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For this dish, you will need: - 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - ½ cup freshly grated Parmesan cheese - 2 tablespoons unsalted butter - 1 tablespoon extra virgin olive oil These main ingredients create a rich and creamy dish that shines. The shrimp adds protein and flavor, while the garlic brings a lovely aroma. The heavy cream and Parmesan cheese make the sauce smooth and satisfying. You should also add: - Salt and freshly ground black pepper to taste - ¼ teaspoon red pepper flakes (optional, for a bit of heat) Salt and pepper enhance the natural taste of the shrimp and pasta. Red pepper flakes add a nice kick if you like some heat in your meal. For extra flavor, consider these: - Fresh parsley, finely chopped (for garnish) Using fresh parsley not only adds color but also brightens the dish. It gives a fresh taste that balances the creaminess of the sauce. You can also include a lemon wedge on the side for a zesty touch! Start by filling a large pot with water. Add a good amount of salt to it. Bring the water to a rolling boil. Once it boils, add 8 oz of linguine pasta. Cook the pasta for 8-10 minutes, or until it’s al dente. Drain the pasta in a colander, but keep a little pasta water aside. This water can help if the sauce needs adjusting later. In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil over medium heat. Once the butter melts and bubbles, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. It should smell great but not brown. Next, add 1 pound of large shrimp to the skillet. Season them with salt, pepper, and optional ¼ teaspoon of red pepper flakes for heat. Cook the shrimp for 3-4 minutes. They should turn pink and opaque. Remove the shrimp and place them in a bowl. In the same skillet, pour in 1 cup of chicken broth. Turn the heat up a bit and let it simmer for 3-4 minutes. This helps the flavor get stronger. Lower the heat to a gentle simmer and add 1 cup of heavy cream. Stir it well. Slowly sprinkle in ½ cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts into a creamy sauce. Return the cooked shrimp to the skillet. Stir them in the creamy sauce. Then, add the drained linguine to the pan. Toss everything well to coat the pasta with the sauce. If it’s too thick, add a splash of the reserved pasta water. Taste and adjust the seasoning with more salt or pepper if needed. Before serving, sprinkle fresh chopped parsley over the dish for a pop of color. To cook shrimp just right, start with fresh or thawed shrimp. They should look pink and feel firm. Heat your skillet over medium heat. Add butter and oil, then garlic. Sauté for a minute until fragrant. Next, add the shrimp and season with salt and pepper. Cook for 3 to 4 minutes. The shrimp should turn pink and opaque. Avoid overcooking; they can get rubbery. If your sauce is too thick, don’t worry! You can easily adjust it. Save a bit of pasta water when you drain the linguine. This water is starchy and helps thicken sauces. Add a splash to the sauce if it seems too thick. Stir it in gradually until you reach your desired consistency. This trick makes the sauce creamy and smooth. For a beautiful dish, serve the pasta in deep bowls. This keeps the sauce in and looks nice. Top with extra Parmesan cheese and fresh parsley for color. A bright lemon wedge on the side adds a fresh touch. Guests can squeeze it on top for extra flavor. This simple step makes your dish look gourmet! {{image_4}} You can switch out linguine for other pasta types. Fettuccine, spaghetti, or even penne work well. If you prefer a gluten-free option, try rice noodles or gluten-free pasta. Each type gives a unique twist to the dish. For a lighter dish, use half-and-half instead of heavy cream. If you're dairy-free, opt for coconut milk or a cashew cream. For those avoiding shrimp, chicken or tofu can be great alternatives. Just adjust the cooking time based on what you choose. Boost the nutrition by adding vegetables. Spinach or kale adds color and taste. You can also toss in bell peppers, zucchini, or cherry tomatoes. Sauté them with the garlic for a delicious flavor. This not only makes your dish tastier but also healthier. Store leftover creamy garlic shrimp linguine in an airtight container. Make sure it cools down first. Place it in the fridge within two hours of cooking. This helps keep it fresh for up to three days. If the pasta seems dry, add a splash of chicken broth or cream before storing. To reheat, use the stove for best results. Place the linguine in a skillet over medium heat. Add a little bit of chicken broth or cream to help it regain its creamy texture. Stir often until heated through. You can also microwave it, but this may dry it out. If using the microwave, cover the dish and add a splash of liquid. You can freeze creamy garlic shrimp linguine, though the texture may change. To freeze, place the cooled dish in a freezer-safe container. Seal it tightly and label it with the date. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 10-15 minutes. This helps them cook evenly. Follow the rest of the recipe as usual. The taste remains great, even with frozen shrimp. If you want a lighter option, use half-and-half or whole milk. You can also try coconut cream for a dairy-free choice. Each option alters the taste slightly. Adjust the seasoning as needed to keep flavors balanced. To lighten this dish, use whole wheat pasta instead of regular linguine. You can also reduce the amount of heavy cream. Swap in a mix of chicken broth and milk for a lower-calorie sauce. Adding more veggies, like spinach or zucchini, boosts nutrition too. Yes, you can prep this dish ahead of time. Cook the pasta and shrimp separately, then store them in the fridge. When ready to serve, reheat the shrimp and sauce together. Toss in the linguine just before serving for a fresh taste. This blog post covered how to make creamy garlic shrimp linguine. We discussed main ingredients, seasonings, and optional flavors. I provided step-by-step instructions for cooking shrimp, making the sauce, and serving. You got tips for perfect shrimp, sauce adjustments, and great presentation ideas. I shared variations for different pasta and dietary needs, plus storage tips for leftovers. Enjoy this dish today for a tasty meal that pleases everyone.

Creamy Garlic Shrimp Linguine

Indulge in a delicious dinner with this creamy garlic shrimp linguine recipe! In just 25 minutes, you can whip up this creamy and flavorful dish, perfect for weeknight meals or special occasions. With succulent shrimp, rich Parmesan, and a hint of garlic, it’s sure to impress! Ready to elevate your cooking? Click through to explore the full recipe and bring this culinary delight to your table tonight!
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Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

½ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

¼ teaspoon red pepper flakes (optional, for a bit of heat)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Start by bringing a large pot of water to a rolling boil. Season the water with salt, then add the linguine. Cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and set aside, reserving a bit of pasta water in case you need to adjust the sauce later.

    In a spacious skillet, melt the butter and olive oil together over medium heat. Once the butter is completely melted and bubbling, add the minced garlic. Sauté for about 1 minute, stirring continuously, until the garlic is fragrant but not browned.

      Introduce the shrimp into the skillet, seasoning them with salt, pepper, and the optional red pepper flakes. Cook the shrimp for approximately 3-4 minutes, turning them occasionally, until they are pink and opaque throughout. Once cooked, remove the shrimp from the skillet and set aside in a bowl.

        In the same skillet, pour in the chicken broth. Increase the heat slightly and bring the broth to a gentle simmer. Allow it to simmer for about 3-4 minutes, letting it reduce slightly to intensify the flavor.

          Lower the heat to a gentle simmer and slowly stir in the heavy cream. Mix well to combine. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until it melts and the sauce transforms into a rich and creamy consistency.

            Return the cooked shrimp to the skillet, stirring to coat them thoroughly in the sauce. Then, add the drained linguine to the pan, tossing everything together until the pasta is well covered with the creamy mixture. If the sauce is too thick, you can add a splash of the reserved pasta water to loosen it.

              Taste the dish and adjust the seasoning with more salt or pepper if desired.

                Just before serving, sprinkle fresh chopped parsley over the top for a burst of color and freshness.

                  Prep Time: 10 min | Total Time: 25 min | Servings: 4

                    - Presentation Tips: For an inviting plating, serve the linguine in deep bowls, topped with extra Parmesan cheese and a sprinkle of fresh parsley. Add a vibrant lemon wedge on the side for guests to squeeze over their pasta, enhancing the flavors even more!