Pin The smell of butter and garlic hitting a hot pan never fails to transport me straight back to comfort. I threw this together one Thursday after work when I was too tired to think but too hungry to wait. The shrimp took minutes, the cream sauce came together like magic, and suddenly I had something that tasted like I'd made reservations. It's become my go-to when I want to feel fancy without the fuss.
I made this for my sister when she came over feeling defeated after a long week. She took one bite, closed her eyes, and said it tasted like a hug. We ate it straight from the skillet with a bottle of cold white wine, and she left smiling. That's when I knew this recipe was a keeper.
Ingredients
- Large shrimp (450 g or 1 lb), peeled and deveined: Pat them completely dry before cooking so they get a nice sear instead of steaming, and don't overcook or they turn rubbery.
- Linguine (340 g or 12 oz): The flat shape holds onto the cream sauce beautifully, but fettuccine or spaghetti work just as well if that's what you have.
- Unsalted butter (2 tbsp): Gives the sauce a silky richness and helps the garlic bloom without burning.
- Heavy cream (1 cup or 240 ml): This is what makes the sauce luxurious and thick, though half and half works if you want something lighter.
- Grated Parmesan cheese (1/2 cup or 50 g): Use freshly grated if you can, it melts smoother and tastes sharper than the pre-shredded stuff.
- Garlic (4 cloves, minced): The star of the sauce, don't let it brown or it will taste bitter.
- Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp.
- Crushed red pepper flakes (1/2 tsp, optional): Adds a gentle kick that cuts through the richness, but leave it out if you prefer mild.
- Salt and freshly ground black pepper: Season in layers as you cook, tasting as you go.
- Fresh parsley (2 tbsp, chopped): A bright pop of green and freshness right before serving.
- Lemon wedges: A squeeze at the table wakes up every flavor and balances the cream.
Instructions
- Boil the pasta:
- Bring a large pot of well salted water to a rolling boil and cook the linguine until al dente, then drain and save half a cup of the starchy pasta water. That pasta water is liquid gold for adjusting your sauce later.
- Prep the shrimp:
- While the pasta cooks, pat the shrimp completely dry with paper towels and season them generously with salt and pepper. Dry shrimp sear better and won't make your pan watery.
- Sear the shrimp:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat, then lay the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just opaque. Remove them to a plate so they don't overcook while you make the sauce.
- Bloom the garlic:
- Add the remaining tablespoon of butter to the same skillet, toss in the minced garlic and red pepper flakes if using, and let it sizzle for about a minute until fragrant but not browned. This step fills your kitchen with the best smell.
- Build the cream sauce:
- Pour in the heavy cream, bring it to a gentle simmer, and let it cook for 2 to 3 minutes until it thickens just a bit. Stir in the Parmesan cheese and keep stirring until the sauce is smooth and glossy.
- Toss the pasta:
- Add the cooked linguine to the skillet and toss everything together, adding splashes of reserved pasta water as needed to loosen the sauce. The starch helps the sauce cling to every strand.
- Finish with shrimp:
- Return the shrimp to the pan and toss gently just until they're warmed through. Taste and adjust the salt and pepper, then sprinkle with fresh parsley and serve with lemon wedges on the side.
Pin This dish has a way of turning ordinary nights into something special. My partner and I made it on our anniversary at home when we couldn't get a reservation, and it felt even more intimate than a crowded restaurant. We lit candles, poured wine, and laughed at how something so simple could taste so indulgent.
Serving Suggestions
I like to serve this with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and a basket of warm garlic bread for soaking up every last bit of sauce. A chilled Pinot Grigio or Sauvignon Blanc is perfect alongside, but sparkling water with lemon works just as well. If you want to make it a full meal, roasted asparagus or blistered green beans add a nice contrast.
Make It Your Own
Once you get the technique down, this recipe is endlessly adaptable. I've stirred in sun dried tomatoes and spinach for extra flavor and color, swapped the shrimp for scallops when they were on sale, and even added a splash of white wine after the garlic for a brighter sauce. You can use any pasta shape you love, though flat noodles hold the sauce better than tubes. If you're avoiding dairy, cashew cream and nutritional yeast make a surprisingly good substitute, though the flavor shifts a bit.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the pasta absorbs some of the sauce as it sits. Reheat gently in a skillet over low heat with a splash of cream, milk, or pasta water to loosen things up, stirring often so the shrimp don't turn rubbery. I don't recommend freezing this one since cream sauces can separate and shrimp get mushy when thawed.
- Add a little extra Parmesan when reheating to freshen up the flavor.
- If the sauce looks dry, a tablespoon of butter stirred in at the end works wonders.
- Eat within two days for the best texture and taste.
Pin This creamy garlic shrimp pasta has earned its place in my weekly rotation, and I hope it finds a spot in yours too. It's proof that you don't need hours or fancy techniques to make something worth savoring.
Recipe Q&A
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely and pat dry with paper towels before cooking to ensure even browning and proper texture.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version with slightly less richness. Alternatively, use full-fat Greek yogurt or crème fraîche, though reduce heat to prevent curdling when using yogurt.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining the linguine. Add it gradually while tossing to achieve your desired consistency. The starch helps create a silky, cohesive sauce.
- → What pasta shapes work best with this sauce?
Linguine is ideal, but fettuccine, spaghetti, or pappardelle work wonderfully. Avoid very thin pastas that might break under the creamy sauce's weight.
- → Can I make this ahead or reheat it?
Best served fresh, though leftovers keep refrigerated for 2 days. Reheat gently over low heat with a splash of cream or pasta water to restore the sauce's silky texture.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich cream sauce. The acidity cuts through the richness and brightens the overall meal experience.