Shrimp Cream Linguine
A quick and delicious shrimp cream linguine that's perfect for busy weeknights, featuring succulent shrimp, a creamy sauce, and topped with fresh parsley.
Ingredients
Pasta
- 8 oz linguine or your favorite pasta
Seafood
- 1 lb shrimp, peeled and deveined you can substitute with chicken or veggies
Sauce Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced for aromatic flavor
- 1 cup heavy cream for richness
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice for brightness
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
Cook Shrimp
- In a large skillet, heat olive oil over medium heat. Season shrimp with salt and pepper, and cook for about 2-3 minutes on each side until pink and opaque. Set aside.
Make Cream Sauce
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and creamy.
Combine
- Add cooked linguine, shrimp, and reserved pasta water to the skillet. Toss everything together. Finish with a squeeze of lemon juice.
Serve
- Plate the shrimp cream linguine, sprinkle with fresh parsley, and add more Parmesan if desired. Enjoy!
Notes
Don't overcook the shrimp to avoid a rubbery texture. You can customize the dish by adding veggies like spinach or sun-dried tomatoes. This dish is also great for meal prepping!