Description
This Spring Creamy Shrimp Linguine with Herbs is a delightful dish that combines tender shrimp, fresh herbs, and al dente linguine in a rich, creamy sauce. Perfect for a springtime dinner, this recipe brings together the freshness of the season with the comfort of a creamy pasta.
Ingredients
Units
Scale
- Pasta and Shrimp
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Riggs Creek Farmhouse
- +2
- Sweetly Splendid
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- Dinner at the Zoo
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- Creamy Herb Sauce
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- Dinner at the Zoo
- The Fancy Pants Kitchen
- +9
- Allrecipes
- +9
- Riggs Creek Farmhouse
- +9
- Allrecipes
- +3
- Allrecipes
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- Food.com
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- Home to Homestead
- +1
- Riggs Creek Farmhouse
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Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon juice, and lemon zest, and cook until the cheese has melted and the sauce has slightly thickened.
- Return the cooked shrimp to the skillet, along with the chopped parsley, basil, and dill. Stir to combine and heat through.
- Add the drained linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
- Serve the pasta warm, garnished with additional fresh herbs if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Feel free to add vegetables like spinach or peas for extra color and nutrition.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- Riggs Creek Farmhouse
Nutrition
- Calories: Approximately 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg
