Creamy Garlic Butter Shrimp Linguine

$- 8 oz linguine pasta - 1 lb shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 4 cloves garlic, finely minced - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese Linguine pasta gives this dish its classic shape. It holds the sauce well. Fresh shrimp adds a sweet and tender bite. Butter and garlic create a rich, fragrant base. The heavy cream and Parmesan cheese make it creamy and satisfying. - 1/2 teaspoon red pepper flakes (adjust to personal heat preference) - Zest of 1 lemon - Fresh parsley, coarsely chopped (for garnish) Red pepper flakes add a nice kick if you like some heat. Lemon zest brightens the dish and balances the creaminess. Fresh parsley makes it look pretty and adds a fresh flavor. - Boiling the Linguine: Start by bringing a large pot of water to a boil. Add a generous pinch of salt. Cook the linguine until it is al dente, about 8 to 10 minutes. You want it firm but not hard. This keeps the texture perfect for the sauce. - Reserving Pasta Water: Before draining the linguine, save about one cup of that starchy pasta water. This water will help adjust your sauce later. After saving the water, drain the pasta in a colander and set it aside. - Sautéing in Butter: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot, add your shrimp. They should sizzle when they hit the pan. Cook each side for about 2 to 3 minutes until the shrimp turn pink and opaque. - Seasoning Tips: As the shrimp cooks, sprinkle them with salt and freshly ground black pepper. This simple seasoning enhances their natural flavor. Remember, you can always adjust the seasoning later. - Sautéing Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, toss in the finely minced garlic. Sauté it for about one minute. You want it fragrant, not burnt. Stay close and keep stirring. - Adding Cream and Cheese: Lower the heat to medium-low. Slowly pour in the heavy cream while stirring. Let it simmer gently for 2 to 3 minutes. This thickens the sauce just right. Next, whisk in the freshly grated Parmesan cheese until it melts. Stir in the red pepper flakes and lemon zest for a fresh kick. - Tossing Shrimp and Pasta: With the sauce ready, add the cooked linguine and shrimp back into the skillet. Toss everything together. You want the pasta and shrimp well coated in that creamy sauce. - Adjusting Sauce Consistency: If the sauce feels too thick, gradually add some of that reserved pasta water. Stir until you reach your desired sauce thickness. This is the perfect time to taste and adjust any seasonings as needed. How to Thicken or Thin the Sauce To thicken the sauce, add more Parmesan cheese. This adds creaminess and depth. If the sauce seems too thick, pour in some reserved pasta water. Stir gradually to avoid making it too thin. Flavor Enhancements For extra flavor, add a splash of white wine before the cream. This will give a nice kick. You can also mix in herbs like thyme or basil for freshness. Avoiding Overcooking Cook shrimp just until they turn pink. This takes only 2-3 minutes per side. Overcooked shrimp become rubbery and tough. Keep a close eye on them for the best texture. Choosing the Right Shrimp Always choose fresh or properly thawed shrimp for this dish. Look for shrimp that smells sweet and has a firm texture. Larger shrimp, like jumbo or colossal, provide a delightful bite. Best Pairings with Linguine Serve your creamy garlic butter shrimp linguine with a crisp green salad. A side of garlic bread also complements the dish well. It helps to soak up that delicious sauce. Presentation Tips To make your dish stand out, use a large serving bowl. Toss the linguine and shrimp gently, then finish with a sprinkle of fresh parsley. A lemon wedge on the side adds color and brightness. {{image_4}} Substituting Shrimp You can swap shrimp for other seafood. Try using scallops for a sweet taste. They cook quickly, just like shrimp. You can also use firm white fish. Cod or halibut works well in this dish. Adding Scallops or Chicken Scallops add a lovely texture. They pair well with garlic and butter. If you prefer chicken, use boneless, skinless breast. Simply cut it into bite-sized pieces. Cook the chicken in the same way as the shrimp until golden brown. Making it Gluten-Free To make this dish gluten-free, choose gluten-free linguine. There are many brands available now. They cook similarly to regular pasta. Check the package for cooking times. Vegetarian Options For a vegetarian twist, leave out the shrimp. Replace it with sautéed mushrooms or asparagus. They add great flavor and texture. You can also use tofu for a protein boost. Adding Vegetables Add vegetables to make this dish even better. Spinach or cherry tomatoes work nicely. Simply toss them in the sauce as it simmers. You can also add peas for a pop of color. Experimenting with Different Cheeses While Parmesan is classic, feel free to change it up. Try using pecorino or Asiago for a different flavor. Just make sure to grate them finely. This helps them melt smoothly into the sauce. To keep your creamy garlic butter shrimp linguine fresh, store it right away. Place any leftovers in an airtight container. - Refrigeration Tips Store the dish in the fridge. It will stay good for up to three days. Make sure it cools before sealing. This helps keep the flavors intact. - Freezing Options You can freeze this dish too. Use a freezer-safe container. It can last for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat your shrimp linguine, keep the creaminess in mind. - Best Methods for Maintaining Creaminess Use a skillet over low heat. Add a splash of water or broth. Stir gently as it warms. This method keeps the sauce smooth and creamy. Avoid the microwave, as it may make the dish dry. Enjoy every bite of your delicious meal! Yes, you can use frozen shrimp. Just remember to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. Drain and pat them dry. This helps prevent excess water in the dish. If you use frozen shrimp, cook them as you would fresh shrimp. They will turn pink and opaque when done. If you want a lighter dish, use half-and-half or whole milk. You can also use coconut cream for a dairy-free option. For a tangy flavor, consider using Greek yogurt. Just whisk it in slowly to avoid lumps. Each option changes the taste a bit, so choose based on your preference. You can store leftovers in the fridge for up to three days. Make sure to keep them in an airtight container. If you want to freeze it, do so within two days. It can last for about one month in the freezer. But note that the sauce may change in texture when reheated. Yes, you can prep some parts in advance. Cook the pasta and shrimp ahead of time. Store them separately in the fridge. Make the sauce right before serving for the best flavor. This way, you save time and still enjoy a fresh dish. This article showed you how to make creamy garlic butter shrimp linguine. We covered key ingredients like pasta, shrimp, butter, and cream. You learned the steps to cook perfectly, including sautéing shrimp and making the sauce. I shared tips to enhance flavor and avoid common mistakes. Remember, you can adjust the recipe for different diets or proteins. With the right storage, you can enjoy leftovers too. Now, gather your ingredients and start cooking. This dish is sure to impress and satisfy!$

Creamy Garlic Butter Shrimp Linguine

Indulge in a deliciously creamy garlic butter shrimp linguine that’s perfect for any occasion! This simple recipe features tender shrimp, rich cream, and a hint of lemon zest, all tossed together with al dente linguine for a satisfying meal. Ready in just 25 minutes, it’s a must-try for pasta lovers! Click through for the full recipe and elevate your dinner tonight! #ShrimpLinguine #PastaLovers #EasyRecipes #ComfortFood

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Ingredients

8 oz linguine pasta

1 lb shrimp, peeled and deveined

4 tablespoons unsalted butter, divided

4 cloves garlic, finely minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon red pepper flakes (adjust to personal heat preference)

Salt and freshly ground black pepper to taste

Fresh parsley, coarsely chopped (for garnish)

Zest of 1 lemon

Instructions

Pasta Kochzeit: Bring a large pot of water to a boil and add a generous pinch of salt. Cook the linguine according to package instructions until it reaches an al dente texture. Reserve 1 cup of the pasta water for later, and then drain the linguine. Set aside.

Shrimp Anbraten: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the peeled and deveined shrimp, seasoning them with salt and freshly ground black pepper. Cook the shrimp for approximately 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

Knoblauchbuttersauce Zubereiten: In the same skillet, add the remaining 2 tablespoons of butter along with the minced garlic. Sauté the mixture for about 1 minute or until it becomes fragrant, taking care to prevent the garlic from burning.

Cremige Basis Erstellen: Lower the heat to medium-low and slowly pour in the heavy cream. Stir the mixture thoroughly and allow it to simmer gently for about 2-3 minutes until it thickens slightly.

Käse und Gewürze Hinzufügen: Gradually whisk in the freshly grated Parmesan cheese until it melts and fully integrates into the sauce. Stir in the red pepper flakes and the lemon zest, and taste for seasoning, adjusting with more salt and freshly ground pepper as needed.

Alles Zusammenfügen: Return the cooked linguine and shrimp to the skillet, tossing everything together to ensure the noodles and shrimp are coated in the creamy sauce. If the sauce appears too thick, gradually add reserved pasta water until the desired consistency is achieved.

Servieren: Once combined, remove the skillet from heat and let it sit for a moment. Before serving, sprinkle the dish with coarsely chopped parsley for a fresh touch.

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