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. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2 Pat the shrimp dry and season lightly with salt, black pepper, and paprika. /n
Step 3 Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from the skillet and set aside. /n
Step 4 In the same skillet, melt the butter and sauté the minced garlic and red pepper flakes for about 30 seconds until fragrant. /n
Step 5 Pour in the broth and let it simmer for 2–3 minutes to reduce slightly. /n
Step 6 Stir in the heavy cream and Italian seasoning, allowing the sauce to simmer gently for 4–5 minutes until it begins to thicken. /n
Step 7 Reduce heat to low and gradually whisk in the shredded cheddar and Parmesan cheese until fully melted and smooth. /n
Step 8 Add the cooked linguine to the sauce, tossing to coat evenly. If needed, add reserved pasta water a little at a time to loosen the sauce. /n
Step 9 Return the shrimp to the skillet and gently toss to combine. Stir in lemon juice and adjust seasoning with salt and pepper to taste. /n
Step 10 Garnish with freshly chopped parsley and serve immediately while hot and creamy.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk, cream, or broth to restore the creamy texture. Avoid overheating to prevent the shrimp from becoming rubbery. Freezing is not recommended, as the cheese sauce may separate when thawed.