Creamy Garlic Shrimp Pasta (Printable Version)

Tender shrimp tossed in silky garlic cream sauce with linguine. An elegant, comforting Italian-American dish that's surprisingly easy to prepare.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine

→ Dairy

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

→ Aromatics and Seasonings

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

→ Fresh Herbs and Garnish

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

# 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 pasta water.
02 - Pat shrimp dry and season with salt and pepper.
03 - In a large skillet, heat olive oil and 1 tbsp 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 tbsp butter. Sauté garlic and red pepper flakes 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 consistency.
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.

# Expert Pointers:

01 -
  • It tastes like a $30 restaurant plate but costs a fraction and takes half an hour start to finish.
  • The creamy garlic sauce clings to every strand of pasta and coats the shrimp like velvet.
  • It feels fancy enough for date night but forgiving enough for a regular Wednesday.
  • Youll have one pan and one pot to wash, which is a victory in itself.
02 -
  • Do not skip drying the shrimp; I learned this the hard way when my first batch turned gray and rubbery instead of golden and tender.
  • Reserve that pasta water before draining; it contains starch that helps the sauce cling to the noodles like magic.
  • Fresh Parmesan is non negotiable; the pre-shredded kind has cellulose that makes the sauce gritty and weird.
  • Cook the garlic just until fragrant, not brown; burned garlic tastes bitter and will ruin the whole dish.
03 -
  • Use a large skillet so the shrimp can spread out in one layer; crowding them makes them steam instead of sear.
  • Taste the pasta water before draining; if its well salted, it seasons the sauce as it loosens it.
  • Toss the pasta in the sauce off the heat if youre nervous about overcooking; the residual warmth will do the job.
  • For a lighter version, swap half the cream for reserved pasta water and add an extra handful of Parmesan for body.
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