Shrimp Linguine
Creamy perfect winter-into-spring pasta dish, Linguini with Shrimp and Green Onions, perfect to serve at an intimate dinner party! Follow instructions on package for defrosting, if using frozen shrimp.
Ingredients
- 2 Tbsp. butter
- 1 shallot, minced
- 6 green onions, thinly sliced to make 1 cup
- ½ cup white wine
- 1 ½ cups heavy whipping cream
- ½ cup grated parmesan cheese
- ¾ tsp. nutmeg
- 1 tsp. kosher salt
- 1 tsp. pepper
- 12-14 ounces linguine pasta, I use DeLallo brand
- 2 pounds raw peeled, deveined large shrimp
Equipment
Instructions
- Melt butter in a medium frying pan over medium heat. Add minced shallot and ¾ cup green onions and cook, stirring often, until softened and fragrant, 4 to 5 minutes.
- Add the wine, increasing heat to medium-high, and cook down until nearly evaporated, about 1 minute. Stir in the cream, parmesan cheese, nutmeg, and 1 tsp. each salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook until cream is slightly thickened, about 3 minutes.
- Cook pasta according to package instructions until just tender, about 8 minutes. Reserve 1 cup cooking water, then drain pasta.
- Pepare the shrimp by rinsing first (you may need to keep water running over it if frozen).
- Add the shrimp to cream sauce, increasing heat to medium, and cooking shrimp just until pink, 4-5 minutes. Add pasta to frying pan and gently mix together. Optional to stir in reserved pasta water (mixture will be soupy, then thicken as it stands) and toss in the rest of the green onions. Season to taste with salt and pepper!
- Serve right away!
Notes
Sandy’s tips:
- Storage: Store leftover shrimp linguine in an airtight container in the fridge for up to 2 days or in the freezer for up to 2-3 months. Thaw and reheat on the stovetop over low heat with a splash of cream or water to loosen the sauce. Keep in mind that the pasta will absorb some of the sauce in storage.
- Adjust serving: This recipe is easy for 4, perfect for 2, and great to double for 8! Simply adjust the ingredients as needed.
- Choice of shrimp: I’ve used large shrimp, but you can use a smaller variety and adjust the cooking time as needed. Select shrimp that has already been peeled and deveined for added convenience. You can also pinch the shrimp tails off for an easier dining experience or leave them depending on your preferred style of presentation.
- Test for doneness: You'll know your shrimp are perfectly cooked when they curl into a loose "C" shape, turn opaque white with slight pink, and feel firm yet springy to the touch. Be careful not to overcook the shrimp as they will become rubbery.
Nutrition Facts
Calories: 606kcal, Carbohydrates: 49g, Protein: 33g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 276mg, Sodium: 1375mg, Potassium: 438mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1467IU, Vitamin C: 3mg, Calcium: 224mg, Iron: 2mg