Creamy Garlic Shrimp Linguine

Ingredients

• 12 oz (340 g) linguine pasta

• 1 lb (450 g) large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 4 tablespoons butter, divided

• 4 garlic cloves, minced

• ½ teaspoon red pepper flakes (optional)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tablespoon lemon juice

• Salt and black pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook linguine according to package directions until al dente.

3. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Shrimp

1. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

2. Add shrimp and season with salt, pepper, and optional red pepper flakes.

3. Cook 2–3 minutes per side, until shrimp are pink and opaque. Remove and set aside.

3. Make the Creamy Garlic Sauce

1. In the same skillet, melt remaining 2 tablespoons butter.

2. Add garlic and sauté 30–60 seconds until fragrant.

3. Pour in heavy cream and bring to a gentle simmer.

4. Stir in Parmesan cheese until melted and smooth.

5. Add lemon juice, and season with salt and pepper to taste.

6. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

4. Combine

1. Return the shrimp to the skillet and toss to coat in the sauce.

2. Add the cooked linguine and toss until everything is evenly coated.

5. Serve

• Garnish with fresh parsley and extra Parmesan.

• Serve hot with garlic bread or a light salad on the side.