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Shrimp Linguine

Shrimp Linguine

KRIS GERRETSEN

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Valerie
102

Valerie

5/30/2005

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.
84

BONNIE Q.

10/29/2003

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
69

MAGGIEMITCHELL

8/29/2002

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

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