Shrimp Cordon Bleu Over Linguine
Elevate your dinner routine with this irresistible Shrimp Cordon Bleu Over Linguine recipe, a luxurious fusion of crispy, golden shrimp stuffed with ham and Swiss cheese nestled atop creamy Parmesan-coated pasta. This dish combines the decadence of classic cordon bleu with the elegance of seafood, delivering a perfect balance of textures and flavors. Tender linguine is bathed in a velvety garlic cream sauce, creating the ideal backdrop for the stuffed, breaded shrimp that are pan-fried to perfection. With a preparation time of under an hour, this gourmet-quality meal is surprisingly achievable for weeknight dinners or special occasions. Garnished with fresh parsley for a pop of color, it’s a crowd-pleasing masterpiece packed with flavor and visual appeal. Perfectly keyword-rich for fans of seafood pasta, creamy sauces, and inventive twists on classic dishes!
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Recipe Information
Ingredients
- 12 oz Linguine
- 12 pieces Large shrimp, peeled and deveined
- 6 slices Thinly sliced ham
- 6 slices Swiss cheese, cut into small strips
- 0.5 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Panko breadcrumbs
- 3 tbsp Olive oil
- 2 tbsp Butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the shrimp by butterflying each piece: use a sharp knife to cut along the back without cutting all the way through. Lay the shrimp flat.
Fold each slice of ham in half and top with a small strip of Swiss cheese. Roll tightly, then stuff the roll into the butterflied opening of the shrimp. Press lightly to flatten and secure.
Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Dredge each stuffed shrimp in flour, then coat in egg, and finally coat in panko breadcrumbs. Set aside on a plate.
Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the breaded shrimp in batches, cooking for 2–3 minutes per side or until golden and cooked through. Remove shrimp and set aside.
In the same skillet, lower the heat and add the butter and minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently until slightly thickened, about 3–4 minutes. Season with salt and black pepper to taste.
Add the cooked linguine to the sauce, tossing to coat. If needed, add a little reserved pasta water to thin the sauce.
Plate the linguine, then top with the cooked shrimp. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 570 mg | 44% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 472 mg | 10% | |
*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.
