You got it — here’s a bold, flavor-packed recipe for Creamy Shrimp Linguine Explosion. This dish balances rich, garlicky cream sauce with a spicy kick, succulent shrimp, and perfectly cooked linguine. It’s indulgent but not heavy, and absolutely restaurant-worthy.
🍤🍝 Creamy Shrimp Linguine Explosion
🔪 Ingredients (Serves 2–3)
For the Pasta & Shrimp:
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200g (7 oz) linguine
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300g (10 oz) large shrimp, peeled & deveined
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1 tbsp olive oil
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2 cloves garlic, minced
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1/2 tsp chili flakes (adjust to taste)
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Salt & black pepper, to taste
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Optional: zest of 1/2 lemon
For the Creamy Sauce:
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1 tbsp butter
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2–3 cloves garlic, minced
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1/2 small shallot, finely chopped (or more garlic if unavailable)
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1/2 cup heavy cream
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1/3 cup grated Parmesan
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1/4 cup dry white wine or a splash of pasta water
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Juice of 1/2 lemon
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1 tsp paprika or Cajun seasoning (optional, for explosion-level flavor)
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Chopped parsley or basil (for garnish)
🔥 Instructions
1. Cook the linguine:
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In a pot of well-salted boiling water, cook linguine to al dente.
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Reserve 1/2 cup pasta water before draining.
2. Sauté the shrimp:
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Pat shrimp dry. Season with salt, pepper, and chili flakes.
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In a large skillet over medium-high heat, add olive oil.
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Sauté shrimp 1–2 minutes per side until pink and just cooked.
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Optional: add lemon zest for brightness.
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Remove shrimp from pan and set aside.
3. Make the sauce:
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In the same pan, melt butter. Add garlic and shallot; sauté for 1–2 minutes.
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Deglaze with white wine or a bit of pasta water. Let it reduce slightly.
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Stir in cream, Parmesan, paprika/Cajun spice, and lemon juice.
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Simmer gently until it thickens (2–3 minutes). Season to taste.
4. Combine:
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Add drained linguine and shrimp back to the sauce.
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Toss to coat everything evenly. Add reserved pasta water a bit at a time to loosen the sauce as needed.
5. Serve:
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Plate hot, topped with fresh parsley or basil.
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Extra cheese, chili flakes, or a squeeze of lemon optional for finish.
🔄 Optional Add-Ins:
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Spinach: toss in a handful near the end for color & nutrients
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Sun-dried tomatoes: adds a tangy punch
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Mushrooms: sauté with the shallots for earthiness
🥂 Pairing:
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White wine: Sauvignon Blanc, Pinot Grigio
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Side: Garlic bread or a fresh arugula salad with lemon vinaigrette