Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp tossed in garlic cream sauce over perfectly cooked linguine. Rich, comforting, and ready in 30 minutes.

# What You'll 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

# Step-by-step 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 generously 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 to 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 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 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 sauce consistency.
08 - Return shrimp to the pan and toss just until heated through.
09 - Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like an expensive restaurant dish but costs a fraction and takes just 30 minutes from start to finish.
  • The garlic cream sauce is so silky and rich, you'll want to soak up every last drop with crusty bread.
  • Shrimp cook incredibly fast, so there's no long wait and almost no risk of overcooking if you pay attention.
  • It's fancy enough for date night but easy enough to make on a random Wednesday when you need comfort food.
02 -
  • Always reserve pasta water before draining, because once it's gone, you can't get back that starchy magic that makes the sauce cling perfectly.
  • Don't skip patting the shrimp dry, wet shrimp will steam instead of sear and you'll miss out on that golden, flavorful crust.
  • Watch the garlic like a hawk, it goes from fragrant to burnt in seconds and burnt garlic will ruin the whole sauce with a bitter taste.
  • Toss the shrimp back in at the very end just to warm them, because they've already been cooked once and overcooking makes them tough and chewy.
03 -
  • Add a splash of dry white wine after sautéing the garlic and let it reduce by half before adding the cream, it adds a subtle depth that makes people wonder what your secret is.
  • If you want to make this ahead, cook the shrimp and sauce separately, then combine everything just before serving so the shrimp stay tender.
  • Use tongs to toss the pasta in the sauce instead of a spoon, it coats every strand more evenly and gives you better control.
  • For a lighter version, swap half the heavy cream for half-and-half, you'll lose a bit of richness but it's still delicious and feels less indulgent.
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