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Shrimp Linguine

Shrimp Linguine

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 1x


Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.


  • 8 ounces linguine
  • 1 pound medium shrimp, thawed and deveined (tail on or peeled)
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • Zest from 1 lemon (about 1 teaspoon)
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ tablespoon all-purpose flour
  • Fresh ground pepper, to taste
  • Parsley, for garnish
  • Drained capers, for garnish (if desired)


  1. Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. Meanwhile, pat the shrimp dry. Place it in a bowl and sprinkle it with 1/2 teaspoon kosher salt, garlic powder, and onion powder. Stir to combine. 
  3. In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
  4. Flip the shrimp with tongs. Add the minced garlic and lemon zest and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. Remove to a bowl and set aside.
  5. To the skillet, add the milk, heavy cream, Parmesan cheese and 3/4 teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
  6. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Stir in the shrimp and top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood