If you have ever dreamed of a rich, indulgent seafood dinner that tastes like it came from a cozy Italian trattoria, this Creamy Shrimp Linguine Recipe is exactly what you need. Bursting with tender, juicy shrimp tossed in a luscious, garlicky cream sauce clinging to perfectly cooked linguine, this dish delivers comforting flavors with every bite. It’s elegant enough for a dinner party but easy enough for a weeknight treat, making it a true go-to pasta that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Getting this Creamy Shrimp Linguine Recipe just right comes down to using simple, fresh ingredients that each bring something special to the plate. From the buttery richness of cream and Parmesan to the bright pop of lemon zest, every component is essential for building the perfect balance of flavor, texture, and color.
- 12 oz linguine pasta: The perfect long, flat noodle that holds onto creamy sauces beautifully.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps sear the shrimp perfectly.
- 1 pound large shrimp (peeled and deveined): Tender and sweet, this is the star protein of the dish.
- 4 cloves garlic (minced): Brings aromatic depth and a touch of spice that wakes up the cream sauce.
- 1 teaspoon red pepper flakes (optional): Adds a gentle heat that balances the creaminess.
- 1 cup heavy cream: Gives the sauce its signature rich and velvety texture.
- 1/2 cup chicken or vegetable broth: Lightens the sauce just enough while adding subtle savoriness.
- 1/2 cup grated Parmesan cheese: Provides umami richness and helps thicken the sauce.
- 2 tablespoons unsalted butter: Enhances the silkiness of the sauce and adds luscious flavor.
- Salt and black pepper to taste: Essential for seasoning and bringing all the flavors together.
- 2 tablespoons chopped fresh parsley: Adds fresh, herbaceous brightness and lovely color.
- Zest of 1 lemon (optional): Offers a refreshing citrus note that lifts the whole dish.
How to Make Creamy Shrimp Linguine Recipe
Step 1: Cook the Linguine
Start by bringing a large pot of salted water to a boil and cook the linguine according to the package directions until al dente—it should have a slight bite to complement the creamy sauce. Don’t forget to reserve half a cup of the pasta water before draining; this starchy liquid is magic for loosening the sauce later while keeping everything silky.
Step 2: Sear the Shrimp
Heat olive oil in a large skillet over medium-high heat, then add the shrimp. Cook them for 1 to 2 minutes per side, just until they turn pink and opaque. This quick sear locks in their juiciness and gives a beautiful flavor base. Once cooked, remove the shrimp from the pan and set them aside so the sauce can soak up all those shrimp-infused flavors.
Step 3: Build the Cream Sauce
Reduce the heat to medium and add butter and minced garlic to the skillet. Let the garlic cook for about a minute until fragrant, stirring constantly to avoid burning. Then, stir in red pepper flakes if you’re using them, followed by the heavy cream and broth. Let the sauce simmer gently for 3 to 4 minutes so it thickens just enough to coat every strand of linguine in lusciousness.
Step 4: Incorporate Parmesan and Season
Sprinkle in the Parmesan cheese and stir until it melts completely, creating a velvety texture. Season with salt and freshly cracked black pepper to taste—this is key to balancing the richness and enhancing all the flavors that make this Creamy Shrimp Linguine Recipe irresistibly good.
Step 5: Combine Pasta and Shrimp
Return the shrimp to the pan along with the drained linguine. Toss everything together to evenly distribute the shrimp and sauce. Add the reserved pasta water gradually to loosen the sauce if it feels too thick, ensuring every bite is coated in creamy goodness. Finish by stirring in fresh parsley and a sprinkle of lemon zest to brighten the dish.
How to Serve Creamy Shrimp Linguine Recipe
Garnishes
A final flourish of freshly chopped parsley and a light dusting of extra Parmesan add great visual appeal and bursts of complementary flavor. You can also add a drizzle of good quality olive oil or a sprinkle of red pepper flakes for guests who love a bit more spice.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or some garlic-roasted asparagus for a fresh, crunchy contrast. Garlic bread is always a crowd-pleaser as well—it’s perfect for sopping up any leftover luscious sauce.
Creative Ways to Present
For a stunning presentation, twist the creamy shrimp linguine into neat nests on warm plates and arrange shrimp artistically on top. Garnish with lemon wedges served alongside for an optional citrus squeeze. For an intimate dinner or special occasion, serve it in shallow bowls to keep the sauce front and center.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Creamy Shrimp Linguine Recipe, store them in an airtight container in the refrigerator. It’s best eaten within 2 days to maintain the shrimp’s texture and the sauce’s creaminess. Give it a gentle stir before reheating.
Freezing
While you can freeze this dish, shrimp and cream-based sauces sometimes separate when thawed. If you plan to freeze, store the linguine and shrimp separately from the sauce. Reheat them gently and combine just before serving for the best results.
Reheating
Reheat leftovers over low heat on the stovetop or in the microwave stirring frequently. Adding a splash of cream or broth can help revive the sauce’s luscious texture without drying out the shrimp or pasta.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry so they sear nicely and don’t steam in the pan. This helps keep the shrimp juicy and flavorful.
Is there a substitute for heavy cream?
You can swap half-and-half or even whole milk for a lighter version, but keep in mind the sauce won’t be quite as rich or thick. Adding a bit more Parmesan can help with thickness.
Can I add vegetables to the creamy shrimp linguine?
Definitely! Baby spinach, peas, or roasted bell peppers add great color, nutrition, and texture. Toss them in when you add the sauce so they cook gently with the linguine.
How spicy is this dish with red pepper flakes?
The red pepper flakes give it just a gentle warmth that enhances the flavors without overwhelming the shrimp or cream. You can adjust the amount or leave them out based on your spice preference.
What type of Parmesan cheese is best?
Freshly grated Parmesan from a wedge is always best for flavor and texture. Pre-grated versions work too but may not melt as smoothly or have the same punch of flavor.
Final Thoughts
This Creamy Shrimp Linguine Recipe is your ticket to a delightful, satisfying homemade seafood dinner that feels both fancy and cozy. The creamy sauce, tender shrimp, and perfectly cooked pasta come together in a way that’s sure to impress anyone at your table. Give this recipe a try and watch it become a cherished favorite that you’ll want to make again and again!
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Creamy Shrimp Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Description
Creamy Shrimp Linguine is a delicious Italian-American main course featuring perfectly cooked shrimp tossed with linguine pasta in a rich and velvety garlic-parmesan cream sauce. This quick and flavorful dish combines tender shrimp, aromatic garlic, a hint of red pepper flakes, and fresh parsley for a satisfying seafood pasta dinner ready in just 30 minutes.
Ingredients
Pasta
- 12 oz linguine pasta
- Salt for pasta water
Shrimp and Sauce
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Finishing Touches
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the sauce: Lower the heat to medium and add butter and minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Stir in red pepper flakes if using, then pour in the heavy cream and broth. Let the sauce simmer gently for 3-4 minutes until it slightly thickens.
- Add cheese and season: Stir in the grated Parmesan cheese, mixing well until melted. Season the sauce with salt and black pepper to taste.
- Toss pasta with shrimp and sauce: Return the cooked shrimp to the skillet along with the drained linguine. Toss everything together to combine, adding reserved pasta water gradually as needed to loosen and coat the pasta with sauce evenly.
- Finish and serve: Sprinkle with chopped fresh parsley and lemon zest for brightness. Serve immediately while hot and creamy.
Notes
- For a lighter sauce, substitute half-and-half in place of heavy cream.
- Add fresh baby spinach or peas to the sauce for extra color and nutrition.
- Use peeled and deveined shrimp for quick and easy preparation.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
