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Here’s what you need for creamy garlic shrimp linguine: - 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a role in making this dish rich and tasty. The linguine acts as a base, while the shrimp adds protein and flavor. Garlic brings warmth, and heavy cream provides that creamy texture we all love. Parmesan cheese adds a salty note, boosting the dish's overall flavor. Butter and olive oil combine to create a great cooking base. Red pepper flakes are optional, but they add a nice kick. Finally, fresh parsley offers color and freshness. With these ingredients, you can make a dish that feels fancy yet is simple to prepare. {{ingredient_image_1}} To cook the linguine, start by bringing a pot of water to a boil. Make sure to add a generous amount of salt to the water. This step helps flavor the pasta. Once boiling, add the linguine and cook it according to the package instructions. For the best texture, look for the “al dente” stage, which means the pasta is firm yet cooked. This usually takes about 8-10 minutes. When done, save half a cup of the pasta water for later. Drain the linguine and set it aside. In a large skillet, heat one tablespoon of olive oil and two tablespoons of unsalted butter over medium heat. Once the butter melts, add four cloves of minced garlic. Sauté the garlic for about one minute until it smells great. Be careful not to burn it, as burnt garlic can taste bitter. Next, add one pound of large shrimp that are peeled and deveined. Season the shrimp with salt, pepper, and optional red pepper flakes. Cook the shrimp for about two to three minutes on each side. They should turn pink and opaque. Remove the shrimp and set them aside. In the same skillet, pour in one cup of heavy cream. Bring it to a gentle simmer. Stir the cream as it heats up to avoid sticking. After it simmers, mix in half a cup of grated Parmesan cheese. This cheese adds a rich, creamy texture to the sauce. Keep stirring until the cheese melts completely and the sauce becomes smooth. Now it’s time to bring it all together. Add the cooked linguine to the skillet with the creamy sauce. Pour in the reserved pasta water to help combine everything. Toss the pasta, sauce, and shrimp together gently. Make sure the linguine is well coated in the creamy sauce. The pasta water will help achieve the right consistency. Taste the dish after combining everything. Adjust the seasonings with more salt, pepper, or red pepper flakes if you like it spicier. Then, serve the dish hot. For a fresh finish, sprinkle some chopped parsley on top as a garnish. This adds color and flavor to your creamy garlic shrimp linguine. To make great creamy garlic shrimp linguine, you need the right pasta. Use linguine and cook it until al dente. This means it should be firm but not hard. Why is pasta water important? It has starch that helps thicken your sauce. Always save about 1/2 cup of this water before draining the pasta. This simple step makes a huge difference in the final dish. Avoid overcooking the linguine. If you cook it too long, it can become mushy. Keep an eye on the timer and taste a strand at the end. To boost flavor, try different seasonings. You can add herbs like basil or thyme for a fresh taste. A dash of lemon juice can also brighten the dish. What about cheese? Parmesan is a classic, but you can swap it for creamy goat cheese or mozzarella for different flavors. Both will add a nice creaminess to your sauce. Always taste as you go to adjust the flavors to your liking. Shrimp cook quickly, so you need to watch them closely. Cook them for about 2-3 minutes on each side. How do you know when they are done? Look for a nice pink color and a firm texture. The shrimp should be opaque. If you see them curling tightly, they may be overcooked. Remove them from the skillet as soon as they are done to keep them juicy and tender. Pro Tips Use Fresh Garlic: Freshly minced garlic enhances the flavor of the dish significantly compared to pre-minced options. Don’t Overcook the Shrimp: Cook the shrimp just until they turn pink and opaque to avoid a rubbery texture. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken broth. Garnish for Flavor: Fresh parsley not only adds color but also a burst of freshness that complements the creamy sauce. {{image_2}} You can add fun veggies to your creamy garlic shrimp linguine. Spinach and bell peppers work great. Spinach wilts down nicely and adds green color. Bell peppers give a sweet crunch. You can also use broccoli for extra nutrients. Broccoli brings fiber and vitamins to the dish. Just steam or sauté it before mixing it in. Want to take the flavor up a notch? Consider adding lemon juice or zest. The citrus brightens the dish and cuts through the creaminess. You can also use white wine for depth. A splash of dry white wine adds a nice touch. Just let it simmer with the shrimp for a rich taste. If you want a lighter dish, there are options for cream. You can use half-and-half or coconut milk for a twist. Both will make your sauce creamy without being too heavy. This way, you can enjoy the dish while keeping it light and fresh. To keep your creamy garlic shrimp linguine fresh, follow these tips: - Use airtight containers. This helps seal in moisture and flavor. - Cool the dish before storing. Let it sit at room temperature for about 30 minutes. - Refrigerate within two hours of cooking. This keeps it safe to eat. When stored properly, this dish lasts about 3 days in the fridge. After that, the shrimp may lose its texture. For reheating, you have a couple of options to keep the dish tasty: - Stovetop method: Place the leftover linguine in a skillet. Add a splash of cream or pasta water. Heat it on low, stirring often. This helps maintain the creamy texture. - Microwave method: Put the linguine in a microwave-safe dish. Add a bit of cream to keep it moist. Heat in short bursts, stirring in between. Both methods work well, but the stovetop usually gives better results. It helps the flavors blend back together nicely. Yes, you can use frozen shrimp! Just follow this simple guide: - Thaw the shrimp in the fridge overnight or under cold water for about 20 minutes. - Pat them dry before cooking. This helps the shrimp sear well. - Cook them the same way as fresh shrimp. They will taste great. If you need a substitute for heavy cream, here are some options: - Use half-and-half for a lighter sauce. - Coconut milk adds a nice flavor and is dairy-free. - Greek yogurt can work too; mix it with a bit of water to thin it out. These substitutes may change the dish's creaminess but will still taste good. Want to kick up the heat? Here are some tips: - Add more red pepper flakes to the shrimp. - Try a dash of hot sauce in the creamy sauce. - Mix in some diced jalapeños for extra spice. Always taste as you go to avoid overpowering the dish. Yes, this dish is great for meal prep! Here’s how: - Cook the shrimp and pasta, then toss them in the sauce. - Let it cool before storing in airtight containers. - It lasts in the fridge for up to three days. Reheat gently to keep the shrimp tender and the sauce creamy. This blog post explored how to make a creamy shrimp linguine dish. We covered key ingredients, like pasta, shrimp, and garlic. Next, you learned step-by-step cooking instructions, from boiling the linguine to making the creamy sauce. We also shared tips for perfecting flavors and variations for added nutrition. Finally, we discussed storage and reheating methods. Now, you can create a delicious meal with ease. Enjoy cooking, and share your results!

Creamy Garlic Shrimp Linguine

A delicious and creamy pasta dish featuring shrimp and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Cook the linguine pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
  • In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, and mix until the sauce is creamy and smooth.
  • Add the cooked linguine and the reserved pasta water to the skillet, tossing to combine and coat the pasta with the creamy sauce.
  • Gently fold in the cooked shrimp and let everything cook together for about 2 more minutes until heated through.
  • Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  • Serve hot, garnished with chopped parsley for freshness.

Notes

Adjust seasoning to taste and garnish with fresh parsley.
Keyword creamy, garlic, linguine, pasta, shrimp