Description
A luscious and spicy shrimp linguine in a rich, creamy sauce with a burst of flavor.
Ingredients
Scale
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Pour chicken broth and heavy cream into the skillet. Bring to a simmer and let cook for 2-3 minutes, stirring occasionally.
- Stir in Parmesan cheese, red pepper flakes, paprika, salt, and pepper. Continue to stir until sauce thickens slightly.
- Return shrimp to the sauce along with the cooked linguine. Toss to coat everything evenly.
- Remove from heat, stir in lemon juice and fresh parsley. Serve hot.
Notes
For extra creaminess, use half-and-half instead of heavy cream for a lighter sauce. Can substitute chicken with mushrooms for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 640
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 65g
- Protein: 38g