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Spicy Creamy Shrimp Linguine

Tender shrimp tossed with linguine in a lusciously tangy and creamy sauce, spiced to perfection. Topped with fresh parsley for a hint of freshness and parmesan for a comforting finish. The inviting combination of flavors makes this meal enjoyable by seafood lovers and pasta aficionados alike.
35 min
TOTAL TIME
572
CALORIES
$1.59
PER SERVING
Spicy Creamy Shrimp Linguine
Ingredients
PASTA
4 SERVINGS
Linguine
8 oz linguine
SAUCE
Lime Juice
2 tbsp lime juice
Garlic
2 cloves garlic
minced
Mayonnaise
1/2 cup mayonnaise
Thai Sweet Chili Sauce
1/4 cup thai sweet chili sauce
Sriracha Sauce
1 tsp sriracha sauce
Crushed Red Pepper Flakes
1/2 tsp crushed red pepper flakes
SHRIMP
Olive Oil
1 tbsp olive oil
Garlic
3 cloves garlic
minced
Paprika
1 tsp paprika
Shrimp
8 oz shrimp
peeled and deveined
GARNISH
Parmesan Cheese
2 tbsp parmesan cheese
grated
Fresh Parsley
1 tbsp fresh parsley
finely chopped
Directions
PASTA
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Cook linguine according to package instructions until al dente. Drain, reserve 1/2 cup of pasta water and set aside.
SAUCE
2
In a medium-size bowl, whisk together mayonnaise, Thai sweet chili sauce, minced garlic, lime juice, sriracha sauce, and crushed red pepper flakes. Mix well until it forms a creamy sauce.
SHRIMP
3
In a large pan over medium heat, add olive oil. Stir in minced garlic and paprika, sauté until fragrant.
4
Add the shrimp to the pan. Cook until they are pink and done, about 2-3 minutes per side.
COMBINE
5
Reduce heat to low, stir in the sauce, add a bit of the reserved pasta water if the sauce is too thick. Cook for additional 1-2 minutes or until heated through.
SERVE
6
Add cooked linguine to the pan and toss well to coat the pasta in the sauce and mix with the shrimp. Serve immediately garnished with a sprinkle of grated Parmesan cheese and fresh chopped parsley.
Health Info
Macros
53g
CARBS
29g
FAT
22g
PROTEIN
Contains these allergens
SOYBEANS
MILK
EGGS
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
How can I prevent my shrimps from becoming rubbery?
My garlic flavor is either too strong or too weak. How can I balance it correctly?
How can I tell when the linguine is perfectly cooked?
Can I use seafood mix instead of just shrimp?
Is it okay to cook the shrimp with shells on?
What kind of wine goes well with shrimp linguine?
Can I add veggies to the shrimp linguine?
Can I replace linguine with other types of pasta?
What alternatives can I use for olive oil?
How to add a spicy touch to the shrimp linguine?