Description
Creamy Shrimp Linguine is a luscious and satisfying Italian-American main course featuring tender shrimp cooked in a rich garlic and lemon-infused cream sauce, served over perfectly al dente linguine pasta. This dish balances vibrant flavors with a decadent texture, making it an excellent choice for an easy weeknight dinner or a special seafood meal.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, season with salt and black pepper, and cook for 1–2 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
- Sauté Aromatics: Reduce heat to medium, add minced garlic and red pepper flakes to the skillet, and sauté for 30 seconds or until fragrant, being careful not to burn the garlic.
- Deglaze Pan: Pour in white wine or chicken broth and simmer for 2–3 minutes while scraping up any browned bits from the bottom of the skillet to infuse flavor.
- Make Cream Sauce: Stir in heavy cream and bring the mixture to a gentle simmer. Add grated Parmesan cheese, lemon zest, and lemon juice. Stir continuously until the sauce is smooth and begins to thicken, about 3–4 minutes.
- Combine Shrimp and Pasta: Return cooked shrimp and linguine to the skillet. Toss gently to combine and coat the pasta with sauce. Add reserved pasta water gradually as needed to achieve your desired sauce consistency.
- Finish and Serve: Stir in unsalted butter until melted for extra richness. Sprinkle with fresh parsley and adjust seasoning with salt and black pepper as needed. Serve warm with additional Parmesan cheese and lemon wedges on the side if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- You can replace shrimp with chicken or scallops for variation.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
