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Shrimp Cream Linguine

A quick and delectable dinner featuring shrimp and linguine in a creamy sauce, perfect for busy weeknights.
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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
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and shrimp
  • 12 oz linguine pasta
  • 1 lb shrimp, peeled and deveined
Sauce ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
Seasoning
  • to taste Salt
  • to taste Pepper
  • optional Fresh parsley for garnish Adds color and freshness

Method
 

Cooking steps
  1. Start by boiling a large pot of salted water. Add the linguine and cook according to package instructions until al dente. Don’t forget to reserve about a cup of pasta water before draining!
  2. While the pasta cooks, heat up a large skillet over medium heat. Add the olive oil and sauté the minced garlic for about 30 seconds.
  3. Toss the shrimp into the skillet, season with salt and pepper, and cook until they turn pink and opaque, about 2-3 minutes per side.
  4. Reduce the heat to low and pour the heavy cream into the skillet. Stir in the grated Parmesan cheese and lemon zest. If it gets too thick, splash in a bit of the reserved pasta water.
  5. Add the drained linguine to the skillet and toss until the pasta is coated in the sauce.
  6. Plate the Shrimp Cream Linguine and top with fresh parsley for a pop of color. Serve immediately.

Notes

For a spicy twist, add red pepper flakes during shrimp cooking. You can substitute linguine with spaghetti or fettuccine. For a lighter sauce, use half-and-half instead of heavy cream.