Description
A rich and creamy shrimp linguine dish with a classic Alfredo sauce.
Ingredients
Scale
- 1 pound linguine
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook linguine according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Pour heavy cream into the skillet and bring to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in Parmesan cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
- Add cooked linguine and shrimp back to the skillet. Toss to coat with sauce. If sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- You can substitute chicken or scallops for shrimp.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5
- Sodium: 600
- Fat: 50
- Saturated Fat: 30
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 300
Keywords: shrimp linguine, alfredo sauce, creamy pasta, seafood pasta, easy dinner, italian pasta