Romantic Shrimp Linguine: An Easy Pasta Recipe for a Perfect Date Night

Ingredients with Measurements

• 8 ounces (225 grams) linguine pasta
• 1 tablespoon olive oil
• 1 ½ tablespoons butter, divided
• 1 pound (450 grams) raw shrimp, peeled, and deveined (frozen is fine)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Old Bay seasoning (optional – or smoked paprika or Cajun)
• 1 clove garlic, minced
• ½ cup (120 ml) heavy cream (double cream in the UK)
• ½ cup (40 grams) parmesan, grated
• ¼ cup chopped fresh parsley

Step-by-Step Instructions

Cook the Pasta

1. Boil Water: In a medium-sized saucepan, bring salted water to a boil.
2. Cook Pasta: Add the linguine and cook according to the package instructions until al dente.
3. Reserve Pasta Water: Before draining, reserve 1 cup of the pasta water.
4. Drain Pasta: Drain the pasta in a colander.

Cook the Shrimp

1. Heat Oil and Butter: In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil.
2. Sauté Shrimp: Add the shrimp and cook for about 1 minute.
3. Season Shrimp: Season with salt, pepper, and Old Bay seasoning (or paprika/Cajun).
4. Cook Until Pink: Continue to cook the shrimp until pink and opaque, about 2-3 minutes more. Do this in batches if necessary to avoid overcrowding the pan.
5. Set Aside: Remove the shrimp from the skillet and set aside on a plate.

Make the Sauce

1. Sauté Garlic: In the same skillet, melt the remaining ½ tablespoon of butter. Add the minced garlic and cook for 30 seconds, or until fragrant.
2. Add Cream: Pour in the heavy cream and use a spatula to scrape up any browned bits from the bottom of the pan (this adds flavor!).
3. Add Parmesan: Add the grated parmesan cheese and stir until melted and smooth.
4. Loosen Sauce: Gradually add reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Simmer for 1 minute.
5. Season Sauce: Taste the sauce and adjust salt and pepper as needed.

Combine and Serve

1. Toss Pasta: Add the cooked linguine to the skillet and toss to coat with the sauce.
2. Add Shrimp: Gently stir in the cooked shrimp to reheat.
3. Garnish: Sprinkle with freshly chopped parsley and serve immediately.

Troubleshooting Common Problems:

• Sauce Too Thick: If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
• Sauce Too Thin: If the sauce is too watery, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a little more grated parmesan.
• Overcooked Shrimp: Shrimp cooks very quickly. Watch it closely and remove it from the heat as soon as it turns pink and opaque to prevent it from becoming rubbery.
• Bland Sauce: Don’t be afraid to season generously. Taste the sauce and add more salt, pepper, or spices as needed.

Tips and Variations:

• Add Vegetables: Sauté some sliced bell peppers, zucchini, or spinach along with the garlic for added nutrients and flavor.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Lemon Zest: A touch of lemon zest added at the end brightens up the flavors.
• White Wine: Add a splash of dry white wine to the sauce along with the heavy cream for extra depth of flavor.
• Use Different Pasta: While linguine is classic, you can use other long pasta shapes like fettuccine or spaghetti.

Romantic Shrimp Linguine: An Easy Pasta Recipe for a Perfect Date Night

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• Author: Jessica

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Ingredients

Scale 1x2x3x

• 8 ounces (225 grams) linguine pasta
• 1 tablespoon olive oil
• 1 ½ tablespoons butter, divided
• 1 pound (450 grams) raw shrimp, peeled, and deveined (frozen is fine)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Old Bay seasoning (optional – or smoked paprika or Cajun)
• 1 clove garlic, minced
• ½ cup (120 ml) heavy cream (double cream in the UK)
• ½ cup (40 grams) parmesan, grated
• ¼ cup chopped fresh parsley

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Instructions

Cook the Pasta

1. Boil Water: In a medium-sized saucepan, bring salted water to a boil.
2. Cook Pasta: Add the linguine and cook according to the package instructions until al dente.
3. Reserve Pasta Water: Before draining, reserve 1 cup of the pasta water.
4. Drain Pasta: Drain the pasta in a colander.

Cook the Shrimp

1. Heat Oil and Butter: In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil.
2. Sauté Shrimp: Add the shrimp and cook for about 1 minute.
3. Season Shrimp: Season with salt, pepper, and Old Bay seasoning (or paprika/Cajun).
4. Cook Until Pink: Continue to cook the shrimp until pink and opaque, about 2-3 minutes more. Do this in batches if necessary to avoid overcrowding the pan.
5. Set Aside: Remove the shrimp from the skillet and set aside on a plate.

Make the Sauce

1. Sauté Garlic: In the same skillet, melt the remaining ½ tablespoon of butter. Add the minced garlic and cook for 30 seconds, or until fragrant.
2. Add Cream: Pour in the heavy cream and use a spatula to scrape up any browned bits from the bottom of the pan (this adds flavor!).
3. Add Parmesan: Add the grated parmesan cheese and stir until melted and smooth.
4. Loosen Sauce: Gradually add reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Simmer for 1 minute.
5. Season Sauce: Taste the sauce and adjust salt and pepper as needed.

Combine and Serve

1. Toss Pasta: Add the cooked linguine to the skillet and toss to coat with the sauce.
2. Add Shrimp: Gently stir in the cooked shrimp to reheat.
3. Garnish: Sprinkle with freshly chopped parsley and serve immediately.

Notes

• Add Vegetables: Sauté some sliced bell peppers, zucchini, or spinach along with the garlic for added nutrients and flavor.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Lemon Zest: A touch of lemon zest added at the end brightens up the flavors.
• White Wine: Add a splash of dry white wine to the sauce along with the heavy cream for extra depth of flavor.
• Use Different Pasta: While linguine is classic, you can use other long pasta shapes like fettuccine or spaghetti.

Serving Suggestions:

Serve this shrimp linguine immediately while it’s hot and the sauce is creamy. A simple side salad and a piece of crusty bread for dipping in the sauce would complete the meal perfectly.

Pairing Recommendations:

• Wine: A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino pairs beautifully with the creamy sauce and shrimp.
• Side Salad: A light and refreshing salad with a simple vinaigrette dressing provides a nice contrast to the rich pasta.
• Appetizer: Start the meal with a light appetizer like bruschetta or caprese salad.

Nutritional Information (Approximate):

Per serving (assuming 4 servings): Calories: 550, Fat: 30g, Carbohydrates: 45g, Protein: 35g, Sugar: 2g (Note: This is an estimate and may vary based on specific ingredients used).

Comprehensive FAQ:

• Q: Can I use frozen shrimp?
  • A: Yes, frozen shrimp works well. Thaw them completely and pat them dry before cooking.
• Q: Can I make this recipe ahead of time?
  • A: It’s best to serve this dish immediately. However, you can cook the shrimp and make the sauce ahead of time. Reheat them gently and toss with freshly cooked pasta just before serving.
• Q: Can I use a different type of cheese?
  • A: While parmesan is traditional, you could substitute with Pecorino Romano or Asiago cheese for a slightly different flavor profile.