Linguine in Shrimp Cream Sauce

Table of Contents

Linguine in Shrimp Cream Sauce 🍤🍝

*Creamy, garlicky, and luxuriously rich—this 30-minute pasta tastes like a restaurant dish but is easy enough for weeknights!*

📝 Ingredients

For the Pasta:

12 oz linguine (or fettuccine/spaghetti)
1 lb large shrimp, peeled & deveined (tails on/off)

2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional, for heat)

1/2 cup dry white wine (or sub with chicken broth + 1 tbsp lemon juice)
1 cup heavy cream (or half-and-half for lighter version)
1/2 cup grated Parmesan cheese (+ extra for serving)

1/4 cup fresh parsley, chopped
Salt & black pepper to taste
1 tbsp butter (for richness, optional)

Optional Add-Ins:

1 cup cherry tomatoes, halved

1/2 cup baby spinach
1/4 cup sun-dried tomatoes, chopped

👩‍🍳 Instructions

1. Cook the Pasta

Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

2. Sauté the Shrimp

Heat olive oil in a large skillet over medium-high.
Pat shrimp dry, season with salt/pepper, and sear 1-2 mins per side until pink. Remove and set aside.

3. Make the Sauce

In the same pan, add garlic and red pepper flakes. Sauté 30 sec until fragrant.

Pour in white wine, scraping up browned bits. Simmer 2 mins to reduce.
Lower heat, add heavy cream and Parmesan. Stir until melted and creamy.
Toss in cooked pasta, shrimp, and butter. Add splashes of pasta water if needed to loosen sauce.

4. Finish & Serve

Stir in parsley and any add-ins (like spinach or tomatoes).
Garnish with extra Parmesan, black pepper, and a drizzle of olive oil.

💡 Pro Tips

✅ Don’t overcook shrimp—they’ll finish heating in the sauce.
✅ No wine? Use broth + lemon for brightness.
✅ Extra decadence? Add a splash of truffle oil at the end.

🍷 Pairing Suggestions

Wine: Crisp Pinot Grigio or buttery Chardonnay
Side: Garlic bread or a simple arugula salad

Love spice? Add a sprinkle of calabrian chili paste before serving! 🔥

Ready in 30 mins → tastes like a 5-star meal! 😍