Description
Creamy Shrimp Linguine
This creamy shrimp linguine is a flavorful and satisfying dish featuring succulent shrimp, tender pasta, and a rich, garlicky cream sauce. It’s perfect for a cozy dinner or a special occasion!
Ingredients:
8 oz linguine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup white wine (optional)
1 cup heavy cream
1/2 cup grated parmesan cheese
1 tbsp lemon juice
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta: In a large pot, cook the linguine according to the package instructions. Drain and set aside.
Prepare the Shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
Make the Sauce: In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the white wine (if using) and cook for 2 minutes to reduce. Stir in the heavy cream and bring to a simmer.
Combine the Pasta and Sauce: Once the sauce has thickened slightly, stir in the parmesan cheese, lemon juice, Italian seasoning, salt, and pepper. Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
Add the Shrimp: Return the shrimp to the skillet and toss gently with the pasta and sauce.
Serve: Garnish with fresh parsley and serve immediately. Enjoy this creamy and flavorful shrimp linguine!
This creamy shrimp linguine is rich, comforting, and full of flavor, making it the perfect dish to impress your guests or enjoy as a cozy meal at home. Enjoy!
Step-by-Step Guide
1. Prep Your Ingredients: Before you start cooking, ensure your shrimp are peeled and deveined, garlic is minced, and cheese is grated. This “mise en place” is crucial for a smooth process.
2. Cook Pasta to Al Dente: Salt your pasta water generously. Cook the linguine for 1 minute less than the package suggests, as it will finish cooking in the sauce. Reserve 1/2 cup of pasta water before draining.
3. Sear the Shrimp: Pat shrimp dry with paper towels. Heat oil in a large skillet over medium-high heat. Cook shrimp in a single layer for 90 seconds per side, just until opaque. Remove immediately to prevent overcooking.
4. Build the Sauce Base: In the same skillet, reduce heat to medium. Add garlic and cook until fragrant (30 seconds). Deglaze with white wine, scraping up any browned bits, and let it reduce by half.
5. Finish the Sauce: Lower heat and stir in heavy cream. Let it simmer gently for 3-4 minutes to thicken. Remove from heat, then stir in parmesan until melted.
6. Combine and Finalize: Add the drained pasta and cooked shrimp to the skillet. Toss everything together, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Stir in lemon juice and seasonings off the heat.
Serving Suggestions
Serve this rich pasta immediately in warm bowls. A crisp green salad with a lemon vinaigrette balances the creaminess perfectly. For a vegetable side, roasted asparagus or garlic sautéed spinach are excellent choices. Pair with the same dry white wine used in the sauce, such as a Sauvignon Blanc or Pinot Grigio. Finish with a light dusting of fresh parsley and extra parmesan.
How-to Summary
Cook pasta al dente and reserve water. Sear shrimp and set aside. Sauté garlic, deglaze pan with wine, then simmer cream. Off heat, stir in cheese. Toss pasta and shrimp in the sauce, thinning with pasta water if needed. Season with lemon juice, herbs, salt, and pepper. Garnish and serve hot.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight. Pat them very dry before cooking to ensure a good sear.
What’s a substitute for white wine? Use an equal amount of low-sodium chicken or vegetable broth with a teaspoon of lemon juice or white wine vinegar for acidity.
How can I make this dish lighter? Substitute half the heavy cream with half-and-half or whole milk. Be careful not to boil the sauce, as it may separate.
Can I prepare this ahead of time? Not recommended. The pasta will absorb the sauce and become soggy. Prep ingredients in advance, but cook just before serving.
What if my sauce breaks or looks greasy? This can happen if the heat is too high. Remove from heat and vigorously whisk in a splash of cold cream or a tablespoon of reserved pasta water to re-emulsify.
Common Mistakes to Avoid
- Overcooking the Shrimp: Remove shrimp as soon as they turn pink and opaque. They will warm through again when added back to the sauce.
- Adding Cheese Over High Heat: Adding parmesan to a boiling sauce can cause it to clump. Always remove the skillet from heat before stirring in the cheese.
- Skipping Pasta Water: The starchy pasta water is key for helping the sauce cling to the linguine. Always reserve some before draining.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Grate a block of parmesan fresh for best results.
Conclusion
This creamy shrimp linguine is a restaurant-quality dish that is deceptively simple to master at home. By following the detailed steps and avoiding common pitfalls, you can create a perfectly balanced meal that is both luxurious and comforting. The key lies in the technique—properly searing the shrimp, building a flavorful sauce, and combining everything at the right moment. It’s a versatile recipe that promises to become a cherished favorite for any dinner occasion.