A delightful dish featuring linguine pasta tossed in a creamy garlic sauce with succulent shrimp and optional seafood.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 oz linguine pasta
1 lb large shrimp, peeled and deveined
8 oz scallops or calamari rings, optional
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
5 cloves garlic, minced
½ teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon unsalted butter
1½ cups heavy cream
¾ cup freshly grated Parmesan cheese
½ cup reserved pasta water, as needed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Extra Parmesan, for serving
Instructions
Cook the linguine. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve ½ cup of pasta water.
Season the shrimp. Pat the shrimp dry and season with paprika, Italian seasoning, salt, and black pepper.
Sauté the seafood. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, until pink and opaque. Transfer to a plate. If using scallops or calamari, cook them separately until just done, then set aside.
Cook the garlic. Reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Cook for 30–60 seconds until fragrant, stirring constantly to prevent burning. Add red pepper flakes if desired.
Make the cream sauce. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened. Avoid boiling vigorously.
Add the Parmesan. Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth. Add a splash of reserved pasta water if the sauce is too thick.
Combine the pasta and seafood. Add the drained linguine to the skillet and toss until coated in the creamy sauce. Return the shrimp and any other cooked seafood to the pan. Gently toss for another 1–2 minutes.
Finish with lemon and herbs. Stir in the lemon juice and fresh parsley. Taste and adjust the salt and pepper as needed.
Serve immediately. Divide among serving plates and finish with extra Parmesan, parsley, and a little freshly ground black pepper.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Feel free to substitute the seafood based on your preference.
Make sure not to overcook the shrimp to keep them tender.