Save to Pinterest There was nothing planned about the night I threw this together after finding a pound of shrimp thawing in my fridge and a dusty box of linguine in the pantry. My original dinner idea had fallen through, guests were arriving in forty minutes, and I was standing there in slight panic mode. What came out of that scramble turned into one of those dishes I now make on repeat, the kind where everyone goes quiet for the first few bites. Sometimes the best recipes are born out of necessity and a little bit of faith in garlic and cream.
I made this for my sister once after she had a long week, and she texted me the next day asking for the recipe like it was some kind of secret formula. We sat at my tiny kitchen table with a bottle of cold white wine, twirling pasta and talking about nothing important. She said it reminded her of a place we ate at on vacation years ago, which I hadnt been aiming for but made me love the dish even more. Food has this way of pulling memories forward without asking permission.
Ingredients
- Large shrimp, peeled and deveined: I always pat them completely dry before cooking or they steam instead of getting that light golden sear, which makes all the difference in flavor.
- Linguine: The flat shape grabs onto the cream sauce better than round pasta, though Ive used spaghetti in a pinch and no one complained.
- Unsalted butter: Using unsalted lets you control the salt level since Parmesan and pasta water both add their own.
- Heavy cream: This is what makes the sauce luscious and rich, though half and half works if you want something a little lighter.
- Grated Parmesan cheese: Freshly grated melts so much smoother than the pre shredded stuff, which can get grainy because of added starches.
- Garlic, minced: Four cloves might sound like a lot but they mellow beautifully in the cream, and I have never once regretted using the full amount.
- Olive oil: Just enough to start the shrimp without making the dish feel heavy.
- Crushed red pepper flakes: Optional but I love the tiny hint of heat that sneaks up on you halfway through a bite.
- Salt and freshly ground black pepper: Season in layers as you go, tasting before serving because the Parmesan adds saltiness too.
- Fresh parsley, chopped: A handful of green at the end makes everything look alive and adds a fresh contrast to the richness.
- Lemon wedges: A squeeze of lemon right before eating brightens the whole dish and cuts through the cream in the best way.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, then drain and reserve half a cup of that starchy pasta water. It will be your secret weapon for a silky sauce later.
- Prep and season the shrimp:
- While the pasta cooks, pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Dry shrimp sear instead of steam, which gives you better flavor and texture.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium high heat, then add the shrimp in a single layer and cook for one to two minutes per side until pink and just opaque. Pull them out and set aside so they dont overcook.
- Saute the garlic:
- In the same skillet, melt the remaining butter and add the minced garlic and red pepper flakes if using, stirring constantly for about a minute until fragrant but not browned. Burned garlic tastes bitter so keep it moving.
- Build the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, letting it bubble for two to three minutes until it thickens just slightly. The sauce will coat the back of a spoon when its ready.
- Add the Parmesan:
- Stir in the grated Parmesan and keep stirring until it melts completely and the sauce turns smooth and glossy. If it looks too thick, dont panic, the pasta water will loosen it up.
- Toss the pasta:
- Add the cooked linguine to the skillet and toss everything together, adding reserved pasta water a little at a time until the sauce clings to every strand. The starch in that water helps emulsify everything into creamy perfection.
- Finish with shrimp:
- Return the shrimp to the pan and toss gently just until theyre heated through, which takes less than a minute. Overcooking shrimp makes them rubbery so treat this step gently.
- Season and serve:
- Taste and adjust with more salt and pepper if needed, then sprinkle with chopped parsley and serve immediately with lemon wedges on the side. A squeeze of lemon right before eating makes everything sing.
Save to Pinterest The first time I served this to friends, someone asked if I went to culinary school, and I almost laughed out loud because I had been winging it with a crying toddler on my hip earlier that afternoon. But thats the magic of a dish like this, it looks and tastes like effort but its really just good ingredients treated with a little bit of care. We ended up sitting around the table long after the plates were empty, finishing the wine and talking until someone finally looked at the clock. Those are the nights that stick with you.
How to Pick Good Shrimp
I used to grab whatever shrimp was on sale until I learned that fresher really does mean better flavor and texture. Look for shrimp that smell like the ocean, not fishy or like ammonia, and if theyre frozen, make sure theres no frost or freezer burn in the bag. I usually go for wild caught when I can find it because the flavor is a little sweeter and the texture is firmer. Deveining isnt just cosmetic, that dark line can taste gritty and muddy, so I always take the extra minute to remove it even if the bag says its already done.
Making It Your Own
This recipe is pretty flexible once you get the basic technique down, and Ive played around with it more times than I can count. Sometimes I add a splash of white wine after the garlic, which gives the sauce a little brightness and makes the kitchen smell incredible. Ive also stirred in spinach or sun dried tomatoes when I want more color and texture, and once I threw in leftover roasted red peppers which turned out better than I expected. If youre feeding someone who doesnt eat shrimp, chicken works beautifully here, just slice it thin and cook it through before building the sauce.
What to Serve Alongside
This pasta is rich and creamy, so I usually keep the sides light and simple to balance everything out. A crisp green salad with lemon vinaigrette cuts through the richness and adds a fresh crunch that feels necessary. Garlic bread is always a crowd pleaser, though I know its garlic on garlic, but no one has ever turned it down at my table. A cold glass of Pinot Grigio or Sauvignon Blanc is my go to pairing because the acidity plays so nicely with the cream and shrimp.
- Toss together arugula with olive oil, lemon juice, and shaved Parmesan for a peppery contrast.
- Roast some asparagus or broccolini with garlic and olive oil to keep the vegetable situation easy.
- Keep a bottle of wine chilled and pour generously because this is the kind of meal that deserves a little celebration.
Save to Pinterest This dish has become one of those recipes I can make without thinking, the kind that feels like muscle memory and comfort all at once. I hope it finds a place in your regular rotation too, maybe on a night when you need something that feels special without the fuss.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely and pat dry before cooking to ensure they cook evenly and develop a nice sear. Dry shrimp is key to getting them properly cooked without releasing excess moisture into the sauce.
- → What pasta alternatives work best?
Fettuccine, spaghetti, or pappardelle are excellent substitutes for linguine. These longer noodles hold the creamy sauce beautifully. You can also use shorter pasta like penne if preferred, though long noodles provide the most elegant presentation.
- → How do I prevent the sauce from breaking?
Keep heat at medium or medium-low to avoid boiling the cream too vigorously. Add cream slowly and stir gently. If the sauce appears to separate, remove it from heat and whisk in a splash of pasta water. This helps emulsify the sauce and bring it back together.
- → Can I make this lighter without heavy cream?
Absolutely. Substitute heavy cream with half-and-half, whole milk, or even Greek yogurt for a lighter version. You may need slightly less liquid as these alternatives are thinner. The result will be less rich but still creamy and delicious.
- → How should I serve this dish?
Serve immediately while hot, garnished with fresh parsley and accompanied by lemon wedges for brightness. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully. A simple green salad and crusty bread round out the meal perfectly.
- → Can I prepare components ahead of time?
Yes. You can peel and devein shrimp several hours ahead, or even the night before—store covered in the refrigerator. Cook pasta up to 2 hours prior, toss with a bit of olive oil to prevent sticking, and keep at room temperature. Assemble just before serving for best texture.