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Linguine with Lemon-Garlic Shrimp

Scott Phillips

Servings: 3

This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese.


  • Kosher salt
  • 1/2 lb. dried thin linguine
  • 1 lemon
  • 1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 3 medium cloves garlic, thinly sliced (1 Tbs.)
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 1/2 cup mascarpone cheese
  • 2 Tbs. thinly sliced chives

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 410
  • Fat (g): 45
  • Saturated Fat (g): 24
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 340
  • Sodium (mg): 640
  • Carbohydrates (g): 62
  • Fiber (g): 2
  • Protein (g): 40


  • Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta.

    Meanwhile, finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.

    In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.

    Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve.

Serve with a side of Sautéed Broccoli Raab with Balsamic Vinegar.


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Reviews (31 reviews)

  • emishred | 05/17/2021

    This is an easy and excellent dish. After cooking the shrimp I removed them from the pan and kept them warm so they wouldn't over cook; I added fresh green beans to the pasta water the last few mins; drained pasta then combined pasta, veg, sauce and shrimp. It turned out quite well - shrimp were coated with sauce and not over cooked. I also added sliced fresh basil along with the chives - added great flavor. Will be making this again. I would have given it five stars had the recipe not suggested a method that would have overcooked the shrimp.

  • rvanp | 01/28/2019

    The flavour of this pasta is really delicious, the lemon is the star! At first I didn't think it was going to set up into a sauce in time without over cooking the prawns which did happen, (no one likes overcooked prawns right! yuck). Next time I think I will cook the prawns in another sauce pan. In order to give them some flavour, I might try splitting the garlic and maybe even the zest between the two pans, then combine once the sauce get creamy as suggested to avoid risking over cooked prawns. Having said all that though, timing is important with this one and now that I have I think I can do it perfectly next time. I can't wait to make this again and add asparagus and maybe some nice big green peas. If you like lemon you could easily make a lemony vegetable primavera, it's very versatile that way.

  • CE151 | 05/02/2017

    One of the best shrimp dishes ever! I've made this several times, it's easy, quick, always delicious and can handle additions such as sauteed veggies or substitutes such as cream cheese when one forgets to stock up on marscapone.

  • butterscotch | 06/19/2015

    We had this for dinner tonight and loved it. It's a forgiving recipe that tolerates additions and substitutions really well. I added sliced asparagus to the pasta while it was boiling and substituted a combination of regular cream cheese and non-fat sour cream for the mascarpone with great results. (If you decide to substitute a non-fat or low-fat dairy product in place of the mascarpone, don't forget to stabilize it with cornstarch or flour to prevent curdling. I used 1/4 teaspoon cornstarch to stabilize 2 tablespoons non-fat sour cream.)Just one caution: this may be easy to put together but it isn't quick. I spent about 45 minutes boiling pasta, zesting and squeezing lemon,peeling and slicing garlic, snipping chives and measuring wine and dairy products. It was well worth all the prep work but not a dish I'd want to make on an evening when I'm in a hurry to put dinner on the table.

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