Linguine in Shrimp Cream

Instructions

Step 1: Cook the linguine in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove shrimp and set aside.

Step 3: In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds.

Step 4: Add the white wine (or chicken broth) and simmer for 2–3 minutes to reduce slightly.

Step 5: Stir in the heavy cream and Italian seasoning. Let simmer for 3–4 minutes until slightly thickened.

Step 6: Add Parmesan cheese and stir until melted and smooth. Season with salt and black pepper.

Step 7: Return the shrimp to the pan and add the cooked linguine. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

Step 8: Serve hot, garnished with fresh parsley.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or broth to maintain the sauce’s texture. Avoid freezing to preserve the creamy consistency.