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Garlic Butter Shrimp Linguine in Three-Cheese Sauce Recipe

Garlic Butter Shrimp Linguine in Three-Cheese Parmesan Sauce

There’s something so comforting about a bowl of pasta, especially when it's drizzled in rich garlic butter and enveloped in a creamy three-cheese sauce. This Garlic Butter Shrimp Linguine is not just a meal; it's a hug on a plate. With its delicate combination of flavors, it's guaranteed to become a favorite in your household. Plus, it’s quick and easy to whip up, making it perfect for weeknight dinners or special occasions.
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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 Garlic Butter Shrimp Linguine
  • 8 oz linguine pasta The perfect base for soaking up the creamy sauce.
  • 1 lb large shrimp peeled and deveined
  • 4 tbsp unsalted butter Adds richness and depth to the dish.
  • 4 cloves garlic minced
  • 1 cup heavy cream Creates the luscious sauce you'll love.
  • 1 cup grated Parmesan cheese Adds a nutty flavor and creamy texture.
  • 1 cup shredded mozzarella cheese For that melty goodness.
  • 0.5 cup crumbled blue cheese A surprising twist that elevates the flavor.

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the linguine according to package instructions. Once done, drain and set aside.
  2. Step 2: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Step 3: Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp and set aside.
  4. Step 4: In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the Parmesan, mozzarella, and blue cheese until melted and smooth.
  5. Step 5: Season the sauce with salt and pepper to taste. Add the cooked linguine and shrimp to the skillet, tossing to coat in the sauce.
  6. Step 6: Serve immediately, garnished with chopped parsley. Enjoy your meal!

Notes

For a lighter version, you can substitute the heavy cream with half-and-half. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of cream or water to bring back the sauce’s creamy texture.