Creamy Herb Shrimp Linguine (Print Version)

Juicy shrimp, creamy herbed sauce, and silky linguine create an easy Italian-American classic.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces linguine
02 - 10.5 ounces shrimp, peeled and deveined

→ Sauce

03 - 1/2 cup heavy cream
04 - 1 teaspoon Italian herb blend
05 - 2 garlic cloves, minced
06 - 1/2 cup chicken broth

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain and set aside.
02 - Heat a large skillet over medium-high heat. Add a splash of olive oil, then sauté minced garlic until fragrant. Add shrimp and cook for 2–3 minutes per side until pink and cooked through.
03 - Reduce heat to medium. Add heavy cream, chicken broth, and Italian herb blend to the skillet. Stir well and bring to a gentle simmer, allowing the sauce to thicken slightly.
04 - Add drained linguine to the skillet and toss to coat evenly with the sauce. Serve immediately while hot.

# Additional Tips::

01 -
  • Uses simple grocery staples you probably have on hand
  • Ready from start to finish in thirty minutes
  • High in protein so it satisfies and nourishes
  • Perfect balance of fresh and creamy flavors
02 -
  • Full of lean protein from shrimp
  • Pasta water is a secret for perfectly clingy sauce
  • Freezes best if you keep shrimp and sauce separate
03 -
  • Pat shrimp very dry before cooking so they sear not steam
  • Never walk away from the skillet while simmering cream It thickens fast
  • A little lemon at the end keeps every bite tasting fresh and not too heavy
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