Creamy Garlic Shrimp Pasta

The smell of garlic hitting hot butter never fails to pull everyone into the kitchen. I was testing this pasta on a Tuesday after work, already exhausted, and somehow by the time I plated it, my mood had completely shifted. There is something about shrimp cooking fast and cream bubbling quietly that makes you feel capable and a little fancy. My neighbor knocked just as I was tossing the linguine, drawn by the scent through the hallway. I ended up dividing it between two bowls, and we ate standing at the counter, twirling forkfuls and laughing about nothing in particular.

I made this for my parents one Saturday when they came over unannounced. My dad, who usually picks at anything creamy, went back for seconds and asked if I used wine in the sauce. I hadnt, but I wrote that down for next time. My mom kept saying it reminded her of a place they used to go on anniversaries, which made me unreasonably proud. That night, the dish became more than dinner, it became a little tradition we didnt plan but kept repeating.

Ingredients

• Large shrimp, peeled and deveined: Pat them dry before cooking so they sear instead of steam, the texture stays firm and sweet that way.
• Linguine: The flat shape grabs cream better than round pasta, and it twirls beautifully on a fork without clumping.
• Unsalted butter: Using unsalted gives you control over seasoning, and it browns more gently than salted for a cleaner garlic base.
• Heavy cream: This is what makes the sauce luscious and thick, half and half works if you want lighter, but the richness is worth it.
• Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind, which can turn grainy in the sauce.
• Garlic, minced: Four cloves sounds like a lot but it mellows beautifully in cream, just dont let it brown or itll turn bitter.
• Olive oil: A tablespoon keeps the butter from burning and adds a subtle fruity note that balances the richness.
• Crushed red pepper flakes: Optional but highly recommended, just a pinch adds warmth without real heat.
• Salt and freshly ground black pepper: Taste as you go, the Parmesan adds salt too so start light and adjust at the end.
• Fresh parsley, chopped: It brightens everything and makes the plate look alive, dried parsley just isnt the same here.
• Lemon wedges: A squeeze right before eating cuts through the cream and makes the shrimp taste even sweeter.

Instructions

Boil the linguine:

Bring a large pot of well salted water to a rolling boil, then cook the linguine until it still has a slight bite in the center. Drain it but save half a cup of that starchy pasta water, itll help the sauce cling later.

Season and sear the shrimp:

Pat the shrimp completely dry with paper towels, then sprinkle with salt and pepper on both sides. Heat olive oil and a tablespoon of butter in a large skillet over medium high, add the shrimp in a single layer, and let them sizzle undisturbed for a minute or two per side until they turn pink and opaque, then set them aside on a plate.

Saute the garlic:

In the same skillet, melt the remaining butter and add the minced garlic along with red pepper flakes if youre using them. Stir constantly for about a minute until the garlic smells sweet and toasty but hasnt started to brown.

Simmer the cream:

Pour in the heavy cream and let it come to a gentle bubble, then reduce the heat slightly and simmer for two to three minutes. The sauce will thicken just enough to coat the back of a spoon.

Stir in the Parmesan:

Add the grated Parmesan a handful at a time, stirring after each addition until it melts into a smooth glossy sauce. If it looks too thick, splash in a little pasta water and stir until it loosens.

Toss the linguine:

Add the drained linguine directly to the skillet and use tongs to toss it through the sauce, adding more reserved pasta water a tablespoon at a time if needed. The goal is a silky coating that clings without pooling at the bottom.

Return the shrimp:

Slide the cooked shrimp back into the pan and toss gently just until theyre warmed through and coated in sauce. Dont overcook them or theyll turn rubbery.

Finish and serve:

Taste and adjust salt and pepper, then sprinkle with chopped parsley and serve immediately with lemon wedges on the side. A squeeze of lemon right before you eat makes everything pop.

Pin it

One night I added a splash of white wine after the garlic, just because I had an open bottle on the counter. The sauce took on this bright, almost lemony depth that made everyone ask what I did differently. Now I keep a cheap Pinot Grigio in the fridge just for moments like that. Its funny how a single ingredient can turn a recipe you know by heart into something that feels new again.

Choosing Your Shrimp

I used to buy whatever shrimp was on sale until I noticed how watery some of them were in the pan. Now I look for shrimp labeled dry or chemical free, which means they havent been treated with sodium solutions that make them absorb water. They cost a little more but they sear better and taste sweeter. If youre using frozen, thaw them overnight in the fridge or run them under cold water for a few minutes, never in warm water or theyll turn mushy.

Getting the Sauce Just Right

The first time I made this, the sauce was too thick and almost gluey because I didnt add any pasta water. Now I always thin it slightly, even if it looks perfect in the pan, because it thickens more once you toss the pasta in. If you want it lighter, swap half the cream for whole milk or half and half, but add the Parmesan more slowly so it doesnt separate. A little cornstarch slurry can help if youre worried about it breaking, but honestly the pasta water usually does the trick.

Variations and Swaps

Ive made this with scallops instead of shrimp, searing them the same way and it was just as good. You can also toss in spinach or sun dried tomatoes with the garlic for extra flavor and color. If youre out of linguine, fettuccine or even spaghetti work fine, just make sure whatever you use is long enough to twirl.

• Add a splash of white wine after the garlic for brightness and a subtle acidity that balances the cream.
• Toss in a handful of baby spinach or halved cherry tomatoes in the last minute for color and freshness.
• Swap shrimp for scallops or chunks of firm white fish if thats what you have on hand.

Pin it

This pasta has become my answer to nights when I want something comforting but dont want to stand at the stove forever. It feels like a small celebration every time, even when its just me and a bowl at the kitchen table. I hope it does the same for you.

Recipe FAQs

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp for only 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough and loses its delicate texture. Remove them from heat as soon as they're done and set aside.

→ Can I make this dish ahead of time?

Prepare components separately: cook pasta and shrimp ahead, store the cream sauce in the refrigerator. Combine just before serving by gently reheating the sauce and tossing with pasta and shrimp to maintain quality.

→ What's the best way to achieve a silky sauce?

Simmer the heavy cream gently without boiling. Add pasta water gradually while tossing to reach desired consistency. Stir in Parmesan off heat to prevent clumping and maintain a smooth, creamy texture.

→ Are there good pasta alternatives to linguine?

Fettuccine and spaghetti work beautifully with this sauce. Choose flat or round pastas that hold the creamy sauce well. Avoid small shapes like penne that don't capture the sauce as effectively.

→ How can I make this lighter without sacrificing flavor?

Substitute heavy cream with half-and-half or whole milk for fewer calories. Use less butter and Parmesan, or add white wine and lemon juice to enhance flavor without added richness.

→ What wine pairs best with this dish?

Crisp, acidic white wines complement the richness perfectly. Pinot Grigio and Sauvignon Blanc brighten the creamy sauce. Alternatively, add a splash of dry white wine to the sauce for depth and acidity.