20 Delicious Shrimp Linguine Recipes for Seafood Lovers

Oh, seafood lovers, have we got a treat for you! Dive into the world of shrimp linguine with our roundup of 20 mouthwatering recipes that promise to turn your dinner into a coastal feast. Whether you’re craving a quick weeknight meal or a luxurious weekend indulgence, these dishes are sure to delight. So, grab your apron, and let’s get cooking—your next favorite recipe awaits!

Garlic Butter Shrimp Linguine

Just imagine winding down after a long day with a plate of Garlic Butter Shrimp Linguine. It’s creamy, garlicky, and ready in under 30 minutes—perfect for when you’re craving something indulgent but easy.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid a bitter taste.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes. Tip: If the sauce is too thick, add reserved pasta water a little at a time.
5. Return the cooked shrimp to the skillet and add the drained linguine. Toss everything together until well coated in the sauce.
6. Garnish with chopped parsley before serving.

Flavorful and rich, this dish pairs beautifully with a crisp white wine or a simple side salad. The linguine is perfectly al dente, and the shrimp adds a delightful sweetness to the garlicky butter sauce.

Spicy Cajun Shrimp Linguine

Got a craving for something with a little kick and a lot of flavor? This Spicy Cajun Shrimp Linguine is your answer. It’s quick, easy, and packs a punch that’ll have you coming back for seconds.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Cajun seasoning
• 1/2 tsp red pepper flakes
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic, Cajun seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and bring to a simmer.
5. Return the shrimp to the skillet and add the cooked linguine. Toss everything together until well coated.
6. Remove from heat and stir in Parmesan cheese and parsley. Season with salt if needed.

All done! This dish boasts a creamy texture with a spicy kick that’s balanced by the sweetness of the shrimp. Serve it with a side of garlic bread to soak up every last bit of that delicious sauce.

Creamy Parmesan Shrimp Linguine

Buttery, garlicky, and utterly indulgent, this dish is your next weeknight hero. You’ll love how the creamy parmesan clings to every strand of linguine, with plump shrimp adding a luxurious touch.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the butter in a large skillet over medium heat until melted. Add the shrimp and cook for 2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid a bitter taste.
4. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2 minutes to slightly thicken.
5. Reduce the heat to low and stir in the parmesan cheese until melted and smooth. Tip: Adding the cheese off the heat prevents clumping.
6. Season the sauce with salt and pepper, then return the cooked shrimp to the skillet, tossing to coat in the sauce.
7. Add the drained linguine to the skillet, tossing gently to combine with the sauce and shrimp. Tip: Use tongs for easy mixing and to keep the pasta intact.
8. Garnish with chopped parsley before serving.

Golden and glossy, this pasta is a dream with its velvety sauce and tender shrimp. Try serving it with a crisp white wine and a side of garlic bread for dipping into that creamy goodness.

Lemon Garlic Shrimp Linguine

Busy weeknights call for dishes that are both easy and impressive, and this Lemon Garlic Shrimp Linguine checks all the boxes. You’ll love how the bright flavors come together in under 30 minutes.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup chopped parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes. Cook for 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
4. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
5. Return the shrimp to the skillet along with the drained linguine. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Stir in chopped parsley and season with salt to taste. Serve immediately.

Ready to dig in? The linguine is perfectly al dente, with a sauce that’s tangy from the lemon and a little spicy from the red pepper flakes. For an extra touch, sprinkle with grated Parmesan or serve with a side of crusty bread to soak up the delicious sauce.

Tomato Basil Shrimp Linguine

Perfect for those evenings when you’re craving something light yet satisfying, this Tomato Basil Shrimp Linguine is a breeze to whip up. You’ll love how the fresh basil and juicy tomatoes come together with succulent shrimp for a dish that’s bursting with flavor.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes. Cook for 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
4. Add cherry tomatoes to the skillet. Cook for 3-4 minutes until they start to soften and release their juices.
5. Return the shrimp to the skillet. Add the cooked linguine and toss everything together. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Stir in fresh basil and season with salt to taste. Tip: Adding basil at the end preserves its vibrant color and flavor.

Creamy from the pasta water, with a slight kick from the red pepper flakes, this dish is a crowd-pleaser. Try serving it with a sprinkle of Parmesan cheese or a side of crusty bread to soak up the delicious sauce.

Shrimp Linguine with White Wine Sauce

Deliciously simple yet impressively flavorful, this shrimp linguine with white wine sauce is your next weeknight dinner hero. You’ll love how the garlic, wine, and butter come together to create a sauce that’s light but packed with flavor.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• Salt to taste
• 1/4 cup parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Be careful not to burn the garlic.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3 minutes.
5. Return the shrimp to the skillet, along with the drained linguine and reserved pasta water. Toss everything together until the pasta is well coated in the sauce. Tip: The pasta water helps thicken the sauce.
6. Stir in the chopped parsley and season with salt to taste. Serve immediately.

Hearty and aromatic, this dish boasts a perfect balance of tender shrimp and al dente pasta, all enveloped in a silky white wine sauce. For an extra touch, garnish with a sprinkle of Parmesan cheese or serve with a side of crusty bread to soak up every last drop of sauce.

Garlic Herb Shrimp Linguine

Now, imagine winding down after a long day with a plate of Garlic Herb Shrimp Linguine that’s both comforting and bursting with flavor. You’ll love how simple it is to whip up this restaurant-quality dish right in your own kitchen.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tbsp butter
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the shrimp to the skillet and cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, add garlic, parsley, basil, and red pepper flakes. Cook for 1 minute until fragrant.
7. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 3 minutes.
8. Reduce heat to low and stir in the butter until melted. Tip: Adding butter at the end gives the sauce a rich, velvety texture.
9. Return the shrimp to the skillet and toss to coat in the sauce.
10. Add the drained linguine to the skillet, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.

Light and flavorful, this Garlic Herb Shrimp Linguine is perfect with a sprinkle of extra herbs on top. Serve it alongside a crisp white wine for an extra touch of elegance.

Shrimp Linguine Alfredo

You’re in for a treat with this Shrimp Linguine Alfredo—it’s creamy, dreamy, and packed with flavor. Perfect for when you’re craving something indulgent yet easy to whip up.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid a bitter taste.
4. Pour in the heavy cream, bring to a simmer, and let it reduce slightly, about 2 minutes. Stir in Parmesan cheese until the sauce is smooth. Tip: For a thicker sauce, let it simmer a bit longer.
5. Return the shrimp to the skillet, add the drained linguine, and toss to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Season with salt and pepper, sprinkle with chopped parsley, and serve immediately.

Unbelievably creamy and rich, this dish pairs beautifully with a crisp white wine. The shrimp adds a lovely sweetness that contrasts perfectly with the savory Alfredo sauce. Try garnishing with extra Parmesan and a squeeze of lemon for a bright finish.

Spicy Tomato Shrimp Linguine

Looking for a dish that packs a punch and comes together in no time? This spicy tomato shrimp linguine is your weeknight hero, combining juicy shrimp, al dente pasta, and a kick of heat that’ll have you coming back for seconds.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Increase heat to medium-high, add shrimp, and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
4. In the same skillet, add cherry tomatoes and cook for 3 minutes until they start to soften. Tip: Press some tomatoes with the back of a spoon to release their juices for extra flavor.
5. Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3 minutes until the sauce slightly thickens.
6. Return the shrimp to the skillet, add the cooked linguine, and toss everything together until well coated. Tip: If the sauce seems too thick, add a splash of pasta water to loosen it up.
7. Stir in fresh basil and season with salt to taste. Tip: For an extra burst of freshness, garnish with additional basil leaves before serving.

Great for a cozy dinner, this dish boasts a creamy texture with a spicy kick, balanced by the sweetness of tomatoes. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last bit of sauce.

Shrimp Linguine with Mushrooms

Now, imagine winding down after a long day with a plate of this comforting shrimp linguine. It’s creamy, packed with flavor, and ready in no time—perfect for those nights when you crave something special without the fuss.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Increase heat to medium-high, add shrimp, and cook for 2-3 minutes until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Reduce heat to low, stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2 minutes until the sauce thickens slightly.
6. Drain the pasta and add it to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Garnish with chopped parsley before serving. Tip: For an extra kick, sprinkle with red pepper flakes.

Great for a cozy dinner, this dish balances the tender shrimp and earthy mushrooms with a silky, rich sauce. Try serving it with a side of crusty bread to soak up every last bit of goodness.

Cilantro Lime Shrimp Linguine

Unbelievably easy to whip up, this Cilantro Lime Shrimp Linguine is your ticket to a flavorful dinner that feels gourmet without the fuss. You’ll love how the fresh cilantro and zesty lime brighten up every bite.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the shrimp to the skillet, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
7. Stir in the lime juice and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
8. Return the shrimp to the skillet, add the cooked linguine, and toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
9. Remove from heat and stir in the chopped cilantro.

Outstanding in its simplicity, this dish boasts a perfect balance of tangy and herby flavors, with a texture that’s wonderfully silky from the pasta water. Serve it with a sprinkle of extra cilantro and lime wedges on the side for an extra pop of freshness.

Shrimp Linguine with Spinach and Tomatoes

Got a craving for something light yet satisfying? This shrimp linguine with spinach and tomatoes is your go-to dish for a quick, flavorful meal that feels a bit fancy without the fuss.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Stir in the cherry tomatoes, spinach, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes, until the spinach wilts and the tomatoes soften.
5. Drain the linguine and add it to the skillet. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Sprinkle with Parmesan cheese and serve immediately.

Ready in just about 20 minutes, this dish offers a delightful mix of tender shrimp, al dente pasta, and vibrant veggies. The slight heat from the red pepper flakes balances the sweetness of the tomatoes, making every bite a little adventure. Try serving it with a crisp white wine for an extra touch of elegance.

Shrimp Linguine in Creamy Pesto Sauce

Just imagine winding down after a long day with a plate of this dreamy shrimp linguine. It’s creamy, herby, and packed with succulent shrimp—comfort food that feels a little fancy.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup pesto
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
7. Stir in the heavy cream, pesto, salt, and pepper. Bring to a simmer.
8. Add the cooked linguine and toss to coat in the sauce. Tip: Use the reserved pasta water to adjust the sauce consistency if needed.
9. Return the shrimp to the skillet and sprinkle with Parmesan cheese.
10. Toss everything together and cook for an additional 1-2 minutes until heated through.

Out of this world creamy with a punch of pesto, this dish is a texture lover’s dream. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that luscious sauce.

Shrimp Linguine with Roasted Red Pepper Sauce

Zesty flavors and a creamy texture make this dish a weeknight favorite. You’ll love how the roasted red pepper sauce clings to every strand of linguine, with plump shrimp adding a delicious bite.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup roasted red peppers, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
4. Add chopped roasted red peppers and cook for 2 minutes, stirring occasionally.
5. Pour in heavy cream and bring to a simmer. Let the sauce thicken slightly, about 3-4 minutes. Tip: Stir frequently to prevent the cream from scorching.
6. Stir in Parmesan cheese and red pepper flakes until the cheese is melted and the sauce is smooth.
7. Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt if needed.
8. Add the drained linguine to the skillet and toss until evenly coated with the sauce. Tip: Use tongs for easy mixing and to keep the pasta intact.

Every bite of this shrimp linguine offers a perfect balance of creamy and spicy flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Shrimp Linguine with Garlic and Olive Oil

Here’s a dish that’s as easy to make as it is delicious—perfect for those nights when you want something fancy without the fuss. You’ll love how the garlic and olive oil come together to create a simple yet flavorful sauce for the shrimp and linguine.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parsley, chopped
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Be careful not to burn the garlic.
5. Increase the heat to medium-high and add the shrimp, salt, and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
6. Reduce the heat to low and add the drained linguine to the skillet with the shrimp.
7. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the linguine.
8. Stir in the chopped parsley and lemon juice, then remove from heat.

Light and zesty, this shrimp linguine is all about the harmony of flavors. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for an extra pop of color and taste.

Shrimp Linguine with Lemon Cream Sauce

Wondering what to whip up for dinner that feels a bit fancy but is surprisingly simple? You’re in luck because this shrimp linguine with lemon cream sauce is just the ticket—creamy, zesty, and ready in no time.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to keep the sauce from tasting bitter.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 2 minutes to slightly thicken.
5. Stir in the lemon zest, lemon juice, salt, and black pepper. Tip: Fresh lemon juice brightens the dish, but adjust the amount based on how tangy you like it.
6. Add the cooked linguine and shrimp back to the skillet, tossing to coat everything in the sauce. Sprinkle with Parmesan cheese and parsley, then give it one final toss. Tip: The Parmesan adds a salty depth, so taste before adding extra salt.

Creamy with a bright lemon kick, this dish is a crowd-pleaser. Serve it with a side of crusty bread to soak up every last drop of that delicious sauce.

Shrimp Linguine with Sun-Dried Tomatoes

Delicious doesn’t even begin to describe this shrimp linguine with sun-dried tomatoes. You’re going to love how the flavors come together in this easy-to-make dish that’s perfect for any night of the week.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 tsp red pepper flakes
• 1/2 cup white wine
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Tip: Be careful not to burn the garlic.
4. Add the sun-dried tomatoes and white wine to the skillet. Simmer for 2 minutes to reduce slightly.
5. Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Stir in the fresh parsley and season with salt to taste. Serve immediately.

The linguine is perfectly al dente, with a sauce that’s just the right amount of creamy from the emulsified oil and wine. For an extra touch, sprinkle with grated Parmesan or serve with a side of crusty bread to soak up the sauce.

Shrimp Linguine with Asparagus

Ready to whip up something delicious that feels fancy but is totally doable on a weeknight? This shrimp linguine with asparagus is your ticket to a satisfying meal that’s packed with flavor and comes together in no time.

Ingredients

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the asparagus for 3 minutes until bright green but still crisp. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add the garlic and red pepper flakes to the skillet, cooking for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
6. Return the shrimp to the skillet, along with the drained linguine and reserved pasta water. Toss everything together and cook for 1 minute to combine. Tip: The pasta water helps create a silky sauce that clings to the linguine.
7. Stir in the parsley and season with salt to taste.

Here’s the deal: this dish is all about the contrast between the tender shrimp, crisp asparagus, and perfectly al dente pasta. Serve it with a sprinkle of extra parsley and a wedge of lemon for a bright finish that’ll make your taste buds sing.

Shrimp Linguine with Artichokes

Craving something light yet satisfying for dinner? This shrimp linguine with artichokes is a breeze to whip up and packs a punch of flavor that’ll have you coming back for seconds.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1 cup artichoke hearts, quartered
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tbsp butter
• 1/4 tsp red pepper flakes
• Salt to taste
• 2 tbsp parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add shrimp to the skillet and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Stir in artichoke hearts, white wine, chicken broth, and red pepper flakes. Simmer for 3 minutes to reduce slightly.
5. Reduce heat to low and stir in butter until melted. Tip: Adding butter at the end gives the sauce a rich, velvety texture.
6. Drain the pasta and add it to the skillet, tossing to combine. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Season with salt to taste and garnish with chopped parsley before serving.

Ready to dig in? The linguine is perfectly tender, with the shrimp and artichokes adding a delightful contrast in textures. Serve it with a sprinkle of extra red pepper flakes for a spicy kick or a side of crusty bread to soak up the delicious sauce.

Shrimp Linguine with Cherry Tomatoes and Basil

Feeling like whipping up something light yet satisfying for dinner tonight? This shrimp linguine with cherry tomatoes and basil is your go-to. It’s fresh, flavorful, and comes together in no time.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Add 1 lb shrimp to the skillet. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Stir in 1 cup halved cherry tomatoes and cook for another 2 minutes until they start to soften.
5. Add the drained linguine to the skillet along with the reserved pasta water. Toss everything together for 1-2 minutes until the pasta is well coated and the sauce slightly thickens.
6. Remove from heat and stir in 1/4 cup chopped fresh basil.

Mmm, the linguine is perfectly al dente, with juicy shrimp and bursts of sweet cherry tomatoes. Serve it with a sprinkle of extra basil and a side of crusty bread to soak up the delicious sauce.

Conclusion

Here’s to discovering your next favorite dish among these 20 Delicious Shrimp Linguine Recipes! Perfect for seafood lovers, this roundup offers a variety of flavors to suit any taste. We encourage you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos