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- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons butter - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Zest of 1 lemon (for an added zing) To make this dish, you need all the key ingredients. If you can't find heavy cream, you can use half-and-half. For a lighter option, try coconut milk or almond milk. If you want a veggie twist, add spinach or bell peppers. To cook the linguine, start by filling a large pot with water and adding a generous amount of salt. Bring the water to a rapid boil. This helps season the pasta. Add the linguine and cook it for about 8 to 10 minutes, or until it is al dente. You want it to be firm but not hard. Before draining, remember to reserve about 1/2 cup of the pasta water. This starchy water helps to thicken the sauce later. Heat a large skillet over medium heat and add olive oil and butter. Wait until the butter melts and starts to foam. This is the perfect time to add minced garlic. Sauté the garlic for about 1 minute. You want it fragrant but not brown. If it burns, it will taste bitter. Next, add the shrimp. Season them lightly with salt, pepper, and optional red pepper flakes for some heat. Cook the shrimp for about 2-3 minutes on each side. They should turn a lovely pink color when cooked. Once done, set the shrimp aside. In the same skillet, add chicken broth and bring it to a gentle simmer. Pour in the heavy cream, stirring well to mix. Let it cook for 2-3 minutes until the sauce thickens slightly. This thickening is key for a rich, creamy sauce. Now add the halved cherry tomatoes. Cook them for another 2-3 minutes. This step helps to soften the tomatoes and release their juices, which adds flavor to the sauce. Once the tomatoes are soft, whisk in the grated Parmesan cheese. Let it melt completely to create a smooth sauce. Now, it’s time to add the cooked linguine and shrimp back into the skillet. Gently toss everything together. If the sauce seems too thick, add the reserved pasta water a little bit at a time until you reach your desired consistency. Taste the dish and adjust the seasoning with more salt and pepper if needed. For a fresh twist, stir in lemon zest for added brightness. Ladle the creamy garlic shrimp linguine into large, shallow bowls. For a beautiful presentation, sprinkle freshly grated Parmesan on top. Add a generous amount of chopped fresh parsley for color. You might also place a few whole cherry tomatoes on top for extra flair. A light drizzle of olive oil can give your dish a lovely shine. Enjoy this delightful pasta dish with a side salad or garlic bread for a complete meal. - How to avoid overcooking shrimp: Cook shrimp for about 2-3 minutes on each side. Look for a pink color. If they curl tightly, they are done. Overcooked shrimp can be tough and rubbery. - Adjusting seasoning for personal taste: Start with salt and pepper, then taste your dish. You can always add more, but it's hard to fix if you add too much. If you like heat, consider adding red pepper flakes. - Best types of shrimp to use: Large shrimp work best for this recipe. They are easy to handle and have great flavor. Look for shrimp that are fresh and have a firm texture. - Alternatives for heavy cream for lighter options: You can use half-and-half, Greek yogurt, or coconut milk. Each option will change the flavor slightly, but they can lighten the dish. If you want it creamy, use a mix of yogurt and broth. {{image_4}} You can easily give your creamy garlic shrimp linguine a twist by adding vegetables. Spinach is a great choice. It wilts quickly and adds a nice green color. Bell peppers also work well. They add crunch and sweetness. You can sauté them with the garlic for full flavor. Another fun way to change this dish is by using different pasta types. While linguine is classic, you can try fettuccine or even penne. Each pasta brings a unique texture. It’s all about your taste and what you have on hand! If you need gluten-free options, try gluten-free pasta. Many brands make pasta that tastes great and cooks well. You can also swap heavy cream for coconut milk. This gives a creamy texture without dairy. For spice lovers, adjust the red pepper flakes to your taste. Add more for extra heat or leave them out for a milder dish. Always taste as you go to find your perfect balance! To keep your creamy garlic shrimp linguine fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. Make sure it cools down before sealing it. This helps keep the pasta from getting soggy. You can keep the dish for up to three days. For long-term storage, freezing is a great option. First, let the pasta cool completely. Then, place it in a freezer-safe container or a zip-top bag. Squeeze out as much air as possible to avoid freezer burn. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, place the pasta in a skillet over medium heat. Add a splash of chicken broth or water to help it warm evenly. Stir until it's hot throughout. This keeps the sauce creamy and delicious. You can use milk or half-and-half for a lighter option. For a dairy-free choice, try coconut milk or cashew cream. These alternatives will still give a nice creamy texture. Just keep in mind that the flavor will change slightly. If you want a thicker sauce without heavy cream, blend silken tofu until smooth. This works great for creaminess. Yes, frozen shrimp work well in this recipe. Just make sure to thaw them first. You can do this by placing them in cold water for about 15 minutes. This helps keep the shrimp juicy. Fresh shrimp have a better taste but frozen shrimp are a great time-saver and are often just as good. Cooked shrimp turns pink and opaque. It also curls into a “C” shape. If they form an “O,” they may be overcooked. The cooking time is usually about 2-3 minutes per side. Keep an eye on them, as shrimp cooks quickly. Perfectly cooked shrimp are tender, not rubbery. Yes, you can make parts of this dish ahead of time. Cook the linguine and shrimp, then store them in the fridge. Combine the sauce when you're ready to eat. This keeps the flavors fresh. If you store leftovers, use an airtight container. Just remember, the pasta may soak up the sauce, so add a splash of water when reheating. This blog post shared a simple recipe for shrimp linguine. I outlined essential ingredients, cooking steps, and tips for great results. You learned how to cook perfect shrimp and create a creamy sauce. Variations and storage tips made it easy to adapt this dish to your needs. Experiment with flavors and make it yours. Enjoy your delicious meal, and don’t hesitate to use the tips to impress others. Cooking can be fun and rewarding.

Creamy Garlic Shrimp Linguine

Indulge in a deliciously Creamy Garlic Shrimp Linguine with a Twist that will elevate your dinner game! This easy recipe combines succulent shrimp, rich cream sauce, and perfect linguine, all enhanced with a zesty lemon kick. Ready in just 30 minutes, it's ideal for a weeknight treat or entertaining guests. Click through now to explore the step-by-step instructions and make this delectable dish tonight!
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Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup cherry tomatoes, halved

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon (for an added zing)

Instructions
 

Cook the Linguine: Bring a large pot of salted water to a rapid boil. Add the linguine and cook according to package instructions until it reaches al dente consistency. Once cooked, drain the pasta and set it aside, making sure to reserve about 1/2 cup of the starchy pasta water for later use.

    Sauté the Shrimp: In a spacious skillet, heat the olive oil and butter over medium heat. Once the butter has melted and begins to foam, add the minced garlic. Sauté for about 1 minute, or until the garlic is fragrant but not browned, as this may cause a bitter taste. Next, introduce the shrimp to the skillet, seasoning them with salt, pepper, and optional red pepper flakes for a touch of heat. Cook for approximately 2-3 minutes on each side, or until the shrimp have turned a beautiful pink color and are cooked through. Once done, remove the shrimp from the skillet and set aside.

      Create the Cream Sauce: Using the same skillet, pour in the chicken broth and bring it to a gentle simmer. Incorporate the heavy cream, stirring thoroughly to combine. Allow the mixture to cook for 2-3 minutes until it begins to thicken slightly—this will create the creamy base for your sauce.

        Combine Ingredients: Add the halved cherry tomatoes to the creamy sauce, cooking for an additional 2-3 minutes. This will soften the tomatoes and release their juices, enriching the sauce. Then, whisk in the grated Parmesan cheese until it is fully melted and the sauce is creamy and smooth.

          Mix in Pasta and Shrimp: Return the cooked linguine and sautéed shrimp to the skillet. Toss all the ingredients together gently, adding the reserved pasta water a little at a time until you reach your desired sauce thickness. Taste your dish and adjust the seasoning with additional salt and pepper if necessary. For a refreshing twist, stir in the lemon zest at this stage for a bright flavor boost.

            Serve: Remove the skillet from the heat. Ladle the creamy garlic shrimp linguine into serving bowls and garnish generously with chopped fresh parsley.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: For an appealing presentation, serve the pasta in large, shallow bowls with a sprinkle of freshly grated Parmesan on top. Add a sprig of parsley for a pop of color, and consider placing a few whole cherry tomatoes on top for an attractive finishing touch. A light drizzle of olive oil can also add a glossy finish to the dish.