Recipe courtesy of Food Network

Linguine with Shrimp and Garlic Cream Sauce

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
Save Recipe

Ingredients

12 large shrimp, peeled

8 cloves garlic, unpeeled

2 tablespoons olive oil

1 1/2 cups heavy cream

1/2 cup grated Parmesan, plus more for serving

1/4 cup finely chopped fresh parsley, plus more for serving

Kosher salt and freshly ground black pepper

8 ounces fresh linguine, cooked and drained

Directions

  1. Bring 6 cups water to a boil in a large saucepan.
  2. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
  3. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
  4. Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Linguine with Clams

Linguine with Asparagus

Creamy Lobster Linguine

St. Patrick's Linguine

Blackened Grouper Linguine

Linguine with Clam Sauce

Linguine with Parmesan Chicken and Artichokes

Shrimp and Sweet Red Pepper Linguine