Creamy Garlic Shrimp Pasta (Printable version)

Succulent shrimp tossed in garlic cream sauce with linguine. Rich, comforting, and elegantly simple for weeknight meals.

# 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
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 directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, pat shrimp dry with paper towels and season evenly 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 1-2 minutes per side until pink and opaque. Transfer to a plate.
04 - In the same skillet, add remaining 1 tbsp butter. Sauté minced garlic and red pepper flakes for 1 minute until fragrant but not browned.
05 - Pour in heavy cream and bring to a gentle simmer. Cook 2-3 minutes, stirring occasionally, until sauce begins to thicken.
06 - Stir in Parmesan cheese until completely melted and sauce is smooth and glossy.
07 - Add cooked linguine to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed for desired sauce consistency.
08 - Return shrimp to the pan and toss gently until heated through. Season with additional salt and pepper to taste.
09 - Divide pasta among serving bowls, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like something youd order at a cozy Italian spot but takes less than half an hour start to finish.
  • The creamy garlic sauce clings to every strand of pasta without feeling heavy or greasy.
  • Shrimp cook so fast that theres barely any waiting, just stirring and tasting.
  • It feels elegant enough for guests but forgiving enough for a weeknight scramble.
02 -
  • Dont skip drying the shrimp, any moisture will make them steam instead of sear and youll lose that golden edge.
  • Reserve pasta water before you drain, Ive forgotten more times than I care to admit and regretted it every time.
  • Add Parmesan off the heat or on very low heat so it melts smoothly without clumping or turning grainy.
  • If the sauce breaks or looks oily, a splash of pasta water and vigorous stirring will bring it back together.
03 -
  • Use a large skillet so the shrimp arent crowded, they need space to sear properly without steaming.
  • Grate your own Parmesan instead of buying pre shredded, it melts smoother and tastes sharper without any added cellulose.
  • Serve this immediately, cream sauces dont reheat as well and the pasta can soak up too much sauce if it sits.
  • Keep a little extra pasta water on hand even after tossing, you can always loosen the sauce at the table if needed.
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