Creamy Garlic Tuscan Shrimp over Linguine

• 12 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt, to taste
• Black pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side.
5. 5 Stir in heavy cream, chicken broth, thyme, and basil. Bring to a gentle simmer.
6. 6 Reduce heat and stir in Parmesan until melted and sauce is creamy.
7. 7 Add cooked linguine to the skillet, tossing to coat.
8. 8 Squeeze lemon juice over the top and toss again.
9. 9 Serve immediately, garnished with fresh parsley.

Equipment

• Large skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• Add spinach or sun-dried tomatoes for extra flavor and texture.
• Swap linguine for zucchini noodles for a lighter option.

Substitutions

• Use shrimp stock instead of chicken broth for enhanced seafood flavor.
• Substitute heavy cream with half-and-half for a lighter sauce.

Pairings

• A glass of chilled Pinot Grigio
• A zesty Italian white wine

Nutrition

Tips

• For extra flavor, sauté shrimp with a pinch of red pepper flakes for a hint of spice.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Freezing: Not recommended for freezing due to the texture change in shrimp and pasta.

Serving Suggestions

• A crisp green salad
• Warm, crusty bread

FAQ