Creamy Garlic Shrimp Linguine
A Classic Italian-Inspired Comfort Dish with Everyday Heat
This Creamy Garlic Shrimp Linguine is the perfect quick weeknight meal, delivering restaurant-quality flavor in under 30 minutes. Plump shrimp are quickly sautéed with fresh garlic and tossed in a rich, creamy Parmesan sauce and perfectly cooked al dente linguine. It's a comforting, savory, and satisfying dish the whole family will love.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Servings: 4
Ingredients
1 pound (450 g) linguine pasta
1 pound (450 g) large shrimp, peeled and deveined
1 tbsp (15 ml) olive oil
4 tbsp (60 g) unsalted butter, divided
4 cloves garlic, minced
1/2 cup (120 ml) dry white wine (like Pinot Grigio) or chicken broth
1 1/2 cups (360 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese, plus more for serving
1/4 cup (15 g) fresh parsley, chopped
Salt and black pepper to taste
Heat It Up with Eleven Eleven Sauce: For an extra layer of flavor and an enjoyable, everyday heat, whisk 1 tablespoon (15 ml) of Blazing Citrus Medium Sauce into the cream sauce just before adding the pasta. This adds a beautiful spicy and citrusy balance that cuts through the richness.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup (240 ml) of the pasta water before draining.
2. Pat the shrimp dry and season with salt and pepper. In a large black cast iron skillet over medium-high heat, melt 1 tablespoon (15 g) of butter with the olive oil. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Reduce the heat to medium. Melt the remaining 3 tablespoons (45 g) of butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant. Do not brown the garlic.
4. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, stir in the Parmesan cheese until smooth, and season with salt and pepper.
6. Add the cooked linguine and the reserved shrimp to the sauce. Toss to coat everything evenly, adding a little of the reserved pasta water if needed to reach your desired consistency. Stir in the fresh parsley. Serve immediately, topped with extra Parmesan.
Tips & Variations
Make it Lighter: Swap half the heavy cream for whole milk, or replace the heavy cream entirely with half-and-half for a slightly less rich sauce.
Add Veggies: Sauté a cup of halved cherry tomatoes, chopped spinach, or sliced mushrooms with the garlic for added color and nutrition.
Regional Swap (Thai-Inspired): For a completely different flavor profile, omit the Parmesan and swap the heavy cream for coconut milk. Add 1 tablespoon of fish sauce and a sprinkle of dried chili flakes instead of the wine, and finish with a squeeze of lime and a garnish of fresh coriander (cilantro).
Other Users Suggest
Replace: 1 pound (450 g) of shrimp with 1 pound (450 g) of boneless, skinless chicken breast, cut into 1-inch (2.5 cm) pieces. Why: Offers a heartier protein option that pairs well with the creamy garlic sauce.
Replace: Linguine pasta with fettuccine or spaghetti. Why: Fettuccine is a classic pairing for creamy sauces, and spaghetti is a common pantry swap for long pasta shapes.
Replace: Dry white wine with vegetable broth. Why: Makes the dish suitable for those who prefer to cook without alcohol while maintaining moisture.
Storage, Reheat & Freeze
Storage (Refrigerate): Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce as it tends to thicken when cold. Avoid high heat, which can cause the sauce to separate.
Freeze: Freezing is not recommended. The creamy sauce will likely separate and become grainy upon thawing and reheating.
Nutrition Facts (per serving)
Calories: 680 Protein: 40g Carbs: 65g Fat: 28g
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