Shrimp Cream Linguine
This creamy shrimp linguine dish combines succulent shrimp with a velvety cream sauce, making it perfect for impressing guests or treating yourself after a long day.
Ingredients
Pasta Ingredients
- 8 oz linguine (or your pasta of choice)
Shrimp and Sauce Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- Salt and pepper, to taste
- Fresh parsley chopped (for garnish)
- Juice of 1 lemon
Instructions
Cooking the Linguine
- Start by boiling a large pot of salted water. Add the linguine and cook according to package instructions until al dente.
Sautéing the Shrimp
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque.
- Season with salt, pepper, and red pepper flakes if desired. Remove the shrimp from the skillet and set aside.
Making the Cream Sauce
- In the same skillet, add the minced garlic and stir until fragrant, about 30 seconds.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated parmesan until it melts into a creamy delight.
- If your sauce looks lumpy, don’t panic—it’s all part of the magic!
Combining Everything
- Add the cooked linguine to the skillet and toss it in the creamy sauce until fully coated.
- Gently fold in the sautéed shrimp and finish with a squeeze of fresh lemon juice.
- Adjust seasoning with salt and pepper as needed.
Serving
- Plate the pasta and sprinkle with fresh parsley for a pop of color. Serve and enjoy!
Notes
For an added depth of flavor, consider including a splash of white wine in the sauce while it simmers. If you have leftovers, store them in an airtight container in the fridge, but add a splash of cream before reheating to maintain creaminess.