Easy Creamy Shrimp Linguine
A quick yet fancy shrimp linguine recipe with a creamy garlic sauce, perfect for busy weeknights.
Ingredients
For the shrimp
- 400 g Large Argentinian Shrimp (peeled and dried) Can substitute with similar shrimp varieties.
- 1 tbsp Olive Oil For seasoning shrimp.
- 1/2 Juice from Lemon Adds brightness.
- 1 tsp Garlic Powder
- 1 tsp Red Paprika Powder
- 1 tsp Smoked Paprika Powder
- 1 tsp Dried Oregano
For the sauce
- 3 tbsp Unsalted Butter
- 4 Cloves Garlic (minced)
- 200 ml Tomato Sauce
- 500 ml Heavy Cream Can substitute with Greek yogurt for a lighter option.
For the pasta
- 300 g Linguine Pasta Can substitute with other pasta shapes.
For garnish
- Fresh Parsley (chopped) For topping.
- Parmesan (optional, grated) For topping.
- Fresh Basil (optional) For topping.
Instructions
Preparation
- Combine shrimp with olive oil, lemon juice, garlic powder, red paprika powder, smoked paprika powder, and dried oregano in a bowl. Toss until coated.
- Heat olive oil in a large skillet over medium-high heat. Cook seasoned shrimp for 1-2 minutes on each side until pink and fully cooked. Remove shrimp and set aside.
Cooking
- Melt butter in the same skillet and sauté minced garlic until golden brown and fragrant.
- Pour in tomato sauce and heavy cream, then return shrimp to the skillet. Simmer on medium heat for about 10 minutes, seasoning with salt and pepper.
- Cook linguine according to package instructions until al dente, then drain.
- Add drained pasta to the skillet with half a cup of pasta water. Toss to coat the pasta in the sauce.
- Top with chopped parsley and serve hot.
Notes
For best results, use high-quality shrimp and fresh herbs. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to a month.