Creamy Shrimp Linguine
  • 2 Tbs. / 30g unsalted butter, divided
  • 8 to 9 large peeled and deveined shrimps (approximately 8 oz / 230g), pat it dry with paper towel
  • 1 tsp. / 3g chopped garlic
  • ¼ cup / 37g chopped shallot
  • ½ cup / 125ml dry champagne or dry white wine
  • ⅓ cup / 80ml heavy cream
  • ½ tsp. / 2g salt
  • ⅛ tsp. / 0.5g black pepper
  • 9 oz. fresh linguine
  • zest from 1 fresh lemon
  • juice from ½ fresh lemon
  • handful fresh basil
  • ½ cup / 57g grated parmigiano
  1. Bring a large pot of salted water to boil to cook pasta. (If you are using dry linguine, please start cook the pasta first while you are making the creamy shrimp sauce- fresh pasta takes only a couple minutes to cook.)
  2. Heat a large skillet over medium high heat; add 1 Tbs. butter and let it melt completely. Place shrimp single layer and cook 1½ minutes each side. Brown butter will help shrimps get nicely golden brown, so no worries a bit of smoking from your pan. Remove shrimps from skillet and set aside.
  3. In same skillet, reduce heat to medium; add remaining 1 Tbs. butter, garlic and shallot. Sauté, until vegetables are soften, about 45 second to 1 minute. Pour champagne, stirring. Cook until alcohol evaporated, about 1 minute.
  4. Pour haver cream, add salt and pepper and mix well together. At this point, your water suppose to be boiling hard; add fresh linguine into boiling water and cook until they are al dente about 2 to 3 minutes.
  5. Place cooked linguine into creamy sauce along with shrimps, lemon zest, lemon juice, basil and parmigiano. Toss everything together until well combine. If pasta is too thick, add ¼ cup of pasta water at a time to thin it out.
  6. Serve immediately, with extra garish of basil, lemon zest and parmigiana to your taste. Enjoy!
Nutrition Information
Serving size: 2 Calories: 818 Fat: 29g Saturated fat: 17g Unsaturated fat: 10g Carbohydrates: 105g Sugar: 6g Sodium: 639mg Fiber: 6g Protein: 24g Cholesterol: 136mg
Recipe by Seonkyoung Longest at