Description
A quick, restaurant-quality creamy garlic shrimp linguine that comes together in just 20 minutes using simple pantry ingredients. This rich, buttery pasta dish balances savory garlic, tender shrimp, and a silky emulsified sauce.
Ingredients
Scale
- 1 pound dried linguine
- 1 to 1.5 pounds large shrimp, peeled and deveined
- 6 to 8 cloves fresh garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
- Salt and black pepper, to taste
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions, reducing time by 1-2 minutes for al dente texture. Reserve 1 cup of pasta water before draining.
- While water boils, pat shrimp dry with paper towels and season generously with salt and black pepper.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter. Once melted and foaming, add shrimp in a single layer. Cook 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same pan, add remaining 2 tablespoons of butter. Reduce heat to medium. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant and golden, stirring constantly to prevent burning.
- Pour in white wine and simmer for 1-2 minutes to reduce. Add heavy cream and simmer gently for 2-3 minutes until slightly thickened. Do not boil vigorously.
- Add drained pasta to the skillet with the sauce. Toss well to coat. Add reserved pasta water as needed to emulsify the sauce. Stir in parmesan cheese until melted.
- Return cooked shrimp to the pan. Gently toss everything together for 1 minute to heat shrimp through.
- Remove pan from heat. Stir in lemon juice and lemon zest. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.
Notes
Pat shrimp dry before cooking to ensure a good sear. Do not overcrowd the pan when searing shrimp. Use fresh garlic for best flavor; avoid jarred garlic. Add lemon juice off the heat to preserve brightness. The dish does not freeze well; store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 65
- Fiber: 3
- Protein: 35
Keywords: shrimp pasta, creamy garlic sauce, linguine, quick dinner, weeknight meals, seafood pasta, easy recipes, restaurant style pasta