Shrimp Linguini in a Light Cream Sauce -

We’ve been craving a lot of Italian food in our home lately. I’m not sure what it is, but we can’t seem to get enough of it! While Chicken Parmesan is usually our go-to, I was in the mood to play around with shrimp recipes this week. While it’s still quite hot here in Texas, a lighter cream sauce felt like the perfect choice. If you love pasta and all things shrimp, you’ll want to try this tasty and easy-to-make shrimp linguini recipe!

Here’s What You’ll Need:

Ingredients for Shrimp Linguini Pasta:

1 pkg linguini
1 lbs medium shrimp (I used cooked, frozen shrimp this time)
2 tbs olive oil
1 tbsp minced garlic
2 tbsps Italian seasoning
salt and pepper to taste
2 tbsp butter
1 1/2 cups heavy whipping cream
1 can diced tomatoes
2 cups spinach, chopped
parmesan cheese to garnish

Preparation:

Bring water to a boil and cook linguini.
In a large skillet, melt butter on medium heat and saute garlic.
Add in tomatoes, including juices, cream, and spinach, and stir occasionally for 3 minutes.
Add shrimp and seasonings to your sauce and allow a few minutes to heat.
Once your linguini is cooked and drained, add to your skillet and blend with your sauce.
Simmer for 2-3 minutes to allow sauce to thicken just a bit.
Serve you shrimp linguini pasta garnished with parmesan cheese.

shrimp linguini simmering in large skillet

Preparing Your Shrimp

I used frozen, cooked shrimp for this shrimp linguini recipe. I tend to keep a frozen shrimp package on hand when I want a quick and easy meal. It’s important to defrost them thoroughly and properly to preserve the best flavor. If you’re preparing in advance, defrosting in the fridge is ideal. If you’re a last minute decider, like I tend to be, add your shrimp to a bowl of cold water. The cold water minimizes any changes to the flavor and texture.

If you’re cooking with raw shrimp, make sure to clean them thoroughly. You can devein them easily by using a sharp knife to slice a thin slit down its back. This exposes the vein so you can remove it easily. Be mindful not to cut too deep if you’re concerned about the shrimp losing shape as it cooks.

Alternatively, you can become a master at deveining shrimp with a toothpick. Once you get the hang of it, it’s actually the quicker of the two methods! You’ll want to insert the toothpick roughly two-thirds of the way up and slightly off-center. Work slowly and gently tug the toothpick towards the center on the shrimp, catching the vein in the process. When you begin to pull the tip of the toothpick upward, the vein will break through and you can easily remove it with your fingers. Give it a try!