Imagine twirling your fork into a plate of silky fresh linguine, adorned with succulent shrimp and sweet green peas, all embraced by a luxurious pink cream sauce that promises to transport you straight to the Italian coastline. This isn't just another pasta recipe—it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish you can create in your own kitchen in just 35 minutes. Whether you're looking to impress a date, treat your family, or simply elevate your weeknight dinner game, this Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fresh linguine
- 1 lb shrimp, peeled and deveined
- 1 cup peas
- 1 cup heavy cream
- 1/2 cup tomato sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: fresh linguine, shrimp, peas, heavy cream, tomato sauce, olive oil, garlic, salt, pepper, and Parmesan cheese.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt to the water. This will season the linguine as it cooks.
- Add the fresh linguine to the boiling water and cook according to the package instructions, usually about 3-5 minutes, until al dente. Stir occasionally to prevent sticking.
- While the linguine is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the cup of peas and cook for 2-3 minutes until they are tender and bright green.
- Pour in the heavy cream and tomato sauce, stirring to combine. Allow the mixture to simmer for about 3-5 minutes, stirring occasionally, until it thickens slightly.
- Return the cooked shrimp to the skillet and stir to coat them in the pink cream sauce. Allow everything to heat through for another 2 minutes.
- Once the linguine is cooked, reserve about 1/2 cup of the pasta water, then drain the linguine. Add the drained linguine to the skillet with the shrimp and sauce.
- Gently toss the linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce hot, garnished with freshly grated Parmesan cheese on top.
Tips
- Use fresh linguine if possible—it cooks faster and has a more delicate texture than dried pasta.
- Don't overcook the shrimp! They're done when they turn pink and curl slightly. Overcooked shrimp become tough and rubbery.
- Reserve some pasta water before draining—its starchy goodness helps create a silkier, more cohesive sauce.
- Sauté garlic carefully to prevent burning, which can make it bitter. Medium heat is your friend.
- For an extra flavor boost, consider adding a splash of white wine to the sauce or a pinch of red pepper flakes for heat.
- Use high-quality Parmesan and grate it fresh for the most vibrant flavor.
- If you want a lighter version, you can substitute half-and-half for some of the heavy cream.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 35g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 280mg
