Creamy Garlic Shrimp Pasta

The smell of garlic hitting butter is what pulled my neighbor to my kitchen window one Tuesday evening. I was testing this shrimp pasta after a long day, and within minutes, the entire hallway of my apartment building smelled like an Italian bistro. She knocked, I plated her a bowl, and by the end of the week, three more neighbors had asked for the recipe. That's the kind of dish this is.

I made this for my brother's birthday last spring, and he still brings it up every time we talk about dinner plans. He's not someone who notices food details, but he remembered the way the Parmesan melted into the sauce and how the shrimp stayed tender. I think it reminded him of a trip we took to the coast years ago. Food has a way of doing that.

Ingredients

• Large shrimp (450 g): Buy them already peeled and deveined if you can. Pat them completely dry before cooking or they'll steam instead of sear, and you'll lose that golden edge.
• Linguine (340 g): The flat shape holds onto cream sauce better than round spaghetti. Cook it one minute less than the package says since it'll finish in the skillet.
• Unsalted butter (2 tbsp): Split between cooking the shrimp and building the sauce. Unsalted lets you control the seasoning without going overboard.
• Heavy cream (240 ml): This is what makes the sauce luxurious and silky. Half and half works if you want lighter, but the texture won't cling the same way.
• Parmesan cheese (50 g): Grate it yourself from a block. The pre-shredded kind has additives that make the sauce grainy instead of smooth.
• Garlic (4 cloves): Mince it fine so it melts into the butter. If the pieces are too big, they'll brown unevenly and turn bitter.
• Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp over high heat.
• Crushed red pepper flakes (1/2 tsp): Optional, but it adds a gentle warmth that balances the richness of the cream.
• Fresh parsley (2 tbsp): Chopped right before serving. It brightens the whole dish and makes it look like it came from a restaurant.
• Lemon wedges: A squeeze at the table cuts through the cream and wakes up the shrimp flavor.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook the linguine until it's just shy of tender. Save half a cup of the starchy pasta water before draining, it's your secret weapon for a silky sauce.

Prep the shrimp:

While the water heats, pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Wet shrimp won't brown, they'll just steam and turn rubbery.

Sear the shrimp:

Heat olive oil and one tablespoon of butter in a large skillet over medium high heat until shimmering. Lay the shrimp in a single layer and let them cook undisturbed for one to two minutes per side until pink and just opaque, then remove them to a plate.

Bloom the garlic:

Add the remaining butter to the same skillet and toss in the minced garlic and red pepper flakes if using. Stir constantly for about a minute until the garlic smells sweet and toasty but hasn't turned brown.

Build the cream sauce:

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Let it bubble softly for two to three minutes until it thickens just enough to coat the back of a spoon.

Melt in the cheese:

Sprinkle the grated Parmesan into the simmering cream and stir until it melts completely into a smooth, glossy sauce. If it looks too thick, splash in a bit of the reserved pasta water.

Toss the pasta:

Add the drained linguine directly to the skillet and toss with tongs until every strand is coated. Add pasta water a little at a time if you want a looser, silkier consistency.

Finish with shrimp:

Return the cooked shrimp to the pan and toss gently just until they're warmed through. Don't cook them again or they'll turn tough.

Serve immediately:

Taste and adjust the salt and pepper, then sprinkle with fresh parsley and serve with lemon wedges on the side. The lemon is optional, but it really makes the dish sing.

Save

There's a moment right before you serve this when the kitchen smells like garlic and butter and the pasta is glossy in the skillet, and that's when I always pause. It feels like a small victory, something you made with your own hands that looks and tastes like it came from somewhere special. My friends always go quiet for the first few bites, and that's when I know it worked.

How to Store and Reheat

I store leftovers in an airtight container in the fridge for up to two days. The cream sauce will thicken as it cools, so when you reheat it, add a splash of cream, milk, or even pasta water to loosen it back up. I like to reheat gently in a skillet over low heat, stirring often, so the shrimp don't overcook. The microwave works in a pinch, but use fifty percent power and stir every thirty seconds.

Pairing and Serving Ideas

This pasta feels elegant enough for company but comforting enough for a regular weeknight. I usually serve it with a simple arugula salad dressed in lemon and olive oil, and some crusty bread to soak up the extra sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly. If you want to make it a bigger meal, roasted asparagus or garlic green beans on the side are always a hit.

Ways to Make It Your Own

Once you get comfortable with the base recipe, it's easy to play around. I've added a splash of white wine after the garlic for a brighter, more complex sauce. Sun dried tomatoes or baby spinach stirred in at the end add color and flavor without much effort. Sometimes I swap the linguine for fettuccine or even penne if that's what I have.

• Try adding a handful of halved cherry tomatoes in the last minute for a pop of acidity.
• Toss in some fresh basil along with the parsley for an herby twist.
• If you like heat, double the red pepper flakes or add a pinch of cayenne to the cream.

Save

This dish has become one of those recipes I make without thinking, the kind I reach for when I want something that feels special but doesn't ask too much of me. I hope it does the same for you.

Recipe FAQs

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp for just 1–2 minutes per side until they turn pink and opaque. Overcooking toughens the meat. If you prefer, remove them before making the sauce and return them at the very end just to heat through.

→ Can I make this ahead of time?

Prepare components separately: cook pasta, cook shrimp, and make the cream sauce. Combine just before serving for best texture. Reheating the finished dish may cause the sauce to break or the shrimp to toughen.

→ What's the purpose of reserved pasta water?

Pasta water contains starch that helps emulsify and silken the cream sauce. Add it gradually while tossing to achieve your desired sauce consistency without making it too thin.

→ Can I use frozen shrimp?

Yes, but thaw them completely and pat dry before cooking. Excess moisture prevents proper browning and can make the shrimp watery.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy garlic flavors beautifully. Avoid heavy reds as they overpower the delicate seafood.

→ How can I lighten this dish?

Substitute half-and-half or whole milk for heavy cream, reduce butter to 1 tablespoon total, or use Greek yogurt mixed with a small amount of cream for a lighter sauce.