Description

Linguine in Shrimp Cream is a luxurious and flavorful pasta dish featuring tender linguine tossed with juicy sautéed shrimp, all coated in a luscious garlic-infused cream sauce enriched with Parmesan, white wine or lemon, and brightened with fresh parsley and lemon zest. This recipe delivers a restaurant-quality meal with rich textures and vibrant flavors, perfect for weeknight dinners or special occasions.

Ingredients

12 ounces (340g) linguine (regular or gluten-free)
1 pound (450g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 small shallot or 1/4 small onion, finely chopped
3 to 4 garlic cloves, minced
1/4 cup (60ml) dry white wine or lemon juice
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese, plus more for serving
Salt and black pepper, to taste
Pinch of paprika or red pepper flakes (optional)
Zest of 1 lemon
2 tablespoons chopped fresh parsley

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Instructions

Cook linguine in a large pot of salted water until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
Pat shrimp dry and season with salt, pepper, and a pinch of paprika or red pepper flakes if using.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and sauté 1 to 2 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
Add remaining butter to the same skillet. Sauté shallot or onion for 1 minute, then add garlic and cook until fragrant.
Pour in wine or lemon juice, scraping up browned bits. Let bubble for 1 minute, then reduce heat to low and stir in heavy cream.
Simmer gently 3 to 5 minutes, until sauce thickens slightly. Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning.
Add cooked linguine and shrimp (plus any juices) back to the skillet. Toss everything together, adding reserved pasta water as needed for a glossy sauce.
Finish with lemon zest, chopped parsley, and extra Parmesan. Serve immediately for best texture and flavor.

Notes

For substitutions, use gluten-free pasta or chicken instead of shrimp. Half-and-half can replace heavy cream for a lighter sauce. Store leftovers in an airtight container for up to 2 days; reheat gently with a splash of milk to loosen the sauce. If the sauce separates, whisk vigorously or blend a small portion of the sauce with reserved pasta water, then stir back in. For extra spice, add more red pepper flakes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian