Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp in a garlic cream sauce served over linguine. Rich, elegant, and perfect for weeknight dinners.

# 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

# Directions:

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. Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be sitting down to eat in half an hour.
  • The creamy garlic sauce clings to every strand of pasta and coats the shrimp in a way that feels indulgent without being heavy.
  • You can serve this to guests or eat it straight from the skillet on a weeknight, and it works either way.
02 -
  • Don't skip the step of patting the shrimp dry, the first time I forgot, they steamed instead of seared and the texture was all wrong.
  • Reserve that pasta water before you drain, I've dumped it down the sink more times than I'd like to admit and regretted it every time when the sauce was too thick.
  • Pull the shrimp off the heat as soon as they turn pink, they'll keep cooking in the residual heat and you don't want them rubbery.
03 -
  • Use the largest skillet you have so the shrimp have room to sear instead of crowding and steaming.
  • Grate your own Parmesan fresh, the pre-grated stuff has anti-caking agents that can make the sauce grainy.
  • Don't toss the shrimp back in until the very end, they're already cooked and just need to warm through.
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