Peppery Shrimp Espelette Pasta (Print Version)

Linguine, shrimp, Espelette pepper, and cream create a quick, flavorful French-inspired pasta for easy meals.

# What You’ll Need:

→ Pasta & Protein

01 - 10.6 ounces linguine
02 - 10.6 ounces raw shrimp, peeled and deveined

→ Sauce & Spice

03 - 1/2 cup heavy cream
04 - 1 garlic clove, finely minced
05 - 1/2 teaspoon Espelette pepper
06 - Fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/4 cup cooking water, then drain pasta.
02 - Heat a skillet over medium heat. Pour in the heavy cream and add the minced garlic, sautéing gently for 1 minute until fragrant.
03 - Add shrimp and Espelette pepper to the skillet. Cook for 3–4 minutes, stirring occasionally, until shrimp are opaque and just cooked through.
04 - Add cooked linguine and reserved water to the skillet. Toss well to coat pasta in sauce. Serve immediately, garnishing with chopped fresh parsley.

# Additional Tips::

01 -
  • Quick enough for a busy weeknight dinner
  • Full of balanced flavor with just enough gentle spice
  • Simple ingredient list with big impact
  • Crowd pleasing and elegant for company too
02 -
  • High in protein thanks to shrimp
  • Naturally creamy without needing a lot of cheese
  • Easy to adapt for different spice levels
03 -
  • Always salt your pasta water generously for the best flavor in the finished dish
  • Pat shrimp dry before cooking so they brown gently in the cream
  • Add parsley off the heat so it stays vibrant and does not wilt
Go Back