Creamy Shrimp Linguine

Creamy Shrimp Linguine | Sprig and Flours
First, some very exciting (and belated) news…Karl is spending the summer in Boston with me, studying for his board exam, which means our long-distance relationship is sans long-distance for a couple months! 

Throughout the entire span of our relationship, I am pretty sure there have only been five mornings when Karl has gotten up before me (and that is a liberal estimate). I jump out of bed like it’s Christmas as soon as the sunlight hits my eyelids, while Karl, like a snail’s eye, will slowly retract under the covers if you try to wake him up. 

There is a little morning game I like to play – wake up Karl. It’s a very delicate game, and I win about half the time. 

The Somerville farmer’s market in Union Square is up and running, and in order to get the good stuff, like farm fresh eggs and flawless flowers, you have to stop by early. On Saturday morning, I won my little game of rousing Karl and bribed him with coffee and donuts to go to the farmer’s market with me. 

The farmer’s market, small and bustling, was such a treat. I got my fresh eggs and gorgeous peonies with my love by my side who was blissfully sedated by his donut. My heart was completely content.

Creamy Shrimp Linguine | Sprig and FloursNighttime is Karl’s prime time. In the evenings, when Karl needs a study break and I need something sweet, we like to take the subway to the North End, where the smell of white wine and garlic surrounds the entire neighborhood like a bubble. There are many tiny crowded Italian restaurants that line the narrow cobbled streets of the North End- it’s easily my nose’s favorite place in Boston.

Aside from the glorious Neptune Oyster, Karl and I haven’t tried restaurants in the North End yet. We usually go for the gelato and/or cannoli (usually it’s and). On Saturday, I could not wait any longer to get my hands on some North End-y pasta, so I made my own. With white wine sauce and garlic. And cream. And lemon juice. And shrimp. After doing lots of research on the North End menus, I made a creamy pasta dish that is absolutely divine and slightly adapted from Tyler Florence’s Shrimp Scampi with Linguine. Creamy sauces in general can be heavy, but with the addition of lemon juice and chopped parsley, perfect balance is easily achieved.  

Creamy Shrimp Linguine | Sprig and Flours Creamy Shrimp Linguine | Sprig and FloursCreamy Shrimp Linguine | Sprig and FloursCreamy Shrimp Linguine | Sprig and FloursCreamy Shrimp Linguine | Sprig and FloursCreamy Shrimp Linguine | Sprig and Flours Creamy Shrimp Linguine | Sprig and FloursCreamy Shrimp Linguine | Sprig and Flours Creamy Shrimp Linguine | Sprig and Flours

Creamy Shrimp Linguine
Prep time
Cook time
Total time
  • 1 pound linguine
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons salted butter
  • 2 shallots, diced
  • 6 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 pound (about 20) extra large shrimp, peeled and deveined
  • 1 cup dry white wine
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • ½ cup fresh parsley, chopped
  • ½ tablespoons capers
  • ¼ cup freshly grated parmigiano reggiano
  • freshly ground black pepper
  1. Bring a large pot of water to boil and season with salt. Add the linguine to the boiling water and cook until al dente, about 9 to 10 minutes (follow the instructions on the package). Drain the water, then rinse the pasta with cold water. Drain the water again, then add the olive oil. Stir until coated so that the pasta does not stick together.
  2. In a large saute pan, melt the butter over medium heat. Add the shallots, garlic, and red pepper flakes. Cook until the shallots are soft, about 3 to 4 minutes. Add the shrimp and ½ teaspoon salt. Stir and cook the shrimp until pink, about 2 to 3 minutes (careful not to overcook). Plate the shrimp, then set aside.
  3. Add the wine and lemon juice to the saute pan. Bring to a boil, then reduce the heat and simmer for 7 minutes. Add the heavy cream, parsley, and ½ teaspoon salt, then simmer for another 2 minutes.
  4. Return the linguine and shrimp (with the juices) to the saute pan. Stir in the capers and parmigiano reggiano. Season with freshly ground black pepper and salt to taste. Remove from the heat, then serve warm.

Creamy Shrimp Linguine | Sprig and FloursPeonies | Sprig and FloursCreamy Shrimp Linguine | Sprig and Flours


  1. Sarah @ Savoring Spoon says:

    Yumm!! *drools* I’m eating lunch in the library right now and the drools are really happening when I see these pics of your creamy shrimp linguine! It looks like a dream – creamy pasta sprinkled with cheese is the best (also shrimp! possibly my favorite source or protein).

    I’m with Karl in the can’t-get-up-in-the-morning and night-owl boat! He is so lucky to have you to wake him up with coffee and donuts! My dad had the unfortunate job of waking me up every morning when I lived at home, and his tactic was usually to tickle my feet until I finally got up haha. These days I put my phone wayyyy on the other side of the room, and have a separate alarm clock also on the other side, both pretty loud and obnoxious 😛

    Beautiful action shots as always, and those peonies!! <3

    • Connie says:

      Thank you so much, Sarah!!

      Shrimp is probably my favorite source of protein too!! I love it in everything …everything savory that is!

      My dad had to get us up for school too, and now that I’m thinking about it, it was quite hilarious. He would definitely tickle our feet, sometimes pull the blanket off of us, and occasionally sing songs really loudly until we got out of bed.

      Have you heard of those alarm clocks that roll around on the ground when it goes off, and you have to chase it to turn it off?? heheh I think they’re pretty effective!

  2. Anna N Uhlig says:

    Cream, pasta, shrimp, garlic, wine, red pepper, cheese – so so good! and your photos are beautiful – and so are you!
    I’m glad you’re rousting that sleepyhead out of bed to join you some mornings. But I guess he’s on vacation, sort of!

    • Connie says:

      Thank you, Mama U!!! You are making me blush over here (: That sleepyhead is studying really hard over here. I would have felt bad waking him up without some sort of treat! :p

    • Connie says:

      Hahaha thank you so much Betty!!! I think it’s hard to tell, but what I’m wearing is actually a “vintage” apron I got from Sur La Table :p I’m totally cheating.

      We definitely need to get together! I’ll email you soon to set a date! I know you’re probably really busy right now with workshop stuff!!

  3. ellie | fit for the soul says:

    WAaaahhhh gorgeous peonies and fresh eggs sounds like a perfect leisurely afternoon! And oh how I missed cobblestone roads….we had them everywhere in Argentina back when I lived there till the age of 12–not sure if they’re still there. And also, yay for your darling being near you, Connie! I can’t imagine what it’s like to do long distance. :/

    • Connie says:

      Thanks so much, Ellie!! <3 And OMG I didn't know you lived in Argentina!! That is *so* cool!!!

      Long distance is so hard, but I am counting down the days until I'm back in California!!

  4. Natalie @ Obsessive Cooking says:

    Oooh, I totally feel you – my fiance and I are long distance and I’m studying my medical boards too (right now!). However, I can’t ever study when he’s around, so as I study for boards, I’m glad he’s not here with me haha. Great recipe – linguine is always a very romantic dish

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