Save My neighbor brought this dish to a potluck once, and I spent the entire evening asking her questions. She laughed and said it was just garlic, cream, and good timing. The next week I made it for myself, standing over the stove with her scribbled note propped against the olive oil bottle. It turned out better than I expected, and I've been making it ever since.
I made this for my sister after she had a long week at work. She sat at my kitchen counter with a glass of wine, watching me toss the shrimp in the pan. When I plated it and handed it to her, she closed her eyes after the first bite and just nodded. That's when I knew this recipe was a keeper.
Ingredients
- Large shrimp, peeled and deveined: Go for the bigger ones if you can, they stay tender and juicy even if you accidentally leave them on the heat a few seconds too long.
- Linguine: The flat shape holds onto the cream sauce better than round pasta, but honestly any long noodle works if that's what you have.
- Unsalted butter: I like controlling the salt level myself, especially since Parmesan brings its own saltiness to the party.
- Heavy cream: This is what makes the sauce rich and velvety, it thickens just enough without needing flour or cornstarch.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, it's worth the extra minute of grating.
- Garlic, minced: Four cloves might sound like a lot, but they mellow out in the cream and become sweet and fragrant instead of harsh.
- Olive oil: Just enough to keep the butter from burning when you sear the shrimp at high heat.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the whole dish more interesting.
- Salt and freshly ground black pepper: Season as you go, tasting the sauce before you toss everything together.
- Fresh parsley, chopped: Brightens up the plate and adds a little freshness to balance all that cream.
- Lemon wedges: A squeeze right before eating cuts through the richness and wakes up the garlic flavor.
Instructions
- Boil the pasta:
- Fill a big pot with water, salt it until it tastes like the sea, and bring it to a rolling boil. Drop in the linguine and cook it until it still has a little bite, then drain it and save half a cup of that starchy water.
- Prep the shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and sprinkle them with salt and pepper. Dry shrimp sear better and won't make the pan watery.
- Sear the shrimp:
- Heat olive oil and a tablespoon of butter in a large skillet over medium high heat until it shimmers. Lay the shrimp in a single layer and let them sit for a minute or two per side until they turn pink and curl up, then pull them out and set them aside.
- Saute the garlic:
- Toss the remaining butter into the same skillet and let it melt, then add the garlic and red pepper flakes if you're using them. Stir constantly for about a minute, just until the garlic smells amazing but hasn't turned brown.
- Simmer the cream:
- Pour in the heavy cream and let it come to a gentle simmer, stirring occasionally for two or three minutes. It'll thicken just a little and coat the back of a spoon.
- Melt in the Parmesan:
- Sprinkle in the Parmesan and stir until it melts completely and the sauce turns smooth and glossy. If it looks too thick, don't worry, the pasta water will loosen it up.
- Toss the pasta:
- Add the cooked linguine to the skillet and toss everything together with tongs. If the sauce feels tight, add a splash of that reserved pasta water and keep tossing until it looks silky.
- Finish with shrimp:
- Slide the shrimp back into the pan and toss just long enough to warm them through, maybe thirty seconds. You don't want to overcook them or they'll turn rubbery.
- Season and serve:
- Taste and add more salt and pepper if you need it, then sprinkle the parsley over the top. Serve it right away with lemon wedges on the side for squeezing.
Save One night I doubled the recipe for a small dinner party, and my friend who claimed she didn't like shrimp finished two servings. She looked up at me sheepishly and asked if there was more. That's the moment I realized this dish has a way of winning people over, even the skeptical ones.
Making It Your Own
I've added a splash of white wine after the garlic goes in, letting it bubble down before the cream, and it brings a lovely brightness. Sometimes I toss in halved cherry tomatoes with the shrimp for a pop of color and acidity. If you want it a little lighter, swap the heavy cream for half and half, though the sauce won't be quite as thick or luxurious.
Storing and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in a skillet over low heat with a tablespoon or two of cream or pasta water, stirring until everything loosens up. The microwave works in a pinch, but the texture won't be quite as silky. I've never had enough left over to freeze, but cream sauces can get a little grainy after thawing.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness and keeps things balanced. Garlic bread is always a crowd pleaser, though this dish is already pretty indulgent on its own. I like to pour a crisp white wine, Pinot Grigio or Sauvignon Blanc both work beautifully.
- Keep a bowl of extra Parmesan on the table for anyone who wants to go all in.
- If you're feeding kids, leave the red pepper flakes out or serve them on the side.
- This reheats better than most cream pastas, so don't be afraid to make extra for lunch the next day.
Save This is the kind of recipe that makes you look like you spent hours in the kitchen when really you just paid attention for twenty minutes. It's become my go to whenever I want to feel like I'm treating myself without the effort or the reservation.
Recipe Help & Answers
- → How do I prevent shrimp from becoming rubbery?
Pat shrimp completely dry before cooking and cook for only 1–2 minutes per side until they turn pink and opaque. Overcooking causes toughness. Return them to the pan briefly at the end just to reheat.
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely in the refrigerator and pat dry thoroughly before cooking. This ensures even cooking and proper browning.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter version. You can also use Greek yogurt or crème fraîche, though add these off-heat to prevent curdling.
- → Why should I reserve pasta water?
Starch in pasta water emulsifies with the cream sauce, creating a silky texture and helping it coat the noodles evenly. Add gradually to achieve your desired consistency.
- → What pasta shapes work best?
Linguine is classic, but fettuccine and spaghetti work equally well. Choose long, thin shapes that allow the creamy sauce to cling nicely.
- → Can I prepare this dish ahead?
Cook components separately and combine just before serving for best results. The sauce can be made 2–3 hours ahead and gently reheated, but add pasta and shrimp fresh.