Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp in a rich garlic cream sauce served over perfectly cooked linguine. Quick, elegant, and restaurant-quality.

# What You 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:

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 consistency.
08 - Return shrimp to the pan and toss just until heated through. Season with additional salt and pepper to taste.
09 - Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like something from a fancy restaurant but takes less time than ordering takeout.
  • The garlic cream sauce clings to every strand of pasta in the most satisfying way.
  • Shrimp cook so fast you can have dinner on the table before anyone gets restless.
  • Leftovers reheat surprisingly well if you add a splash of cream or pasta water.
02 -
  • Don't skip drying the shrimp, wet shrimp steam instead of sear and you lose that golden edge.
  • Save some pasta water before you drain, it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or on low heat, high heat can make it grainy and weird.
  • If the garlic starts to brown, it'll taste bitter, so keep the heat moderate and stir constantly.
03 -
  • Buy shrimp that's already peeled and deveined if you want to save ten minutes of prep time.
  • Toss the pasta in the sauce off the heat for thirty seconds before serving, it helps the flavors marry and the sauce thicken just a touch more.
  • If you can find it, use Parmigiano Reggiano instead of generic Parmesan, the flavor is deeper and more complex.
  • A microplane grater makes quick work of the garlic and gives you a finer mince that melts into the sauce.
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