Creamy Garlic Shrimp Linguini

Creamy Garlic Shrimp Linguini

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Adjust Servings:
20 ounces Wild Caught Shrimp
8 ounces Linguine
1 Tablespoon Olive Oil
0/3 cup, chopped Onion
6 thinly sliced Garlic Cloves
2 large, finely chopped Sun-Dried Tomatoes
0.5 teaspoon Dried Basil
0.5 teaspoon Dried Oregano
1 teaspoon Sea Salt
0.25 teaspoon Crushed Red Chili Flakes
1 cup, chopped Spinach
1.75 cups Full Fat Coconut Milk
Zest of 1 Lemon
for garnish - optional Fresh Basil Leaves

Creamy Garlic Shrimp Linguini

  • 30 minutes
  • Serves 4
  • Medium




Oh so creamy garlic shrimp linguini without any dairy!

What’s the secret?

No, it’s not heavy creamy but it is full fat coconut milk! And no, you can’t taste the coconut.

The coconut milk makes this rich and creamy and works so well with the shrimp.

Adding tons of garlic, dry Italian spices and a hint of spicy makes this a well-rounded dish!





Quick Prep Work

If you are using frozen shrimp (which is what I do), allow the shrimp to defrost fully before cooking.

The safest ways to defrost shrimp are to either let it thaw overnight in the fridge or take the shrimp out of its package at least 15 minutes before cooking and put it in a bowl with cold water.

While the shrimp is defrosting, prep your other ingredients.

Peel then finely diced the onion.

Smash, peel and thinly slice the garlic cloves.

Finely chop the sun-dried tomatoes.

Wash and roughly chop the spinach.


Cook The Linguini

Fill a large pot with water (about 3/4 full), cover and bring it up to a boil.

Once at a rolling bowl, season with 1 Tablespoon of sea salt then drop in the linguini and give it a quick stir.

The linguine will cook while you make the rest of the dish. Cook until al-dente.


Get A Large Skillet

Heat a large skillet on high heat then add 1 Tablespoon of olive oil and lower the heat to medium.

Add the diced onion and sauté for about 1 minute.

Next, add the finely sliced garlic and finely chop the sun-dried tomatoes. Stir and sauté for 2-3 minutes.

Now add the shrimp and spread out into one even layer so that each shrimp can cook through.

Cook the shrimp for 3-4 minutes then add the dried basil, dried oregano, sea salt and crushed red pepper flakes.

Stir to combine and cook for another 2 minutes.

Next, add the chopped spinach and coconut milk.

Stir the combine then lower the heat to medium-low and simmer until the shrimp is fully cooked through. The time will vary depending on the size of your shrimp.

Turn off the heat and grab a spoon and give the sauce a taste. Adjust seasoning by adding more sea salt and/or black pepper.

With the heat off, add the zest of 1 lemon.


Cook Pasta & Add To Sauce

Add the cooked linguini to the creamy shrimp and toss well until each linguini is coated in the sauce.


Garnish & Serve

Garnish the creamy garlic shrimp linguini with some fresh herbs like basil or parsley and eat!

Any leftovers can be stored in the refrigerator for up to 2 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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