Aperol Shrimp Linguine with Lemon Cream

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Plump shrimp and tender linguine bathed in a vibrant orange sauce infused with Aperol's bittersweet citrus notes, finished with fresh herbs. This Italian-inspired pasta recipe (gluten-free), ready in about 35 minutes, pairs linguine, large shrimp, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 485 cal/serving

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Ingredients

12 oz linguine
16 oz, peeled and deveined large shrimp
2 oz Aperol
1/2 cup heavy cream
1, zested and juiced fresh lemon
3 cloves, minced garlic
2 tbsp extra-virgin olive oil
1/4 cup, thinly sliced fresh basil
1/2 tsp kosher salt
1/4 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 16 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
Step 3: Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, then pour in 2 oz Aperol and simmer for 2 minutes until slightly reduced and the alcohol evaporates.
Step 4: Stir in 1/2 cup heavy cream and 1 tbsp lemon juice, then simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Add the cooked linguine and 1/4 cup reserved pasta water to the skillet, tossing to coat evenly. Stir in the cooked shrimp, 1/4 cup fresh basil, and the remaining lemon zest, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper until all ingredients are heated through and glossy.