Creamy Shrimp Linguine
Creamy Shrimp Linguine
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled, deveined, and pre-seasoned
- 1 tablespoon butter
- 2 tablespoons garlic, minced
- 1 cup tomato sauce, or crushed tomatoes
- 1 cup 35% whipping cream
- 1/2 teaspoon black pepper, or to taste
- 1 pound linguine pasta, cooked according to package directions
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large pan over medium-high heat. Add the olive oil and allow it to shimmer.
⏱️ 2 min
- 2
Add the pre-seasoned shrimp to the hot pan. Cook for 2-3 minutes per side, or until the shrimp are opaque and pink/orange, indicating they are cooked through. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min
- 3
Remove the cooked shrimp from the pan and set aside on a plate. Keep the pan with any drippings on the stove.
⏱️ 1 min
- 4
To the same pan, add the butter. Allow it to melt completely.
⏱️ 1 min
- 5
Once the butter has melted, add the minced garlic to the pan. Sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Pour in the tomato sauce or crushed tomatoes. Stir well to combine with the garlic and any pan drippings.
⏱️ 2 min
- 7
Add the 35% whipping cream to the tomato sauce mixture. Stir continuously until the sauce is creamy and thoroughly combined. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 8
Season the sauce with black pepper. Stir to incorporate the seasoning.
⏱️ 1 min
- 9
Return the cooked shrimp to the pan with the creamy tomato sauce.
⏱️ 1 min
- 10
Add the cooked linguine pasta directly into the pan with the shrimp and sauce.
⏱️ 1 min
- 11
Using tongs, toss everything together thoroughly until the pasta and shrimp are evenly coated with the sauce. Cook for another 1-2 minutes to allow the pasta to absorb some of the sauce.
⏱️ 2 min
- 12
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Linguine
- 2 tablespoons olive oil
- 1 pound shrimp, peeled, deveined, and pre-seasoned
- 1 tablespoon butter
- 2 tablespoons garlic, minced
- 1 cup tomato sauce, or crushed tomatoes
- 1 cup 35% whipping cream
- 1/2 teaspoon black pepper, or to taste
- 1 pound linguine pasta, cooked according to package directions
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large pan over medium-high heat. Add the olive oil and allow it to shimmer.
⏱️ 2 min - 2
Add the pre-seasoned shrimp to the hot pan. Cook for 2-3 minutes per side, or until the shrimp are opaque and pink/orange, indicating they are cooked through. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min - 3
Remove the cooked shrimp from the pan and set aside on a plate. Keep the pan with any drippings on the stove.
⏱️ 1 min - 4
To the same pan, add the butter. Allow it to melt completely.
⏱️ 1 min - 5
Once the butter has melted, add the minced garlic to the pan. Sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Pour in the tomato sauce or crushed tomatoes. Stir well to combine with the garlic and any pan drippings.
⏱️ 2 min - 7
Add the 35% whipping cream to the tomato sauce mixture. Stir continuously until the sauce is creamy and thoroughly combined. Bring the sauce to a gentle simmer.
⏱️ 3 min - 8
Season the sauce with black pepper. Stir to incorporate the seasoning.
⏱️ 1 min - 9
Return the cooked shrimp to the pan with the creamy tomato sauce.
⏱️ 1 min - 10
Add the cooked linguine pasta directly into the pan with the shrimp and sauce.
⏱️ 1 min - 11
Using tongs, toss everything together thoroughly until the pasta and shrimp are evenly coated with the sauce. Cook for another 1-2 minutes to allow the pasta to absorb some of the sauce.
⏱️ 2 min - 12
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min