Here’s a rich, restaurant-style Creamy Alfredo Shrimp Linguini recipe you can make right at home—silky, garlicky sauce coating tender pasta and juicy shrimp.
Ingredients (4 servings)
-
8 oz (225 g) linguini pasta
-
2 tbsp butter
-
1 tbsp olive oil
-
1 lb (450 g) large shrimp, peeled & deveined
-
4 cloves garlic, minced
-
1 cup (240 ml) heavy cream
-
1 cup (100 g) grated Parmesan cheese
-
½ cup (120 ml) milk (optional for thinning)
-
1 tsp Italian seasoning
-
Salt & pepper, to taste
-
Fresh parsley, chopped (for garnish)
-
Lemon wedges (optional, for serving)
Instructions
-
Cook the pasta
-
Boil linguini in salted water according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
-
-
Cook the shrimp
-
In a large skillet, heat butter and olive oil over medium heat.
-
Add shrimp, season lightly with salt, pepper, and half of the Italian seasoning.
-
Cook 1–2 minutes per side until pink and opaque. Remove to a plate.
-
-
Make the Alfredo sauce
-
In the same skillet, add garlic and sauté 30 seconds until fragrant.
-
Pour in heavy cream, stirring to loosen any browned bits.
-
Reduce heat to low, stir in Parmesan until melted and creamy.
-
Add milk if the sauce is too thick. Season with remaining Italian seasoning, salt, and pepper.
-
-
Combine pasta & shrimp
-
Toss linguini into the sauce, adding reserved pasta water a splash at a time until it’s silky and coats the noodles.
-
Return shrimp to the skillet and gently toss.
-
-
Serve
-
Garnish with fresh parsley and serve with lemon wedges for a bright finish.
-
💡 Tip: For an extra flavor boost, add a pinch of red pepper flakes to the sauce or a splash of white wine when cooking the garlic.
