Beetlejuice Inspired Creamy Shrimp Linguine Recipe

Indulge in this Beetlejuice-inspired shrimp linguine recipe. Shrimp sauteed in creamy sauce, served over striped purple and white pasta.

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Prep Time: 5

Cook Time: 20

Servings: 4

Place raw shrimp in a medium bowl and toss with salt and pepper.
In a large skillet, heat oil and cook shrimp in a single layer for 6-8 minutes over medium-high heat until done.
Meanwhile, in a large pot, heat water to a boil over high heat. Once boiling, reduce heat slightly and add linguine noodles.
Cook pasta according to package instructions until al dente (about 8 minutes) and drain water using a colander. Let the cooked pasta rest in the colander.
Remove shrimp from the skillet and add butter and garlic. Cook over medium heat until fragrant (about 1 min).
Add cream, cheese, and seasoning and heat until cream begins to boil and thicken.
Remove from heat and add shrimp back to the skillet.
Add linguine and tomatoes and stir to combine.
Serve with crusty bread or garlic toast.

Add 1/2 Tbsp oil to the water to help prevent the noodles from sticking.
Whether you are using fresh shrimp or frozen, pat them dry with paper towels to remove any excess moisture that could dilute the flavor of the sauce.

If you're worried about ending up with a gray mush, boil the white and black rice linguine separately.

Add a splash of reserved pasta water to loosen the sauce if it thickens too much.

Leftovers store well in the fridge for 2–3 days—just reheat gently with a splash of cream or milk.