Shrimp Linguine
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4
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Calories
589 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Linguine
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This shrimp linguine is fresh seafood sauteed in garlic butter, then tossed with pasta in a creamy parmesan sauce. A quick and easy dinner option that's quick to make, yet elegant enough for a special occasion.
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Ingredients
- 10 ounces linguine pasta
- 5 tablespoons butter divided use
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1 pound medium shrimp peeled and deveined, tails removed if desired
- 2 teaspoons minced garlic
- 2 tablespoons chopped parsley
- parsley sprigs and lemon slices for garnish
Instructions
- Cook the pasta in salted boiling water according to package directions.
- Heat 1 tablespoon of butter in a large pan over medium high heat.
- Add the shrimp to the pan and season with salt and pepper.
- Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic to the pan and cook for an additional 30 seconds.
- Remove the shrimp from the pan and cover to keep warm. Wipe out the pan with a paper towel.
- Melt 4 tablespoons of butter in the pan over medium heat.
- Add the heavy cream and simmer for 4-5 minutes or until just thickened - do not let it boil.
- Whisk in the parmesan cheese, stirring continuously, until the cheese has melted.
- Remove the sauce from the heat, then stir in the lemon juice.
- Season the sauce with salt and pepper to taste.
- Drain the pasta and place it in the pan with the sauce. Add half the shrimp and toss everything together to combine.
- Arrange the other half of the shrimp on top of the pasta. Sprinkle with parsley. Garnish with parsley sprigs and lemon slices if desired, then serve.
Notes
- I typically use a medium size shrimp for this recipe, either 41/50 or 36/40 count. You can use fresh shrimp, or frozen shrimp that have been thawed. Be sure to pat thawed shrimp dry before use.
- I recommend using freshly grated parmesan cheese if possible, as it has better flavor and tends to melt better in the sauce.
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
42g
(14%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
477mg
(159%)
Sodium
643mg
(27%)
Potassium
325mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1505IU
(30%)
Vitamin C
5mg
(6%)
Calcium
454mg
(45%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 477mg | 159% |
| Sodium | 643mg | 27% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 454mg | 45% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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