Shrimp Cordon Bleu Over Linguine

Elevate your dinner routine with this irresistible Shrimp Cordon Bleu Over Linguine recipe, a luxurious fusion of crispy, golden shrimp stuffed with ham and Swiss cheese nestled atop creamy Parmesan-coated pasta. This dish combines the decadence of classic cordon bleu with the elegance of seafood, delivering a perfect balance of textures and flavors. Tender linguine is bathed in a velvety garlic cream sauce, creating the ideal backdrop for the stuffed, breaded shrimp that are pan-fried to perfection. With a preparation time of under an hour, this gourmet-quality meal is surprisingly achievable for weeknight dinners or special occasions. Garnished with fresh parsley for a pop of color, it’s a crowd-pleasing masterpiece packed with flavor and visual appeal. Perfectly keyword-rich for fans of seafood pasta, creamy sauces, and inventive twists on classic dishes!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 oz Linguine
• 12 pieces Large shrimp, peeled and deveined
• 6 slices Thinly sliced ham
• 6 slices Swiss cheese, cut into small strips
• 0.5 cup All-purpose flour
• 2 large Eggs, beaten
• 1 cup Panko breadcrumbs
• 3 tbsp Olive oil
• 2 tbsp Butter
• 4 cloves Garlic, minced
• 1 cup Heavy cream
• 0.5 cup Grated Parmesan cheese
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (optional garnish)

Directions

Step 1

Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

Prepare the shrimp by butterflying each piece: use a sharp knife to cut along the back without cutting all the way through. Lay the shrimp flat.

Step 3

Fold each slice of ham in half and top with a small strip of Swiss cheese. Roll tightly, then stuff the roll into the butterflied opening of the shrimp. Press lightly to flatten and secure.

Step 4

Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Dredge each stuffed shrimp in flour, then coat in egg, and finally coat in panko breadcrumbs. Set aside on a plate.

Step 5

Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the breaded shrimp in batches, cooking for 2–3 minutes per side or until golden and cooked through. Remove shrimp and set aside.

Step 6

In the same skillet, lower the heat and add the butter and minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Step 7

Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently until slightly thickened, about 3–4 minutes. Season with salt and black pepper to taste.

Step 8

Add the cooked linguine to the sauce, tossing to coat. If needed, add a little reserved pasta water to thin the sauce.

Step 9

Plate the linguine, then top with the cooked shrimp. Garnish with fresh parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(1437.8g)

Amount per serving	% Daily Value*
Calories	3773.8

Total Fat 239.8g	0%
Saturated Fat 113.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 1302.0mg	0%
Sodium 6503.0mg	0%
Total Carbohydrate 206.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 8.9g
Protein 186.5g	0%

Vitamin D 120.5IU	0%
Calcium 2215.5mg	0%
Iron 15.2mg	0%
Potassium 1489.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 20.0%

Carbs: 22.1%