Creamy Shrimp Linguine: The Ultimate Pasta Recipe

Introduction

This creamy shrimp linguine is a delightful pasta dish that combines tender shrimp with a rich, garlicky cream sauce. Easy to prepare and full of flavor, it’s perfect for a weeknight dinner or entertaining guests.

Ingredients

• 1 pound linguine pasta
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, plus more for garnish
• 2 tablespoons butter
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 lemon, zested and juiced

Instructions

1. Step 1: Peel and devein the shrimp. Rinse and pat dry, then season with salt and pepper. Mince the garlic, chop the parsley, and zest and juice the lemon.
2. Step 2: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
4. Step 4: Add butter to the skillet and melt. Sauté minced garlic and red pepper flakes (if using) for about 30 seconds until fragrant.
5. Step 5: Pour in the white wine and scrape up any browned bits from the skillet’s bottom. Let it simmer for 2-3 minutes until slightly reduced.
6. Step 6: Add the heavy cream and bring to a gentle simmer. Reduce heat to low and let the sauce thicken for 5-7 minutes.
7. Step 7: Stir in the grated Parmesan cheese until melted and the sauce is smooth.
8. Step 8: Add the lemon zest and juice, then season with salt and freshly ground black pepper to taste.
9. Step 9: Toss the cooked linguine into the skillet with the sauce, coating it evenly.
10. Step 10: If the sauce is too thick, add reserved pasta water a little at a time to loosen it, tossing until creamy.
11. Step 11: Return the cooked shrimp to the skillet and toss to combine.
12. Step 12: Stir in the chopped fresh parsley.
13. Step 13: Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and a lemon wedge if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream.
• Add sautéed mushrooms or spinach for extra veggies.
• If you prefer less heat, omit the red pepper flakes or reduce the amount.
• Use gluten-free linguine to make this dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to avoid excess moisture in the sauce.

What can I substitute for white wine?

If you prefer not to use wine, you can substitute with chicken broth or additional pasta water for flavor without alcohol.

Creamy Shrimp Linguine: The Ultimate Pasta Recipe

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★★★★★

4.6 from 78 reviews

This Creamy Shrimp Linguine recipe is a delightful pasta dish featuring perfectly cooked shrimp in a rich, velvety cream sauce infused with garlic, white wine, and Parmesan cheese. Garnished with fresh parsley and a hint of lemon zest and juice, it’s an incredibly flavorful and elegant meal that’s perfect for weeknight dinners or special occasions.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine pasta

Shrimp and Aromatics

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh parsley, plus more for garnish

Sauce

• 1 tablespoon olive oil
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons butter
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Shrimp and Aromatics: Peel and devein the shrimp, then rinse and pat dry. Season them generously with salt and freshly ground black pepper. Mince the garlic, chop the fresh parsley, and zest and juice the lemon. Set these ingredients aside for later use.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions, usually 8 to 10 minutes, until al dente. Before draining, reserve one cup of the pasta cooking water, then drain the linguine and set aside.
3. Make the Creamy Shrimp Sauce: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. Sauté Garlic and Red Pepper Flakes: To the same skillet, add butter and allow it to melt. Add the minced garlic and red pepper flakes if using, and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Deglaze with White Wine: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the skillet’s bottom. Let the wine simmer for 2 to 3 minutes until it reduces slightly, concentrating the flavors.
6. Add Heavy Cream & Simmer: Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce simmer for 5 to 7 minutes, allowing it to thicken into a velvety consistency.
7. Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese until it fully melts and the sauce becomes smooth and creamy.
8. Add Lemon Flavor: Stir in the freshly grated lemon zest and lemon juice to brighten the sauce with subtle citrus notes.
9. Season the Sauce: Taste the sauce and season it with salt and freshly ground black pepper as desired to balance and enhance the flavors.
10. Toss Pasta with Sauce: Add the cooked linguine to the skillet with the sauce and toss well to coat all the pasta strands evenly in the creamy sauce.
11. Adjust Sauce Consistency: If the sauce seems too thick, gradually add some of the reserved pasta water to thin it out. Toss continuously until the sauce achieves a luscious, creamy texture that clings to the pasta.
12. Add Shrimp Back: Return the cooked shrimp to the skillet and toss gently to combine and warm them through.
13. Finish with Fresh Parsley: Stir in the chopped fresh parsley to add a touch of color and fresh herb flavor.
14. Serve and Garnish: Serve the creamy shrimp linguine immediately, garnished with extra grated Parmesan cheese, additional fresh parsley, and a lemon wedge on the side for an extra citrus burst.

Notes

• Reserve some pasta water to adjust the sauce consistency for a perfect creamy texture.
• Use fresh lemon zest and juice to brighten the rich cream sauce.
• Red pepper flakes are optional but add a nice gentle heat to the dish.
• Make sure not to overcook the shrimp to keep them juicy and tender.
• For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast, though the flavor will differ.

Keywords: creamy shrimp linguine, shrimp pasta, Italian pasta recipe, creamy pasta sauce, easy shrimp linguine, garlic shrimp pasta