Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta until al dente according to package directions.

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  • While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.

  • Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

Nutrition Facts

517 calories; protein 32.5g; carbohydrates 42.6g; fat 24.6g; cholesterol 242.5mg; sodium 435.8mg. Full Nutrition
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Reviews (305)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2005
Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it makes a big difference in taste. Anytime a recipe calls for shrimp, I cook the shrimp in boiling water for 3 minutes, then rinse with cold water to stop the cooking process. At the last minute, I add the shrimp to the sauce and heat just long enough to warm the shrimp. In my opinion, slow cooked shrimp turns out "spongy" and "mushy". Some reviewers said this recipe was a little bland, so I added 4-5 tablespoons of cayenne pepper to the boiling water before cooking the shrimp. YUM! Thanks, will definitely make this again. Read More
(172)

Most helpful critical review

Rating: 3 stars
11/04/2008
This was okay as written it was just a little too bland for us. However it is a GREAT base recipe. I added a lot of different spices (essence cajun seasoning garlic salt crushed red pepper to name a few) and that made it delicious. Thank you for the recipe. Read More
(38)
407 Ratings
  • 5 star values: 290
  • 4 star values: 91
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
05/30/2005
Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it makes a big difference in taste. Anytime a recipe calls for shrimp, I cook the shrimp in boiling water for 3 minutes, then rinse with cold water to stop the cooking process. At the last minute, I add the shrimp to the sauce and heat just long enough to warm the shrimp. In my opinion, slow cooked shrimp turns out "spongy" and "mushy". Some reviewers said this recipe was a little bland, so I added 4-5 tablespoons of cayenne pepper to the boiling water before cooking the shrimp. YUM! Thanks, will definitely make this again. Read More
(172)
Rating: 5 stars
10/29/2003
I couldn't believe how quick and delicious this recipe was. We used half & half instead of heavy cream and still found it plenty rich. Also used precooked/cleaned, frozen medium shrimp and they worked just great...that's a huge timesaver. The fresh herbs really add great taste, and mincing the garlic instead of using a press gave the dish a definite garlic zing without being too strong. I'll be making this many more times! Read More
(116)
Rating: 5 stars
08/29/2002
This was a really easy and delicious recipe. I used fat free sour cream instead of the whipping cream and it turned out well. Read More
(83)
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Rating: 5 stars
11/03/2005
Yummmmmmmmmmmmmmmmmmmmmmmmmmm this was so yummy. DH and I could not stop eating it. I did not have shrimp, had artificial crab, so I used that. Now let me tell you it was yummmmmmmmmmmmmmmmmmmmmmmmmmmy. I did make some changes. I did not have 12 tablespoons (I was doubling) of butter on hand, so I used 6 tablespoons butter and 6 tablespoons of margarine, I also added about 1/2-1 teaspoon crushed red pepper, and about 1/2 to 1 teaspoon of salt (did not measure these just poured into hand LOL), and then the last change I did was I did not add the sauce to the pasta I let everyone put their own sauce on, so what I did with the cheese I put oh about 3/4 cup of cheese (did not double) to the sauce (to thicken the sauce) when I added the crab then I put the cheese on the table so people could add more if they wanted it, and everyone said that the amount of cheese was just right. Will make this again and again, next time I think I will try it with a mix of crab and shrimp, and some green onions. Thanks for posting this yummy recipe. Read More
(45)
Rating: 4 stars
12/07/2010
This recipe was delicious!!! I stuck to the recipe as much as I could using the ingredients on hand. I substituted 1 c. 1% milk for the heavy whipping cream (and thickened the sauce with a couple tbs of flour), 2 tbs dried basil instead of 3 tbs fresh, and left out the parsley. I also added 1/2 tsp of red pepper flakes to give it a kick, although I wish I had either used a little less of that or just omitted the black pepper instead, as it was a tad spicy. The sauce turned out super creamy and delicious, not too thick but not too thin. We poured it over whole wheat thin spaghetti and steamed broccoli florets. My fiance and I both loved it and can't wait to make it again! Read More
(41)
Rating: 3 stars
11/04/2008
This was okay as written it was just a little too bland for us. However it is a GREAT base recipe. I added a lot of different spices (essence cajun seasoning garlic salt crushed red pepper to name a few) and that made it delicious. Thank you for the recipe. Read More
(38)
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Rating: 5 stars
02/04/2006
My favorite dish at Red Lobster is the Shrimp Pasta. I've been searching for a recipe that would come close to theirs and this one more than met my expectations! It tastes just like it! Just be careful how long you cook the shrimp. There is a fine line between done and rubber! Read More
(30)
Rating: 5 stars
10/14/2010
This was a fantastic dish! My 6 year old didn't like the shrimp, but loved the pasta. I did make a few changes out of necessity. Instead of garlic cloves, I used garlic powder & onions. I also added some chopped bell pepper. Instead of 6 tablespoons of butter, I used 1/4c of butter & 2 T of vegetable oil. (would have preferred olive oil -but was out.) Instead of heavy cream, I followed two suggestions & used 1c of 2% milk with 2t of corn starch & some sour cream for flavor. I will definitely make this again. I'm going to try it with chicken tenderloins & mushrooms. Thanks so much for the restaurant quality dish. With a tossed salad & garlic bread this is a great dish to serve guests. Read More
(27)
Rating: 5 stars
11/19/2010
Lovely dish !!! Toss in some fresh spinach leaves just before serving......mmmmmm Read More
(27)
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