Old Bay Shrimp Linguine is a creamy, flavorful pasta dish made with tender shrimp, garlic, and a light cheese sauce seasoned perfectly with Old Bay. It's a quick and comforting dinner that feels indulgent but comes together easily in one skillet.
This recipe came to me from a magazine called Light & Tasty which has been out of publication for several years now. It's a perfect blend of creamy, cheesy, and lightly spiced, ideal for shrimp lovers who enjoy a little extra flavor in their pasta.
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Why You'll Love This Recipe
Easy dinner: ready in 30 minutes and made with simple ingredients.
Bold flavor: the Old Bay adds a touch of spice that complements the creamy sauce.
Comforting texture: creamy, cheesy, and perfectly balanced with tender shimp and linguine.
Key Ingredients for Creamy Old Bay Shrimp Pasta
See the recipe card below for a full list of ingredients and instructions.
- Shrimp: fresh or frozen medium shrimp cook fast and soak up all the flavor.
- Old Bay Seasoning: a classic seafood blend that adds depth and warmth to the dish.
- Linguine: the perfect pasta for catching creamy sauce in every bite.
- Half and Half: creates a rich and velvety base without feeling too heavy.
- Mozzarella cheese: melts into the sauce for a smooth, mild creaminess.
- Garlic and green onions: add a fresh and savory layer of flavor.
Ingredient Substitutions
- Use fettuccine or spaghetti in place of linguine.
- Swap Parmesan cheese for mozzarella for a stronger, saltier taste.
- Replace Old Bay with Cajun seasoning for a spicier variation.
Variations on Old Bay Shrimp Linguine
- Old Bay Shrimp Alfredo: add extra mozzarella cheese and a bit of cream cheese for a richer sauce.
- Lemon Old Bay Shrimp Pasta: add fresh lemon zest and juice for brightness.
- Vegetable Shrimp Linguine: toss in spinach, asparagus, or peas for color and nutrition.
Tips for the Best Old Bay Shrimp Pasta
- Don't overcook shrimp: Remove them as soon as they turn pink to keep them juicy.
- Whisk constantly: This keeps the sauce silky and smooth while thickening.
- Add cheese off the heat: stir gently to melt for a perfectly creamy texture.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove with a splash of half and half to refresh the creamy texture.
Serve With...
Pair Old Bay Shrimp Linguine with a simple tossed salad, and Cheesy Garlic Bread for a complete meal. For dessert, finish with my Magic Pudding Dessert.
More Easy Seafood Recipes You'll Love
If you enjoy easy seafood past, try my Seafood Lasagna. You may also like my Baked Haddock Recipe, Tuna Crescent Roll Braid, and Greek Salmon Salad.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Old Bay Shrimp Linguine
Equipment
- Pasta pot
- Collander
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Ingredients
- 12 ounces dry linguine , cooked according to package
- ½ cup thinly sliced green onions
- 2 large garlic cloves , minced
- 1 tablespoon butter
- 1 pound medium shrimp , peeled and deveined
- 1 tablespoon all-purpose flour
- 1½ cups fat free half and half
- ¾ cup shredded part skim mozzarella cheese
- 1 tablespoon Old Bay seafood seasoning
Instructions
- In a large nonstick skillet over medium heat, cook the onions and garlic in the butter for 1 minute, until onions begin to soften. Stir in seafood seasoning; cook 1 minute longer.
- Add the shrimp and cook for 3 minutes, or until shrimp turn pink. Remove and keep warm.
- In a small mixing bowl, combine the flour and cream until smooth; whisk into the skillet, scraping up any browned bits.
- Bring the cream mixture to a boil; cook and stir for 2 minutes or until thickened.
- Reduce the heat and stir in the cheese just until melted. Return the shrimp to the pan and heat through.
- Toss the drained linguine with the shrimp mixture.
HeiLin (Heidy McCallum) says
I love this Shrimp recipe! It's so easy and tasty looking! Thanks for sharing it!!!
Ruth Daniels says
OMG!!! I love your pasta ... licking the screen as I write...which is making it challenging. Thanks for sharing with Presto Pasta Nights.
Coleens Recipes says
Boy, I hear you Shelby, I'm having trouble posting as well. I'm still cooking, just sticking to a lot of old favorites...nothing "blog worthy" lol. "Velvet Shrimp" is such a GREAT name!! I really want to try this, but you say its slightly spicey which hubby freaks out about. Is it the Old Bay that is spicey? I've never used it.
Andrew's Mom says
Shelby that looks amazing I am trying to catch up from all the great posts I missed while on vacation!
Shelby says
Thanks Jenny! I'm trying to find the desire to post. lol Seriously, I even have a new camera and haven't posted anything having used it for the photos yet! 🙂 feeling quite lazy lately!