Creamy Garlic Shrimp Pasta (Print)

Succulent shrimp tossed in garlic cream sauce with linguine. Rich, comforting, and perfect for weeknight dinners.

# Ingredients:

→ 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 & 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 & Garnish

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

# Instructions:

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 pasta water.
02 - While the pasta cooks, pat shrimp dry and season with salt and 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 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.
06 - Stir in Parmesan cheese until melted and the sauce is smooth.
07 - Add cooked linguine to the skillet, tossing to coat. If needed, add reserved pasta water a bit at a time for a silkier sauce.
08 - Return shrimp to the pan and toss just until heated through.
09 - Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Pro Tips:

01 -
  • It tastes like a $30 entree but costs a fraction and takes less than 30 minutes start to finish.
  • The creamy garlic sauce clings to every strand of pasta and coats each shrimp perfectly.
  • You only need one skillet after the pasta boils, which means less cleanup and more time enjoying your meal.
  • It impresses guests but is forgiving enough for a weeknight when you're half distracted.
02 -
  • Don't skip drying the shrimp, wet shrimp steam instead of sear and you lose that golden edge.
  • Reserve pasta water before draining, I forgot once and had to add plain water which made the sauce taste flat.
  • Pull the shrimp early, they finish cooking when you toss them back in and overcooked shrimp are chewy and sad.
  • If your sauce breaks or looks greasy, a splash of pasta water and vigorous stirring will bring it back together.
03 -
  • Use a large skillet so the shrimp have room to sear properly, crowding them makes them steam and lose that golden crust.
  • Grate your own Parmesan fresh, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • Taste your pasta water before salting the sauce, if you salted the water well you might not need much more.
  • Toss everything together off the heat for a few seconds before serving so the sauce has time to cling and settle.
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