Creamy Shrimp Linguine Recipe
If you’re looking for a dish that feels a little bit fancy, downright comforting, and impressively quick to pull together on a busy weeknight, let me introduce you to my Creamy Shrimp Linguine. This beautiful pasta is loaded with tender shrimp, slippery noodles, and a decadent sauce that clings lovingly to every strand. Just a handful of simple ingredients come together to create a restaurant-worthy meal that tastes like a celebration, whether you’re serving it for a special date night at home or a casual family dinner.
Ingredients You’ll Need
You’ll be amazed at how just a few well-chosen ingredients transform into such a dreamy plate of Creamy Shrimp Linguine. Each component brings something to the party—from richness and texture to a pop of brightness and color—so it’s worth making every ingredient count!
- 12 oz linguine pasta: The star noodle, perfect for soaking up every drop of that creamy sauce.
- 1 tablespoon olive oil: Adds flavor and keeps the shrimp from sticking while you get that perfect sear.
- 1 pound large shrimp, peeled and deveined: Quick-cooking and oh-so-succulent, these give the dish its signature seafood flair.
- 4 garlic cloves, minced: Brings a savory, aromatic backbone that really ties everything together.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick—totally up to you how spicy you like it.
- 1 cup heavy cream: The magic ingredient for that irresistibly rich and velvety sauce.
- 1/2 cup grated Parmesan cheese: Gives depth, a nutty edge, and helps the sauce thicken and emulsify.
- 1/2 cup chicken or seafood broth: Adds savory complexity and thins out the sauce just enough.
- 2 tablespoons unsalted butter: An extra layer of silkiness for your sauce.
- Salt and black pepper to taste: Essential for balancing all the flavors, so season as you go.
- 2 tablespoons chopped fresh parsley: Provides a pop of green and fresh, herby flavor to finish.
- Juice of 1/2 lemon: Brightens up the entire dish and cuts through the richness beautifully.
How to Make Creamy Shrimp Linguine
Step 1: Cook the Linguine
Bring a large pot of salted water to a rolling boil and cook the linguine according to the package instructions until it’s just al dente. Before you drain the pasta, scoop out about 1/2 cup of that glorious pasta water and set it aside. The starch in the water is your secret weapon for a silky sauce that clings to every noodle. Drain the pasta, toss it with a touch of olive oil to prevent sticking, and let it relax while you focus on the shrimp.
Step 2: Sauté the Shrimp
While the linguine is finishing up, heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer, season with salt and pepper, and let them sizzle undisturbed for 2–3 minutes per side. You’re looking for plump, pink shrimp with a hint of gold on the edges. Transfer the cooked shrimp to a plate and try not to snack on too many!
Step 3: Build the Creamy Sauce
Lower the heat to medium and melt the unsalted butter in the same skillet. Toss in the minced garlic (and those optional red pepper flakes if you’re feeling spicy) and cook for about a minute, stirring constantly so the garlic doesn’t brown. Now pour in the chicken or seafood broth and heavy cream, stirring to combine, and let the mixture come to a gentle simmer. Stir in the Parmesan cheese until the sauce turns glossy, thick, and impossible to resist. In just a couple of minutes, you’ll have a dreamy base for your pasta.
Step 4: Toss Everything Together
Add the cooked linguine directly into the skillet, tossing it gently to coat every strand in the sauce. If the sauce feels a touch too thick, add a splash of that reserved pasta water—this trick creates a luscious, restaurant-style finish. Now return the shrimp to the pan, pour in the lemon juice, and give everything a final toss so each bite bursts with fresh flavor. Season to taste with salt and black pepper.
Step 5: Finishing Touches
As soon as everything is combined and piping hot, sprinkle chopped fresh parsley over the top. Serve your Creamy Shrimp Linguine immediately, scooping generous twirls of pasta and juicy shrimp onto warm plates. That first bite is pure heaven—and no one needs to know it only took 30 minutes!
How to Serve Creamy Shrimp Linguine
Garnishes
A handful of chopped fresh parsley adds color and a bright, herbal note. If you’re feeling extra indulgent, shave a little more Parmesan or even a twist of lemon zest over the plates right before serving. These tiny finishing touches make your Creamy Shrimp Linguine look and taste ultra-special.
Side Dishes
Keep it simple so the pasta remains the star! A crisp green salad with a light vinaigrette or some blistered asparagus pairs beautifully. Warm, crusty bread is another classic—perfect for getting every last bit of that luscious sauce.
Creative Ways to Present
For a fun dinner party twist, twirl the linguine into individual nests on plates and top each one with a few perfectly arranged shrimp. Or serve family-style in a big serving bowl with extra parsley and lemon wedges passed at the table. No matter how you serve it, Creamy Shrimp Linguine always earns applause.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Cool your Creamy Shrimp Linguine completely before transferring it into an airtight container. It’ll keep nicely in the fridge for up to two days. Just know the pasta will continue soaking up the sauce as it sits, but the flavor only gets richer!
Freezing
While it’s best enjoyed fresh, you can freeze Creamy Shrimp Linguine if needed. Portion any leftovers into airtight freezer-safe containers. Freeze for up to a month; keep in mind that cream sauces may separate slightly when thawed, but a gentle stir during reheating brings it back together.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Stir frequently and heat just until warmed through—this helps keep the shrimp tender and the sauce nice and creamy.
FAQs
Can I use frozen shrimp for Creamy Shrimp Linguine?
Absolutely! Just thaw the shrimp overnight in the fridge or run them under cold water until soft. Pat them dry before cooking to get that perfect sear and avoid any excess moisture in the sauce.
What can I substitute for heavy cream?
If you want a lighter version, half-and-half works beautifully, or try full-fat coconut milk for a dairy-free twist. Keep in mind the sauce will be slightly less rich, but still delicious.
Is there a way to make Creamy Shrimp Linguine spicy?
For sure! Add extra red pepper flakes while the garlic sizzles, or even stir in a pinch of cayenne pepper. Or serve it with hot sauce on the side so everyone can customize their heat.
What’s the best way to prep Creamy Shrimp Linguine in advance?
You can prep all your ingredients (like peeling the shrimp and chopping garlic and parsley) ahead, but for the best texture, cook the pasta, shrimp, and sauce just before serving. This keeps everything fresh and perfectly cooked.
Can I add vegetables to Creamy Shrimp Linguine?
Absolutely! Wilted spinach or sautéed sun-dried tomatoes are fantastic additions. Just toss them in with the sauce so they meld with all that creamy goodness.
Final Thoughts
If you’re craving something that feels a little luxurious yet incredibly doable, Creamy Shrimp Linguine is calling your name! It’s elegant enough for company but easy enough for Tuesday night—so give it a try and watch how quickly it becomes a favorite at your table.
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Creamy Shrimp Linguine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of this creamy shrimp linguine, a delectable Italian-American dish that combines succulent shrimp with a rich Parmesan cream sauce. Perfect for a special dinner or a cozy night in!
Ingredients
Linguine Pasta:
- 12 oz linguine pasta
Shrimp:
- 1 pound large shrimp, peeled and deveined
Sauce:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken or seafood broth
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Cook Linguine: Boil linguine in salted water, then drain and set aside with pasta water reserved.
- Cook Shrimp: Sauté shrimp in olive oil until cooked, then set aside.
- Make Sauce: Cook garlic and red pepper, add broth, cream, Parmesan, and simmer until thick.
- Combine: Toss linguine in sauce, add shrimp, lemon juice, and parsley.
- Serve: Garnish with parsley and enjoy!
Notes
- Enhance with sun-dried tomatoes or spinach.
- Use half-and-half for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 215mg
