Aperol Shrimp Linguine with Lemon Cream
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 (gluten-free) ready in about 35 minutes pairs linguine, peeled and deveined 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol Shrimp Linguine with Lemon Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol Shrimp Linguine with Lemon Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine from drying out.
Can I substitute ingredients in Aperol Shrimp Linguine with Lemon Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol Shrimp Linguine with Lemon Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol Shrimp Linguine with Lemon Cream gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
