Linguine in Shrimp Cream

Introduction

A rich and creamy Italian-inspired pasta dish with succulent shrimp and perfectly cooked linguine. This Linguine in Shrimp Cream is decadent, flavorful, and easy to make at home for a special dinner or weeknight treat.

Ingredients

• 200 g linguine
• 250 g medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small red chili, finely chopped (optional, for heat)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Cook the linguine:
   Boil a large pot of salted water and cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the shrimp:
   In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
3. Make the cream sauce:
   In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Add red chili if using. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
4. Combine pasta and sauce:
   Add cooked linguine to the skillet and toss to coat evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Add shrimp:
   Gently fold in half of the cooked shrimp into the pasta. Reserve the rest for topping.
6. Serve:
   Plate the creamy linguine, top with remaining shrimp, and sprinkle with chopped parsley and freshly cracked black pepper. Serve with lemon wedges on the side.

Tips

• Extra flavor: Add a splash of white wine to the sauce before adding cream for depth.
• Cheese options: Pecorino Romano can replace Parmesan for a sharper taste.
• Spice level: Adjust chili according to your heat preference.

FAQs

Q1: Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking to avoid excess water in the sauce.

Q2: Can I make this gluten-free?
Absolutely. Use gluten-free linguine, and the sauce remains the same.

Q3: Can I use other pasta types?
Fettuccine, spaghetti, or tagliatelle work well with creamy shrimp sauce.

Q4: How do I make it lighter?
Replace half of the cream with milk or a light cream alternative.

Q5: Can I prepare ahead of time?
Cook the pasta and shrimp separately, then combine with sauce just before serving.