Instructions
Step 1: Cook the linguine according to package instructions until al dente. Drain and set aside. /n
Step 2: Season shrimp with salt, pepper, Italian seasoning, paprika, and red pepper flakes. /n
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat, then cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside. /n
Step 4: In the same skillet, add remaining butter and sauté minced garlic for about 1 minute until fragrant. /n
Step 5: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 6: Add mozzarella and Parmesan cheese, stirring until melted and smooth. /n
Step 7: Add cooked linguine to the sauce and toss until well coated. /n
Step 8: Return shrimp to the skillet and gently mix. /n
Step 9: Finish with lemon juice and garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to keep the sauce smooth.
This dish is best enjoyed fresh, but it can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
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