Description
A rich and decadent pasta dish featuring succulent shrimp in a creamy, garlicky sauce with a hint of heat, tossed with al dente linguine.
Ingredients
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain, reserving about 1/2 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat to medium. Add garlic and red pepper flakes; cook for about 30 seconds until fragrant.
- Pour in heavy cream and broth, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add lemon juice and stir.
- Return cooked shrimp to the skillet. Add the drained linguine and toss to coat evenly with the sauce, adding a splash of reserved pasta water if needed for consistency.
- Remove from heat. Sprinkle with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more red pepper flakes or a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American