Creamy Shrimp Linguine Explosion

Creamy Shrimp Linguine Explosion

Ingredients

12 oz linguine pasta

1 lb large shrimp, peeled and deveined

2 tbsp extra-virgin olive oil

4 garlic cloves, finely minced

1/2 tsp crushed red pepper flakes (optional, for heat)

1/2 cup dry white wine or low-sodium chicken broth

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 tbsp freshly squeezed lemon juice

Salt and freshly ground black pepper, to taste

2 tbsp fresh parsley, finely chopped

Instructions:

Cook the pasta

Boil the linguine in salted water according to package directions until just al dente. Drain well and set aside.

Sear the shrimp

Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and black pepper, then cook for 2–3 minutes per side, or until they turn pink and opaque. Transfer shrimp to a plate and keep warm.

Build the flavor base

In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, just until aromatic.

Deglaze the pan

Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. Allow the liquid to simmer for 2–3 minutes to reduce slightly.

Create the creamy sauce

Stir in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes until the sauce begins to thicken.

Melt in the cheese

Add the Parmesan cheese and stir until smooth and creamy. Finish with a splash of fresh lemon juice.

Combine shrimp and pasta

Return the shrimp to the pan, tossing them in the sauce. Add the linguine and mix until every strand is coated.

Finish and serve

Sprinkle with freshly chopped parsley and serve hot.