The Best Damn Shrimp Linguine You’ll Ever Make (Foolproof, Creamy, One-Pan!)

Creamy Jamaican Rasta Pasta with grilled jerk chicken, colorful bell peppers, and coconut milk sauce — topped with scallions and fresh herbs.

Looking for a quick and seriously impressive dinner that feels restaurant-worthy—but takes less than 30 minutes?

Say hello to the best damn shrimp linguine you’ll ever make. This recipe is creamy, garlicky, buttery, and loaded with juicy shrimp. I made this one night when I wanted something special but didn’t want to spend all night in the kitchen.

The result? A saucy, flavorful shrimp linguine that had everyone going back for seconds. And the best part? It’s made in one pan, with ingredients you probably already have.

Why You’ll Love This Foolproof Shrimp Linguine

• ✅ 25-minute dinner

• ✅ One pan, easy clean-up

• ✅ Ultra-creamy lemon garlic sauce

• ✅ Perfectly cooked shrimp every time

• ✅ Tastes like a restaurant, made at home

Ingredients You’ll Need

• 1 lb large shrimp (31/40 size) – peeled and deveined

• 8 oz linguine

• 1 tbsp olive oil + 2 tbsp butter

• 6 garlic cloves, finely minced

• ½ small yellow onion, finely diced

• 1 tsp red pepper flakes (optional, for a kick)

• ½ cup white wine (or chicken broth)

• Juice + zest of 1 lemon

• 1 ¼ to 1 ½ cups heavy cream (start with 1 ¼, add more if needed)

• ¼ cup freshly grated parmesan cheese

• Salt + black pepper, to taste

• 2–3 tbsp reserved pasta water

• Chopped parsley, for garnish

How to make it:

Step 1: Cook the linguine
Bring a pot of salted water to a boil. Cook linguine until just al dente. Reserve ½ cup of pasta water before draining.

Step 2: Sear the shrimp
In a large skillet, heat 1 tbsp olive oil + 1 tbsp butter over medium-high heat.
Add shrimp in a single layer. Season with salt and pepper. Cook 1 minute per side, just until pink and opaque. Remove to a plate.

Pro Tip: Use large shrimp (31/40 count) and don’t overcrowd the pan. Overcooked shrimp = rubbery shrimp.

Step 3: Build the flavor base
Lower heat to medium. Add remaining 1 tbsp butter and diced onion. Sauté for 2–3 minutes until soft and translucent. Add garlic and red pepper flakes; cook for 1 minute until fragrant.

Step 4: Deglaze the pan
Pour in white wine (or broth). Scrape the bottom of the pan with a wooden spoon and simmer for 2–3 minutes until reduced by half.

Step 5: Make it creamy
Add lemon juice, zest, and 1 ¼ cups of heavy cream. Stir in grated parmesan. Simmer gently for 2–3 minutes until the sauce thickens slightly.

Sauce too thick or tight? Add 1–3 tbsp reserved pasta water and up to ¼ cup more cream as needed to loosen it.

Step 6: Combine and finish
Add drained linguine and cooked shrimp to the sauce. Toss well to coat every strand in the creamy garlic sauce. Taste and season with more salt, pepper, or lemon juice as desired.

Step 7: Garnish and serve
Top with fresh parsley, a bit more parmesan, and an extra lemon squeeze. Serve immediately while it’s piping hot and glossy.

Foolproof Tips for First-Time Pasta Stars

• Use freshly grated parmesan, not pre-shredded, for the creamiest sauce.

• Start the sauce while the pasta cooks so everything’s hot and ready together.

• Taste and adjust—sometimes a splash more cream or lemon makes all the difference.

What to Serve with Shrimp Linguine

• Garlic bread or warm ciabatta

• A crisp side salad with lemon vinaigrette

• Roasted broccoli, asparagus, or a simple arugula salad

Leftovers & Reheating

This shrimp linguine is best fresh, but leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of broth or cream to revive the sauce.

Let’s Chat

Tried this recipe?
Tag me on Instagram @homecookblog and use #homecookblog so I can see your masterpiece!
Need a spicy Cajun version or want to try this with scallops next? Drop a comment below!

Print

The Best Damn Shrimp Linguine (Foolproof & Creamy)

Yield 4

Author Kim Alexander

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

This foolproof shrimp linguine is creamy, garlicky, buttery, and bursting with lemon flavor. Made in one pan in under 30 minutes, it's a restaurant-quality pasta dish that's perfect for weeknights or date night at home.

Cook modePrevent screen from turning off

Ingredients

• 1 lb large shrimp (31/40 count), peeled and deveined
• 8 oz linguine
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 6 garlic cloves, minced
• 1 tsp red pepper flakes (optional)
• ½ cup white wine (or chicken broth)
• Juice + zest of 1 lemon
• 1 ¼ to 1 ½ cups heavy cream
• ¼ cup freshly grated parmesan cheese
• Salt and black pepper, to taste
• 2–3 tbsp reserved pasta water (as needed)
• Chopped fresh parsley, for garnish

Instructions

1. Boil linguine in salted water until just al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer. Season with salt and pepper. Cook for 1 minute per side until pink and opaque. Remove and set aside.
3. Lower heat to medium. Add remaining 1 tbsp butter, garlic, and red pepper flakes. Cook for 1 minute, stirring constantly until fragrant.
4. Pour in white wine (or broth). Simmer 2–3 minutes, scraping up any bits, until reduced by half.
5. Stir in lemon juice, zest, and 1 ¼ cups heavy cream. Add parmesan and simmer until sauce thickens slightly, about 2–3 minutes.
6. Add linguine and shrimp back to the pan. Toss to coat. Add reserved pasta water as needed to loosen the sauce. Add up to ¼ cup more cream for extra creaminess, if desired.
7. Season with salt, pepper, and garnish with parsley and extra parmesan. Serve hot with lemon wedges on the side.

Notes

• Use large shrimp and don’t overcook them—they only need 1 minute per side.
• Freshly grated parmesan melts better than pre-shredded.
• Start your sauce while the pasta cooks for perfect timing.
• Add Cajun seasoning for a spicy twist!

Nutrition Facts

Calories

703

Fat

39 g

Sat. Fat

23 g

Carbs

48 g

Fiber

2 g

Net carbs

46 g

Sugar

4 g

Protein

35 g

Sodium

373 mg

Cholesterol

287 mg

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