One Pot Creamy Shrimp Linguine Dinner
This one-pot wonder delivers a restaurant-quality creamy shrimp linguine in just 30 minutes. The pasta cooks directly in a luscious, garlicky cream sauce, absorbing all the savory shrimp flavor while releasing its own starch for a naturally thick and velvety finish. Perfect for a quick yet impressive weeknight dinner.
Equipment
- Large deep skillet or Dutch oven with lid
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Box grater (for Parmesan)
- Paper towels
- Citrus juicer or reamer
- Serving bowls
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- ½ teaspoon red pepper flakes optional, for heat
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces linguine pasta, uncooked
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
- Juice of 1/2 lemon
Instructions
- Pat the shrimp completely dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer (work in batches if needed) and cook for 1-2 minutes per side until pink and opaque with a slight golden crust. Transfer the seared shrimp to a clean plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add the minced garlic, diced shallot, and red pepper flakes (if using). Sauté for about 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the broth simmer for 1 minute. Then, slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer.
- Add the uncooked linguine to the pot, breaking it in half if necessary to fit. Stir well to ensure every strand is coated. Reduce the heat to medium-low, cover the pot, and let it simmer for 8-10 minutes, stirring every 2 minutes to prevent sticking. If the sauce seems too thick before the pasta is done, add a splash of broth or water.
- Once the linguine is tender and the sauce is creamy, remove the pot from the heat. Gently stir in the seared shrimp (along with any juices from the plate), the freshly grated Parmesan cheese, and the chopped fresh basil. Squeeze the lemon juice over the top and stir once more. Taste and adjust salt and pepper as needed.
- Let the dish rest for 2-3 minutes off the heat. Serve immediately in warm bowls.
Notes
For the best texture, use large (16-20 count) raw shrimp and freshly grated Parmesan cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting. To avoid rubbery shrimp, always sear them first and add them back at the very end. Stir the pasta every 2 minutes to prevent clumping and sticking. For a dairy-free version, replace heavy cream with full-fat canned coconut milk and use a dairy-free Parmesan alternative. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of broth or cream to restore the sauce's consistency.