A delightful twist on the classic Alfredo, this creamy shrimp linguine is infused with aromatic herbs and a hint of citrus for a refreshing touch.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil adds a fruity flavor to the base of the sauce.
Add the garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet and cook until pink and opaque.
Cook the shrimp just until they turn pink to keep them tender.
Remove the shrimp from the skillet and set aside.
Keep the shrimp warm by covering them with foil.
Pour the chicken broth and white wine into the skillet and bring to a simmer.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Reduce the heat and stir in the heavy cream.
Stir constantly to prevent the cream from curdling.
Add the Parmesan cheese and stir until melted and smooth.
Grate the cheese finely for easier melting.
Return the shrimp to the skillet and heat through.
Ensure the shrimp are evenly coated with the sauce.
Add the lemon juice, parsley, basil, and oregano to the sauce.
Adjust the seasoning to your taste preference.
Cook the linguine according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked linguine with the sauce and shrimp.
Mix gently to avoid breaking the pasta.
Serve the linguine hot, garnished with additional parsley and Parmesan if desired.
Serve immediately for the best texture and flavor.
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