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Creamy Garlic Butter Shrimp Linguine Recipe (Ready in 30 Minutes!)

Creamy Garlic Butter Shrimp Linguine

There’s something truly special about a cozy dinner at home, especially when it’s a dish that wraps you in warmth and flavor. Creamy Garlic Butter Shrimp Linguine is one of those meals that feels like a big hug on a plate. With its rich, creamy sauce and succulent shrimp, this dish is not only delicious but also incredibly quick and easy to prepare.
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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 Garlic Butter Shrimp Linguine
  • 8 oz linguine pasta A classic pasta that pairs beautifully with the creamy sauce.
  • 1 lb large shrimp peeled and deveined
  • 4 tbsp unsalted butter Adds richness and depth to the sauce.
  • 4 cloves garlic minced
  • 1 cup heavy cream This is what makes the sauce luscious and creamy.
  • 1 cup Parmesan cheese grated
For seasoning and garnish
  • Salt and pepper
  • Fresh parsley, chopped
  • Lemon wedges

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Start by cooking the linguine according to the package instructions until it's al dente. Drain it and set it aside.
  2. Step 2: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
  3. Step 3: Add the shrimp to the skillet and cook until they turn pink and opaque, which should take about 3-4 minutes. Season with salt and pepper to taste.
  4. Step 4: Reduce the heat to low and pour in the heavy cream. Stir to combine, then add the grated Parmesan cheese. Mix everything until the cheese has melted and the sauce is creamy.
  5. Step 5: Toss the cooked linguine in the skillet with the shrimp and sauce until every strand is well coated.
  6. Step 6: Serve immediately, garnished with fresh parsley and lemon wedges on the side for that extra zing!

Notes

If you prefer a lighter version, you can use half-and-half instead of heavy cream. Store any leftovers in an airtight container in the fridge for up to 2 days.