Go Back

Shrimp Cream Linguine

A luxurious Shrimp Cream Linguine that delivers restaurant-quality comfort food in just a few easy steps.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz linguine (or fettuccine)
  • 1 lb fresh shrimp, peeled and deveined Frozen shrimp can be used as a substitute.
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Chopped parsley, for garnish (optional) Adds a restaurant vibe.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Shrimp
  1. In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and let it sauté for about 30 seconds.
  2. Add the shrimp to the skillet, season with salt and pepper, and cook until they turn pink, about 2-3 minutes on each side.
Creating the Cream Sauce
  1. Pour in the heavy cream and let it simmer, stirring until it thickens slightly, about 3-5 minutes.
  2. Gradually add the Parmesan cheese, stirring until it completely transforms into a creamy sauce.
Combining & Serving
  1. Toss the cooked linguine into the skillet with the shrimp and cream sauce, ensuring every strand is coated.
  2. Plate and sprinkle with chopped parsley before serving.

Notes

For variations, add cherry tomatoes or spinach for extra nutrients. If the sauce looks lumpy, whisk it until smooth.