Creamy Shrimp Linguine
Tender shrimp are sauteed with garlic, then tossed with al dente linguine in a luscious cream sauce made with Parmesan, a touch of white wine, and fresh herbs. It’s a comforting yet elegant dish that comes together in under 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves:2–3
Ingredients
For the Pasta & Shrimp:
250g (9 oz) linguine (or spaghetti)
2 tbsp olive oil
300g (10 oz) medium shrimp, peeled & deveined
3 cloves garlic, minced
¼ tsp red chili flakes
Salt & black pepper, to taste
For the Cream Sauce:
1 tbsp olive oil
1 cup heavy cream
½ cup grated Parmesan cheese
Zest of ½ lemon
2 tbsp fresh parsley, chopped
Instructions
Cook pasta:
Bring a pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain.
Cook shrimp:
In a large skillet, heat olive oil/butter over medium-high heat.
Season shrimp with salt and pepper.
Sear shrimp for 1–2 minutes per side until pink and just cooked. Remove and set aside.
Make the sauce:
In the same skillet, melt butter. Add garlic (and chili flakes if using), saute 1 minute.
Pour in white wine (or broth) and simmer 2–3 minutes to reduce slightly.
Lower heat, stir in cream, Parmesan, and lemon zest. Simmer gently until sauce thickens (4–5 minutes).
Combine:
Add shrimp back to the skillet.
Toss in cooked linguine, adding a splash of reserved pasta water if needed to loosen the sauce.
Finish & serve:
Sprinkle with parsley and extra Parmesan.
Serve hot with crusty bread or a side salad.
Notes & Tips
For extra flavor, sauté shrimp with a touch of smoked paprika.
Add veggies like spinach, mushrooms, or sun-dried tomatoes for variety.
If sauce feels too thick, use more pasta water to adjust.
For a lighter option, use Greek yogurt + milk instead of cream (whisk well to avoid curdling).
Frequently Asked Questions
Q: Can I make this ahead?
Best served fresh, but you can store leftovers in the fridge for 1 day. Reheat gently with a splash of milk or broth.
Q: Can I use frozen shrimp?
Yes—just thaw, pat dry, and cook as directed.
Q: What can I use instead of white wine?
Chicken broth with a squeeze of lemon juice is a good substitute.
Nutritional Information
Calories: ~560 kcal
Protein: 32g
Carbohydrates: 55g
Fat: 22g
Saturated fat: 10g
Sodium: 780mg