Pin It My stove was acting up, the kitchen was a mess, and I had about twenty minutes before dinner guests arrived. I grabbed shrimp from the freezer, linguine from the pantry, and cream from the fridge, thinking I'd wing something simple. What came together in that frantic half hour turned into the dish everyone still asks me to make. Sometimes the best recipes are born out of necessity and a little bit of panic.
I made this for my sister after she had a terrible day at work. She sat at my kitchen counter, wine in hand, watching me toss shrimp and pasta together in that glossy cream sauce. She took one bite and said it tasted like a hug. Ive never forgotten that, and now I make it whenever someone I love needs comfort in a bowl.
Ingredients
- Large shrimp (450 g): Go for shrimp that are already peeled and deveined to save time, and pat them really dry so they get a nice sear instead of steaming in the pan.
- Linguine (340 g): The flat shape holds onto the cream sauce beautifully, but honestly any long pasta works if thats what you have.
- Unsalted butter (2 tbsp): Butter adds richness and helps the garlic bloom without burning, plus it makes the sauce taste silky and luxurious.
- Heavy cream (1 cup): This is what makes the sauce luscious and velvety, and it thickens just enough to coat the pasta without feeling heavy.
- Parmesan cheese (1/2 cup, grated): Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, which sometimes has additives that make it grainy.
- Garlic (4 cloves, minced): The star of the sauce, so dont skimp, and watch it closely because burnt garlic turns bitter fast.
- Olive oil (1 tbsp): Helps keep the butter from burning when you sear the shrimp at high heat.
- Crushed red pepper flakes (1/2 tsp, optional): A tiny bit of heat cuts through the richness and wakes up the whole dish.
- Fresh parsley (2 tbsp, chopped): Adds a pop of color and a fresh, grassy note that balances all that cream.
- Lemon wedges: A squeeze of lemon at the end brightens everything and makes the flavors sing.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the linguine until its al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water because itll help the sauce cling later.
- Prep the shrimp:
- While the pasta bubbles away, pat your shrimp completely dry with paper towels and season them with salt and pepper. Dry shrimp sear instead of steam, and thats where the flavor lives.
- Sear the shrimp:
- Heat olive oil and a tablespoon of butter in a large skillet over medium high heat, then lay the shrimp in a single layer without crowding. Cook for about a minute or two per side until theyre pink and just opaque, then pull them out and set them aside so they dont overcook.
- Bloom the garlic:
- Toss the remaining butter into the same skillet and add your minced garlic and red pepper flakes if youre using them. Stir constantly for about a minute until the garlic smells incredible but hasnt started to brown.
- Build the cream sauce:
- Pour in the heavy cream and let it come to a gentle simmer, stirring occasionally for a couple of minutes until it thickens just slightly. Then stir in the Parmesan and keep stirring until the cheese melts into a smooth, glossy sauce.
- Toss the pasta:
- Add the drained linguine to the skillet and toss everything together until every strand is coated in that creamy garlic sauce. If it looks too thick, splash in a little pasta water and toss again until it reaches that silky, clingy consistency.
- Finish and serve:
- Return the shrimp to the pan and toss gently just until theyre warmed through. Taste and add more salt and pepper if needed, then sprinkle with fresh parsley and serve with lemon wedges on the side.
Pin It One night I made this for a friend who said she didnt like shrimp. I didnt tell her what was in it until after shed cleaned her plate and asked for seconds. She laughed and admitted that maybe shed been wrong about shrimp all along. Food has a way of changing minds when its made with a little bit of care.
What to Serve Alongside
This pasta is rich and creamy, so I like to balance it with something light and crisp. A simple arugula salad with lemon vinaigrette cuts through the richness, and garlic bread is never a bad idea if you want to soak up every last bit of sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc makes it feel like a real occasion, even on a Wednesday.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the sauce will thicken as it sits. When you reheat it, add a splash of cream or milk and warm it gently over low heat, stirring constantly so the sauce loosens up without breaking. Microwaving works in a pinch, but the stovetop gives you way more control and keeps the texture silky.
Simple Swaps and Variations
If you want to lighten it up a bit, swap the heavy cream for half and half, though the sauce wont be quite as thick. You can also add a splash of white wine after the garlic for extra depth, or toss in some spinach or sun dried tomatoes for color and texture. Fettuccine or spaghetti work just as well as linguine, and scallops are a fantastic substitute if shrimp isnt your thing.
- Add a handful of baby spinach in the last minute for a pop of green and a little extra nutrition.
- Swap Parmesan for Pecorino Romano if you want a sharper, saltier kick.
- Toss in a few cherry tomatoes with the garlic for a fresh, slightly acidic contrast to the cream.
Pin It This dish has pulled me out of more dinner dilemmas than I can count, and it never fails to make people feel taken care of. I hope it does the same for you.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw them completely and pat dry before cooking to ensure proper searing and even cooking. Moisture on the surface can prevent browning.
- → What pasta alternatives work best?
Fettuccine, spaghetti, or pappardelle are excellent choices. Any long pasta shape will hold the cream sauce beautifully. Adjust cooking times according to package instructions.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low when simmering the cream. Avoid boiling vigorously. Add the Parmesan gradually while stirring, and use reserved pasta water to adjust consistency if needed.
- → Can I make this ahead of time?
Prepare components separately: cook pasta fresh, sear shrimp ahead and reheat gently. Make the sauce just before serving. Combining everything fresh ensures the best texture and flavor.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the rich cream and garlic beautifully. The acidity cuts through the sauce and cleanses the palate between bites.
- → How can I make a lighter version?
Substitute half-and-half or whole milk for heavy cream, reduce the butter quantity, and use less Parmesan. You can also add broth or pasta water to achieve desired consistency without excess richness.