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Creamy Shrimp & Almond Linguine Recipe


This is a pasta dish with shrimp and almonds. It's creamy and has a little bit of spice. You cook the pasta and mix it with a sauce made from almonds, herbs, and cheese. Then you add cooked shrimp and serve it with lemon.


400 g Linguine
100 g Almonds
60 g Parsley
1 Tbsp Capers
1 Lemon
50 g Pecorino Cheese
400 g Shrimp
1/4 tsp Red Pepper Flakes
2 Tbsp Olive Oil
1/4 cup Heavy Cream


Cook the linguine in a large pot of boiling salted water until al dente, according to package instructions.
While the pasta cooks, blend the almonds, parsley, capers, and juice of half the lemon with 2 tablespoons of olive oil in a food processor until it forms a coarse paste.
In a pan, cook the shrimp with 1 tablespoon of olive oil over medium-high heat for about 2 minutes, or until they turn pink. Turn off the heat, add a squeeze of lemon juice, and sprinkle with red pepper flakes.
Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
Stir the almond mixture into the pasta, adding heavy cream and enough reserved pasta water to reach a creamy consistency.
Fold in the cooked shrimp and mix until well combined.
Serve the pasta with grated pecorino cheese and a wedge of lemon on the side.

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