
This creamy shrimp linguine is the answer to comfort food cravings and quick weeknight dinners alike The luscious garlic sauce hugs every strand of pasta while plump Argentinian shrimp make each bite feel luxurious yet it all comes together in under 30 minutes
I first tried this on a rushed evening and was amazed how restaurant worthy it tasted My family always asks for seconds especially on chilly nights
Ingredients
- Large Argentinian Shrimp: brings sweet briny flavor and impressive texture choose wild caught if possible for best taste
- Unsalted Butter: creates a silky base and helps balance the garlic and tomato flavors use creamy farm style butter if available
- Garlic: both fresh and in powder for deep savory notes try to pick firm unblemished cloves
- Tomato Sauce: gives brightness and balances the richness go for a low sugar version for best results
- Heavy Cream: makes everything lush and comforting look for one with no additives
- Fresh Parsley: brightens the whole dish with freshness pick leaves that are vibrant and not wilted
- Linguine Pasta: perfect for saucy dishes holds creamy sauce well made with durum wheat for best bite
- Salt and Pepper to taste: enhances all the flavors use flaky salt and cracked pepper if you can
- Parmesan grated (optional): adds more umami choose a block and grate it for maximum flavor
- Fresh Basil (optional): offers a herbal lift look for deep green leaves
- Garlic Powder Red Paprika Powder Smoked Paprika Powder Dried Oregano: provide layers of warmth spice earthiness and aroma use fresh ground spices for maximum impact
- Olive Oil: adds richness and helps the marinade emulsify choose extra virgin for fruity note
- Lemon Juice: brings brightness and balance use freshly squeezed
Step-by-Step Instructions
- Marinate and prep shrimp:
- Combine peeled dried shrimp in a bowl with olive oil lemon juice garlic powder both paprikas and oregano Toss thoroughly so every shrimp is glossy with seasoning Let it sit while prepping other ingredients to infuse flavor
- Sear the shrimp:
- Heat olive oil in a wide skillet over medium high Once hot spread shrimp in an even layer Cook briefly just two minutes per side until a deep blush appears and they become opaque Lift each one out with tongs onto a plate This locks in juiciness and avoids rubbery shrimp
- Make garlic butter base:
- Into the same skillet melt butter Add minced garlic Stir continuously over medium low so garlic foams and turns light golden This stage builds the savory backbone of the dish
- Build the sauce:
- Pour in tomato sauce swishing it to coat any browned bits off the bottom Add heavy cream Whisk to combine and lower heat to a gentle simmer Return cooked shrimp and let everything bubble softly for ten minutes letting flavors blend Season with salt and pepper
- Cook pasta and finish:
- Meanwhile boil a big pot of salted water Add linguine Cook until just al dente scoop out half a cup of the starchy water then drain Toss drained pasta right into the simmering shrimp sauce Add pasta water to help coat every strand
- Serve it up:
- Gently toss pasta and shrimp until each noodle glistens Divide among plates then shower with parsley and if desired parmesan or basil Serve steaming bowls straight from the pan

My all time favorite part is how the smoked paprika gives that subtle warmth and depth My nieces always ask for extra sauce and fight over the leftovers This one always brings my family around the kitchen island
Storage Tips
Leftovers keep best in an airtight container in the fridge for up to two days When reheating add a splash of cream or milk to loosen the sauce and restore creaminess This dish does not freeze well since cream sauces can separate
Ingredient Substitutions
No linguine Use fettuccine spaghetti or even penne For dairy free use coconut cream Though Argentinian shrimp give unbeatable flavor any large shrimp or prawns work fine Feel free to swap parsley for chives or arugula for more peppery bite

Serving Suggestions
Serve with crusty bread to soak up the extra sauce A crisp green salad with lemony dressing brightens the meal A chilled glass of sauvignon blanc pairs beautifully
Cultural and Historical Context
Linguine with shrimp in cream sauce is a classic dish in Italian American kitchens Its roots go back to the rustic seafood pastas of southern Italy where fresh catch meets pasta and simple sauces The addition of cream is a nod to modern comfort and luxurious weeknight dining
Common Recipe Questions
- → Can I use frozen shrimp for this dish?
Yes, just ensure the shrimp are fully thawed, peeled, and patted dry for best texture and flavor.
- → What can I use instead of heavy cream?
For a lighter sauce, swap heavy cream with half-and-half or whole milk, though the sauce may be less rich.
- → Is it necessary to marinate the shrimp?
Marinating adds depth, but if short on time, tossing shrimp with spices just before cooking still creates delicious results.
- → Which pasta shapes work besides linguine?
Fettuccine, spaghetti, or penne pair well, making it easy to adapt this creamy shrimp dish to your pantry staples.
- → Can I add extra vegetables?
Sautéed spinach, zucchini, or cherry tomatoes can be stirred in for added nutrition and flavor variety.