Here’s a rich and flavorful Linguine in Shrimp Cream recipe — a creamy, garlicky pasta dish with succulent shrimp and a touch of elegance.
🦐 Linguine in Shrimp Cream Recipe
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
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12 oz (340g) linguine
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1 lb (450g) large shrimp, peeled and deveined
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2 tbsp olive oil
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2 tbsp unsalted butter
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4 cloves garlic, minced
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1 small shallot, finely chopped (optional)
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½ cup dry white wine (or shrimp/chicken broth)
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1 cup heavy cream
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½ cup grated Parmesan cheese
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¼ tsp crushed red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
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Juice of ½ lemon
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2 tbsp chopped parsley, for garnish
Instructions
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Cook the linguine
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Bring a large pot of salted water to a boil.
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Cook linguine until al dente. Reserve ½ cup pasta water, then drain and set aside.
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Cook the shrimp
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In a large skillet over medium heat, heat olive oil and 1 tbsp butter.
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Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque.
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Transfer to a plate and set aside.
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Make the cream sauce
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In the same skillet, add remaining 1 tbsp butter.
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Sauté garlic (and shallot, if using) for about 1 minute until fragrant.
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Deglaze with white wine, scraping up any bits. Simmer 2–3 minutes until slightly reduced.
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Lower heat and stir in heavy cream. Simmer for 3–4 minutes, stirring gently.
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Add cheese and seasonings
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Stir in Parmesan until melted.
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Add crushed red pepper (if using), lemon juice, salt, and pepper to taste.
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Combine everything
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Return shrimp to the pan. Add cooked linguine and a splash of pasta water to loosen the sauce.
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Toss everything until well coated and heated through (about 1–2 minutes).
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Garnish and serve
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Sprinkle with parsley and extra Parmesan if desired.
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Serve hot with lemon wedges and crusty bread.
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🍷 Pairing Suggestion:
Pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc.