Quick Blow Me Away Sauce Over Happy Shrimp Linguine
Elevate your weeknight dinner game with "Quick Blow Me Away Sauce Over Happy Shrimp Linguine," a fast and flavorful dish that's as indulgent as it is easy to prepare. Featuring tender linguine tossed in a velvety garlic cream sauce enhanced by a splash of white wine and subtle heat from red pepper flakes, this recipe is a symphony of bright and rich flavors. Juicy, sautéed shrimp take center stage, soaking up the tangy notes of fresh lemon juice and the creaminess of melted parmesan. Ready in just 30 minutes, this recipe delivers restaurant-quality taste with minimal effort. Perfect for seafood lovers, "happy shrimp linguine" is your go-to for a satisfying and elegant meal that's ideal for impressing guests or indulging on a special night in. Keywords: shrimp linguine recipe, creamy garlic sauce, easy shrimp pasta, quick dinner, seafood pasta recipe.
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Recipe Information
Ingredients
- 12 oz linguine
- 1 lb shrimp, peeled and deveined (large or jumbo)
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 0.5 cup white wine or chicken broth
- 1 cup heavy cream
- 0.75 cup parmesan cheese, freshly grated
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
Meanwhile, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, seasoning lightly with salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Reduce the heat to medium and add the remaining butter to the skillet. Stir in garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
Deglaze the pan with white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes to reduce slightly.
Lower the heat and stir in heavy cream. Let it cook for 2 minutes, stirring occasionally, until the sauce starts to thicken.
Add grated parmesan cheese and stir until melted and incorporated. If the sauce is too thick, add reserved pasta water a tablespoon at a time to adjust the consistency.
Stir in lemon juice and parsley for brightness, then add cooked shrimp back to the sauce. Taste and season with additional salt and black pepper as needed.
Toss the cooked linguine in the sauce until well-coated. Serve immediately, garnished with extra parmesan and parsley if desired.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 6022 mg | 262% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.2 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2224 mg | 171% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1865 mg | 40% | |
*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.
