Name: Linguine in Shrimp Cream: Restaurant-Style Pasta at Home
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces (340g) linguine (regular or gluten-free); 1 pound (450g) large shrimp, peeled and deveined; 1 tablespoon olive oil; 2 tablespoons unsalted butter, divided; 1 small shallot or 1/4 small onion, finely chopped; 3–4 garlic cloves, minced; 1/4 cup (60ml) dry white wine or lemon juice; 1 cup (240ml) heavy cream; 1/2 cup (50g) grated Parmesan cheese, plus more for serving; Salt and black pepper, to taste; Pinch of paprika or red pepper flakes (optional); Zest of 1 lemon; 2 tablespoons chopped fresh parsley

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Want to bring restaurant-worthy pasta to your kitchen? Linguine in Shrimp Cream delivers rich, silky flavor in every bite—juicy shrimp, delicate pasta, and a dreamy, garlicky cream sauce. With just a handful of fresh ingredients, this dish transforms even an ordinary weeknight into a celebration. Here’s the story behind our favorite shrimp pasta and how it became a cherished tradition in our New York home.

Table of Contents

The Story & Intro: Linguine in Shrimp Cream

Memories of Seaside Dinners and Family Gatherings
Seafood pasta always takes me back to warm evenings by the Mediterranean, where we’d linger for hours over big bowls of pasta with the scent of garlic and ocean air in the breeze. When I moved to NYC, I missed those family tables—so I started recreating them in our own apartment. Linguine in shrimp cream became our way of bringing a bit of the coast home, even when the city felt a thousand miles from the sea.

Marek and Emily both adore this dish. Marek claims it’s better than anything he’s had in a restaurant, and Emily loves to twirl her noodles and “fish out” every last shrimp. Even my mom, a tough critic, says the sauce rivals her favorite trattoria. For us, linguine in shrimp cream means laughter, clinking glasses, and a meal that feels both cozy and elegant.

Shrimp Cream Pasta: Classic, Quick, and Comforting
The beauty of linguine in shrimp cream is that it’s both fast and luxurious. The sauce comes together in a single pan, and you only need a few pantry staples and fresh shrimp. This recipe is perfect for special occasions but easy enough for busy nights. Each time we make it, the kitchen fills with the aroma of garlic, cream, and seafood—pure comfort, and a little reminder that home-cooked meals can be every bit as special as going out.

Key Ingredients and Shrimp Preparation for Linguine in Shrimp Cream

Choosing the Freshest Shrimp and Linguine
The heart of linguine in shrimp cream is—no surprise—the shrimp. Use large, raw shrimp (peeled and deveined), either fresh or frozen and thawed. Look for shrimp with a firm, glossy appearance and a mild, sea-sweet aroma. Wild-caught or sustainably farmed shrimp work beautifully for this recipe. If you’re buying whole shrimp, save the shells for a quick homemade stock to boost your sauce’s flavor.

Linguine is the perfect pasta for creamy sauces. Its flat, silky strands cling to the sauce and provide just the right bite. If you’re gluten-free, substitute with a gluten-free linguine or spaghetti. Make sure to cook the pasta just until al dente, since it will finish in the sauce.

Prepping the Shrimp and Building Flavor
Pat the shrimp dry and season with salt, pepper, and a little paprika or chili flakes if you like gentle heat. Heat olive oil and a pat of butter in a large skillet, then sauté the shrimp just until pink and opaque—about 1–2 minutes per side. Don’t overcook; you want tender, juicy shrimp that will stay perfect as the sauce simmers.

Remove the shrimp to a plate, then build the flavor base in the same pan with finely chopped shallots or onions, fresh garlic, and a splash of white wine or lemon juice. Scrape up the browned bits left behind by the shrimp—these will melt into the cream and add irresistible depth to your linguine in shrimp cream. By prepping the shrimp and aromatics with care, you set the stage for a luscious, restaurant-style sauce.

Cream Sauce Perfection and Bringing Pasta Together

Making a Silky Garlic Shrimp Cream Sauce
Once your shrimp are set aside and the pan is filled with sautéed garlic, shallots, and a splash of wine or lemon juice, it’s time for the magic. Lower the heat and pour in heavy cream, stirring to blend the flavors. Let the sauce simmer gently until it thickens enough to coat the back of a spoon—about 3 to 5 minutes. If you want an extra boost of richness, stir in a bit of grated Parmesan at this stage.

Don’t rush the sauce or let it boil—gentle heat preserves the cream’s silkiness. Taste and adjust the seasoning with more salt, black pepper, or a little more lemon for brightness. The sauce should be luscious, not heavy, so if it gets too thick, add a splash of reserved pasta water to loosen it. The pan will smell rich, savory, and just a little briny from the shrimp.

Tossing the Linguine for Restaurant-Quality Results
Once the cream sauce is perfect, return the cooked linguine to the skillet along with the shrimp and any juices they released. Toss well so every strand is coated and the shrimp are evenly distributed. Add a splash of pasta water if needed to keep the sauce glossy and light.

Toss over low heat for one or two minutes, letting the pasta finish cooking in the sauce and absorb all that flavor. Finish with chopped parsley, lemon zest, and a final dusting of Parmesan. Serve immediately, while everything is creamy and the shrimp are perfectly tender. Every bite of linguine in shrimp cream should taste like it came straight from your favorite Italian restaurant—only better, because you made it at home.

Variations, Serving Ideas, and Storage Tips for Linguine in Shrimp Cream

Creative Variations and Easy Substitutions
Linguine in shrimp cream is versatile and adapts easily to what you have on hand. For extra color and nutrition, stir in baby spinach, arugula, or peas just before tossing the pasta with the sauce. Sun-dried tomatoes or roasted red peppers add a touch of sweetness and depth. If you want a lighter version, swap some or all of the heavy cream for half-and-half, light cream, or even coconut milk for a subtle twist.

Prefer a spicier kick? Add a pinch of red pepper flakes with the garlic, or finish with a drizzle of chili oil. For a citrusy boost, add more lemon zest or a squeeze of lemon juice right before serving. If you’re making the dish gluten-free, use your favorite gluten-free linguine or spaghetti—just be sure not to overcook it so it stays firm when tossed in the creamy sauce.

Serving Suggestions and Storing Leftovers
Serve linguine in shrimp cream as the star of the meal, paired with a simple green salad and warm, crusty bread to mop up the extra sauce. A glass of chilled white wine or sparkling water with lemon is the perfect complement. For a dinner party, serve family-style in a big bowl, letting everyone help themselves.

Leftovers keep well in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of cream or reserved pasta water to restore the sauce’s silky texture—avoid microwaving, which can make shrimp rubbery. Linguine in shrimp cream is best fresh but still makes a luxurious lunch the next day.

Linguine pasta served with creamy shrimp sauce and garnished with parsley.

Frequently Asked Questions about Linguine in Shrimp Cream

Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp work perfectly—just thaw them completely and pat dry before cooking. They cook up just as juicy and flavorful as fresh shrimp.

What’s the best substitute for heavy cream in shrimp pasta?
You can use half-and-half, light cream, or even full-fat coconut milk for a dairy-free version. Just note that lower-fat options make a lighter, slightly less silky sauce.

How do I prevent the cream sauce from curdling?
Keep the heat low and don’t let the sauce boil after adding the cream. Add cream slowly, stir constantly, and if you’re using wine or lemon, add it before the cream so the acidity doesn’t cause splitting.

Is linguine in shrimp cream good for meal prep?
It’s best enjoyed fresh, but you can store leftovers in the fridge for up to two days. Reheat gently with a splash of cream or pasta water for the creamiest results.

Conclusion

Linguine in shrimp cream is the kind of pasta dish that feels like a celebration, no matter the day. With juicy shrimp, a silky garlic cream sauce, and perfectly cooked linguine, this meal brings restaurant-level comfort right to your kitchen. Whether you’re making it for a cozy family dinner or a special occasion, every bite is rich, satisfying, and filled with the flavors of home. Gather your loved ones, twirl your pasta, and let this classic shrimp cream linguine become a new favorite at your table.

👉 I hope you loved making this Linguine in Shrimp Cream: Restaurant-Style Pasta at Home—a silky, elegant dish that turns any dinner into a special occasion. With plump shrimp and a luscious, creamy sauce, it’s the kind of pasta you’d expect at your favorite trattoria, but now you can enjoy it right in your kitchen.

If you’re a fan of shrimp pastas, you’ll want to try our Garlic Shrimp Pasta for another restaurant-worthy meal, or branch out with something extra hearty like our Cheesy Chicken Pasta—perfect for weeknight cravings. Need a little side inspiration? Our Rosemary Garlic Bread is just the thing for soaking up that luscious cream sauce.

Craving even more comfort? Over at Cozy Family Recipes, you’ll find a cozy Crockpot Garlic Butter Steak Bites or the kid-friendly Slow Cooker Lasagna Soup—both make dinnertime feel like a treat.

Looking for other ways to enjoy shrimp and pasta? Check out the vibrant Shrimp Pasta Primavera or try something creamy with this Beef Pasta in Creamy Garlic Sauce from SANTMD for a flavorful twist on dinner classics.

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