Creamy Garlic Shrimp Pasta (Printable Version)

Tender shrimp tossed in silky garlic cream sauce with linguine. Rich, comforting, and table-ready in under 30 minutes.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese

→ Aromatics and Seasonings

06 - 4 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat shrimp dry with paper towels and season evenly with salt and freshly ground black pepper.
03 - In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
04 - In the same skillet, add remaining 1 tablespoon butter. Sauté minced garlic and red pepper flakes if using for 1 minute until fragrant but not browned.
05 - Pour in heavy cream, bring to a gentle simmer, and cook for 2 to 3 minutes to slightly thicken the sauce.
06 - Stir in grated Parmesan cheese until completely melted and the sauce is smooth and creamy.
07 - Add cooked linguine to the skillet, tossing to coat evenly with the sauce. If needed, add reserved pasta water a bit at a time for a silkier consistency.
08 - Return shrimp to the pan and toss just until heated through. Season with additional salt and pepper to taste.
09 - Transfer to serving plates, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you will be sitting down to eat in thirty minutes.
  • The garlic cream sauce clings to every strand of pasta like it was meant to be there.
  • Shrimp cook so fast that theres almost no way to mess this up, even on a hectic evening.
  • It feels fancy enough for company but comforting enough for a solo dinner in pajamas.
02 -
  • Dry your shrimp thoroughly before they hit the pan, any moisture will cause them to steam instead of sear, and you will miss out on that golden crust.
  • Reserve some pasta water before draining, that starchy liquid is the easiest way to adjust your sauce without making it greasy or thin.
  • Do not let the garlic brown, burnt garlic tastes acrid and will ruin the whole dish, so keep the heat at medium and stay close.
  • Pull the shrimp out of the pan as soon as they turn opaque, they will cook a bit more when you toss them back in at the end.
03 -
  • Use freshly grated Parmesan instead of pre-shredded, it melts smoother and tastes sharper without any fillers.
  • If your sauce breaks or looks grainy, pull the pan off the heat and whisk in a tablespoon of cold butter, it will bring it back together.
  • Add the parsley at the very end so it stays bright green and fresh, wilted herbs do not look or taste as good.
  • Squeeze lemon over your plate right before you eat, not into the pan, so everyone can control their own level of brightness.
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