Linguine with Shrimp in Cream
A quick and delicious creamy pasta dish with succulent shrimp, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 12 oz linguine pasta
- 1 lb shrimp, peeled and deveined Fresh or frozen shrimp can be used.
- 1 cup heavy cream
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Steps
- Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and set aside, making sure to save a cup of that glorious pasta water.
- In a large skillet, melt the butter over medium heat. Toss in the minced garlic and sauté for about a minute until fragrant. Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes.
- Lower the heat and pour in the heavy cream, stirring to combine. Gradually add the Parmesan cheese, stirring until the cheese melts and the sauce thickens. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
- Add the cooked linguine to the skillet, tossing everything together until the pasta is nicely coated in that creamy goodness. Taste and adjust the seasoning if necessary.
- Finally, plate the linguine and garnish with fresh parsley. Optionally sprinkle on a little extra Parmesan.
Notes
Keep an eye on the shrimp while cooking to avoid overcooking. Feel free to add veggies like spinach or mushrooms to the dish for extra nutrition.