Easy Creamy Shrimp Linguine Recipe (with Garlic)

This Easy Creamy Shrimp Linguine is the kind of dish you turn to when you want restaurant-quality flavor without the wait—or the price tag. Silky pasta coated in a rich, garlicky cream sauce, tossed with juicy shrimp that soak up every bit of flavor? Yes, please. It’s quick enough for busy weeknights, fancy enough for date night, and comforting enough for when you just need something that tastes like a hug. And the best part? It all comes together in about 30 minutes, using simple ingredients you probably already have.

Why You’ll Love This Recipe

• Fast and Fuss-Free: From prep to plate in around half an hour. Perfect for when dinner needs to happen now.
• Creamy Garlic Heaven: That luscious sauce is packed with buttery garlic flavor and just enough richness to feel indulgent without being too heavy.
• Shrimp Power: Shrimp cook in minutes and bring that slightly sweet, briny flavor that pairs perfectly with pasta.
• One Pan, One Pot: Less mess, fewer dishes—yes, that’s always a win.

Ingredients You’ll Need

You only need a handful of ingredients to pull this together, but every one of them pulls its weight in flavor. Here’s what you’ll need and why:

• Linguine: The perfect pasta for catching that silky sauce. Fettuccine or spaghetti can work too, but linguine holds the creamy sauce beautifully.
• Shrimp: Use large or extra-large shrimp, peeled and deveined. Tail-on looks great for presentation, but tail-off is easier to eat.
• Garlic: Loads of fresh garlic infuse the sauce and shrimp with bold flavor—don’t skimp!
• Butter: For sautéing the garlic and shrimp, and for adding richness to the sauce.
• Heavy Cream: The base of the sauce—ultra creamy and satisfying.
• Parmesan Cheese: Adds saltiness, depth, and helps thicken the sauce naturally. Freshly grated is best for melting smoothly.
• Olive Oil: A touch to help sauté without burning the butter.
• Salt and Pepper: Season everything properly to make the flavors pop.
• Red Pepper Flakes: Optional, but a little kick of heat does wonders here.
• Parsley: Fresh and bright, it cuts through the richness and adds color.

Variations

Want to mix it up? Here are a few tasty tweaks:

• Add Veggies: Toss in some baby spinach, cherry tomatoes, or sautéed mushrooms to bulk it up.
• Lemon Zest or Juice: A little lemon at the end adds brightness and balances the creaminess.
• Swap the Protein: Try scallops, chicken, or even salmon if shrimp isn’t your thing.
• Dairy-Free: Use a plant-based cream and dairy-free cheese to lighten things up without losing the creamy factor.
• Whole Wheat or Gluten-Free Pasta: Feel free to sub in your favorite pasta alternative.

How to Make Easy Creamy Shrimp Linguine

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the linguine until just al dente. Reserve a cup of the pasta water before draining—it’s liquid gold for adjusting your sauce later.

Step 2: Sauté the Shrimp

While the pasta cooks, heat a mix of butter and olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove and set aside.

Step 3: Make the Garlic Cream Sauce

In the same skillet, add more butter and garlic. Sauté until fragrant—about 30 seconds. Pour in the cream and bring to a gentle simmer. Let it bubble for a few minutes, then stir in the parmesan until melted and smooth.

Step 4: Combine Everything

Toss the cooked linguine and shrimp into the skillet. Use tongs to coat the pasta in that creamy sauce. If it feels too thick, loosen it with a splash of the reserved pasta water.

Step 5: Finish and Serve

Season with salt, pepper, and red pepper flakes to taste. Sprinkle with chopped parsley and serve immediately—preferably with extra parmesan on top.

Pro Tips for Making the Recipe

• Don’t Overcook the Shrimp: They turn rubbery fast. Cook just until pink and remove from the pan.
• Use Fresh Parmesan: Pre-shredded cheese doesn’t melt well and can make your sauce grainy.
• Save the Pasta Water: It helps make the sauce silky and helps everything cling to the noodles.
• Warm the Cream: Letting the cream sit out a few minutes before adding it helps prevent curdling.

How to Serve

This dish is a star all on its own, but here’s how to make it shine even more:

Garnishes:

Top with fresh parsley, extra parmesan, and a light squeeze of lemon.

Sides:

Pair with a crisp green salad, garlic bread, or roasted asparagus for a full meal.

Drinks:

A chilled glass of Pinot Grigio or Sauvignon Blanc complements the creamy shrimp flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp linguine in an airtight container in the fridge for up to 2 days. The sauce will thicken, but it’s still delicious.

Freezing

Not ideal for freezing—the cream sauce can separate and shrimp can become overcooked when reheated.

Reheating

Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce. Microwave on medium power in short bursts, stirring in between.

FAQs

Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat dry before cooking so they sear instead of steam.

What’s the best type of cream to use?
Heavy cream is ideal for the richest flavor and smoothest texture. Half-and-half can work in a pinch but may be thinner.

Can I make this without cream?
You can substitute with whole milk and a bit of flour or cornstarch to thicken, but the richness won’t be quite the same.

How do I know when shrimp are done?
They’ll curl into a C shape and turn pink with opaque flesh. Overcooked shrimp form tight circles and become chewy.

Final Thoughts

This Easy Creamy Shrimp Linguine is one of those recipes you’ll keep coming back to—it’s fast, comforting, and ridiculously tasty. Whether you’re cooking for yourself or impressing someone special, this pasta delivers bold flavor with minimal effort. Give it a try, and don’t be surprised if it becomes a new weeknight favorite!

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