11 Delicious Shrimp Linguine Recipes You Must Try

Nothing brings a touch of elegance to your dinner table quite like a plate of shrimp linguine. Whether you’re in the mood for a quick weeknight meal or a luxurious weekend feast, these 11 recipes promise to deliver mouthwatering flavors that’ll have everyone asking for seconds. From creamy Alfredo to zesty lemon garlic, there’s a dish here to satisfy every craving. Let’s dive into these must-try shrimp linguine recipes!

Garlic Butter Shrimp Linguine

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This Garlic Butter Shrimp Linguine is one such dish, where each ingredient plays its part in creating a symphony of flavors that dance lightly on the palate.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup white wine
  • 1/4 cup chopped parsley
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the linguine, cooking according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt 4 tbsp butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in 1/4 cup white wine, scraping up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
5. Add the cooked linguine to the skillet with the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Return the shrimp to the skillet, adding 1/4 cup chopped parsley and 1 tbsp lemon juice. Toss everything together gently and cook for another minute until heated through.
7. Season with 1/2 tsp salt, adjusting to taste if necessary.

Every bite of this dish offers a delicate balance of garlicky richness and bright citrus notes, with the shrimp providing a tender contrast to the al dente pasta. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for an extra touch of freshness.

Creamy Parmesan Shrimp Linguine

Today, as the morning light filters through the kitchen window, there’s a quiet yearning for something comforting yet elegant, a dish that whispers of lazy Sundays and cherished gatherings. Creamy Parmesan Shrimp Linguine is just that—a harmonious blend of succulent shrimp and al dente pasta enveloped in a velvety, cheesy sauce.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped fresh parsley

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the linguine, cooking according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Gradually whisk in 1/2 cup grated Parmesan until the sauce is smooth and thickened, about 2-3 minutes.
5. Add the cooked linguine, shrimp, and 1/4 tsp red pepper flakes to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Garnish with 1/4 cup chopped fresh parsley before serving.

Silky strands of linguine cling to the creamy sauce, each bite bursting with the sweetness of shrimp and a hint of spice. Serve this dish with a crisp white wine and a side of garlic bread for a meal that feels both indulgent and intimately familiar.

Spicy Cajun Shrimp Linguine

Floating through the kitchen on a quiet evening, the aroma of garlic and spices begins to weave its story, promising a dish that’s both comforting and exhilarating. This Spicy Cajun Shrimp Linguine is a dance of flavors, where the heat of Cajun spices meets the sweetness of shrimp, all tangled in silky linguine.

Ingredients

• For the shrimp: 1 lb large shrimp, peeled and deveined, 2 tbsp olive oil, 1 tbsp Cajun seasoning
• For the pasta: 8 oz linguine, 4 cups water, 1 tsp salt
• For the sauce: 3 cloves garlic, minced, 1/2 cup heavy cream, 1/4 cup chicken broth, 1 tbsp butter, 1/4 tsp red pepper flakes
• For garnish: 2 tbsp chopped parsley, 1/4 cup grated Parmesan cheese

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp salt and 8 oz linguine, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/4 cup of pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb shrimp and 1 tbsp Cajun seasoning, cooking for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt 1 tbsp butter over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring to combine. Simmer for 2-3 minutes until slightly thickened. Tip: If sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Return cooked shrimp to the skillet, tossing to coat in the sauce. Add drained linguine, tossing gently to combine.
6. Garnish with 2 tbsp chopped parsley and 1/4 cup grated Parmesan cheese before serving. Tip: For an extra kick, add an additional pinch of red pepper flakes.

With each forkful, the creamy sauce clings to the linguine, while the shrimp offer a spicy, succulent contrast. Serve it with a crisp white wine to balance the heat, or alongside a simple green salad for a lighter meal.

Lemon Garlic Shrimp Linguine

How the gentle aroma of lemon and garlic can transform a simple pasta dish into a memorable meal is nothing short of culinary magic. This Lemon Garlic Shrimp Linguine is a testament to the beauty of combining fresh ingredients with thoughtful preparation, creating a dish that’s both comforting and elegantly simple.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine
  • 1 lemon, juiced and zested
  • 1/4 cup parsley, chopped

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the linguine, cooking according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in 1/4 cup white wine, scraping up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
5. Stir in the juice and zest of 1 lemon, then add the cooked linguine, shrimp, and 1/4 cup chopped parsley. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, garnished with additional parsley and lemon zest if desired.

Silky strands of linguine cling to the vibrant sauce, each bite bursting with the bright acidity of lemon and the warmth of garlic. For an extra touch of elegance, serve with a crisp white wine and a side of crusty bread to soak up every last drop of sauce.

Shrimp Linguine with White Wine Sauce

As the golden light of early evening spills across the kitchen counter, there’s a quiet joy in preparing a meal that feels both elegant and comforting. This shrimp linguine, with its delicate white wine sauce, is just that—a dish that whispers of leisurely dinners and the simple pleasure of good food.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 tsp red pepper flakes
  • 1/4 cup parsley, chopped

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz linguine. Cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Add to the skillet and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add 3 cloves minced garlic and sauté for 30 seconds until fragrant. Pour in 1/2 cup white wine and 1/2 cup chicken broth, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
4. Stir in 1/4 cup heavy cream, 2 tbsp butter, and 1/4 tsp red pepper flakes. Cook until the sauce thickens slightly, about 2 minutes. Tip: The sauce should coat the back of a spoon.
5. Return the shrimp to the skillet along with the cooked linguine. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Sprinkle with 1/4 cup chopped parsley before serving.

The linguine should be silky, with a sauce that clings to each strand, offering a balance of richness and brightness from the wine. Try serving it with a sprinkle of extra parsley and a wedge of lemon for a touch of acidity that elevates the dish.

Tomato Basil Shrimp Linguine

Zestfully, the summer sun brings with it cravings for dishes that are both light and satisfying, much like this Tomato Basil Shrimp Linguine that we’re about to explore. It’s a dish that sings of simplicity, yet carries depth in every bite, perfect for those reflective evenings when the kitchen becomes a sanctuary.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the linguine, stirring occasionally to prevent sticking. Cook for 9-11 minutes or until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add the cherry tomatoes to the skillet, cooking for 3-4 minutes until they begin to soften and release their juices. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Return the cooked shrimp to the skillet, adding the chopped basil and cooked linguine. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and let sit for 2 minutes to allow flavors to meld.

Rich in texture and bursting with the freshness of tomatoes and basil, this dish is a testament to the beauty of simple ingredients coming together. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up the vibrant sauce.

Shrimp Linguine Alfredo

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about stirring together a creamy Shrimp Linguine Alfredo. It’s a dish that whispers of indulgence, yet feels intimately familiar, like a recipe passed down through whispered secrets.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Alfredo sauce:
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz linguine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt 1/2 cup unsalted butter over medium heat. Add 2 cloves minced garlic, sautéing for 1 minute until fragrant.
4. Pour in 2 cups heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
5. Gradually whisk in 1 1/2 cups grated Parmesan cheese until the sauce is smooth. Stir in 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Add the cooked linguine and shrimp to the sauce, tossing gently to coat everything evenly. Cook for an additional 2 minutes to heat through.
7. Plate the shrimp linguine alfredo, garnishing with extra Parmesan and a sprinkle of fresh parsley if desired.

Perfectly creamy with a hint of nutmeg, this Shrimp Linguine Alfredo wraps you in warmth with every forkful. Serve it alongside a crisp green salad or with a glass of chilled white wine for a meal that feels both luxurious and comforting.

Herbed Shrimp Linguine with Cherry Tomatoes

Moments like these call for a dish that feels both comforting and a little luxurious, where the simplicity of ingredients meets the depth of flavor in every bite. This herbed shrimp linguine with cherry tomatoes is just that—a melody of fresh herbs, succulent shrimp, and sweet tomatoes dancing together in harmony.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp and sauce:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the linguine, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the shrimp, seasoning lightly with salt, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the cherry tomatoes to the skillet, cooking until they begin to soften and release their juices, about 3 minutes.
5. Return the shrimp to the skillet, along with the cooked linguine, fresh basil, and parsley. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the linguine.

As you twirl the linguine onto your fork, notice how the herbs brighten the dish, while the cherry tomatoes offer bursts of sweetness against the savory shrimp. Serve it with a sprinkle of extra herbs on top for a vibrant finish.

Shrimp Linguine in Creamy Pesto Sauce

How quietly the morning unfolds, much like the gentle simmer of a dish that brings comfort without demand. Today, let’s embrace the simplicity and richness of a meal that feels like a quiet conversation with oneself, a shrimp linguine in creamy pesto sauce that whispers of summer and satisfaction.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and 8 oz linguine, stirring occasionally to prevent sticking. Cook for 9-11 minutes until al dente, then drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb shrimp, 2 cloves minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, pour in 1 cup heavy cream and 1/2 cup basil pesto, stirring to combine. Simmer on low heat for 3-4 minutes until the sauce thickens slightly. Tip: Avoid boiling to prevent the cream from separating.
4. Add the cooked linguine and shrimp back into the skillet with the sauce. Toss gently to coat everything evenly. Tip: Use tongs for easier mixing and to keep the pasta intact.
5. Sprinkle 1/4 cup grated Parmesan cheese over the pasta and stir gently until the cheese melts into the sauce. Tip: For a richer flavor, let the dish sit for 2 minutes off the heat before serving.

Velvety strands of linguine cling to the creamy pesto, each bite a harmony of garlicky shrimp and fresh basil. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce, turning a simple meal into a moment to savor.

Shrimp Linguine with Spinach and Artichokes

Wandering through the kitchen on a quiet morning, the thought of combining the briny sweetness of shrimp with the earthy tones of spinach and artichokes feels like a gentle embrace from the sea. This dish, a harmonious blend of textures and flavors, invites a moment of pause, a chance to savor the simple pleasures of cooking and eating.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
• For the shrimp and vegetables:
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh spinach
  • 1 cup artichoke hearts, chopped
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz linguine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup pasta water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 30 seconds.
3. Add 1 lb shrimp to the skillet. Cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add 1/2 cup chicken broth, scraping up any browned bits. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until smooth.
5. Add 2 cups fresh spinach and 1 cup chopped artichoke hearts to the sauce. Cook until spinach wilts, about 2 minutes.
6. Return the shrimp to the skillet. Add the cooked linguine and toss to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Season with 1/2 tsp red pepper flakes, salt, and pepper to taste. Serve immediately.

Velvety strands of linguine cling to the creamy sauce, each bite offering a burst of flavor from the tender shrimp and vibrant vegetables. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a drizzle of lemon-infused olive oil.

Shrimp Linguine with Mushrooms and Peas

Mornings like these call for something comforting yet light, a dish that whispers of summer’s bounty and the simple joy of cooking. Shrimp linguine with mushrooms and peas is just that—a tender embrace of flavors and textures that come together in a harmonious dance.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup peas
  • 1/2 lb shrimp, peeled and deveined
  • 1/4 tsp red pepper flakes
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the linguine. Cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften and brown.
4. Stir in the peas and shrimp. Cook for another 3-4 minutes until the shrimp turn pink and opaque.
5. Sprinkle the red pepper flakes over the shrimp and vegetables. Pour in the heavy cream and bring to a gentle simmer.
6. Add the cooked linguine to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated with the sauce.
7. Stir in the grated Parmesan cheese until melted. Taste and adjust salt if needed.

Every bite of this shrimp linguine offers a delightful contrast—the creamy sauce clinging to the al dente pasta, the sweetness of the peas, and the earthy mushrooms. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Conclusion

Great flavors await in these 11 shrimp linguine recipes, each offering a unique twist on this classic dish. Whether you’re craving something creamy, spicy, or light, there’s a recipe here to satisfy your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest so fellow food lovers can discover these delicious dishes too. Happy cooking!