Linguine in Shrimp Cream – A Decadent Pasta Dish for Seafood Lovers

There’s something magical about the combination of tender shrimp, velvety cream, and perfectly cooked linguine. This Linguine in Shrimp Cream recipe transforms a handful of simple ingredients into an elegant meal that feels straight out of an Italian bistro. The creamy sauce, kissed with garlic and a hint of lemon, clings to the pasta beautifully, creating a dish that’s both comforting and sophisticated. I first tried this with a splash of white wine and a touch of chili flakes for a subtle kick—it turned out absolutely divine. Whether you’re planning a romantic dinner or a cozy weekend indulgence, this recipe promises to impress with minimal effort and maximum flavor.

Why You’ll Love This Recipe

This recipe is rich yet balanced, combining the sweetness of shrimp with the silkiness of cream and the warmth of garlic. It’s quick to prepare—ready in about 30 minutes—and uses pantry-friendly ingredients. The creamy sauce coats the linguine perfectly, making every bite luscious and satisfying. Plus, it’s versatile enough to adapt with your favorite herbs or a sprinkle of Parmesan.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Linguine: The star base of this dish. Its flat shape holds the creamy sauce beautifully, giving you the perfect bite each time.

Shrimp: Fresh or frozen, shrimp bring a delicate seafood sweetness. I prefer using large shrimp for a more indulgent texture.

Heavy cream: The key to the sauce’s richness. It creates that luxurious coating we all crave in creamy pasta dishes.

Garlic: Fresh minced garlic infuses the sauce with deep, savory notes that complement the shrimp perfectly.

Butter: Adds a silky texture and enhances the overall flavor of the sauce. I like using unsalted butter to better control seasoning.

Olive oil: Used for sautéing the shrimp and garlic; it adds a subtle fruitiness that balances the cream.

White wine: A splash of dry white wine lifts the sauce with acidity, keeping it from feeling too heavy.

Parmesan cheese: Adds umami and thickness to the sauce, helping it cling beautifully to the pasta.

Lemon juice: Just a squeeze brightens the entire dish and complements the shrimp’s flavor.

Salt and black pepper: Essential for seasoning and balance—don’t skip adjusting them to taste.

Parsley: A sprinkle of fresh parsley not only adds color but also a lovely herbal freshness to finish the dish.

Directions

Start by bringing a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, then drain and reserve about a cup of the pasta water.

In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant, about one minute. Add shrimp and cook for 2–3 minutes per side until pink and opaque; remove them from the pan and set aside.

Pour white wine into the skillet to deglaze, scraping up any flavorful bits from the bottom. Let it reduce slightly, then add heavy cream and a generous handful of Parmesan. Stir until smooth and gently simmer for about 5 minutes.

Return the shrimp to the pan, along with cooked linguine. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Season with salt, pepper, and a squeeze of lemon juice. Garnish with parsley and serve immediately.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 4 people generously.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of milk or cream to a skillet and warm the pasta gently over low heat, stirring until the sauce returns to its creamy consistency. Avoid microwaving, as it can cause the shrimp to overcook and become rubbery.

Variations and Customizations

Spicy Shrimp Linguine: Add red pepper flakes or a pinch of cayenne for a fiery twist.

Garlic-Lemon Shrimp Pasta: Increase the garlic and lemon for a zesty, refreshing version that’s lighter yet full of flavor.

Spinach Shrimp Cream Linguine: Toss in a handful of baby spinach right before serving for added color and nutrition.

Mushroom and Shrimp Cream Pasta: Sauté sliced mushrooms with the garlic for a deeper, earthier profile.

Tomato-Cream Fusion: Stir in a tablespoon of tomato paste to give the sauce a lovely blush hue and tang.

Herb Infusion: Experiment with basil, thyme, or dill for a customized flavor note that pairs beautifully with seafood.

Cheesy Upgrade: Mix in extra Parmesan or a little mascarpone for an even creamier finish.

Non-Dairy Option: Substitute heavy cream with unsweetened almond milk and thicken with a cornstarch slurry—it worked wonderfully when I tried it.

Vegetable Boost: Add roasted cherry tomatoes or peas for texture and sweetness.

Wine-Free Version: Replace white wine with chicken broth for a family-friendly alternative without losing depth.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture.

2. What type of cream is best for the sauce?

Use heavy cream or double cream for the richest texture and flavor.

3. Can I substitute linguine with another pasta?

Absolutely—fettuccine or spaghetti work well too.

4. How do I prevent the sauce from curdling?

Avoid boiling the sauce after adding cream; keep it on low heat and stir continuously.

5. Is this dish suitable for meal prep?

It’s best enjoyed fresh, but you can store and reheat gently within two days.

6. Can I skip the wine?

Yes, replace it with broth or a squeeze of lemon juice for acidity.

7. How can I make this gluten-free?

Use gluten-free linguine or rice noodles instead of regular pasta.

8. What’s the best way to thicken the sauce?

Add more Parmesan or let the sauce simmer a bit longer to reduce naturally.

9. Can I add vegetables to this dish?

Definitely—spinach, asparagus, or cherry tomatoes complement it beautifully.

10. How do I keep the shrimp tender?

Cook shrimp only until pink and slightly curled; overcooking makes them rubbery.

Conclusion

Linguine in Shrimp Cream is a timeless pasta dish that strikes the perfect balance between comfort and elegance. Each forkful delivers creamy, garlicky goodness with succulent shrimp and perfectly coated pasta. Whether you follow the recipe as is or add your own twist, this meal never fails to impress. Serve it with a side of crusty bread and a glass of white wine for a restaurant-quality dinner right at home.

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