Creamy Garlic Shrimp Pasta (Printable)

Tender shrimp in rich garlic cream sauce tossed with linguine. Quick, elegant, and perfectly comforting.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine

→ Dairy

03 - 2 tbsp unsalted butter
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese

→ Aromatics & Seasonings

06 - 4 cloves garlic, minced
07 - 1 tbsp olive oil
08 - 1/2 tsp crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Garnish

10 - 2 tbsp 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 - Pat shrimp dry and season with salt and pepper.
03 - In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
04 - In the same skillet, add remaining 1 tbsp 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 2-3 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 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 you spent hours in the kitchen, but you'll be sitting down to eat in half an hour.
  • The cream sauce clings to every strand of pasta without feeling heavy or greasy.
  • Shrimp cook so fast that even on your most exhausted evenings, this feels doable.
  • Leftovers reheat beautifully with just a splash of cream or pasta water.
02 -
  • Do not skip drying the shrimp. I learned this the hard way when my first batch steamed into rubbery little curls instead of getting a golden sear.
  • Reserve that pasta water before you drain. I've had to add plain water before and the sauce never comes together the same way without the starch.
  • Pull the shrimp early. They'll finish cooking when you toss them back into the hot sauce, and overcooked shrimp are chewy and sad.
03 -
  • Use a skillet that's big enough to toss the pasta without it spilling over the sides. I learned this after flinging linguine onto my stovetop more than once.
  • Grate your own Parmesan. The pre shredded stuff has cellulose to prevent clumping, and it makes your sauce gritty instead of creamy.
  • If your sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat. The starch will bring it back together like magic.
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