Ingredients (Serves 4)12 oz (340g) linguine pasta1 lb (450g) large shrimp, peeled & deveined3 cloves garlic, minced1 small shallot, finely chopped1 cup heavy cream (or half-and-half for lighter option)½ cup grated Parmesan cheese(+ extra for garnish)¼ cup white wine (optional, substitute with broth)2 tbsp butter2 tbsp olive oil1 tsp red pepper flakes (adjust to taste)1 tsp lemon zest + 1 tbsp lemon juice½ cup reserved pasta waterSalt & black pepper to tasteFresh parsley, chopped (for garnish)Instructions1️⃣ Cook the pasta:Boil salted water and cook linguine al dente (about 1 min less than package instructions). Reserve ½ cup pasta water before draining.2️⃣ Sauté the shrimp:Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.Add shrimp, season with salt, pepper, and red pepper flakes, and cook for 1-2 min per sideuntil pink. Remove and set aside.3️⃣ Make the creamy sauce:In the same skillet, add remaining 1 tbsp butter, garlic, and shallot. Sauté for 1-2 min until fragrant.Deglaze with white wine (or broth), simmer for 1 min.Reduce heat to medium, pour in heavy cream, and stir in Parmesan cheese until melted.4️⃣ Combine everything:Add cooked linguine, shrimp, and lemon zest + juice. Toss well, adding pasta water as needed for a silky sauce.5️⃣ Garnish & serve:Top with extra Parmesan, fresh parsley, and an extra sprinkle of red pepper flakes if desired.Enjoy your Creamy Shrimp Linguine Explosion with a side of garlic bread and a crisp white wine! 🍷🔥
Creamy Shrimp Linguine Explosion
