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Shrimp Cream Linguine

A quick and creamy seafood pasta dish that transforms simple ingredients into a fan-favorite meal, perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz linguine pasta
Shrimp
  • 1 lb shrimp, peeled and deveined
Cream Sauce
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish

Method
 

Cooking the Linguine
  1. Boil a large pot of salted water and cook the linguine until al dente, following package instructions (usually around 8-10 minutes). Drain and set aside.
Sautéing the Shrimp
  1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add the shrimp and season them with salt and pepper. Cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
Making the Cream Sauce
  1. In the same skillet, pour in the heavy cream and bring it to a gentle simmer.
  2. Stir in the Parmesan cheese, lemon zest, and lemon juice, whisking to combine everything into a creamy concoction.
Combining & Serving
  1. Toss the cooked linguine back into the skillet with the sauce and gently fold in the shrimp. Adjust seasoning if needed.
Garnishing
  1. Plate your creamy linguine and finish it off with a sprinkle of fresh parsley.

Notes

For substitutions, chicken or seasonal veggies can replace the shrimp. If the sauce appears lumpy, whisk it to smooth out. Adding red pepper flakes can spice things up.