There are days when nothing hits quite like a bowl of creamy pasta, and this shrimp linguini Alfredo always feels like a little treat without needing to step outside. It has the richness you expect from a restaurant version, but there’s something extra comforting about making it at home. The sauce is silky, the shrimp cook up tender, and the whole dish comes together in the time it takes to sip a glass of wine while stirring the pot.
Whenever I make this, it feels like the kind of meal you’d set out for a date night at home or when you want to spoil yourself a bit after a long day. Crusty bread on the side to catch every last bit of sauce? Always.
Why This Shrimp Linguini Alfredo Feels Special
This recipe has a way of satisfying both seafood lovers and pasta fans at the same time. The shrimp soak up the garlic and wine as they cook, and the sauce clings perfectly to the linguini. It’s indulgent without being fussy, and that balance makes it one of those dishes people remember.
I love how easily it lends itself to entertaining, too. A big pan of creamy pasta in the middle of the table always earns compliments.
Ingredients You’ll Need
Here’s what goes into the pot:
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1 pound large shrimp, peeled and deveined
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Linguini, cooked until al dente
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Olive oil, for sautéing
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Fresh garlic, minced
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Clam juice or chicken broth
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Dry white wine such as Sauvignon Blanc or Pinot Grigio
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Heavy cream
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Cream cheese
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Parmesan, freshly grated
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Dried basil
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Dried oregano
The combination of cream cheese and Parmesan gives the sauce that velvety texture similar to what you’d get when dining out.
How I Make This Shrimp Linguini Alfredo
1. Cook the Pasta
Boil the linguini in salted water until just firm. Save a little pasta water before draining.
2. Sauté the Garlic
Warm olive oil in a pan and let the garlic soften gently. The aroma that rises right here sets the tone.
3. Cook the Shrimp
Add the shrimp and cook until they turn pink and firm. Lift them out so they don’t overcook as the sauce develops.
4. Add Wine and Clam Juice
Pour in the clam juice and wine, letting the mixture simmer briefly so the flavors deepen.
5. Create the Creamy Base
Lower the heat and stir in the heavy cream and cream cheese. Let them melt together until smooth.
6. Add Parmesan
Stir in the Parmesan until the sauce thickens.
7. Return the Shrimp
Add the shrimp back to the pan to coat them in the warm sauce.
8. Season
Sprinkle in basil and oregano. Stir to blend everything.
9. Toss With Linguini
Combine the pasta and sauce in a serving bowl. Add a splash of pasta water if the sauce needs loosening.
10. Finish and Serve
Top with more Parmesan and serve right away.
Tips From My Kitchen
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Salt your pasta water well — it truly changes the final dish.
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Medium or large shrimp hold up beautifully; small ones can get lost in the sauce.
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If the sauce thickens too much, a spoonful of pasta water smooths it out.
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You can easily customize this dish by adding seafood like scallops or bits of cooked crab.
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For a spicy kick, red pepper flakes or a little chili crisp work nicely.
How to Store Leftovers
This dish tastes best fresh, but leftovers still make a great lunch the next day.
To Store
Keep in an airtight container in the fridge for up to three days.
To Reheat
Warm slowly on the stove with a splash of milk or cream.
Or bake in a covered dish at 350°F until heated through.
FAQs
Can I use another pasta shape?
Yes — fettuccine, spaghetti, or bucatini all work well.
Do I need the wine?
It adds depth, but broth will work if you prefer not to use wine.
Can I make the sauce ahead of time?
It’s best fresh, but you can prep the shrimp and measure ingredients ahead to make cooking smoother.
Red Lobster Shrimp Linguini Alfredo
This creamy shrimp linguini comes together in just half an hour, combining tender pasta with a rich, velvety sauce and juicy shrimp.
Ingredients
- 8 ounces linguine
- 1 pound shrimp, peeled and deveined
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup extra virgin olive oil
- 2 tablespoons softened cream cheese
- 2/3 cup clam juice or chicken broth
- 1/3 cup dry white wine
- 1/2 cup freshly grated Parmesan
- 1/4 teaspoon crushed dried basil
- 1/4 teaspoon crushed dried oregano
Instructions
- Begin by boiling a large pot of salted water and cooking the linguine until it reaches an al dente texture. Drain the pasta, keeping a bit of the water aside in case you need to loosen the sauce later.
- Warm the olive oil in a skillet over medium heat, then add the garlic and gently cook it until it softens and becomes fragrant. Add the shrimp and let them cook just until they turn pink and opaque, then lift them out and set aside while keeping the garlic in the pan.
- Pour in the clam juice or broth and let it come to a low boil. Add the white wine and allow it to reduce slightly, stirring so the flavors meld.
- Lower the heat and stir in the heavy cream along with the cream cheese, whisking until the mixture becomes smooth. Add the Parmesan and continue stirring until the sauce thickens and turns glossy.
- Return the shrimp to the pan, folding them gently into the warm sauce. Let everything simmer just long enough for the shrimp to heat through, then add the basil and oregano.
- Place the cooked linguine in a serving dish and spoon the creamy shrimp sauce over the top. Toss lightly so every strand is well coated and serve right away with a sprinkle of extra Parmesan if you like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 734Total Fat 43gSaturated Fat 23gUnsaturated Fat 20gCholesterol 382mgSodium 1881mgCarbohydrates 28gFiber 2gSugar 2gProtein 51g
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 brings that restaurant-style indulgence into your own kitchen while still feeling relaxed and doable on a weeknight. It’s creamy, comforting, and perfect for a quiet dinner or a special gathering. Once you make it at home, it becomes one of those recipes you reach for when you want something both simple and memorable.
