Description
Delicious linguine pasta tossed with shrimp in a creamy garlic Parmesan sauce.
Ingredients
Scale
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter divided
- 1 pound raw shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon Old Bay seasoning (optional – or smoked paprika)
- 1 clove garlic minced
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Meanwhile, add the oil and 1 tablespoon of the butter to a large skillet over medium heat. Add the shrimp and cook for about a minute. Season with the salt, pepper, and Old Bay (if using).
- Continue to cook the shrimp until pink and opaque (about another minute or two). Remove the shrimp to a plate and set aside.
- Add the remaining 1/2 tablespoon of butter to the skillet. Add the garlic and cook for 30 seconds or until fragrant.
- Stir in the heavy cream and scrape up any browned bits from the bottom of the pan. Let it bubble for a minute.
- Stir in the parmesan cheese. Let it melt, then add a splash of the reserved pasta water to loosen the sauce up a bit. Taste and season with extra salt & pepper if needed.
- Add the cooked pasta and shrimp to the skillet and toss until well coated and heated through. Garnish with the parsley and serve immediately.
Notes
- This dish is quick to prepare and perfect for a weeknight dinner.
- Feel free to substitute the shrimp with your favorite protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg