Creamy Garlic Shrimp Linguine
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Creamy Garlic Shrimp Linguine

Prep: 15 minutes
Cook: 11 minutes • Serves: 4

1/2 (16-ounce) package linguine
2 garlic cloves, minced
1 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 pound frozen raw 16-20 count tail-off peeled and deveined shrimp, thawed
Grated Parmesan cheese for serving (optional)

1. Prepare linguine as label directs; reserve 2 tablespoons cooking water and drain. Return linguine to saucepot and cover. Makes about 4 cups.

2. In large skillet, heat garlic, cream, lemon juice, parsley, salt, black pepper, crushed red pepper and reserved cooking water to a simmer over medium-high heat; reduce heat to medium and simmer 3 minutes or until slightly reduced. Add shrimp; cook 3 minutes or until shrimp turn opaque throughout, stirring occasionally. Add linguine; toss to coat. Makes about 5 cups.

3. Serve shrimp mixture sprinkled with cheese, if desired.

Approximate nutritional values per serving (1-1/4 cups):
534 Calories, 24g Fat (14g Saturated), 263mg Cholesterol,
583mg Sodium, 45g Carbohydrates, 2g Fiber, 33g Protein

Chef Tip:
For a veggie boost, add frozen broccoli or peas during the last 3 minutes of cooking the linguine.