Quick, elegant linguine tossed in a silky garlic–butter cream sauce with tender shrimp and Parmesan — rich yet light enough for a weeknight. Ready in about 15 minutes and serves 4.
Total time: 16 min • Active: 16 min • Inactive: 0 min
Heat a large skillet over medium heat. Add 1 tablespoon (15 g) butter and 1 tablespoon olive oil and let the butter melt and the fat heat until shimmering.Add the raw shrimp to the hot skillet in a single layer (work in batches if necessary). Cook undisturbed for about 1 minute, then season with ½ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon Old Bay seasoning. Continue to cook until the shrimp turn pink and opaque (about 1–2 more minutes).Bring a medium saucepan of water to a rolling boil and generously salt the water. Add linguine and cook until just al dente according to package instructions. When pasta is cooked, scoop out and reserve 1 cup of the starchy pasta cooking water, then drain the pasta.Transfer the cooked shrimp to a plate and set aside to stop cooking.In the same skillet, add the remaining ½ tablespoon butter and minced garlic. Cook, stirring, until fragrant (about 30 seconds) but not browned.Pour in the heavy cream and use a spatula to scrape any browned bits from the pan (deglaze). Bring the cream to a gentle simmer.Stir in the grated Parmesan and allow it to melt into the cream, creating a smooth sauce. Reduce heat to low as needed.Loosen the sauce by adding reserved pasta water a little at a time until the sauce reaches a silky, coating consistency (you will likely need much less than 1 cup). Simmer for about 1 minute and taste; adjust salt and pepper if needed.Add the drained cooked pasta to the skillet and toss with the loosened cream sauce until the pasta is evenly coated.Return the cooked shrimp to the skillet with the pasta and toss gently to reheat the shrimp without overcooking (about 1 minute).Remove from heat, sprinkle with chopped fresh parsley, then divide between plates and serve immediately.
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