Go Back
homemade One Pan Creamy Parmesan Linguine with Shrimp photo
Print Recipe Save it for later

One Pan Creamy Parmesan Linguine with Shrimp

A quick one-pan dinner of tender shrimp tossed with creamy Parmesan linguine ready in about 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 5 servings

Ingredients

  • 1 lb medium shrimp peeled and deveined
  • 3 Tbsp butter divided
  • 3 cloves garlic 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

  • Heat a 12-inch sauté pan over medium-high heat and melt 1 tablespoon of the butter.
  • Add the shrimp, season with salt and pepper, and cook, stirring occasionally, until the shrimp are opaque and cooked through, about 2–4 minutes depending on size.
  • Transfer the cooked shrimp to a piece of foil and wrap to keep warm while you finish the pasta.
  • Return the pan to medium heat and melt the remaining 2 tablespoons butter. Add the minced garlic and sauté about 20 seconds until fragrant and just beginning to color.
  • Pour in the water, 1 cup half and half, and add the linguine; season with salt and pepper. Increase heat to medium-high and bring to a boil.
  • Boil, stirring frequently, until the linguine is cooked to your desired doneness, about 10 minutes; there should still be some liquid remaining for the sauce.
  • Remove the pan from the heat and stir in the shredded Parmesan until it melts into a creamy sauce; thin with additional half and half if the sauce is too thick.
  • Toss the cooked shrimp back into the pan to combine and heat through, then sprinkle with chopped parsley and serve warm.

Equipment

  • 12-inch sauté pan or large skillet
  • Tongs or spatula
  • Measuring Cups and Spoons
  • Foil (to keep shrimp warm)

Notes

  • You can substitute equal parts milk and heavy cream for the half and half if needed.