Shrimp Linguine
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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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
Description
This recipe begins by cooking linguine pasta until al dente. Separately, medium-sized shrimp are sautéed in butter with garlic until pink and opaque, then removed to keep warm. The sauce is prepared by melting butter in the same pan, adding heavy cream and simmering until slightly thickened. Freshly grated Parmesan cheese is whisked into the sauce until melted, then the sauce is finished with a touch of lemon juice for brightness.
The drained pasta is added to the sauce, with half of the cooked shrimp mixed in for even distribution. The remaining shrimp are arranged on top as garnish along with chopped parsley and lemon slices, providing fresh herbaceous and citrus accents.
Medium shrimp size between 36/40 or 41/50 count is recommended for the best texture, and thawed frozen shrimp should be patted dry before cooking to ensure proper browning. Freshly grated Parmesan is preferred for flavor and melt quality.
Ingredients
- 10 ounces linguine pasta
- 5 tablespoons butter divided use
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese freshly grated
- 2 teaspoons lemon juice
- salt to taste
- black pepper to taste
- 1 pound Shrimp peeled and deveined, tails removed if desired, medium
- 2 teaspoons garlic minced
- 2 tablespoons parsley chopped
- parsley sprigs (parsley), slices (lemon), for garnish
- lemon sprigs (parsley), slices (lemon), 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
- Use medium-sized shrimp, such as 41/50 or 36/40 count for proper texture.
- Fresh or thawed frozen shrimp can be used; pat thawed shrimp dry before cooking for best results.
- Freshly grated Parmesan cheese is recommended for superior flavor and melting consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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