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Shrimp Cream Linguine

This Shrimp Cream Linguine is a fast, easy, and incredibly satisfying pasta dish that comes together in under 30 minutes. Tender shrimp and perfectly cooked linguine are tossed in a rich, creamy Parmesan sauce with a hint of spice, making it a perfect meal for any night of the week.
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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-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine pasta or fettuccine, spaghetti, penne
  • 1 lb shrimp peeled & deveined, fresh or frozen
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes optional
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1 tbsp fresh parsley chopped
  • 1 lemon zest of, optional
  • salt and black pepper to taste

Equipment

  • Large Pot
  • Large Skillet
  • Tongs

Method
 

  1. Step 1: Cook linguine in a large pot of salted boiling water until al dente. Reserve about ½ cup of pasta water. Drain the pasta.
  2. Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, minced garlic, and crushed red pepper flakes (if using). Cook for 2-3 minutes, until shrimp turn pink and opaque.
  3. Step 3: Pour heavy cream into the skillet. Stir in Parmesan cheese and lemon zest (if using). Cook, stirring, until the cheese is melted and the sauce is smooth and slightly thickened.
  4. Step 4: Add the drained linguine to the skillet with the shrimp and sauce. Toss gently to coat. Simmer for 2 minutes, allowing the pasta to absorb flavor. If the sauce is too thick, add a splash of reserved pasta water.
  5. Step 5: Season with salt and black pepper to taste. Serve immediately, garnished with fresh chopped parsley.

Notes

Additions: Toss in spinach or asparagus during the last few minutes of cooking the shrimp. Herbs: Swap parsley for basil or chives. Spiciness: Adjust red pepper flakes to your preference. Lemon: Use bottled lemon juice if fresh zest is unavailable, but fresh is recommended. Pasta Shape: Fettuccine, spaghetti, or penne can be used instead of linguine.