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Creamy Garlic Shrimp Linguine Recipe

A rich and flavourful Creamy Garlic Shrimp Linguine Recipe made with tender shrimp, perfectly cooked linguine, and a silky garlic parmesan cream sauce—ready in just 30 minutes for an easy yet restaurant-quality dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 530 kcal

Ingredients
  

For the Pasta:

  • 8 –10 oz linguine pasta
  • Salt for boiling water

For the Shrimp:

  • 1 lb 450g raw shrimp, peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional

For the Creamy Garlic Sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • ¾ cup heavy cream
  • ½ cup chicken broth or reserved pasta water
  • ½ cup freshly grated Parmesan cheese
  • 1 –2 tablespoons lemon juice
  • 1 teaspoon lemon zest optional
  • Salt and black pepper to taste

Garnish:

  • 2 tablespoons fresh parsley chopped
  • Extra Parmesan cheese

Instructions
 

Step 1: Cook the Linguine

  • Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve about ½ cup pasta water, then drain and set aside.

Step 2: Prepare the Shrimp

  • Pat shrimp dry with paper towels. Season with salt, black pepper, and red pepper flakes.

Step 3: Saute the Shrimp

  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.

Step 4: Cook the Garlic

  • In the same skillet, add remaining butter. Stir in minced garlic and saute for about 30–60 seconds until fragrant (do not brown).

Step 5: Build the Sauce

  • Pour in chicken broth (or pasta water) and scrape the pan. Add heavy cream and let it simmer gently for 3–4 minutes until slightly thickened.

Step 6: Add Cheese & Lemon

  • Stir in Parmesan cheese until melted and smooth. Add lemon juice and zest. Taste and adjust seasoning with salt and pepper.

Step 7: Combine Pasta & Shrimp

  • Add cooked linguine to the sauce and toss well. Add reserved pasta water gradually if needed to loosen the sauce. Return shrimp to the skillet and mix gently.

Step 8: Garnish & Serve

  • Sprinkle fresh parsley and extra Parmesan on top. Serve immediately while hot and creamy.

Notes

  • Do not overcook shrimp – they cook quickly and can become rubbery.
  • Use freshly grated Parmesan for the smoothest sauce.
  • Pasta water is key – it helps create a silky, restaurant-style texture.
  • Storage: Refrigerate leftovers for up to 2–3 days. Reheat gently with a splash of cream or milk.
  • Variations:
    Add spinach, mushrooms, or broccoli for extra nutrition
    Use half-and-half instead of cream for a lighter version
    Add white wine for deeper flavour
    Make it spicy with extra chili flakes