Creamy Garlic Shrimp Pasta

The first time I nailed this dish, I was actually trying to impress myself more than anyone else. I had grabbed shrimp on a whim at the market, craving something creamy but quick. As the garlic hit the butter, that unmistakable sizzle filled my tiny kitchen, and I knew I was onto something good. By the time I twirled the first forkful, I felt like I'd cracked some kind of weeknight code.

I made this for a friend who swore she didnt like shrimp, and she went back for seconds without saying a word. Sometimes the best compliment is just a quiet, empty plate. We sat at my kitchen counter with lemon wedges and cheap wine, and it felt like the kind of night you want to repeat. Thats when I realized this recipe wasnt just about the food, it was about the ease and warmth it brought to the table.

Ingredients

• Large shrimp, peeled and deveined: Go for the big ones if you can, they stay juicy and make every bite feel generous, plus they are easier to sear without overcooking.
• Linguine: The flat shape holds onto that creamy sauce better than round pasta, though honestly fettuccine or spaghetti will work in a pinch.
• Unsalted butter: This gives you control over the salt level and adds a silky richness that olive oil alone just cant match.
• Heavy cream: The backbone of the sauce, it thickens beautifully and wraps every ingredient in velvety comfort.
• Grated Parmesan cheese: Freshly grated melts smoothly into the cream, avoid the pre-shredded stuff if you want a truly luscious texture.
• Garlic, minced: Four cloves might sound like a lot, but trust me, this dish lives and breathes garlic.
• Olive oil: A little goes a long way to start the shrimp sear and keep everything from sticking.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that plays nicely with the cream.
• Salt and freshly ground black pepper: Season at every stage, it builds flavor instead of trying to fix it at the end.
• Fresh parsley, chopped: A bright, herbal finish that cuts through all that richness.
• Lemon wedges: A squeeze of acid right before you eat makes everything taste more alive.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your linguine until al dente, following the package timing. Before you drain it, scoop out half a cup of that starchy pasta water, it will be your secret weapon for a silky sauce later.

Prep the shrimp:

While the pasta bubbles away, pat your shrimp completely dry with paper towels and season them with salt and pepper. Dry shrimp sear better and wont steam in the pan.

Sear the shrimp:

Heat olive oil and a tablespoon of butter in a large skillet over medium high heat, then lay the shrimp in a single layer. Cook for one to two minutes per side until they turn pink and opaque, then pull them out and set them aside so they dont get rubbery.

Sauté the garlic:

Toss the remaining butter into the same skillet and add your minced garlic, plus red pepper flakes if you are using them. Let it sizzle for about a minute until it smells incredible, but watch closely so it doesnt brown and turn bitter.

Build the cream sauce:

Pour in the heavy cream and bring it to a gentle simmer, letting it bubble softly for two to three minutes. You will see it thicken just enough to coat the back of a spoon.

Melt in the Parmesan:

Stir in the grated Parmesan and keep stirring until it melts into the cream and the sauce turns smooth and glossy. This is when it starts to smell like pure comfort.

Toss the pasta:

Add your drained linguine to the skillet and toss everything together so each strand gets coated. If the sauce feels too thick, add that reserved pasta water a splash at a time until it loosens up and clings beautifully.

Finish with shrimp:

Return the shrimp to the pan and toss gently just until they are warmed through. You dont want to cook them any further or they will lose their tenderness.

Season and serve:

Taste and adjust with more salt and pepper if needed, then sprinkle fresh parsley over the top. Serve immediately with lemon wedges on the side for squeezing.

Save

One night I made this after a long, frustrating day, and the act of stirring cream and garlic into something smooth and fragrant was oddly soothing. My partner walked in right as I was plating it, and we ate in comfortable silence, twirling pasta and trading bites. It reminded me that sometimes the best therapy is just making something delicious with your hands. Food has a way of grounding you when everything else feels chaotic.

Choosing Your Shrimp

I used to buy whatever shrimp was on sale, but size really does matter here. Large or jumbo shrimp give you a meatier bite and are much easier to sear without turning them into tiny rubber pellets. If you can find wild-caught, the flavor is a bit sweeter, but good quality frozen shrimp work beautifully too. Just thaw them in the fridge overnight or run them under cold water for a few minutes before patting them dry.

Making It Lighter

Heavy cream is dreamy, but I have swapped in half and half when I wanted something a little less rich, and it still tasted great. The sauce will be thinner, so you might want to let it simmer an extra minute or add a bit more Parmesan to thicken it up. You can also use whole milk with a tablespoon of cream cheese stirred in for body. It is not quite the same indulgence, but it is a solid compromise when you are watching calories or just want something less heavy.

Serving and Pairing Ideas

This pasta does not need much on the side, but a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I have also served it with garlic bread, which is admittedly overkill but absolutely worth it if you are leaning into full comfort mode. A crisp white wine like Pinot Grigio or Sauvignon Blanc is my go to, the acidity balances the cream and makes each bite feel lighter.

• Try adding a splash of white wine after the garlic for an extra layer of flavor.
• Swap linguine for fettuccine or even penne if thats what you have on hand.
• Leftovers reheat surprisingly well with a splash of milk or cream to loosen the sauce.

Save

This dish has become my answer to I do not know what to make tonight, and it never disappoints. I hope it brings you the same kind of easy, satisfying joy it has brought me, one creamy, garlicky forkful at a time.

Recipe Questions & Answers

→ How do I prevent the shrimp from becoming tough?

Pat the shrimp dry before cooking and season them just before searing. Cook for only 1–2 minutes per side over medium-high heat until they turn pink and opaque. Avoid overcooking, as shrimp continue to firm slightly after removal from heat.

→ Can I substitute the heavy cream with a lighter alternative?

Yes, half-and-half works well for a lighter version with less richness. You can also use a combination of Greek yogurt and chicken broth, though this may alter the sauce's silkiness. Adjust seasoning accordingly as cream contributes subtle sweetness.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the garlic cream sauce beautifully. These wines cut through the richness while enhancing the delicate sweetness of the shrimp. A splash of dry white wine can also be added directly to the sauce for depth.

→ How do I achieve the perfect sauce consistency?

Simmer the cream for 2–3 minutes before adding cheese to allow it to thicken slightly. After tossing in the pasta, add reserved pasta water gradually while stirring until you reach a silky, coat-clinging consistency. The sauce will continue thickening as it cools slightly.

→ Can I make this dish ahead of time?

This dish is best served immediately for optimal sauce texture and shrimp tenderness. However, you can prep ingredients in advance—cook pasta, sear shrimp, and mince garlic ahead. Combine components just before serving to maintain the creamy sauce's quality and prevent overcooking.

→ What are good pasta alternatives to linguine?

Fettuccine and spaghetti work excellently as they hold creamy sauces beautifully. Pappardelle offers wider ribbons for coating, while penne provides texture contrast. Choose pasta shapes that trap sauce effectively rather than smooth, thin varieties that allow sauce to slide off.