Save Pin The kitchen was a mess that Tuesday night, but the scent of garlic hitting hot butter made everything feel manageable. I had bought shrimp on a whim at the market, no plan in mind, just a craving for something that tasted like effort without actually requiring much. The cream was already in the fridge, the pasta in the pantry, and suddenly this dish came together like it had been waiting for me all along. It's become my go-to ever since, the kind of meal that feels like a small luxury tucked into an ordinary week.
I made this for my sister the first time she visited my new apartment. She walked in, skeptical of my cooking skills, and left asking for the recipe. We ate it with too much wine and too little conversation, just the kind of quiet contentment that comes from a plate of pasta done right. Now every time I make it, I think of her sitting at my tiny kitchen table, twirling linguine and nodding approvingly.
Ingredients
- 450 g (1 lb) large shrimp, peeled and deveined: The star of the dish, shrimp cooks fast and stays tender if you don't overdo it, so keep an eye on the clock and pull them off heat as soon as they turn pink.
- 340 g (12 oz) linguine: Linguine's flat shape holds onto the cream sauce beautifully, but fettuccine or even spaghetti will work if that's what you have.
- 2 tbsp unsalted butter: Butter adds richness and helps the garlic bloom without burning, plus it makes the sauce taste like something you'd order at a restaurant.
- 1 cup (240 ml) heavy cream: This is what makes the sauce luxurious and silky, coating everything in a way that half and half just can't quite replicate.
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated melts smoother and tastes sharper, the pre-grated stuff works in a pinch but it won't be quite as creamy.
- 4 cloves garlic, minced: The backbone of the flavor here, and mincing it fine means it melts into the sauce instead of sitting in chunky bits.
- 1 tbsp olive oil: Olive oil keeps the butter from burning and adds a subtle fruity note that balances the richness.
- 1/2 tsp crushed red pepper flakes (optional): A little heat cuts through the cream and wakes up the whole dish, but skip it if you're feeding anyone who doesn't like spice.
- Salt and freshly ground black pepper, to taste: Season as you go, taste before serving, and don't be shy with the pepper.
- 2 tbsp chopped fresh parsley: Fresh parsley adds brightness and a pop of color that makes the whole plate look more alive.
- Lemon wedges, for serving: A squeeze of lemon at the end cuts the richness and brings everything into focus.
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, with a slight bite in the center. Before draining, scoop out half a cup of the starchy pasta water and set it aside, it's your secret weapon for a silkier sauce later.
- Prep and season the shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them generously with salt and pepper. Dry shrimp sear better and won't make the pan watery.
- Sear the shrimp:
- Heat the olive oil and one tablespoon of butter in a large skillet over medium high heat until the butter foams, then lay the shrimp in a single layer and let them cook undisturbed for a minute or two per side until they're pink and just opaque. Pull them out of the pan and set them aside so they don't overcook.
- Bloom the garlic:
- Add the remaining tablespoon of butter to the same skillet, toss in the minced garlic and red pepper flakes if you're using them, and stir constantly for about a minute until the garlic smells nutty and fragrant but hasn't turned brown. Burnt garlic is bitter, so don't walk away.
- Build the cream sauce:
- Pour in the heavy cream, bring it to a gentle simmer, and let it cook for two to three minutes, stirring occasionally, until it thickens just slightly. 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 completely and the sauce turns smooth and glossy. If it looks grainy, lower the heat and keep stirring gently.
- Toss the pasta:
- Add the drained linguine to the skillet and use tongs to toss everything together, making sure every strand gets coated in that creamy sauce. If the sauce feels too thick, add the reserved pasta water a splash at a time until it loosens up and clings to the noodles like silk.
- Finish with shrimp:
- Return the cooked shrimp to the pan and toss them just until they're warmed through, no more than a minute or you'll end up with rubbery shrimp. Taste and adjust the salt and pepper.
- Plate and garnish:
- Divide the pasta among four plates, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side. A good squeeze of lemon right before eating makes everything taste brighter and more balanced.
Save Pin There's something about twirling creamy pasta around your fork, the garlic still warm and fragrant in the air, that makes even the longest day feel a little softer. I've served this to friends who don't cook and watched them take that first bite with surprise, like they didn't expect something this good to come out of my kitchen. It's the kind of dish that turns a regular dinner into a moment you remember, not because it's fancy, but because it's just that satisfying.
Making It Your Own
Once you've made this a few times, it's easy to tweak based on what you have or what you're craving. I've added a splash of white wine after the garlic for a brighter, more complex flavor, and I've swapped the linguine for fettuccine when that's what was in the cupboard. If you want to lighten it up a bit, half and half works instead of heavy cream, though the sauce won't be quite as rich. Sometimes I'll toss in a handful of baby spinach at the end, just to add a little green and convince myself it's healthier.
Pairing and Serving
This pasta is rich enough that you don't need much on the side, just a simple green salad with a sharp vinaigrette and maybe some crusty bread to soak up any leftover sauce. I've paired it with a crisp Pinot Grigio more times than I can count, the acidity cuts through the cream and complements the shrimp beautifully. If you're not a wine drinker, sparkling water with a squeeze of lemon does the same job of refreshing your palate between bites.
Storing and Reheating
Leftovers are tricky with cream sauces, but it can be done if you're gentle about it. Store any extra pasta in an airtight container in the fridge for up to two days, and when you reheat it, do it slowly over low heat on the stove with a splash of milk or pasta water to loosen the sauce back up. The microwave tends to make the shrimp rubbery and the sauce greasy, so I avoid it if I can.
- Add a splash of milk or cream when reheating to bring the sauce back to life.
- Warm it gently on the stove rather than blasting it in the microwave.
- Eat it within two days for the best texture and flavor.
Save Pin This is the kind of recipe that makes you feel like a better cook than you actually are, and honestly, that's a gift. Keep it in your back pocket for nights when you want something special without the stress.
Questions & Answers
- → How do I ensure the shrimp stays tender and doesn't become rubbery?
Pat the shrimp dry before cooking and season them immediately. Cook for only 1–2 minutes per side over medium-high heat until they turn pink and opaque. Avoid overcooking by removing them from the pan promptly, then return them just before serving to heat through.
- → Can I make this dish ahead of time?
You can prepare the cream sauce and cook the pasta in advance, but assemble the dish just before serving for best texture. Store components separately in the refrigerator and reheat gently, adding pasta water as needed to restore the sauce consistency.
- → What's the best way to achieve a silky, smooth sauce?
Start with high-quality cream and heat it gently—avoid boiling, which can cause it to break. When adding Parmesan, ensure the sauce is off the heat or at a very low simmer, stirring constantly. Reserved pasta water helps achieve the perfect silky consistency.
- → Which pasta shapes work best as alternatives to linguine?
Fettuccine and spaghetti are excellent substitutes, as their flat or thin shapes complement the creamy sauce beautifully. Pappardelle or tagliatelle also work wonderfully. Avoid small shapes like penne, which don't hold the sauce as elegantly.
- → How can I lighten this dish without sacrificing flavor?
Replace heavy cream with half-and-half or a mixture of cream and chicken broth for a lighter version. Reduce the butter slightly and increase the garlic and fresh herbs for depth. A splash of white wine adds complexity without added calories.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio and Sauvignon Blanc complement the garlic and cream beautifully. Their acidity cuts through the richness and cleanses the palate. Vermentino and Albariño are excellent alternatives with similar characteristics.