© 2016  by thatstresvogue

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Linguini with creamy lemon sauce


Somewhere in December I wrote down one of my favorite pasta recipes for you. If you are following me on Instagram you may have seen a lot of pasta dishes. I am kind of addicted to cooking and pasta which means I know a bunch of pasta recipes. I have been asked to share my creamy lemon sauce pasta so that is what I shall do.


This recipe is actually pretty easy. I kind of mixed it together with some old tips that my grandmother gave me. When I was younger she used to make lemon sauce every week for me and I loved it so much that it kind of stuck in my mind. The sauce can be made in different ways based on what you want to eat. I make lemon sauce occasionally to eat with fish or breaded chicken. But then I leave out the parmesan and start from a basic white sauce. Because of my love for pasta I made a pasta variant. If you make this pasta you can choose whether you like it in a natural way or with something extra. In my case I like shrimps in my pasta for that 'little bit more'. 


Let's start cooking! 





(4 p.)


- one packet linguini

- 60 peeled shrimps 

- 1 cup light cream (about 25cl)

- parsley and basil 

- juice of one lemon 

- the zest of one lemon

- a quarter of an onion 

- a clove of garlic

- salt and pepper 

- 4 tbsp parmesan cheese



  1. Cook the spaghetti according to the package directions.

  2. Marinate the shrimps with a mix of Italian spices (oregano, onion, black pepper, salt, garlic, red pepper flakes and rosemary)

  3. Bake the shrimps in olive oil

  4. Take them out and make the sauce by stirring together the cream, lemon zest, parmesan and lemon juice 

  5. Add the spaghetti and shrimps

  6. Stir well and add some extra parsley, basil and black pepper.

Bon Appétit!




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