One Pan Creamy Parmesan Linguine with Shrimp
A quick one-pan linguine with tender shrimp in a creamy Parmesan sauce ready in about 30 minutes.
Equipment
- 12-inch sauté pan or large skillet
- Tongs or spatula
- Measuring cups and spoons
- foil (to keep shrimp warm)
Ingredients
- 1 lb medium shrimp peeled and deveined
- 3 Tbsp butter divided
- 3 garlic cloves minced
- 3 cups water
- 1 cup half and half then more to thin if needed
- 12 oz Barilla Pronto Linguine one package
- salt and freshly ground black pepper to taste
- 1 cup Parmesan finely shredded
- 2 Tbsp fresh parsley chopped
Instructions
- Melt 1 tablespoon butter in a 12-inch sauté pan over medium-high heat. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque and cooked through, about 2–3 minutes per side depending on size; transfer to foil and keep warm.
- Reduce heat to medium and melt the remaining 2 tablespoons butter in the same pan. Add the minced garlic and sauté about 20 seconds until fragrant and slightly golden.
- Add 3 cups water, 1 cup half-and-half, and the linguine to the pan. Season with salt and pepper to taste and bring to a boil over medium-high heat.
- Boil, stirring frequently, until the noodles reach desired doneness, about 10 minutes; there should be some liquid remaining, which will become the sauce.
- Remove the pan from the heat, add the shredded Parmesan, and stir until the cheese melts into a creamy sauce; it may clump briefly but will smooth with stirring.
- If the sauce is too thick, thin with additional half-and-half a little at a time until desired consistency is reached. Return the cooked shrimp to the pan and toss to combine.
- Sprinkle chopped parsley over the pasta and serve warm.
Notes
- You can substitute equal parts milk and heavy cream for the half-and-half if needed.