Easy Creamy Shrimp Linguine with Garlic and Tomato Sauce Recipe
This Easy Creamy Shrimp Linguine recipe combines succulent Argentinian shrimp with a luscious garlic tomato cream sauce, tossed together with perfectly cooked linguine pasta. Ready in just 45 minutes, it's a flavorful and comforting weeknight dinner that's sure to impress.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Shrimp Marinade
- 400 g Large Argentinian Shrimp (peeled and dried)
- 1 tbsp Olive Oil
- 1/2 Juice from Lemon
- 1 tsp Garlic Powder
- 1 tsp Red Paprika Powder
- 1 tsp Smoked Paprika Powder
- 1 tsp Dried Oregano
Shrimp Linguine Sauce
- 3 tbsp Unsalted Butter
- 4 Garlic Cloves (minced)
- 200 ml Tomato Sauce
- 500 ml Heavy Cream
- Salt & Pepper (to taste)
- Fresh Parsley (chopped)
- Parmesan (optional) (grated)
- Fresh Basil (optional)
Pasta
- 300 g Linguine Pasta
Instructions
- Marinate the Shrimp: In a bowl, combine the peeled and dried raw shrimp with olive oil, lemon juice, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Toss well to coat the shrimp evenly with the seasonings.
- Cook the Shrimp: Heat a little olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side until they turn pink and are cooked through. Remove the cooked shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the unsalted butter and add the minced garlic. Sauté the garlic until it turns golden brown and aromatic, being careful not to burn it.
- Make the Sauce: Pour in the tomato sauce and heavy cream, stirring to combine. Return the cooked shrimp to the skillet and simmer everything together over medium heat for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Cook the Pasta: While the sauce is simmering, cook the linguine pasta according to package directions until al dente. Drain the pasta, reserving half a cup of pasta water.
- Toss and Serve: Add the drained pasta and reserved pasta water into the skillet with the shrimp and sauce. Toss well to coat the pasta evenly. Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan and fresh basil. Serve immediately and enjoy!
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Use fresh lemon juice instead of bottled for brighter flavor.
- For extra heat, add red chili flakes when sautéing garlic.
- If you prefer a gluten-free dish, substitute linguine with gluten-free pasta.
- Leftover shrimp linguine can be refrigerated for up to 2 days and reheated gently to avoid overcooking the shrimp.