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Creamy Alfredo Shrimp Linguine with Bell Peppers

There's something so comforting about a plate of creamy pasta, especially when it’s packed with succulent shrimp and vibrant bell peppers. This Creamy Alfredo Shrimp Linguine with Bell Peppers recipe is not just a meal; it's a warm hug on a plate!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Alfredo Shrimp Linguine
  • 8 oz linguine pasta
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 medium bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the linguine according to package instructions until al dente. Drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced bell pepper and sauté until softened, about 3-4 minutes.
  3. Step 3: Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
  4. Step 4: Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Season with salt and pepper.
  5. Step 5: Reduce the heat to low and pour in the heavy cream. Stir to combine, then gradually add the grated Parmesan cheese, mixing until the sauce is smooth and creamy.
  6. Step 6: Add the cooked linguine to the skillet and toss to coat the pasta evenly with the sauce.
  7. Step 7: Serve immediately, garnished with chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream.