Succulent shrimp tossed in garlic cream sauce with linguine. Rich, comforting, and elegant—ready in 30 minutes.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine
→ Dairy
03 - 2 tbsp unsalted butter
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
→ Aromatics & Seasonings
06 - 4 cloves garlic, minced
07 - 1 tbsp olive oil
08 - 1/2 tsp crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste
→ Fresh Herbs & Garnish
10 - 2 tbsp chopped fresh parsley
11 - Lemon wedges for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While the pasta cooks, pat shrimp dry and season with salt and pepper.
03 - In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
04 - In the same skillet, add remaining 1 tbsp butter. Sauté garlic and red pepper flakes if using for 1 minute until fragrant, but not browned.
05 - Pour in heavy cream, bring to a gentle simmer, and cook for 2 to 3 minutes to slightly thicken.
06 - Stir in Parmesan cheese until melted and the sauce is smooth.
07 - Add cooked linguine to the skillet, tossing to coat. If needed, add reserved pasta water a bit at a time for a silkier sauce.
08 - Return shrimp to the pan and toss just until heated through.
09 - Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.
