This creamy shrimp linguine is a simple and delicious dish. With juicy shrimp, fresh tomatoes, and tangy feta cheese, it’s a real treat for your taste buds!
I love how the flavors come together, making every bite feel special. Plus, it cooks up quickly, so it’s perfect for a cozy weeknight dinner. Enjoy it with some garlic bread for extra yum! 🍝
Key Ingredients & Substitutions
Linguine Pasta: This pasta shape gives a nice surface area for the creamy sauce. If you need a gluten-free option, try rice noodles or gluten-free pasta. You can also swap it out for spaghetti if that’s what you have!
Shrimp: Large shrimp are fantastic for this dish because they cook quickly and stay juicy. If you can’t find shrimp, you could use chicken or even tofu for a vegetarian option. Just adjust the cooking time accordingly.
Cherry Tomatoes: These add bursts of flavor and color! If you can’t find cherry tomatoes, diced regular tomatoes work well too. Canned tomatoes can be used in a pinch; just drain excess liquid.
Feta Cheese: Feta adds a creamy, tangy note. If feta isn’t your favorite, goat cheese or even ricotta can be a nice substitute, giving a different but equally delicious flavor.
Heavy Cream: For a lighter version, you can substitute half-and-half or even coconut milk. Just keep in mind that the flavor will change a bit, but it will still be creamy!
How Do I Get the Shrimp Perfectly Cooked?
Getting shrimp just right can be tricky! Here’s how to achieve that perfectly cooked shrimp:
- Start with shrimp that are peeled and deveined for convenience.
- Heat your skillet over medium-high heat. Add olive oil before adding shrimp.
- Cook shrimp for about 2 minutes on each side, or until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery!
- Once cooked, remove them from the skillet and set aside to prevent them from cooking further.
Your shrimp will stay tender and flavorful, making this dish shine!
How to Make Creamy Shrimp Linguine with Tomato and Feta
Ingredients You’ll Need:
For the Dish:
- 12 oz (340g) linguine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
- 1 tbsp butter
How Much Time Will You Need?
This creamy shrimp linguine takes about 20 minutes to prepare and cook. In just one sitting, you’ll have a delightful meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Linguine:
Start by bringing a large pot of salted water to a boil. Once boiling, add the linguine and cook according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. After cooking, drain the linguine, but be sure to save about 1/2 cup of the pasta water for later use!
2. Sauté the Shrimp:
While the pasta is cooking, take out a large skillet and heat the olive oil over medium-high heat. Once the oil is hot, add the shrimp, seasoning them with salt and pepper. Cook the shrimp for about 2 minutes on each side, or until they turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside for later.
3. Add Garlic and Tomatoes:
In the same skillet, add the butter and minced garlic. Sauté until the garlic is fragrant, which should take about 1 minute. Next, add in the halved cherry tomatoes and crushed red pepper flakes. Cook these for about 5 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
4. Make the Cream Sauce:
If you’re using white wine, pour it into the pan now and let it reduce for 2-3 minutes. Lower the heat, then stir in the heavy cream. Let it simmer gently for 3-4 minutes until the sauce thickens a bit.
5. Combine Shrimp and Feta:
Add the cooked shrimp back into the skillet along with the crumbled feta cheese. Stir gently until the feta starts to melt and mix into the creamy sauce. It’s going to smell incredible!
6. Mix in the Linguine:
Now it’s time to bring everything together! Toss the drained linguine into the sauce, mixing thoroughly. If the sauce is too thick, add a little of the reserved pasta water until you achieve your preferred consistency.
7. Serve and Garnish:
Adjust the seasonings with salt and pepper to your taste. Finally, serve the creamy shrimp linguine immediately, garnished with fresh chopped basil for a touch of color and flavor!
Enjoy your creamy shrimp linguine with tomato and feta! It’s a delightful dish that’s sure to impress!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. The easiest way to thaw shrimp is to place them in a sealed plastic bag and submerge them in cold water for about 30 minutes. Pat them dry with paper towels before adding to the skillet.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even a non-dairy alternative like coconut milk. Keep in mind that using coconut milk will add a slight coconut flavor to the dish.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth to maintain the sauce’s creaminess.
Can I Make This Dish Vegetarian?
Yes! You can easily make this a vegetarian dish by omitting the shrimp and adding extra veggies like zucchini, bell peppers, or spinach. Just sauté them in the garlic before adding the tomatoes for a delicious twist!
