Creamy Garlic Shrimp Pasta (Printable Page)

Tender shrimp tossed in silky garlic cream sauce with linguine. Rich, comforting, and restaurant-quality in just 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, optional
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 Guide:

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 of pasta water.
02 - While the pasta cooks, pat shrimp dry with paper towels and season generously with salt and freshly ground black 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 the remaining 1 tbsp butter. Sauté minced 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 until slightly thickened.
06 - Stir in Parmesan cheese until melted and the sauce reaches a smooth consistency.
07 - Add cooked linguine to the skillet and toss to coat evenly. If needed, add reserved pasta water gradually for a silkier sauce consistency.
08 - Return shrimp to the pan and toss just until heated through. Season with additional salt and pepper to taste.
09 - Transfer to serving plates, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but 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 you can have this on the table before anyone starts complaining about being hungry.
  • It feels fancy enough for guests but easy enough for a Tuesday night.
02 -
  • Don't overcook the shrimp or they'll turn tough and chewy, they continue cooking even after you pull them from the heat.
  • Reserve that pasta water before draining, it's the secret to a sauce that clings instead of slides off.
  • Add the Parmesan off the heat if your sauce is too hot, otherwise it can seize up and get grainy.
  • Taste the sauce before adding more salt, Parmesan is already salty and you don't want to overdo it.
03 -
  • Use a large skillet so the shrimp have room to sear instead of steam, crowding them makes them soggy.
  • Grate your own Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce gritty.
  • Don't rinse the pasta after draining, that starch helps the sauce cling to every bite.
  • Have everything prepped before you start cooking, this dish moves fast once the pan gets hot.
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