Linguine with Shrimp in Creamy Garlic Sauce

Tender linguine, juicy shrimp, and a silky creamy garlic sauce make for a simple yet polished dinner that comes together in just half an hour. A bright touch of lemon and a shower of grated Parmesan give the dish a lively, restaurant-style finish.

Ingredients

• Linguine — 300g (10.6 oz)
• Shredded shrimp, peeled and deveined — 400g (14 oz)
• 20–30% cream — 250ml (1 cup)
• Butter — 30g (2 tbsp)
• Olive oil — 1 tbsp
• Garlic — 3 cloves
• Dry white wine — 80ml (1/3 cup), optional
• Grated Parmesan — 50g (1/2 cup)
• Lemon (zest and juice) — 1/2
• Parsley — 10g (1/4 cup)
• Salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Red pepper flakes — 1/4 tsp
• Pasta cooking water — as needed

Method

1. Prepare the ingredients: thaw the shrimp if needed and pat dry, finely chop the garlic, mince the parsley, zest half a lemon, and grate the Parmesan.
2. Cook the linguine in a large pot of well-salted boiling water until al dente, following the package instructions. Reserve 100ml (1/2 cup) of the pasta water, then drain the rest.
3. Heat a skillet, add the olive oil and half the butter. Sauté the shrimp for 1–2 minutes per side, just until pink. Transfer to a plate.
4. In the same skillet, melt the remaining butter and gently warm the garlic for 20–30 seconds until fragrant. Pour in the white wine, if using, and reduce by half.
5. Add the cream, lemon zest, and red pepper flakes. Simmer over medium heat for 2–3 minutes until slightly thickened.
6. Return the shrimp to the sauce, add the Parmesan, and stir well. Season with salt and black pepper.
7. Add the linguine to the skillet, pour in a little of the reserved pasta water, and toss vigorously until every strand is coated in a glossy, even sauce.
8. Take off the heat, finish with lemon juice and parsley, then taste and adjust the salt, pepper, or acidity as needed. Serve immediately.

Nutritional Value

Tips and Variations

• No alcohol: replace the white wine with chicken or vegetable stock, or water with 1–2 tsp lemon juice.
• Thicker or silkier sauce: adjust the consistency with pasta water and the amount of Parmesan.
• Cream: 20–30% cream works best. You can use half-and-half with 10–20g (2–4 tsp) additional butter.
• Pasta: linguine can easily be swapped for spaghetti, fettuccine, or tagliatelle.
• Heat level: reduce or increase the red pepper flakes to taste.
• Preparing the shrimp: pat them very dry so they sear instead of steaming.

Frequently Asked Questions

What can I use instead of white wine in the sauce?

Chicken or vegetable stock, or water with a little lemon juice. A touch of acidity helps balance the cream.

Can I use a different pasta shape?

Yes. Spaghetti, fettuccine, tagliatelle, or short shapes like penne all work well. Cook to al dente and save a little pasta water.

What cream is best?

Use cream with 20–30% fat for a stable, velvety sauce that won’t separate easily.

How can I make the dish lighter?

Use less butter, choose half-and-half or lighter cream, add a little stock, and replace some of the Parmesan with extra herbs and lemon juice.

Can I make this with frozen shrimp?

Yes. Thaw them fully in the refrigerator, pat dry with paper towels, and cook them in a hot skillet.