This is one of those pasta dishes I turn to when I want dinner to feel special without leaving the house. Creamy shrimp linguini Alfredo has a way of slowing everyone down at the table. The sauce coats every strand, the shrimp stay juicy, and suddenly the meal feels a little more intentional. I usually make this on evenings when I want comfort food with a touch of indulgence, the kind of dinner that pairs well with dim lights and a quiet kitchen.
The first time I cooked this at home, I realized how doable it really is. Once you get the timing right, it comes together smoothly and feels far more impressive than the effort it asks for.
Why This Alfredo Always Gets Requests
This dish works since it balances richness with freshness. The garlic leads gently, the cream stays smooth, and the shrimp add that light seafood sweetness that keeps the sauce from feeling too heavy. Linguini holds onto the sauce beautifully, making every bite feel complete.
It’s the sort of recipe that feels just right for date nights, small gatherings, or anytime pasta sounds comforting but still a little fancy.
Ingredients I Use Every Time
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1 pound large shrimp, peeled and deveined
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12 ounces linguini pasta
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2 tablespoons olive oil
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4 cloves garlic, finely minced
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½ cup clam juice
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½ cup dry white wine
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1 cup heavy cream
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4 ounces cream cheese, softened
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¾ cup Parmesan cheese, freshly grated
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½ teaspoon dried basil
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½ teaspoon dried oregano
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Salt, to taste
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Black pepper, to taste
How I Make It in My Kitchen
I start by bringing a large pot of salted water to a boil and cooking the linguini until just tender. I save some of the pasta water before draining and keep it close by.
While the pasta cooks, olive oil warms gently in a wide pan. Garlic goes in next and cooks slowly until fragrant. Shrimp follow, cooking just until pink. I move them out of the pan so they stay tender.
Clam juice and wine go into the same pan, picking up all the garlic flavor left behind. After a short simmer, cream and cream cheese get stirred in slowly until smooth. Parmesan follows, melting into the sauce and thickening it naturally.
Shrimp return to the pan, along with basil and oregano. The sauce stays on low heat until everything looks glossy and well coated. The linguini gets tossed in last, with a splash of reserved pasta water if needed.
Little Cooking Notes I’ve Learned
Shrimp cook fast, so pulling them early keeps them juicy. Cream sauces behave better over gentle heat. If things feel thick, a bit of pasta water loosens everything without dulling flavor.
Freshly grated cheese melts better than pre-shredded and keeps the sauce smooth.
Serving Ideas From My Table
I usually serve this straight from the pan with extra Parmesan on the side. A simple salad or warm bread fits nicely. It’s filling on its own, but small sides make it feel complete.
Storage and Reheating Tips
Leftovers store well in the fridge for about two days. I reheat slowly on the stove with a splash of cream or milk to bring the sauce back together. High heat tends to tighten the sauce, so patience helps here.
FAQs
Can I use a different pasta?
Yes. Fettuccine, spaghetti, or even short pasta work well.
What if I don’t want wine?
Extra broth or clam juice works just fine and keeps the sauce balanced.
How do I know when shrimp are done?
They turn pink and curl slightly. Overcooking makes them firm.
Can I add vegetables?
Spinach or mushrooms blend nicely without overpowering the sauce.
Red Lobster Shrimp Linguini Alfredo
This shrimp linguine Alfredo is rich, silky, and deeply comforting, with tender shrimp tucked into a garlicky cream sauce that clings beautifully to every strand of pasta.
Ingredients
- 8 ounces linguine pasta
- 1 pound shrimp peeled and deveined with tails removed
- ⅓ cup extra virgin olive oil
- 3 to 4 garlic cloves minced
- ⅔ cup clam juice or chicken broth
- ⅓ cup dry white wine
- 1 cup heavy cream
- 2 tablespoons cream cheese softened
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon dried basil crushed
- ¼ teaspoon dried oregano crushed
Instructions
- Bring a large pot of well-salted water to a boil and cook the linguine until just tender. Reserve a small amount of the pasta water, then drain and set aside.
- Warm the olive oil in a wide skillet over medium heat. Add the garlic and lower the heat, cooking gently until soft and fragrant without browning.
- Add the shrimp and cook until they turn pink and opaque, flipping once so they cook evenly. Remove the shrimp from the skillet and set aside, keeping the garlic and oil in the pan.
- Pour in the clam juice or broth and bring to a gentle boil, then add the wine and let it simmer briefly until slightly reduced.
- Lower the heat and stir in the heavy cream and softened cream cheese, whisking until smooth and fully combined. Add the Parmesan cheese and continue stirring until the sauce thickens to a creamy consistency.
- Return the shrimp to the skillet and let them warm through in the sauce. Stir in the basil and oregano, then remove from the heat.
- Add the cooked linguine to a serving bowl and spoon the sauce over the pasta, tossing gently to coat. Serve right away with extra Parmesan if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 811Total Fat 58gSaturated Fat 24gUnsaturated Fat 34gCholesterol 345mgSodium 1839mgCarbohydrates 28gFiber 1gSugar 3gProtein 41g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This shrimp linguini Alfredo is the kind of recipe that turns an ordinary evening into something memorable. It’s rich, comforting, and surprisingly easy to pull off at home. Once you make it a few times, it starts to feel familiar, the kind of dish you return to when you want pasta that feels a little extra without being complicated.
