A creamy and flavorful shrimp pasta with tender linguine, rich Parmesan sauce, and aromatic herbs — an irresistible dish perfect for a romantic dinner.
Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
250gLinguine or other long pasta
300gRaw peeled shrimp
12tbspOlive oil
2Garlic cloves (finely chopped)
Red pepper flakes — a pinch (optional)
1tbspTomato paste or chopped sun-dried tomatoes
200mlHeavy cream
60gGrated Parmesan cheese
1tspItalian seasoning
Fresh basil leaves — a few
Salt — to taste
Black pepper — to taste
1
Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, reserving about ½ cup of the pasta water.
2
Step 2: In a large skillet, heat 1 tablespoon of olive oil. Season the shrimp with salt and pepper. Cook for 1–2 minutes per side, until pink. Remove to a plate.
3
Step 3: In the same skillet, add more olive oil if needed. Sauté garlic and red pepper flakes until fragrant. Stir in tomato paste or sun-dried tomatoes and cook briefly.
4
Step 4: Pour in the heavy cream and bring to a gentle simmer. Gradually stir in Parmesan until the sauce thickens. Season with Italian herbs and salt to taste.
5
Step 5: Return shrimp to the skillet. Add pasta and a splash of the reserved water. Toss until coated in sauce. Top with fresh basil and serve immediately.
Nutrition Facts
2 servings
Serving size
350
Amount per serving
Calories540
% Daily Value *
Total Fat25g33%
Total Carbohydrate46g17%
Protein32g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
250gLinguine or other long pasta
300gRaw peeled shrimp
12tbspOlive oil
2Garlic cloves (finely chopped)
Red pepper flakes — a pinch (optional)
1tbspTomato paste or chopped sun-dried tomatoes
200mlHeavy cream
60gGrated Parmesan cheese
1tspItalian seasoning
Fresh basil leaves — a few
Salt — to taste
Black pepper — to taste
Directions
1
Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, reserving about ½ cup of the pasta water.
2
Step 2: In a large skillet, heat 1 tablespoon of olive oil. Season the shrimp with salt and pepper. Cook for 1–2 minutes per side, until pink. Remove to a plate.
3
Step 3: In the same skillet, add more olive oil if needed. Sauté garlic and red pepper flakes until fragrant. Stir in tomato paste or sun-dried tomatoes and cook briefly.
4
Step 4: Pour in the heavy cream and bring to a gentle simmer. Gradually stir in Parmesan until the sauce thickens. Season with Italian herbs and salt to taste.
5
Step 5: Return shrimp to the skillet. Add pasta and a splash of the reserved water. Toss until coated in sauce. Top with fresh basil and serve immediately.
