Garlic Butter Shrimp Linguine in Three-Cheese Parmesan Sauce
Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the pasta and shrimp
1 lb linguine pasta
1½ lb large shrimp, peeled and deveined
2 tbsp butter
2 tbsp olive oil
6 garlic cloves, minced
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp red pepper flakes
½ tsp salt
½ tsp black pepper
For the three-cheese sauce
2 tbsp butter
2½ cups heavy cream
4 oz cream cheese, softened and cubed
2 cups shredded mozzarella
2 cups grated Parmesan cheese
½ tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve 1 cup of pasta water, then drain.
Season the shrimp: Pat the shrimp dry. Toss with smoked paprika, Italian seasoning, red pepper flakes, salt, and black pepper.
Cook the shrimp: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until pink and opaque. Remove the shrimp and set aside.
Sauté the garlic: Reduce the heat to medium. Add the remaining 2 tbsp butter to the same skillet. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Don’t let it brown.
Make the cream sauce: Pour in the heavy cream and stir, scraping up any flavorful bits from the bottom of the skillet. Bring to a gentle simmer. Add the softened cream cheese and whisk until smooth.
Add the cheeses: Gradually stir in the mozzarella and Parmesan until melted and creamy. Season with ½ tsp salt and ½ tsp black pepper. Keep the heat low so the cheese sauce stays smooth.
Combine with pasta: Add the drained linguine to the sauce and toss until thoroughly coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
Add the shrimp: Gently fold the cooked shrimp into the pasta and sauce. Warm everything together for 1–2 minutes.
Garnish and serve: Sprinkle with fresh parsley and, if desired, extra Parmesan and red pepper flakes.
Tips
Don’t overcook the shrimp—they’re ready as soon as they’re pink and opaque.
Use freshly grated Parmesan for the smoothest sauce.
Reserve pasta water even if you think you won’t need it; it helps loosen and emulsify the cheese sauce.
For extra garlic flavor, add 1 additional minced clove to the sauce just before serving.
