Save Creamy Herb Shrimp Linguine brings together silky pasta and tender shrimp, all coated in a lush herb-flecked cream sauce for a cozy yet elevated dinner you can throw together any night of the week. When I want something special but not fussy, this is my go-to pasta dish that always impresses.
The first time I cooked this, I was honestly surprised how little effort it took to create something that felt restaurant-worthy. Now, any time I need to treat myself after a long day, I whip this up and it always lifts my mood.
Ingredients
- Linguine: this flat pasta holds the creamy sauce perfectly look for Italian-made brands with a firm bite
- Raw shrimp: peeled and deveined for quick cooking aim to buy wild-caught or high-quality frozen shrimp for best texture
- Heavy cream: gives lushness to the sauce choose cream with the highest fat content you can find for extra silkiness
- Italian herb blend: delivers layered flavor seek out a mix that includes basil oregano and thyme
- Garlic: fresh cloves bring punch and sweetness always select plump unblemished heads
- Chicken broth: adds savory depth use low sodium to control the final seasoning
Instructions
- Boil the Pasta:
- Fill a large pot with well-salted water and bring to a rolling boil. Add your linguine and cook just until al dente following the package time. Drain the pasta thoroughly but do not rinse as you want the starch to help your sauce cling.
- Sauté Garlic and Shrimp:
- Heat a generous swirl of olive oil in a wide skillet over medium-high heat. Add the minced garlic and stir continuously for about thirty seconds until fragrant but not browned. Scatter the shrimp in a single layer and let them sear undisturbed for two to three minutes then flip and cook another two minutes. Watch closely to keep them juicy and just opaque.
- Simmer the Sauce:
- Reduce the skillet heat to medium. Immediately pour in the heavy cream and chicken broth. Sprinkle the Italian herb blend all over while stirring to combine. Let everything simmer and bubble gently stirring every so often for three to four minutes. The sauce will thicken up and cloak the shrimp.
- Finish and Combine:
- Tumble your drained linguine into the skillet. Using tongs or forks toss everything together for at least a minute so the pasta is thoroughly coated and the shrimp are evenly distributed. Serve right away while steaming hot.
Save My favorite part is always the way the fresh garlic infuses both shrimp and cream with a gentle heat. Last spring I made this with my aunt and we both agreed it was so simple yet so full of flavor we ended up saving every last drop of sauce for bread dipping.
Storage Tips
Leftovers can be kept in an airtight container in the fridge for up to two days. Warm gently on the stove with a splash of extra chicken broth or cream to revive the sauce. This dish is best enjoyed fresh because the pasta will continue to soak up sauce as it sits.
Ingredient Substitutions
No linguine Use fettuccine or spaghetti for similar results. You can swap shrimp for scallops or cooked chicken if shrimp are unavailable. For a lighter version half-and-half can work instead of heavy cream but the sauce will be less rich.
Serving Suggestions
Dress this pasta up with a sprinkle of fresh parsley and an extra twist of black pepper. A squeeze of lemon at the end makes the flavors pop. Add a simple side salad with crisp greens or some crusty bread for mopping up sauce.
Cultural and Historical Context
Cream-based seafood pastas are a staple in many coastal Italian regions and Italian-American kitchens alike. While traditional Italian recipes tend to use simpler olive oil-based sauces the American twist adds that creamy lusciousness many of us crave.
Seasonal Adaptations
In spring toss in a handful of fresh peas During summer add halved cherry tomatoes Cozy up in fall and winter with sautéed mushrooms
Success Stories
I have heard from friends that this recipe saved their last-minute dinner parties plenty of times. More than once it has become part of holiday seafood feasts and even picky eaters ask for seconds.
Freezer Meal Conversion
I do not recommend freezing the finished pasta since the sauce can separate when thawed. However you can prepare and freeze the cleaned shrimp ahead. Sauce and pasta are best made fresh for best texture and flavor.
Save This pasta comes together with ease and tastes as beautiful as it looks ready to impress any night of the week.
Recipe FAQ
- → How can I prevent shrimp from overcooking?
Sauté shrimp just until they turn opaque, about 2–3 minutes per side, to keep them tender and juicy.
- → Can I substitute half-and-half for heavy cream?
Yes, half-and-half works, though the sauce will be lighter and less rich than with heavy cream.
- → What pasta shapes work well besides linguine?
Try fettuccine, spaghetti, or tagliatelle, which also pair nicely with creamy sauces and shrimp.
- → How do I boost the herb flavor?
Add extra fresh chopped herbs like parsley or basil when tossing the pasta for a burst of freshness.
- → Is chicken broth necessary for the sauce?
Chicken broth adds depth, but vegetable broth can be used for a milder, slightly different flavor.
- → Any tips for leftovers?
Store refrigerated and reheat gently with a splash of cream or broth to restore the sauce’s texture.