Lemon Shrimp Linguine



  • 8 tablespoons salted- butter
  • Juice of 2 lemons
  • 1/4 cup chopped fresh mint 
  • 1 teaspoon nutmeg 
  • 2 pounds fresh shrimp, peeled and cleaned
  • Pinch of salt
  • 1 pound dry linguine
  • 1/2 cup heavy cream


Melt the butter in a large saute pan over medium heat. Add the lemon juice and mix. Prepare a stock pot of water and bring to a boil for the pasta.

Add the shrimp, mint and nutmeg to the butter sauce and saute for 3-4 minutes. Remove from heat and add salt. Cook the pasta al dente. Drain the pasta and add to the shrimp. Add a ladle of pasta water and the heavy cream and return to heat and simmer for 4-5 minutes. Remove and serve.


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