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Creamy Shrimp Pasta: The Ultimate Recipe for Seafood Lovers

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Linguine tossed in a luscious Parmesan cream sauce with succulent shrimp, garlic, white wine, and a hint of lemon. A quick and easy weeknight dinner!

Ingredients

Scale
  • 1 pound linguine pasta
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 tablespoons butter
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lemon, zested and juiced
  • 1/4 cup reserved pasta water

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (about 8-10 minutes). Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
  2. Prepare the Shrimp: Pat the shrimp dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if needed). Season with salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
  3. Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant. Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and lemon zest. Season the sauce with salt and pepper to taste. Let the sauce simmer for 2-3 minutes, until slightly thickened.
  4. Combine Everything: Add the cooked pasta to the skillet with the creamy sauce. Toss to coat evenly. Add the cooked shrimp and toss gently to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the chopped fresh parsley and lemon juice.
  5. Serve: Serve immediately, garnished with extra Parmesan cheese and parsley.

Notes

  • Use high-quality ingredients for the best flavor.
  • Don’t overcook the shrimp.
  • Don’t skip the pasta water – it’s essential for a creamy sauce.
  • Adjust seasoning to your liking.
  • Serve immediately for the best taste.
  • Variations: Add vegetables (asparagus, broccoli, spinach), use different pasta (fettuccine, spaghetti, penne), add a splash of vodka, make it spicier with more red pepper flakes, or use different cheeses (Pecorino Romano, Asiago).
  • Make Ahead: Shrimp can be peeled and deveined up to 24 hours in advance. The sauce can be made up to 24 hours in advance and reheated.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently.
  • Troubleshooting:
    • Sauce too thick: Add milk, cream, or pasta water.
    • Sauce too thin: Simmer longer.
    • Shrimp overcooked: Cook just until pink.
    • Pasta under/overcooked: Follow package directions.
  • Serving Suggestions: Serve with a side salad or crusty bread. Pairs well with Pinot Grigio or Sauvignon Blanc.

Find it online: https://anasrecipes.com/creamy-shrimp-pasta/