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Easy Creamy Shrimp Linguine with Garlic Recipe

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4.9 from 51 reviews

This Easy Creamy Shrimp Linguine features succulent Argentinian shrimp marinated in a blend of spices and lemon juice, sautéed with garlic and butter, then simmered in a luscious tomato and heavy cream sauce. Tossed with perfectly cooked linguine and finished with fresh parsley and optional Parmesan and basil, this dish is a quick, flavorful, and indulgent pasta recipe perfect for seafood lovers.

Ingredients

Scale

Shrimp Marinade

  • ½ Juice from Lemon
  • 1 tablespoon Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Red Paprika Powder
  • 1 teaspoon Smoked Paprika Powder
  • 1 teaspoon Dried Oregano

Main Ingredients

  • 400 g Large Argentinian Shrimp, peeled and dried
  • 3 tablespoon Unsalted Butter
  • 4 Garlic Cloves, minced
  • 200 ml Tomato Sauce
  • 500 ml Heavy Cream
  • Fresh Parsley, chopped (to taste)
  • 300 g Linguine Pasta
  • Salt & Pepper to taste
  • Parmesan, grated (optional)
  • Fresh Basil (optional)

Seasonings

  • 1 teaspoon Garlic Powder
  • 1 teaspoon Red Paprika Powder
  • 1 teaspoon Smoked Paprika Powder
  • 1 teaspoon Dried Oregano

Instructions

  1. Marinate the Shrimp: In a bowl, combine the lemon juice, olive oil, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Add the peeled and dried shrimp, stirring well to coat. Let it marinate for at least 15 minutes to infuse flavors.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and set aside, reserving some pasta water.
  3. Sauté Garlic and Shrimp: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Add the marinated shrimp and season with additional garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Cook the shrimp for about 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
  4. Prepare the Sauce: In the same skillet, pour in the tomato sauce and heavy cream, stirring to combine and scrape any browned bits from the pan. Let the sauce simmer gently for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
  5. Combine Pasta and Shrimp: Return the cooked shrimp to the sauce, swirling to coat. Add the cooked linguine to the skillet and toss gently to combine everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
  6. Garnish and Serve: Turn off the heat and sprinkle freshly chopped parsley over the linguine. Optionally, top with grated Parmesan and fresh basil leaves. Serve immediately while hot for the best flavor and texture.

Notes

  • Ensure shrimp is dried well before marinating for better flavor absorption.
  • Do not overcook the shrimp to keep them tender and juicy.
  • Use fresh garlic for best aroma; garlic powder is also used for seasoning layers of flavor.
  • If you prefer a lighter sauce, substitute half the heavy cream with milk or a lower-fat cream alternative.
  • Fresh parsley and basil add bright herbal notes but can be omitted if unavailable.
  • Reserve some pasta water to adjust the sauce consistency if needed.
  • Parmesan cheese is optional but adds a rich, savory finish.

Find it online: https://amandafood.com/easy-creamy-shrimp-linguine-with-garlic-recipe/