This One-Pan Creamy Shrimp Linguine is loaded with flavors, easy to make and done in just 30 minutes. But the best part about this recipe, is that we´re using Greek yogurt instead of heavy cream to give it that creamy texture. Serve it next to a tomato salad and a bottle of Spanish wine for the ultimate experience.
What I love about his recipe, is the one-pan method. Which means the pasta gets cooked in the same pan as the rest of the ingredients. That way the starch in the pasta stays in the dish, giving it the most incredible texture & flavor.
To make this recipe, I used frozen shrimp that I thawed out. But you can also use fresh shrimp. Either way, very important to pat the shrimp dry with paper towels. This removes any of the excess water in the shrimp, that way when you cook shrimp, they´re full of flavor.
TIPS & TRICKS to Make this Recipe: As stated before, I used Greek yogurt instead of heavy cream to give this pasta that beautiful creamy texture. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN OLIVE OIL
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Creamy Shrimp Linguine
The Healthiest Creamy Shrimp Linguine | Easy 30 Minute One-Pan Recipe
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 14 raw jumbo shrimp peeled & deveined
- 4 cloves garlic
- 2 shallots
- 2 1/2 cups vegetable broth 690 ml
- 8 oz uncooked linguine 225 grams
- 1/2 cup greek yogurt 125 grams
- 2 tbsp finely chopped parsley 8 grams
- dash hot smoked Spanish paprika
- pinch sea salt
- dash black pepper
Instructions
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Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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Meanwhile, pat dry 14 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper
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After heating the olive oil for 3 minutes, add in the shrimp, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside covered with foil paper
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Using the same pan with the same heat, add in 4 cloves garlic thinly sliced and 2 shallots thinly sliced, mix with the olive oil, after 3 minutes add in 2 1/2 cups vegetable broth, season with sea salt & black pepper and turn up the heat to a high heat
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Once the broth comes to a boil, add in 8 oz uncooked linguine, mix every 2 to 3 minutes to ensure the pasta does not stick together and it all evenly cooks, after 6 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium heat, after 3 minutes turn off the heat and remove the lid, add the shrimp back into the pan to heat through and let it rest for a couple of minutes
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After 3 minutes, add in 1/2 cup greek yogurt at room temperature, 2 tbsp finely chopped parsley and black pepper, mix together until well combined, then sprinkle with hot smoked paprika and serve at once, enjoy!
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Mark Matulis
24 . Jul . 2022Excellent recipe as always Sir
Spain on a Fork
Happy to hear that!!! Thanks for the comment 🙂 Much love
25 . Jul . 2022Jackie
23 . May . 2022This is my third recipe that I’ve made of yours and it was absolutely wonderful! All three were exceptional! Making new dishes are really hit or miss with my hubby & son and this one was a BIG hit (and the other two). They love shrimp dishes. I followed the recipe exactly. I loved the flavors with the yogurt. I was skeptical at first but the yogurt made the dish nice a creamy. I’m looking for another recipe of yours to try! Thank you!
Spain on a Fork
So happy to hear that Jackie!!! Thanks for the comment 🙂 Much love
24 . May . 2022Ben Alexander
Hi Albert, would you consider doing a recipe that features squash (like butternut or delicata) since they are in season right now in the fall?
25 . Sep . 2021Spain on a Fork
Coming up real soon! Much love 🙂
26 . Sep . 2021