Creamy Shrimp Linguine Recipe
If you’re craving a satisfyingly rich pasta dish that feels both indulgent and effortless, look no further than Creamy Shrimp Linguine. Plump, tender shrimp marry perfectly with twirls of linguine pasta, all cloaked in a luxurious, garlicky cream sauce that’s punctuated with fresh lemon and parsley. This dish is a personal favorite for its ability to turn an ordinary weeknight into something special without a mountain of dirty dishes or hours at the stove. Silky, savory, and a touch zesty, Creamy Shrimp Linguine is pure comfort on a plate.
Ingredients You’ll Need
The beauty of this Creamy Shrimp Linguine is that it leans on everyday ingredients, each bringing something essential to the table—from the delicate sweetness of shrimp to a pop of lemon that brightens every creamy bite. Gather these staples for a meal that looks as impressive as it tastes.
- 12 ounces linguine pasta: Classic linguine is the perfect sturdy-yet-silky base to hold the luscious sauce.
- 1 tablespoon olive oil: Adds subtle flavor and prevents sticking while sautéing the shrimp.
- 1 pound large shrimp (peeled and deveined): Shrimp cook quickly and soak up the creamy sauce beautifully.
- 4 cloves garlic, minced: Fresh garlic infuses the dish with its signature bold aroma.
- 1/2 teaspoon red pepper flakes (optional): For those who like a little heat, this small touch adds a gentle kick to the sauce.
- 1 cup heavy cream: This key ingredient transforms everything into a rich, velvety sauce.
- 1/2 cup grated Parmesan cheese: Parmesan brings savory depth and ensures the sauce has just the right amount of salty tang.
- 1/2 teaspoon salt: Essential for seasoning and bringing out the flavors in every component.
- 1/4 teaspoon black pepper: Balances the creaminess with a gentle bit of spice.
- 1 tablespoon lemon juice: Just a splash brightens the whole dish and enhances the shrimp’s flavor.
- 2 tablespoons chopped fresh parsley: A final flourish of color and freshness that makes the pasta pop.
How to Make Creamy Shrimp Linguine
Step 1: Cook the Linguine
Start by boiling a large pot of salted water. Drop in the linguine and cook according to the package directions until perfectly al dente. Just before draining, scoop out about half a cup of pasta water—this seems simple, but it’s a secret weapon for achieving the ideal sauce texture. Set the pasta aside so it’s ready to meet the sauce.
Step 2: Sauté the Shrimp
Heat the olive oil in a large skillet over medium heat. When shimmering, add the shrimp in a single layer. Sauté them for two to three minutes per side, just until they turn pink and opaque. Take care not to overcook them—they go from juicy to rubbery in seconds! Remove the shrimp from the skillet and keep them warm.
Step 3: Start the Sauce
In the same skillet, lower the heat just a bit and toss in the minced garlic and red pepper flakes if you’re using them. Sauté for about a minute—just until everything is irresistibly fragrant. Keep your eye (and nose) on it; garlic cooks fast and you want it golden, not burnt.
Step 4: Make It Creamy
Pour in the heavy cream and bring it to a gentle simmer, stirring to lift up any caramelized bits from the bottom of the pan. Stir in the Parmesan cheese, salt, and black pepper. Let this dreamy sauce simmer for three to four minutes, until it thickens just enough to cling to your spoon.
Step 5: Finish and Combine
Add the fresh lemon juice—it wakes up all the flavors and balances the richness. Return the cooked shrimp to the skillet, add your drained linguine, and toss everything together gently. If the sauce looks too thick, drizzle in a bit of your reserved pasta water until it coats the pasta perfectly. Top with plenty of chopped parsley just before serving.
How to Serve Creamy Shrimp Linguine
Garnishes
Nothing transforms a plate of Creamy Shrimp Linguine like that final touch: a shower of fresh parsley, a pinch of extra Parmesan, and maybe even a crack of black pepper or a few lemon wedges on the side. These little flourishes not only make your dish look irresistible, but they also add freshness and a burst of flavor right before the first forkful.
Side Dishes
For a complete meal, pair your Creamy Shrimp Linguine with a crisp green salad tossed in a zippy vinaigrette or some gently sautéed garlicky greens. Warm, crusty bread is almost essential—you’ll want something to swipe up every last bit of that luxurious sauce!
Creative Ways to Present
Want to impress a crowd or simply treat yourself to something extra special? Try twirling the linguine into individual nests and nestling the shrimp on top, or serve it in shallow bowls for that trattoria feel. You can even finish with a drizzle of good olive oil or a sprinkle of finely grated lemon zest for a restaurant-worthy flourish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which isn’t always the case!), transfer the Creamy Shrimp Linguine to an airtight container and refrigerate for up to two days. The pasta will continue to absorb some sauce, so it may become a bit thicker, but the flavors only get better with time.
Freezing
While it’s best enjoyed fresh, you can freeze Creamy Shrimp Linguine for up to one month. Let it cool completely before storing in freezer-safe containers. For best results, freeze the shrimp and sauce together and cook the pasta fresh when ready to serve—this helps the pasta avoid getting mushy.
Reheating
Reheating is easy! Place the pasta and shrimp in a skillet with a splash of milk, cream, or pasta water to restore the sauce’s creaminess. Gently warm over low heat, stirring frequently until heated through. Avoid microwaving if you can, since shrimp can become overcooked and rubbery.
FAQs
Can I use frozen shrimp for Creamy Shrimp Linguine?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry with paper towels before cooking. This helps them sear beautifully and prevents watery sauce.
What can I substitute if I don’t have heavy cream?
You can swap in half-and-half for a slightly lighter sauce, or even whole milk in a pinch (though the sauce will be noticeably thinner). Evaporated milk is another backup that works surprisingly well in savory pasta dishes.
Can I add vegetables to the dish?
Definitely! Sautéed spinach, mushrooms, or petite peas are all lovely additions that blend seamlessly with the flavors of Creamy Shrimp Linguine. Add them just after the garlic, cooking until tender.
How do I keep the sauce from becoming too thick or too thin?
Reserve some pasta cooking water as directed; you can add a spoonful or two at the end to loosen the sauce if it thickens up. If it’s too thin, let it simmer uncovered for another minute or so to reduce.
Is this recipe spicy?
Not by default! The red pepper flakes are totally optional, so you can dial up or down the level of heat to suit your taste. Leave them out entirely if you prefer a milder Creamy Shrimp Linguine.
Final Thoughts
If you’re looking for a dish that feels like a restaurant treat and comes together in just 30 minutes, Creamy Shrimp Linguine deserves a place on your table. Let yourself indulge in the velvety sauce and sweet, briny shrimp—you’ll be amazed at what simple, fresh ingredients can become. Give it a try, and don’t be surprised when it’s requested again and again!
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Creamy Shrimp Linguine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this delectable Creamy Shrimp Linguine that combines succulent shrimp with a luscious Parmesan cream sauce over perfectly cooked linguine.
Ingredients
Linguine Pasta:
- 12 ounces linguine pasta
Shrimp:
- 1 pound large shrimp (peeled and deveined)
Others:
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Linguine: Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook Shrimp: Heat olive oil in a skillet, cook shrimp until pink and opaque, then set aside.
- Make Sauce: In the same skillet, sauté garlic and red pepper flakes. Add cream, Parmesan, salt, and pepper. Simmer until slightly thickened.
- Combine: Add lemon juice, shrimp, and linguine to the skillet. Toss to coat, adding reserved pasta water if needed.
- Serve: Garnish with parsley and serve hot.
Notes
- For extra flavor, consider adding white wine or sautéed mushrooms.
- You can use half-and-half for a lighter version of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg
