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Shrimp Cream Linguine

A comforting and elegant shrimp cream linguine dish that can be prepared in just 30 minutes, bursting with creamy garlic flavors and seafood goodness.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces linguine
Seafood
  • 1 pound shrimp, peeled and deveined (fresh or frozen)
Sauce
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes for a little kick
  • Salt and pepper, to taste
Garnish
  • Fresh parsley, chopped for garnish
  • Grated Parmesan cheese for serving

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Drain and set aside.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Toss in the shrimp and red pepper flakes, then season with a pinch of salt and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
  3. Lower the heat and pour in the heavy cream. Stir well to coat the shrimp, then let it simmer for 2-3 minutes.
  4. Add the drained linguine into the skillet, tossing it in the creamy sauce until well combined. If the sauce looks a little thick, add a touch of pasta water to thin it out.
  5. Plate your shrimp cream linguine, garnishing it with fresh parsley and a generous sprinkling of Parmesan cheese.

Notes

If using frozen shrimp, place them in cold water for about 15 minutes before cooking. You can also toss in some sautéed spinach or asparagus for an extra veggie boost. If the sauce looks lumpy, give it a good stir to smooth it out.