Creamy Garlic Shrimp Pasta (Printable)

Tender shrimp tossed in a silky garlic cream sauce served over perfectly cooked linguine for an elegant weeknight meal.

# 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 and 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 and 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 directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat shrimp dry with paper towels and season evenly with salt and pepper.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
04 - Add remaining 1 tablespoon butter to the same skillet. Sauté minced garlic and red pepper flakes, if using, for 1 minute until fragrant, being careful not to brown the garlic.
05 - Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
06 - Stir in Parmesan cheese until completely melted and the sauce reaches a smooth consistency.
07 - Add cooked linguine to the skillet and toss thoroughly to coat with the cream sauce. Add reserved pasta water gradually if a silkier sauce consistency is desired.
08 - Return cooked shrimp to the skillet and toss gently until heated through.
09 - Adjust seasoning with additional salt and pepper as needed. Divide among serving bowls, garnish with fresh parsley, and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you ordered from an Italian bistro but takes less time than delivery.
  • The creamy garlic sauce clings to every strand of pasta without feeling heavy or overdone.
  • You can go from grocery bag to plated dinner in thirty minutes flat.
  • Shrimp cooks so quickly theres no risk of drying it out if you pay attention.
02 -
  • Dont skip patting the shrimp dry, because even a little moisture will prevent them from getting that golden sear.
  • Reserve the pasta water before you drain, because once its gone you cant get it back and it makes the sauce cling perfectly.
  • Take the shrimp out of the pan as soon as theyre cooked, because they keep cooking in the residual heat and can turn rubbery if you leave them in.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into grainy bits.
03 -
  • Use a large skillet so the shrimp can cook in a single layer without crowding, which helps them sear instead of steam.
  • Toss the pasta in the sauce over low heat for a minute so it absorbs some of the flavor and the sauce clings better.
  • Taste the dish before adding more salt, because the Parmesan and pasta water both add saltiness and its easy to overdo it.
  • If youre doubling the recipe for a crowd, work in batches so the shrimp still get that golden color.
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