Creamy Garlic Shrimp Pasta (Print Version)

Tender shrimp tossed in silky garlic cream sauce with linguine. Elegant, comforting, and ready in just 30 minutes.

# 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
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs and Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# How To Make It:

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 evenly 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 minced garlic and red pepper flakes 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 until slightly thickened.
06 - Stir in Parmesan cheese until completely melted and the sauce reaches a smooth consistency.
07 - Add cooked linguine to the skillet, tossing thoroughly to coat. Add reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Return shrimp to the pan and toss until heated through. Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen 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 that theres almost no room for error.
  • It feels fancy enough for company but easy enough for a Tuesday night.
02 -
  • Dont cook the shrimp all the way through in the first step because theyll finish cooking when you toss them back in at the end, and overcooked shrimp turn rubbery fast.
  • Save that pasta water before you drain because its full of starch that helps the sauce stick to the noodles instead of pooling at the bottom of the bowl.
  • Keep the heat at medium when you add the cream so it doesnt break or curdle, and never let it come to a full rolling boil.
03 -
  • Use the biggest skillet you have so the shrimp have room to sear without steaming, and the pasta has space to toss without flying everywhere.
  • Grate your own Parmesan instead of buying the pre-shredded kind because it melts smoother and tastes about ten times better.
  • If your sauce looks too thick after adding the pasta, dont be shy with that reserved pasta water because a little goes a long way in making everything glossy and cohesive.
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