Creamy Garlic Shrimp Pasta (Printable View)

Tender shrimp tossed in garlic cream sauce over perfectly cooked linguine. Rich, comforting, and restaurant-quality in just 30 minutes.

# What You'll 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 & 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

# How To Make It:

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 generously 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 and cohesive.
07 - Add cooked linguine to the skillet, tossing to coat thoroughly. If needed, add reserved pasta water a bit at a time for a silkier, more fluid sauce.
08 - Return shrimp to the pan and toss just until heated through. Season with additional salt and pepper to taste.
09 - Transfer to serving bowls, sprinkle with chopped parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like an expensive Italian restaurant but uses ingredients you probably already have on hand.
  • The creamy garlic sauce clings to every strand of pasta and each tender shrimp perfectly.
  • You can have this elegant dish on the table in thirty minutes, making it ideal for both weeknights and guests.
  • The hint of lemon at the end brightens everything and makes each bite feel lighter than it is.
02 -
  • Do not overcook the shrimp or they'll turn rubbery and sad, pull them out as soon as they're opaque and add them back at the very end.
  • Reserve that pasta water before draining because its starch is the secret to a sauce that clings instead of separating.
  • Sauté the garlic on medium heat and watch it closely because it goes from fragrant to burned in seconds and there's no coming back from bitter.
  • Use freshly grated Parmesan instead of the pre shredded kind because it melts smoother and doesn't have those anti caking agents that make the sauce grainy.
03 -
  • Use a large skillet so the shrimp have room to sear without steaming, and don't crowd the pan or they won't get that golden edge.
  • Toss the pasta in the sauce off the heat if you're nervous about it getting too thick, you have more control and can add pasta water gradually.
  • Finish with a tiny drizzle of good olive oil right before serving for a glossy shine and an extra layer of flavor.
  • If you love garlic as much as I do, go ahead and add an extra clove, this dish can handle it.
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