Creamy Herb Shrimp Linguine

Creamy Herb Shrimp Linguine is the ultimate answer for busy weeknights when you crave something restaurant-worthy but quick. The juicy shrimp soak up every drop of a dreamy herbed cream sauce, while linguine brings it all together in one silky bite. This is cozy comfort that feels just a little bit fancy and always impresses guests.

The first time I made this, I could not believe such a beautiful dish came together so quickly. Now it is my go-to when friends drop by unexpectedly because it never fails to wow.

Ingredients

• Linguine: adds a robust texture that holds the creamy sauce well Look for bronze-cut pasta for the best bite
• Shrimp: gives this dish protein and sweetness Always choose raw deveined shrimp for juiciest results
• Cream: creates the silky texture Whole cream is best for extra richness
• Italian herb mix: infuses the sauce with classic savory notes Reach for a blend with thyme oregano and basil
• Garlic: fresh cloves bring an aromatic depth to every bite
• Chicken broth: lightens the sauce and adds savory complexity Use low-sodium for better control
• Lemon: a squeeze of lemon right before serving wakes up the whole dish Choose a bright fresh lemon for flavor pop

Instructions

Cook the Linguine:

Boil a large pot of water with a good amount of salt Add the linguine and cook until just al dente Stir every couple of minutes to avoid sticking Reserve some pasta water

Sauté the Garlic and Shrimp:

Set a large skillet over medium heat Add a splash of olive oil Add minced garlic and let it soften until fragrant about ninety seconds Add shrimp in a single layer Sear each side until they just turn pink about two minutes per side Remove shrimp before they overcook

Make the Cream Sauce:

Pour cream and chicken broth into the skillet while heat stays on medium Stir in the Italian herb mix Scrape up any browned bits for bonus flavor Simmer gently for three to four minutes until slightly thickened

Combine Pasta and Sauce:

Return the shrimp to the skillet Toss everything so sauce coats the shrimp well Add drained linguine and toss again Use a little reserved pasta water if needed so the sauce hugs every strand

Finish and Serve:

Squeeze fresh lemon juice over the top Give the whole dish a last big toss Taste and adjust salt then serve right away with more herbs if you like

My favorite ingredient is always the shrimp They remind me of summers at the coast where my family would collect fresh shrimp together This dish brings back those memories every time with a hint of lemon and fresh herbs

Storage Tips

Store leftovers in an airtight container and keep in the fridge for up to two days Reheat gently with a splash of extra broth to keep things creamy Avoid microwaving the shrimp for too long so they stay tender

Ingredient Substitutions

If you want to lighten things up you can use half and half instead of full cream Parmesan adds a nice salty punch if you do not have herbs You can swap linguine for fettuccine or spaghetti if needed

Serving Suggestions

A big green salad with lemony vinaigrette balances the richness of the sauce Toasted garlic bread is perfect for swiping up leftover sauce If you are hosting serve with a crisp white wine

Cultural or Historical Context

Italian American kitchens made quick cream sauces popular and shrimp pasta is a restaurant classic This dish has all the hallmarks simplicity fast cooking and a taste that always feels a little bit special

Seasonal Adaptations

Toss in fresh peas or asparagus in spring for brightness Add a handful of baby spinach in the last minute of cooking Swap herbs to use fresh basil or tarragon from the garden

Success Stories

My little niece once ate two full plates of this pasta and demanded seconds for lunch the next day A friend made it for date night and said it turned out restaurant style My neighbor asked for the recipe because her family is obsessed

Freezer Meal Conversion

To freeze cook the shrimp and sauce but leave out the pasta until reheating Store portions in freezer safe tubs for up to two months Thaw in the fridge reheat gently on the stove and toss with fresh cooked linguine

This creamy shrimp linguine will quickly become a favorite for both weeknights and special occasions. Enjoy every quick, comforting bite.

Common Recipe Questions

→ What type of cream works best?

Heavy cream creates the richest sauce, but half-and-half can be used for a lighter result.

→ Can I substitute another pasta for linguine?

Yes—spaghetti or fettuccine work well if linguine isn’t available.

→ How do I keep shrimp tender?

Cook shrimp just until pink and opaque—overcooking can make them rubbery.

→ Can the sauce be made in advance?

Prepare the sauce ahead, but toss with pasta and shrimp just before serving for best texture.

→ What complements this dish?

Pair with a crisp green salad and garlic bread for a complete meal.