Description
This Garlic Parmesan Shrimp Linguine features tender, perfectly cooked shrimp in a creamy garlic Parmesan sauce tossed with al dente linguine. It’s restaurant-quality Italian-American comfort food that’s ready in just 30 minutes—perfect for date nights, special occasions, or impressive weeknight dinners!
Ingredients
Scale
For the Shrimp:
- 1¼ lbs large shrimp (16-20 count), peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Pasta:
- 12 oz linguine pasta
- 1 tablespoon salt (for pasta water)
For the Sauce:
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (about 2 tablespoons)
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
For Serving:
- Extra Parmesan cheese
- Fresh parsley
- Lemon wedges
- Red pepper flakes
Instructions
- Prep and Season Shrimp: Pat shrimp completely dry with paper towels (this is crucial for good searing!). In a medium bowl, toss shrimp with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Set aside while you start the pasta.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add linguine and cook according to package directions until al dente (usually 9-11 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta in colander and set aside.
- Sear the Shrimp: While pasta cooks, heat a large skillet over medium-high heat. Once hot, add seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes without moving them—let them develop a nice golden sear. Flip and cook another 1-2 minutes until pink and just cooked through (they’ll curl into a “C” shape). Don’t overcook or they’ll become rubbery! Transfer cooked shrimp to a plate and set aside.
- Build the Sauce Base: In the same skillet, reduce heat to medium. Add butter and let it melt completely. Add minced garlic and sauté for 1 minute until fragrant and golden, stirring constantly to prevent burning. The garlic should smell amazing but not brown.
- Deglaze with Wine: Pour in white wine (or chicken broth), scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until reduced by about half. The alcohol will cook off, leaving rich flavor.
- Create the Creamy Sauce: Pour in heavy cream and stir to combine. Add ½ teaspoon Italian seasoning and ¼ teaspoon red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Add Parmesan: Reduce heat to low. Gradually add grated Parmesan cheese in three additions, stirring constantly and allowing each addition to melt completely before adding more. The sauce should become smooth and creamy. If it seems too thick, add a splash of reserved pasta water to thin it.
- Combine Everything: Add the drained linguine to the skillet with the sauce. Using tongs, toss the pasta to coat every strand evenly with the creamy garlic Parmesan sauce. Add the cooked shrimp back to the pan and toss gently to combine and warm through. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve Immediately: Transfer to a large serving platter or divide among individual plates. Garnish with extra Parmesan cheese, fresh parsley, red pepper flakes, and lemon wedges. Serve immediately while hot—pasta waits for no one!
Notes
- Dry Shrimp are Key: Moisture prevents proper searing and creates steaming instead. Pat shrimp very dry before seasoning for best caramelization.
- Don’t Overcook Shrimp: They cook very quickly! Remove from heat as soon as they turn pink and opaque. They’ll continue cooking slightly from residual heat.
- Fresh Parmesan Only: Pre-shredded cheese won’t melt smoothly due to anti-caking additives. Grate from a block for silky sauce.
- Pasta Water Magic: The starchy pasta water helps the sauce cling to the linguine. Don’t skip reserving it!
- Serve Immediately: Cream sauces and pasta are best enjoyed right away. The pasta absorbs sauce as it sits, so leftovers will be less saucy (still delicious though!).
- Gluten-Free Option: Use your favorite gluten-free linguine and cook according to package directions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 685
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 265mg