Total Time
Prep 15 mins
Cook 20 mins

This is our adaption from a recipe from the red crustacean.

Ingredients Nutrition


  1. Heat oil in large skillet over medium-high heat.
  2. Add garlic; reduce heat to low.
  3. Simmer until garlic is tender.
  4. If adding shrimp, add to skillet and cook over medium-low heat until opaque.
  5. Remove shimp; reserve liquid in pan.
  6. Add chicken broth; bring to a boil.
  7. Add wine; cook over medium-high heat 3 minutes, stirring constantly.
  8. Reduce heat to low; add cream, stirring constantly.
  9. Add cheese; stir until smooth.
  10. Cook until thickened.
  11. Add shrimp to sauce. Heat through.
  12. Add lemon juice, parsley, basil, and oregano.
  13. Pour over linguine in bowl; toss gently to coat.
  14. Serve with additional grated parmesan cheese, if desired.
Most Helpful

5 5

Yum! This was super simple and delish. I didn't use the shrimp this time because I was serving it with Healthier Chicken Marsala. Thanks for sharing, Lynn. Made for Culinary Quest 2014.

5 5

Outstanding dish !!! I made 2 variations with 2 serving each.. I made the recipe as posted for DW, and I and I replaced the shrimp with chicken, for the kids. It made for a great lunch, and will make again.. Made for Zaar Stars.

5 5

This was fantastic. My kids have a new fasination with shrimp. NOrmally, they won't eat white pastas sauce, but they gobbled this up. Since I was trying to use up veggies from the garden, I also added some shredded zucchni to mine. Yummy.