Can I use frozen shrimp for shrimp linguine?

Absolutely! Frozen shrimp are a convenient option and can be just as delicious as fresh shrimp. Thaw the shrimp thoroughly before using.

How do I prevent the shrimp from becoming overcooked and rubbery?

Shrimp cook quickly, so it's important not to overcook them. Cook them for only 1 to 2 minutes per side, or until they turn pink and opaque.

What are some other ingredients I can add to shrimp linguine?

You can customize your shrimp linguine by adding various vegetables, such as cherry tomatoes, spinach, asparagus, or peas. You can also add other seafood like scallops or mussels for a more decadent dish.

Shrimp Linguine

Name: Shrimp Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Seafood
Ingredients: 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)

Description

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.

Ingredients

Scale

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)

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Instructions

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.
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.
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.
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.
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.
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