Description
A quick and delicious creamy shrimp linguine made with tender shrimp, garlic, and a rich cream sauce, perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp chopped parsley (for garnish)
Instructions
- Cook linguine in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and red pepper flakes, if using.
- Simmer the sauce for 3-4 minutes until slightly thickened.
- Return shrimp to the skillet and mix to coat with the sauce.
- Add cooked linguine and toss until well combined and heated through.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve warm.
Notes
- Use fresh or frozen shrimp, but make sure to thaw completely before cooking.
- Add a splash of white wine to the sauce for extra depth of flavor.
- You can substitute half-and-half for a lighter version of the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 190mg