Linguine Alfredo with lemon shrimp

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4


Alfredo sauce

  • 1/3 cup butter
  • 2 garlic cloves, finely chopped
  • 450 ml 15% country-style cream
  • 2 tablespoons white wine
  • 1 teaspoon Provence herbs
  • Zest of 1/2 lemon
  • 2 1/2 cups grated fresh Parmesan
  • Salt and pepper from the mill


  • 340 g raw shrimp size 31-40, scaled and deveined, patted dry
  • Olive oil
  • The juice of 1/2 lemon
  • 454 g linguine
  • Salt and pepper from the mill



  • In a saucepan heated over medium heat, melt the butter and add the garlic. Cook for 1 minute, stirring constantly.
  • With the exception of the Parmesan, add the rest of the ingredients, season with salt and pepper and cook, stirring constantly, 2 to 3 minutes.
  • Add the Parmesan, mix and cook for 2 minutes, stirring. Keep warm.
  • In a skillet heated over medium-high heat, add a thin drizzle of olive followed by the shrimp. Add the lemon juice then generously season with salt and pepper. Cook, 3 to 4 minutes, until pink and cooked through. Pour into the sauce and mix.
  • In a large pot filled with boiling salted water, cook pasta according to package directions. Pour into a colander, drain and add to the sauce. Cook for a few minutes over medium heat to heat everything up and serve!