Irresistible Garlic Butter Shrimp Linguine in 35 Minutes
Introduction
Are you looking for a quick and delicious dinner idea? Look no further! This Irresistible Garlic Butter Shrimp Linguine comes together in just 35 minutes. It’s a creamy, flavorful dish that features succulent shrimp, perfectly cooked pasta, and a rich garlic butter sauce. Whether you’re cooking for family or friends, this recipe will impress everyone at the table.
Why Make This Recipe
This recipe is perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen. The combination of garlic, butter, and cheese creates a mouthwatering sauce that enhances the shrimp and linguine beautifully. Plus, it’s a one-pan dish, which means less cleanup for you!
How to Make Irresistible Garlic Butter Shrimp Linguine
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 12 oz linguine
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 1½ cups heavy cream
- ½ cup low sodium chicken broth
- 1 cup freshly grated Parmesan
- 1 cup shredded mozzarella
- ½ cup shredded provolone
- 1 tsp Italian seasoning
- 2 tbsp chopped fresh parsley
Directions:
- Cook the linguine in a large pot of salted boiling water until al dente, reserving ½ cup of pasta water before draining.
- Pat shrimp dry, then season with paprika, Cajun seasoning, salt, and pepper. Heat olive oil and butter in a skillet, then cook the shrimp until pink and golden, about 2-3 minutes per side. Remove from skillet.
- In the same skillet, sauté garlic in remaining butter until fragrant. Deglaze the skillet with chicken broth. Add heavy cream, and whisk in Parmesan, mozzarella, and provolone until the sauce is smooth.
- Toss the drained linguine in the sauce, adding reserved pasta water as needed to achieve desired consistency. Fold in cooked shrimp and adjust seasoning to taste. Serve with chopped parsley and extra Parmesan on top.
How to Serve Irresistible Garlic Butter Shrimp Linguine
Serve this dish warm. You can plate the linguine with a generous portion of the creamy sauce and top it with the shrimp. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan for a lovely presentation. Pair it with a simple side salad and garlic bread for a complete meal.
How to Store Irresistible Garlic Butter Shrimp Linguine
If you have leftovers, store them in an airtight container in the refrigerator. The dish can typically be kept for 2-3 days. To reheat, warm it gently in a skillet on low heat, adding a splash of water or chicken broth to loosen the sauce if needed.
Tips to Make Irresistible Garlic Butter Shrimp Linguine
- Make sure not to overcook the shrimp; they should just turn pink and opaque.
- Reserve pasta water to adjust the sauce’s consistency; it has starch that helps the sauce adhere to the pasta.
- Feel free to customize the recipe with your favorite vegetables like spinach or cherry tomatoes for added flavor and nutrition.
Variation
For a lighter version, you can substitute half of the heavy cream with low-fat milk or use cauliflower sauce. If you’re looking for a spicy kick, add red pepper flakes to the sauce.
FAQs
1. Can I use frozen shrimp? Yes, just thaw them before cooking. Ensure they are fully defrosted and patted dry for the best results.
2. What if I can’t find linguine? You can substitute linguine with any pasta shape you like, such as spaghetti or fettuccine.
3. Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prepare the sauce in advance and add the pasta and shrimp when ready to serve for a quicker meal.
Garlic Butter Shrimp Linguine
Ingredients
Method
- Cook the linguine in a large pot of salted boiling water until al dente, reserving ½ cup of pasta water before draining.
- Pat shrimp dry, then season with paprika, Cajun seasoning, salt, and pepper.
- Heat olive oil and butter in a skillet, then cook the shrimp until pink and golden, about 2-3 minutes per side. Remove from skillet.
- In the same skillet, sauté garlic in remaining butter until fragrant.
- Deglaze the skillet with chicken broth.
- Add heavy cream, and whisk in Parmesan, mozzarella, and provolone until the sauce is smooth.
- Toss the drained linguine in the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Fold in cooked shrimp and adjust seasoning to taste.
- Serve with chopped parsley and extra Parmesan on top.
