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.
Recipe by Sprig and Flours at