Creamy Cheddar Sauced Linguine & Shrimp
Easy Homemade Creamy Cheddar Sauced Linguine & Shrimp — A Traditional Comfort Dinner
Creamy Cheddar Sauced Linguine & Shrimp is the kind of dish that feels both indulgent and familiar — a creamy, cheesy sauce clinging to tender linguine with juicy shrimp in every bite. I love this recipe because it’s easy to make on a weeknight, yet special enough for a Sunday family meal or a cozy date-night at home.
Introduction (Storytelling + Emotion)
I still remember the first time I made this for my little sister after she moved back home from college. It was raining, we had cheap wine and no expectations, and that bowl of creamy cheddar-coated pasta with bright lemony shrimp felt like a warm hug. This Creamy Cheddar Sauced Linguine & Shrimp is perfect for weeknight dinners, casual weekend entertaining, or when you want a comforting homemade meal that doesn’t take all night to prepare.
🧂 Ingredients (Serves 4)
- 12 ounces linguine (or your favorite pasta)
- 1 pound shrimp, peeled and deveined (medium, tails off or on as you prefer)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (optional, for extra depth)
- 1 1/2 cups heavy cream (or 1 cup milk + 1/2 cup cream for a lighter version)
- 1/2 cup whole milk (or additional milk/plant milk)
- 2 cups shredded sharp cheddar cheese (freshly shredded melts better)
- 1 teaspoon lemon zest + 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika (or regular paprika)
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water (see directions)
- Chopped fresh parsley or chives for garnish
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thicker sauce)
👩🍳 Directions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente (usually 8–11 minutes). Reserve 1/2–1 cup pasta water, then drain and set aside.
- While pasta cooks, pat shrimp dry and season lightly with salt, pepper, and a pinch of paprika.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove shrimp to a plate (they’ll finish cooking in the sauce).
- In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and shallot; sauté 30–60 seconds until fragrant (don’t burn).
- Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer and let it reduce for 3–5 minutes until slightly thickened.
- Gradually stir in shredded cheddar, a handful at a time, until fully melted and smooth. If sauce is too thick, loosen with reserved pasta water (start with 1/4 cup). If too thin, simmer 1–2 minutes or add the cornstarch slurry to thicken.
- Stir in lemon zest, lemon juice, smoked paprika, and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper.
- Add cooked linguine and shrimp back into the skillet. Toss gently to coat everything in the sauce; heat through 1–2 minutes. If the sauce tightens up, add a splash more pasta water to achieve desired consistency.
- Serve immediately, garnished with chopped parsley or chives and an extra sprinkle of cheddar or lemon zest if desired.
💡 Tips & Variations
- Use freshly shredded cheddar — pre-shredded can contain anti-caking agents and may not melt as smoothly.
- To make the sauce silkier, grate the cheddar very finely and add it off the heat while whisking steadily.
- Gluten-free: swap in gluten-free linguine or brown rice pasta. Cook according to package instructions.
- Low-carb/keto: use zucchini noodles (zoodles) or shirataki noodles; reduce cream or use full-fat cream to keep texture.
- Lighter/healthier swap: use 1 cup low-fat milk + 1/2 cup Greek yogurt (off heat) or a 1:1 mix of milk and light cream; reduce cheese to 1–1½ cups and add extra seasoning.
- Vegan: swap dairy cream for canned coconut cream or cashew cream and use vegan cheddar; replace shrimp with marinated king oyster mushrooms or seasoned tofu.
- Make it spicier: add a teaspoon of Cajun seasoning to the shrimp or a splash of hot sauce to the sauce.
- Serving ideas: serve with a crisp green salad, roasted asparagus, or garlic-roasted broccoli. Pair with a dry white wine like Sauvignon Blanc or a light Chardonnay.
- Leftovers: refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce. Cream sauces don’t always freeze well — they can separate.
🩺 Health & Lifestyle Tie-in (Optional)
Shrimp is a lean, high-protein seafood rich in iodine and omega-3s, while cheddar provides calcium and protein. Choosing lighter dairy options and adding veggies keeps this dish balanced. Cooking homemade meals like this one can be healthier and more budget-friendly than frequent takeout — small choices like these may add up over time and support both physical health and financial well-being.
Conclusion
There’s nothing like a warm bowl of Creamy Cheddar Sauced Linguine & Shrimp to make an ordinary evening feel a little more special. If you try this recipe, please tell me how it went in the comments or tag me in a photo — I’d love to see your delicious version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Creamy Cheddar Sauced Linguine & Shrimp
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente (usually 8–11 minutes). Reserve 1/2–1 cup pasta water, then drain and set aside.
- While pasta cooks, pat shrimp dry and season lightly with salt, pepper, and a pinch of paprika.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove shrimp to a plate (they’ll finish cooking in the sauce).
- In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and shallot; sauté 30–60 seconds until fragrant (don’t burn).
- Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer and let it reduce for 3–5 minutes until slightly thickened.
- Gradually stir in shredded cheddar, a handful at a time, until fully melted and smooth. If sauce is too thick, loosen with reserved pasta water (start with 1/4 cup). If too thin, simmer 1–2 minutes or add the cornstarch slurry to thicken.
- Stir in lemon zest, lemon juice, smoked paprika, and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper.
- Add cooked linguine and shrimp back into the skillet. Toss gently to coat everything in the sauce; heat through 1–2 minutes. If the sauce tightens up, add a splash more pasta water to achieve desired consistency.
- Serve immediately, garnished with chopped parsley or chives and an extra sprinkle of cheddar or lemon zest if desired.
