Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp tossed in garlic cream sauce served over linguine. Rich, comforting, and elegant in just 30 minutes.

# Components:

→ 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and reserve 1/2 cup pasta water for later use.
02 - Pat shrimp dry with paper towels and season evenly with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Place shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Transfer to a plate.
04 - Add remaining 1 tbsp butter to the same skillet. Sauté minced garlic and red pepper flakes for 1 minute until fragrant, being careful not to brown.
05 - Pour heavy cream into the skillet and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to slightly thicken.
06 - Stir in grated Parmesan cheese until completely melted and the sauce reaches a smooth consistency.
07 - Add cooked linguine to the skillet and toss thoroughly to coat. Add reserved pasta water gradually if a silkier sauce consistency is desired.
08 - Return cooked shrimp to the pan and toss just until heated through. Adjust seasoning with additional salt and pepper.
09 - Divide pasta among serving plates, garnish with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be plating in thirty minutes flat.
  • The creamy garlic sauce clings to every strand of pasta and coats each shrimp like a velvet blanket.
  • You can swap ingredients based on what's in your fridge and it still turns out restaurant worthy.
  • Leftovers reheat surprisingly well if you add a splash of cream or pasta water.
02 -
  • Don't overcook the shrimp or they turn into tiny erasers, pull them off the heat as soon as they turn opaque.
  • Reserve that pasta water before you drain, it has starch that helps the sauce stick and brings everything together.
  • If your sauce breaks or looks grainy, whisk in a spoonful of pasta water off the heat and it'll smooth right out.
  • Let the garlic bloom in the butter but watch it like a hawk, burnt garlic will ruin the whole dish.
03 -
  • Use a large enough skillet so the shrimp aren't crowded, or they'll steam instead of getting that golden sear.
  • Toss the pasta in the sauce off the heat for a few seconds so the cheese melts without clumping.
  • Finish with a drizzle of good olive oil right before serving, it adds a glossy sheen and a hint of fruitiness.
  • If you want extra garlic flavor without burning it, add half at the beginning and half at the end for a layered taste.
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