Creamy Cheddar Sauced Linguine & Shrimp

Instructions

Step 1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. /n Step 2. Drain the pasta and reserve about 1/2 cup of the pasta cooking water. /n Step 3. Season the shrimp with salt, black pepper, paprika, and garlic powder. /n Step 4. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for about 2 minutes per side until pink and just cooked, then remove and set aside. /n Step 5. In the same skillet melt the butter and sauté the minced garlic for about 1 minute until fragrant. /n Step 6. Pour in the heavy cream and stir gently while bringing it to a light simmer. /n Step 7. Add the shredded cheddar cheese and Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy. /n Step 8. Add the cooked linguine to the sauce and toss to coat, adding a little reserved pasta water if needed to loosen the sauce. /n Step 9. Return the shrimp to the pan and gently mix them into the creamy pasta. /n Step 10. Sprinkle with chili flakes and chopped parsley, then serve immediately while hot.

Storage and Reheating Tips

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid overheating to keep the shrimp tender and the sauce smooth.