

• 1 pound Large Shrimp (peeled and deveined)
• 12 ounces Linguine Pasta (dry, whole‑wheat optional)
• 4 cloves Garlic (minced)
• 1 teaspoon Italian Herb Blend (dried oregano, basil, thyme mix)
• 0.5 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Salt (or to taste)
• 3 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Light Unsalted Butter
• 0.25 cup Fresh Parsley (chopped, plus extra for garnish)
• 4 ounces Light Cream Cheese (softened)
• 0.5 cup Low‑Fat Milk
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 cups Fresh Spinach (roughly chopped)
• 0.5 cup Pasta Water (reserved from cooking pasta)

Instructions

1. Prep Ingredients

   Mince the garlic, juice the lemons, chop the parsley, and measure all spices, butter, cream cheese, milk, Parmesan, and spinach.

   Time: PT5M

2. Season the Shrimp

   In a bowl combine the shrimp with minced garlic, Italian herb blend, red‑pepper flakes, smoked paprika, salt, lemon juice, and olive oil. Toss to coat and let rest for 5 minutes.

   Time: PT5M

3. Cook the Shrimp

   Heat the skillet over medium heat. Add the seasoned shrimp in a single layer and cook 3 minutes per side, about 6 minutes total, until they turn golden and are just cooked through. Remove and set aside.

   Time: PT6M

   Temperature: Medium heat

4. Boil the Linguine

   Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually 9‑10 minutes. Reserve ½ cup of the pasta water, then drain.

   Time: PT10M

   Temperature: High heat

5. Create the Creamy Sauce

   Lower the skillet to low heat. Add the light butter and melt, then stir in the low‑fat milk, softened cream cheese, grated Parmesan, a pinch of salt, and the reserved pasta water. Whisk continuously until the sauce thickens, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Combine Pasta, Spinach, and Shrimp

   Add the cooked linguine to the sauce, tossing to coat. Stir in the fresh spinach and let it wilt (about 2 minutes). Return the shrimp to the pan, add the remaining chopped parsley, an extra tablespoon of lemon juice, and a sprinkle of Parmesan. Mix gently until everything is evenly combined.

   Time: PT3M

   Temperature: Low heat

7. Portion and Serve

   Divide the creamy shrimp linguine into four equal portions. Garnish each serving with a pinch of fresh parsley and a drizzle of extra lemon juice if desired.

   Time: PT2M

Nutrition Facts

Calories

490

Protein

35 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Large Shrimp: Scallops, Chicken breast strips
• Instead of Linguine Pasta: Spaghetti, Fettuccine
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Italian Herb Blend: Dried oregano and basil (½ tsp each)
• Instead of Crushed Red Pepper Flakes: Cayenne pepper (¼ tsp)
• Instead of Smoked Paprika: Regular paprika
• Instead of Salt: Kosher salt
• Instead of Lemon Juice: Lime juice
• Instead of Olive Oil: Canola oil
• Instead of Light Unsalted Butter: Regular unsalted butter
• Instead of Fresh Parsley: Fresh basil
• Instead of Light Cream Cheese: Neufchatel cheese, Greek yogurt (½ cup)
• Instead of Low‑Fat Milk: Almond milk (unsweetened)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Spinach: Baby kale, Swiss chard

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Colander
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Tongs
• Cheese Grater

Critical Steps — Do Not Skip

• Seasoning the shrimp thoroughly before cooking.
• Cooking shrimp just until pink to keep them juicy.
• Achieving the right sauce thickness by balancing cream cheese, milk, and pasta water.

Chef Tips from the Video

• Add a zest of lemon (about 1 tsp) to the sauce for an extra bright flavor.
• Use whole‑wheat linguine for added fiber without changing the texture much.
• For a spicier kick, increase the red‑pepper flakes or add a dash of hot sauce at the end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended due to shrimp texture, but sauce alone can be frozen for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and cook the shrimp a day ahead; store in a sealed container and reheat briefly before adding to the sauce.
• Prepare the sauce up to the thickening stage, cool, and refrigerate; reheat gently and add pasta and spinach when ready.

Frequently Asked Questions