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Shrimp Linguine with Parmesan Cream Sauce

 Shrimp Linguine with Parmesan Cream Sauce
Easy and elegant, this creamy pasta dish with a hint of heat makes a weeknight dinner seem like a special affair. —Athena M. Russell, Florence, South Carolina
3 ServingsPrep/Total Time: 25 min.


  • 6 ounces uncooked linguine
  • 1/3 cup chopped onion
  • 1/3 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 2 tablespoons olive oil
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 15 uncooked medium shrimp, peeled and deveined
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Cook linguine according to package directions.
  • Meanwhile, in a large skillet, saute the onion, mushrooms and garlic
  • in butter and oil for 2-3 minutes or until vegetables are tender.
  • Stir in cream and cheese; sprinkle with pepper flakes.
  • Drain linguine. Add shrimp and linguine to skillet; cook over
  • medium-low heat, for 5-7 minutes or until shrimp are no longer pink.
  • Sprinkle with salt and pepper. Yield: 3 servings.

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Shrimp Linguine with Parmesan Cream Sauce (continued)

Nutritional Facts: 1-1/3 cups equals 567 calories, 35 g fat (16 g saturated fat), 149 mg cholesterol, 240 mg sodium, 45 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.