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Shrimp Linguine
SUBMITTED BY:
KRIS GERRETSEN
"Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!"
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
1/2 cup chopped parsley
3 tablespoons chopped fresh basil
1/2 teaspoon dried thyme
3/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta
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DIRECTIONS
Cook pasta until al dente according to package directions.
While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.
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REVIEWS
Reviewed on May 30, 2005 by Valerie
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Valerie
May 30, 2005
Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it makes a big difference in taste. Anytime a recipe calls for shrimp, I cook the shrimp in boiling water for 3 minutes, then rinse with cold water to stop the cooking process. At the last minute, I add the shrimp to the sauce and heat just long enough to warm the shrimp. In my opinion, slow cooked shrimp turns out "spongy" and "mushy". Some reviewers said this recipe was a little bland, so I added 4-5 tablespoons of cayenne pepper to the boiling water before cooking the shrimp. YUM! Thanks, will definitely make this again.
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8 users found this review helpful
Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it...
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Reviewed on Nov. 3, 2005 by MSPECANGIRL417
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MSPECANGIRL417
Nov. 3, 2005
Yummmmmmmmmmmmmmmmmmmmmmmmmmm this was so yummy. DH and I could not stop eating it. I did not have shrimp, had artificial crab, so I used that. Now let me tell you it was yummmmmmmmmmmmmmmmmmmmmmmmmmmy. I did make some changes. I did not have 12 tablespoons (I was doubling) of butter on hand, so I used 6 tablespoons butter and 6 tablespoons of margarine, I also added about 1/2-1 teaspoon crushed red pepper, and about 1/2 to 1 teaspoon of salt (did not measure these just poured into hand LOL), and then the last change I did was I did not add the sauce to the pasta I let everyone put their own sauce on, so what I did with the cheese I put oh about 3/4 cup of cheese (did not double) to the sauce (to thicken the sauce) when I added the crab then I put the cheese on the table so people could add more if they wanted it, and everyone said that the amount of cheese was just right. Will make this again and again, next time I think I will try it with a mix of crab and shrimp, and some green onions. Thanks for posting this yummy recipe.
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5 users found this review helpful
Yummmmmmmmmmmmmmmmmmmmmmmmmmm this was so yummy. DH and I could not stop eating it. I did not...
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Reviewed on Oct. 2, 2004 by DECAR48
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DECAR48
Oct. 2, 2004
Pretty good! I did some minor adjustments though. Instead of heavy whipping cream I substituted 1 c liquid nonfat milk plus 2 tsps cornstarch, 3 Tbsps of butter instead of 6 and used 1 1/2 tsp fresh thyme instead of dried. Then I doubled the sauce, used only 1 lb of shrimp and poured the whole thing over cooked spaghetti squash instead of linguine! I will make this many times I'm sure!
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3 users found this review helpful
Pretty good! I did some minor adjustments though. Instead of heavy whipping cream I...
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Reviewed on Jan. 20, 2004 by AMY5467
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AMY5467
Jan. 20, 2004
How many ways can I say "yuck!" This was too rich and too bland for me, however the hubby and 7 year old scarfed it down. Go figure. They told me to make this again and perhaps I will, only next time I won't eat it.
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3 users found this review helpful
How many ways can I say "yuck!" This was too rich and too bland for me, however the hubby and...
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Reviewed on Aug. 29, 2002 by MAGGIEMITCHELL
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MAGGIEMITCHELL
Aug. 29, 2002
This was a really easy and delicious recipe. I used fat free sour cream instead of the whipping cream and it turned out well.
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3 users found this review helpful
This was a really easy and delicious recipe. I used fat free sour cream instead of the...
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Reviewed on Feb. 4, 2006 by Julie
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Julie
Feb. 4, 2006
My favorite dish at Red Lobster is the Shrimp Pasta. I've been searching for a recipe that would come close to theirs and this one more than met my expectations! It tastes just like it! Just be careful how long you cook the shrimp. There is a fine line between done and rubber!
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2 users found this review helpful
My favorite dish at Red Lobster is the Shrimp Pasta. I've been searching for a recipe that...
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Reviewed on Aug. 16, 2005 by VALERIE7430
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VALERIE7430
Aug. 16, 2005
This was a good and simple recipe, although I did change it up a bit. I used frozen cooked salad shrimp. Also I doubled the sauce, which i definately recommend. I used 1/2 cup heavy cream and 1 1/2 cups light cream. Also used dried parsley 1 1/2 tbsp., and no basil (had none). Still came out very tasty. Definately needs salt and pepper. if you want a real thick sauce you will need to use all heavy cream. Will make again.
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2 users found this review helpful
This was a good and simple recipe, although I did change it up a bit. I used frozen cooked...
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Reviewed on Jan. 7, 2005 by ASHERHUNTRESS
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ASHERHUNTRESS
Jan. 7, 2005
I made this last night and it was a huge hit. I added 6 oz of immitation crab meat, used fat free half and half, substituted 1 1/2 teaspoons fresh thyme for dried and grated my own parmigiano reggiano (1 cup). I also used thin spaghetti. I only had raw shrimp, so I sauteed them in 4 tablspoons of butter and 1 1/2 teaspoons of minced garlic. Next time I plan on making double the sauce for a saucier dish. I plan on making this many times. My husband had seconds and at 11pm went for a third helping, which he only does with exeptional meals. Make your own garlic bread and this is a dinner your family and friends will rave about.
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2 users found this review helpful
I made this last night and it was a huge hit. I added 6 oz of immitation crab meat, used fat...
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Reviewed on Oct. 29, 2003 by BONNIE Q.
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BONNIE Q.
Oct. 29, 2003
I couldn't believe how quick and delicious this recipe was. We used half & half instead of heavy cream and still found it plenty rich. Also used precooked/cleaned, frozen medium shrimp and they worked just great...that's a huge timesaver. The fresh herbs really add great taste, and mincing the garlic instead of using a press gave the dish a definite garlic zing without being too strong. I'll be making this many more times!
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2 users found this review helpful
I couldn't believe how quick and delicious this recipe was. We used half & half instead of...
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Reviewed on Oct. 31, 2007 by
Irmy
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Irmy
Oct. 31, 2007
This one is definitely a keeper. I doubled the recipe. I used 5 tablespoons of garlic instead of 2. I did not have fresh parsley on hand so I used dry parsley. Fresh Basil is way too expensive, and most of the time our SuperStore doesn't have any, so I had Classico Basil Pesto in my cupboard. I ended up using the whole 270 ml. I also boiled my shrimp in 6 tablespoons of cayenne pepper for 3 minutes and then rinsed in cold water. I read this from a previous reviewer, and what a wonderful idea.I am going to try this recipe with chicken breast next time. This was wonderful and thank you K.Gerretsen for a recipe that I will use for a long time to come.
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1 user found this review helpful
This one is definitely a keeper. I doubled the recipe. I used 5 tablespoons of garlic instead...
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