Creamy Garlic Shrimp Pasta (Printable)

Tender shrimp tossed in creamy garlic sauce with linguine. Restaurant-quality comfort food ready in 30 minutes.

# Ingredient List:

→ 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 & Seasonings

06 - 4 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Garnish

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

# Steps:

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 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 garlic and red pepper flakes, if using, 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.
08 - Return shrimp to the pan and toss just until heated through. Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but secretly takes less time than ordering takeout.
  • The creamy garlic sauce clings to every strand of pasta in the most satisfying way.
  • Shrimp cook so fast that you can have this on the table before anyone realizes dinner was ever in question.
  • It feels fancy enough for company but forgiving enough for a Tuesday night when youre too tired to think.
02 -
  • Do not skip drying the shrimp, wet shrimp will never get that light sear and the texture suffers.
  • Reserve pasta water before draining because once its gone, you cant get it back and it really does make the sauce come together.
  • Add the shrimp back at the very end just to warm them or they turn rubbery, which is the fastest way to ruin an otherwise perfect dish.
  • Grate your own Parmesan instead of using pre grated because the anti caking agents in bagged cheese can make your sauce grainy and sad.
03 -
  • If your sauce breaks or looks greasy, whisk in a tablespoon of pasta water off the heat and it will come back together like magic.
  • Use a big skillet so the shrimp can lay flat without crowding, or they will steam instead of sear and lose that golden edge.
  • Taste the sauce before adding extra salt because Parmesan is already salty and its easy to overdo it without realizing.
  • Make this right before serving because cream sauces do not reheat well and the pasta soaks up the sauce as it sits.
Go Back