This creamy shrimp linguine is a comforting dish with plump shrimp and juicy tomatoes, all tied together with creamy feta cheese. It’s like a warm hug in a bowl!
The best part? It’s quick to make, perfect for busy nights. I like to sprinkle a bit of extra feta on top before serving. You’ll want to spoon all that creamy goodness!
Key Ingredients & Substitutions
Linguine: This long, flat pasta works wonderfully with creamy sauces. If you don’t have linguine, any long pasta like spaghetti or fettuccine will do just fine!
Shrimp: Fresh shrimp are great, but frozen shrimp can save time. Just make sure to thaw them properly before cooking. If you’re avoiding seafood, grilled chicken or sautéed mushrooms can be tasty substitutes.
Feta Cheese: Crumbled feta adds a nice tang. If you’re not a feta fan, try goat cheese or ricotta for a different flavor. For a dairy-free option, use cashew cheese or a dairy-free cream cheese.
Heavy Cream: This makes the sauce rich and creamy. You can substitute it with half-and-half or whole milk for a lighter sauce. For dairy-free options, use coconut milk or a cashew cream.
How Do I Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp might seem tricky, but it’s all about timing! Here are some tips to get it just right:
- Heat a little olive oil in the skillet before adding shrimp.
- Sauté for only 2-3 minutes per side, just until they turn pink and opaque.
- Remove from heat immediately; carryover cooking will finish them off.
- If you’re unsure, cut one open to check—it should be white and firm, not translucent.
By following these tips, you’ll have perfectly cooked shrimp that are tender and juicy in your creamy linguine!
Creamy Shrimp Linguine with Tomato and Feta
Ingredients You’ll Need:
Pasta and Shrimp:
- 8 oz (225 g) linguine pasta
- 1 lb (450 g) raw shrimp, peeled and deveined
Sauce Ingredients:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Juice of 1/2 lemon
How Much Time Will You Need?
This creamy shrimp linguine can be prepared in about 30 minutes. You’ll spend around 10 minutes cooking the pasta, and about 20 minutes making the sauce and shrimp. It’s quick and perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until it’s al dente (tender but still has a bit of a bite). Don’t forget to reserve about 1/2 cup of the pasta water, then drain the rest and set the linguine aside.
2. Sauté the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season them with salt and pepper. Cook for about 2-3 minutes on each side, until they are pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Make the Garlic-Tomato Mixture:
In the same skillet, add the minced garlic and sauté for about 30 seconds, just until it’s fragrant and not browned. Next, toss in the halved tomatoes and the optional red pepper flakes. Cook for 3-4 minutes until the tomatoes are softened and juicy.
4. Prepare the Creamy Sauce:
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to reduce for about 2 minutes. Then, reduce the heat and stir in the heavy cream and crumbled feta cheese. Mix gently until the feta melts and creates a creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
5. Combine Everything:
Add the cooked shrimp back into the skillet, followed by the drained linguine. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick. You want a nice, creamy consistency!
6. Final Touches:
Stir in the chopped parsley and freshly squeezed lemon juice for a burst of flavor. Mix well.
7. Serve and Enjoy:
Serve the creamy shrimp linguine immediately. Don’t forget to garnish with extra crumbled feta and parsley on top. Enjoy your delightful dish!
Bon appétit! This creamy shrimp linguine is sure to be a hit at your dinner table!
FAQ About Creamy Shrimp Linguine with Tomato and Feta
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw them properly before cooking. You can thaw frozen shrimp overnight in the fridge, or for a quick method, place them in a sealed bag and submerge in cold water for about 15-20 minutes. Pat them dry before cooking to ensure they sear nicely.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using coconut milk or a homemade cashew cream, which will offer creaminess without the dairy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream to bring back the creamy texture, stirring occasionally to heat evenly.
What Should I Serve with This Dish?
This creamy shrimp linguine pairs beautifully with a simple green salad or garlic bread. For a lower-carb option, consider serving it alongside steamed vegetables or a light cucumber salad.
