Save to Pinterest My neighbor knocked on my door one Thursday holding a bag of shrimp she couldn't use before leaving town. I had linguine in the pantry and cream in the fridge, and what happened next became the dish I crave on long weeks. The garlic filled my tiny kitchen with warmth, the Parmesan melted into silk, and I ate standing at the counter with a glass of cold white wine. Sometimes the best recipes arrive by accident.
I made this for my sister's birthday last spring when she asked for something special but not fussy. She doesn't cook much, so watching her twirl the linguine and close her eyes after the first bite told me everything. We finished the whole skillet between the two of us, wiping the plates with bread and laughing about how we should have made more. It's been her request ever since.
Ingredients
- Large shrimp, peeled and deveined: The stars of the dish, they cook fast and stay tender if you don't overdo them, and patting them dry before cooking helps them get a beautiful golden edge.
- Linguine: The flat shape holds onto the cream sauce better than round pasta, but honestly, use whatever you have because this sauce forgives everything.
- Unsalted butter: Adds richness and helps build a silky base for the sauce without making it too salty when the Parmesan joins in.
- Heavy cream: This is what makes the sauce luxurious and thick, coating every bite with creamy comfort.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper, turning the cream into something almost magical.
- Garlic, minced: The backbone of the whole dish, it blooms in butter and fills your kitchen with the kind of smell that makes people wander in asking what's for dinner.
- Olive oil: Keeps the butter from burning and adds a hint of fruity depth to the shrimp as they sear.
- Crushed red pepper flakes: Optional, but a pinch gives the creamy sauce a gentle warmth that keeps it interesting.
- Salt and freshly ground black pepper: Season at every step to build flavor instead of trying to fix it at the end.
- Fresh parsley: Brightens the richness and adds a pop of green that makes the whole plate look alive.
- Lemon wedges: A squeeze right before eating cuts through the cream and makes everything taste fresher and lighter.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it's just al dente, then drain it but save half a cup of that starchy water. It's liquid gold for making the sauce cling.
- Prep the shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them with salt and pepper. Dry shrimp sear better and won't make the pan watery.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium high heat, then lay the shrimp in a single layer and let them cook without moving for one to two minutes per side until they turn pink and opaque. Pull them out and set them aside so they don't get rubbery.
- Sauté the garlic:
- Toss the remaining butter into the same skillet and add the minced garlic and red pepper flakes if you're using them, stirring constantly for about a minute until the smell is incredible but the garlic hasn't browned. Burned garlic is bitter, so keep it moving.
- Build the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, letting it bubble and thicken slightly for two to three minutes. You'll see it start 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.
- Toss the pasta:
- Add the cooked linguine to the skillet and toss it with tongs until every strand is coated in that creamy sauce. If it looks tight, add the reserved pasta water a splash at a time until it loosens and becomes silky.
- Bring back the shrimp:
- Return the seared shrimp to the pan and toss everything together just until the shrimp are heated through, which takes less than a minute.
- Finish and serve:
- Taste and adjust the salt and pepper, then sprinkle with chopped parsley and serve immediately with lemon wedges on the side for squeezing.
Save to Pinterest One evening I made this for a friend going through a rough patch, and we sat on my porch with bowls in our laps while the sun set. She didn't say much, but she finished every bite and asked for the recipe before she left. Food doesn't fix things, but it can hold space for someone when words don't work.
Making It Your Own
If you want a little more depth, splash in a quarter cup of dry white wine right after the garlic and let it simmer down before adding the cream. I've also stirred in a handful of baby spinach at the end for color and a bit of green, and it wilts right into the sauce without any fuss. Sometimes I swap the linguine for fettuccine or even spaghetti depending on what's in the pantry, and the dish doesn't complain one bit.
Lighter Adjustments
Heavy cream is what makes this sauce truly indulgent, but I've used half and half when I wanted something a little lighter and it still came together beautifully. The sauce won't be quite as thick, but it's still creamy and comforting. You can also cut back on the butter or use just one tablespoon total if you're watching richness, though I find the full amount makes the dish feel special.
Serving and Pairing
This pasta is rich enough to stand alone, but I love serving it with a simple arugula salad dressed in lemon and olive oil to balance the cream. A crusty baguette for wiping up every last bit of sauce is non negotiable in my house. As for wine, a crisp Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly and makes the whole meal feel like a celebration.
- Always have extra Parmesan at the table for anyone who wants to go overboard.
- Leftovers reheat surprisingly well with a splash of cream or milk to loosen the sauce.
- If you're feeding a crowd, this recipe doubles easily and looks gorgeous served family style in a big shallow bowl.
Save to Pinterest This creamy garlic shrimp pasta has become my answer to long days and last minute dinner guests alike. I hope it fills your kitchen with the same warmth and your table with the same happy quiet that comes from a truly good meal.
Recipe Q&A
- → Can I prepare this dish ahead of time?
While best served immediately, you can prepare components in advance. Cook pasta al dente and store separately. Make the cream sauce without shrimp up to 2 hours ahead, refrigerate, then reheat gently. Sear shrimp fresh just before serving and combine everything for optimal texture and flavor.
- → What's the best way to avoid overcooking the shrimp?
Pat shrimp completely dry before cooking—this prevents sticking and ensures even browning. Sear for only 1-2 minutes per side over medium-high heat until they turn pink and opaque. Remove immediately to a plate. They'll continue cooking slightly when returned to the warm sauce, so don't overdo it initially.
- → How can I make the sauce creamier or lighter?
For creamier sauce, use the full amount of heavy cream and add pasta water gradually. For a lighter version, substitute half-and-half for heavy cream, or use a combination of both. The reserved pasta water contains starch that naturally emulsifies and thickens the sauce beautifully without added fat.
- → What pasta substitutes work well for this dish?
Fettuccine and spaghetti are excellent alternatives to linguine—their flat or thin profiles coat beautifully with cream sauce. Pappardelle or tagliatelle also work wonderfully. Avoid tube pastas like penne, as they don't capture the creamy sauce as elegantly.
- → Can I add vegetables to this dish?
Absolutely. Sauté diced zucchini, sun-dried tomatoes, or fresh spinach during the garlic step. Roasted cherry tomatoes added at the end provide brightness. Asparagus or peas can be stirred in just before serving. Keep vegetables tender-crisp to maintain the dish's elegant simplicity.
- → What wine should I use if adding it to the sauce?
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino. Add a splash (roughly 1/4 cup) after sautéing garlic and before pouring in cream. Let it reduce by half to concentrate flavors and cook off the alcohol. This adds sophistication and acidity that balances the richness beautifully.