shrimp with linguine recipe

Written ByJenny Smyth Posted on
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The Best shrimp with linguine recipe

I’ve been making this shrimp with linguine recipe for years, and it’s always a hit with my family. My kids love it when I serve it with garlic bread on the side, and my husband appreciates the fact that it’s quick and easy to prepare.

As for me, I just love the simplicity of this dish – it’s a great way to get a delicious meal on the table without too much fuss. Plus, it’s a great way to get some protein into our diet without breaking the bank.

I’ve also noticed that this recipe is perfect for any occasion – whether we’re having a casual family dinner or entertaining guests, this dish never fails to impress. And the best part?

It’s incredibly healthy too – the shrimp provides plenty of omega-3 fatty acids, while the linguine is rich in fiber and vitamins. I like to serve this dish with a side of steamed vegetables for an added nutritional boost.

All in all, this shrimp with linguine recipe is a staple in our household, and I’m sure it will be in yours too once you give it a try! I also appreciate how versatile this recipe is – we can easily add different seasonings or spices to give it a unique flavor.

My personal favorite is adding some fresh parsley and lemon juice to give it that extra oomph. But hey, feel free to experiment and find your own favorite way to make this dish shine!

Shrimp with Linguine

4.7 from 573 votes

A classic Italian-inspired dish featuring succulent shrimp and tender linguine in a rich, savory sauce. Perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Shrimp

1 lb shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1 tsp red pepper flakes
salt and pepper to taste

For the Linguine

12 oz linguine pasta
1 tsp salt

For the Sauce

2 cups marinara sauce
1 cup heavy cream
1 tbsp butter
1 tsp dried basil
1 tsp dried oregano

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2When it comes to a rolling boil, add the linguine and cook for 8-10 minutes, until al dente.
3Reserve 1 cup of pasta water before draining.
4While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
5Add the garlic and red pepper flakes, sauté for 1 minute until fragrant.
6Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until the shrimp turn pink and are slightly golden.
7Reduce the heat to medium.
8Add the marinara sauce and heavy cream to the skillet.
9Stir in the butter, basil, and oregano.
10Simmer for 5 minutes, until the sauce has thickened slightly and the flavors have melded.
11Add the cooked linguine to the skillet with the shrimp and sauce.
12Toss gently to combine, adding reserved pasta water if needed to achieve a creamy consistency.
13If the sauce is too thick, add more pasta water one tablespoon at a time.
14Serve the shrimp and linguine hot, garnished with additional red pepper flakes and fresh parsley if desired.
Enjoy immediately.

🔧Equipment

Large skillet
Large pot
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 185mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 18g

📝Notes

Tips: For a spicier dish, increase the red pepper flakes. You can also add vegetables like bell peppers or spinach to the sauce for extra nutrition.

This shrimp with linguine recipe is always a good idea for any occasion. Whether you are cooking for your family or hosting a dinner party, this dish is sure to impress. It is easy to make, delicious, and nutritious, making it a perfect choice for any meal.

The best part is that you can customize it to suit your tastes and preferences. I often make it for family gatherings, and it is always a hit. The leftovers can be stored in the refrigerator for up to 3 days, and you can reheat them in the microwave or on the stovetop.

Just make sure to add a little bit of water to the pasta to prevent it from drying out. This dish is best served hot and fresh, straight from the pan. It is a dish that I know you will love as much as my family does, and I hope you enjoy cooking it as much as I do.

❓ Frequently Asked Questions About Shrimp with Linguine

1. What type of shrimp should I use for this recipe?

You can use either fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them completely before cooking. Medium-sized shrimp work best, as they are easy to cook and eat. If you really want to get fancy, you can use shrimp that have already been deveined and peeled.

2. Can I make this recipe ahead of time?

While this dish is best enjoyed fresh, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you are ready to serve, simply reheat the sauce and cook the shrimp and linguine as directed. Keep in mind that the linguine may become soggy if it sits in the sauce for too long.

3. Can I use a different type of pasta?

Yes, you can use a different type of pasta if you prefer. Spaghetti, fettuccine, or even gluten-free pasta would work well in this recipe. Just make sure to cook the pasta according to the package instructions until it is al dente.

4. What can I do if I dont like spicy food?

If you dont like spicy food, simply omit the red pepper flakes. The dish will still be flavorful without them. You can also add a pinch of sugar to the sauce to balance out any acidity from the tomatoes.

5. Can I make this recipe vegetarian?

To make this recipe vegetarian, simply omit the shrimp and add your favorite vegetables instead. Mushrooms, bell peppers, and zucchini would all work well. You can also add chickpeas or white beans for added protein.

6. Can I freeze the leftovers?

While you can freeze the leftovers, the texture of the pasta may change slightly upon thawing. It is best to freeze the sauce and shrimp separately, then reheat and serve with freshly cooked pasta. To freeze, let the sauce and shrimp cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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