In the hustle of everyday life, it’s refreshing to whip up a quick, delicious meal that feels special. This creamy shrimp linguine recipe brings together the sweet flavor of Argentinian shrimp and rich, aromatic garlic. In just a short time, you can create a dish that feels gourmet but is accessible enough for a weeknight dinner—it’s a true crowd-pleaser!
What makes this dish stand out is its luscious creamy sauce, perfectly balancing the spices and fresh herbs with tender pasta. It’s great for impressing guests or simply treating yourself after a long day. Trust me, once you try this easy creamy shrimp linguine, you’ll be hooked.
Why you’ll love creamy shrimp linguine
- Quick to prepare for busy weeknights.
- Rich, creamy texture that’s utterly satisfying.
- Flavorful spices enhance the shrimp beautifully.
- Budget-friendly with straightforward ingredients.
- Perfect for any occasion—from casual dinners to special gatherings.
What ingredients do I need for creamy shrimp linguine?
- 400 g Large Argentinian Shrimp (peeled and dried)
- 3 tbsp Unsalted Butter
- 4 Garlic Cloves (minced)
- 200 ml Tomato Sauce
- 500 ml Heavy Cream
- Fresh Parsley (chopped)
- 300 g Linguine Pasta
- Salt & Pepper (to taste)
- Parmesan (optional) (grated)
- Fresh Basil (optional)
- 1 tsp Garlic Powder
- 1 tsp Red Paprika Powder
- 1 tsp Smoked Paprika Powder
- 1 tsp Dried Oregano
- 1/2 Juice from Lemon
- 1 tbsp Olive Oil
Ingredient notes & swaps:
- If you prefer, you can use shrimp from your local market instead of Argentinian.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- You can replace linguine with any other pasta shape you enjoy.
- If allergic to seafood, this sauce works beautifully with chicken or mushrooms.
How do I make creamy shrimp linguine step-by-step?
You can make this creamy shrimp linguine in just a few simple steps! Start with seasoning the shrimp and cooking them, then prepare the sauce and pasta. It comes together quickly and is as enjoyable to make as it is to eat.
- In a bowl, combine the peeled and dried shrimp with olive oil, lemon juice, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Toss well to coat.
- Heat a little olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté minced garlic until it turns golden brown and aromatic.
- Pour in the tomato sauce and heavy cream, stirring to combine. Return the cooked shrimp to the skillet and let everything simmer together for about 10 minutes, seasoning with salt and pepper to taste.
- While the sauce simmers, cook the linguine according to package directions until al dente. Drain, and add to the skillet with the shrimp and sauce along with half a cup of pasta water.
- Toss to combine, making sure the pasta is well coated in the sauce. Sprinkle with chopped parsley and serve immediately. Enjoy your scrumptious dinner!
Pro Tip: Adding half a cup pasta water helps thicken the sauce and ensures it clings beautifully to the linguine.
Visual doneness cues: Look for the shrimp to be fully pink and no longer translucent, and the sauce should be thickened and creamy.
How should I serve it?
This creamy shrimp linguine is best enjoyed right after cooking. Consider serving it with a sprinkle of freshly grated Parmesan and a few basil leaves for an added touch of flavor. Pair it with a crisp green salad and a glass of white wine for a complete meal.
Can I make it ahead? How do I store and reheat it?
You can prepare the shrimp sauce ahead of time and simply cook the pasta fresh when you’re ready to serve. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream if the sauce has thickened too much.
How do I fix common issues?
If your shrimp turns out dry, consider cooking them for a shorter period next time, as they only need a few minutes. For a bland taste, more seasoning can be added during the cooking process. If the sauce is too runny, let it simmer longer to thicken it up; if it’s too thick, add pasta water or cream in small increments until you reach the desired consistency.
What variations can I try?
You can experiment with different protein sources like chicken or scallops, or make it vegetarian by adding sautéed vegetables like bell peppers and spinach. Swapping in different herbs, such as thyme or a pinch of nutmeg, can also create a unique flavor profile!
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this dish. Just ensure to thaw them completely before seasoning and cooking.
What can I substitute for heavy cream?
For a lighter option, half-and-half works well, or you can try a cashew cream for a dairy-free alternative.
How spicy is this dish?
The dish has a mild warmth from the paprika; feel free to adjust the spices to suit your taste!
Can I add vegetables to this recipe?
Absolutely! Adding spinach, zucchini, or bell peppers can enhance the dish’s flavor and nutrition.
With these simple methods, you’ll whisk together a delightful creamy shrimp linguine that leaves everyone wanting more. Enjoy your cooking adventure!
Creamy Shrimp Linguine
Ingredients
Method
- In a bowl, combine the peeled and dried shrimp with olive oil, lemon juice, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Toss well to coat.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté minced garlic until it turns golden brown and aromatic.
- Pour in the tomato sauce and heavy cream, stirring to combine. Return the cooked shrimp to the skillet and let everything simmer together for about 10 minutes, seasoning with salt and pepper to taste.
- While the sauce simmers, cook the linguine according to package directions until al dente. Drain, and add to the skillet with the shrimp and sauce along with half a cup of pasta water.
- Toss to combine, making sure the pasta is well coated in the sauce.
- Sprinkle with chopped parsley and serve immediately.