Description

This easy creamy shrimp linguine is a quick and delicious dinner made with tender shrimp, garlic, and a rich, cheesy cream sauce. It comes together in under 30 minutes, making it perfect for busy weeknights or a cozy dinner at home. Serve with a side of garlic bread and a green salad for a complete meal.

Ingredients

12 oz linguine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)
Juice of 1/2 lemon

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Instructions

Cook linguine in a large pot of salted boiling water until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side, until just pink. Remove shrimp and set aside.
In the same skillet, add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in the white wine or broth. Let it simmer for 2–3 minutes to reduce slightly.
Lower heat and stir in the heavy cream and butter. Let it simmer gently for 2–3 minutes.
Add Parmesan cheese and stir until melted and smooth.
Return the cooked shrimp and drained linguine to the skillet. Toss everything to coat well.
Squeeze in lemon juice and sprinkle with parsley. Taste and adjust seasoning.
Serve hot with extra Parmesan if desired.

Notes

Use frozen shrimp if fresh isn’t available—just thaw before cooking.
Swap linguine for fettuccine or spaghetti if you prefer.
For extra flavor, stir in a handful of baby spinach or sun-dried tomatoes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 570
Sugar: 2g
Sodium: 710mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 32g
Cholesterol: 225mg