Creamy Shrimp and Crab Linguine
This Creamy Shrimp and Crab Linguine is indulgent and simple! Succulent shrimp and crab tossed in a rich, garlicky cream sauce with fresh herbs and Parmesan.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Silicone spatula
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 8 oz linguine pasta
- 1 lb shrimp peeled and deveined
- 1 cup crab meat lump or flaked
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes halved
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the shrimp, season with salt, pepper, and Italian seasoning, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, lower the heat and pour in the heavy cream. Stir and scrape up any browned bits from the bottom for added flavor. Let the cream simmer gently for 3-4 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and silky. Then, add the halved cherry tomatoes and cook for another 2 minutes until they soften just a bit.
- Return the cooked shrimp to the skillet along with the crab meat, gently folding everything together. Add the drained linguine to the skillet and toss to coat evenly with the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle freshly chopped parsley on top for a fresh finish. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce.
- Use reserved pasta water during reheating to maintain sauce creaminess and prevent dryness.