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Creamy Garlic Parmesan Shrimp Linguine Recipe

Creamy Garlic Parmesan Shrimp Linguine

This Creamy Garlic Parmesan Shrimp Linguine is not only a treat for your taste buds but also a breeze to whip up. Perfect for a weeknight dinner or a special occasion, you’ll have this dish ready in no time, making it a memorable meal that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Garlic Parmesan Shrimp Linguine
  • 8 oz linguine pasta
  • 1 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
For seasoning
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Red pepper flakes (optional)

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Start by cooking the linguine according to the package instructions. Once it’s al dente, drain the pasta and set it aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Don’t let it burn!
  3. Step 3: Next, add the shrimp to the skillet. Cook them for about 3-4 minutes until they turn pink and opaque. Season with salt and pepper as they cook.
  4. Step 4: Once the shrimp are perfectly cooked, reduce the heat to low and pour in the heavy cream. Stir well to combine, then add the grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy.
  5. Step 5: Now, add the cooked linguine to the skillet and toss it gently to coat in that luscious sauce.
  6. Step 6: Serve immediately, garnished with chopped parsley and a sprinkle of red pepper flakes if you like a little kick!

Notes

If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to bring back that creamy texture.