Creamy Shrimp Marsala Linguine
Indulge in the rich, restaurant-quality flavors of Creamy Shrimp Marsala Linguine—a luxurious pasta dish that’s surprisingly easy to make at home. Tender linguine is tossed in a velvety Marsala wine and Parmesan cream sauce, perfectly complemented by plump, juicy shrimp sautéed in garlic, olive oil, and butter. The addition of shallots and a hint of lemon juice adds depth and brightness to this decadent dish, while fresh parsley provides a pop of color and freshness. Ready in just 40 minutes, this dinner-worthy recipe is perfect for impressing guests or elevating your weeknight meal. Pair it with a crisp white wine and a side of garlic bread for an irresistible Italian-inspired feast!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tsp lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
Pat the shrimp dry with a paper towel and season with salt, black pepper, and crushed red pepper flakes if using.
In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Sauté the minced garlic and chopped shallot for 1-2 minutes until fragrant.
Pour the Marsala wine into the skillet and let it simmer for 3-4 minutes to reduce slightly. Then, add the chicken broth and simmer for another 2 minutes.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for 3 minutes, stirring occasionally.
Add the Parmesan cheese gradually, whisking continuously until the sauce is smooth and creamy. Adjust the seasoning with more salt and black pepper if needed.
Return the cooked shrimp to the skillet, along with any accumulated juices. Stir in the lemon juice and half of the chopped parsley.
Toss the cooked linguine into the sauce, ensuring it is well-coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
Serve the Creamy Shrimp Marsala Linguine immediately, garnished with the remaining parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1450 mg | 483% | |
| Sodium | 6165 mg | 268% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 38.2 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1362 mg | 105% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2349 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
