Shrimp Linguine

Shrimp Linguine

180 Reviews 16 Pics
KRIS GERRETSEN
Recipe by  KRIS GERRETSEN

“Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Cook pasta until al dente according to package directions.
  2. While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
  3. Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

Share It

Reviews (180)

Rate This Recipe
Valerie
98

Valerie

Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it makes a big difference in taste. Anytime a recipe calls for shrimp, I cook the shrimp in boiling water for 3 minutes, then rinse with cold water to stop the cooking process. At the last minute, I add the shrimp to the sauce and heat just long enough to warm the shrimp. In my opinion, slow cooked shrimp turns out "spongy" and "mushy". Some reviewers said this recipe was a little bland, so I added 4-5 tablespoons of cayenne pepper to the boiling water before cooking the shrimp. YUM! Thanks, will definitely make this again.

BONNIE Q.
80

BONNIE Q.

I couldn't believe how quick and delicious this recipe was. We used half & half instead of heavy cream and still found it plenty rich. Also used precooked/cleaned, frozen medium shrimp and they worked just great...that's a huge timesaver. The fresh herbs really add great taste, and mincing the garlic instead of using a press gave the dish a definite garlic zing without being too strong. I'll be making this many more times!

MAGGIEMITCHELL
67

MAGGIEMITCHELL

This was a really easy and delicious recipe. I used fat free sour cream instead of the whipping cream and it turned out well.

More Reviews

Similar Recipes

Garlic Shrimp Linguine
(357)

Garlic Shrimp Linguine

Shrimp Linguine Alfredo
(291)

Shrimp Linguine Alfredo

Linguine Pasta with Shrimp and Tomatoes
(210)

Linguine Pasta with Shrimp and Tomatoes

Shrimp Linguine
(74)

Shrimp Linguine

Shrimp and Artichoke Linguine
(39)

Shrimp and Artichoke Linguine

Scrumptious Shrimp Scampi Linguine
(35)

Scrumptious Shrimp Scampi Linguine

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 517 cal
  • 26%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 32.5 g
  • 65%
  • Cholesterol
  • 243 mg
  • 81%
  • Sodium
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Linguine Pasta with Shrimp and Tomatoes

>

next recipe:

Garlic Shrimp Linguine