Creamy Garlic Shrimp Pasta

The first plate of creamy garlic shrimp pasta I ever made was supposed to impress a dinner guest, but I nearly ruined it by letting the garlic brown while I fumbled with the shrimp. That bitter edge taught me more about timing than any cookbook ever could. Now, years later, this dish has become my go-to when I want something luxurious without the fuss. The way the cream clings to each strand of linguine, the shrimp plump and sweet, it feels like restaurant magic happening in my own kitchen. Some recipes earn their place by being unforgettable, and this one did exactly that.

I remember serving this to my sister on a rainy Tuesday when she needed cheering up. She walked in soaked and exhausted, and twenty minutes later we were twirling linguine and laughing over glasses of cold white wine. The kitchen smelled like butter and garlic, the kind of aroma that makes you forget the world outside. She said it tasted like the little Italian place we used to go to in college, and I took that as the highest compliment. Food like this has a way of lifting spirits without even trying.

Ingredients

• Large shrimp, peeled and deveined (450 g / 1 lb): Look for shrimp that are firm and smell like the ocean, not fishy, and pat them completely dry before cooking so they sear instead of steam.
• Linguine (340 g / 12 oz): The flat shape holds onto the creamy sauce beautifully, and cooking it just to al dente means it finishes perfectly when tossed in the skillet.
• Unsalted butter (2 tbsp): Butter adds richness and helps the garlic bloom without burning, plus it makes the sauce taste silky and restaurant worthy.
• Heavy cream (1 cup / 240 ml): This is what makes the sauce luscious and thick, clinging to every bite, and it reduces just enough in a few minutes to coat the pasta.
• Grated Parmesan cheese (1/2 cup / 50 g): Freshly grated melts smoothly into the cream and adds that nutty, salty depth that makes the sauce unforgettable.
• Garlic, minced (4 cloves): The star of the show, but treat it gently because burnt garlic turns bitter fast, and you want it golden and fragrant.
• Olive oil (1 tbsp): Keeps the butter from burning and adds a fruity note that balances the richness of the cream.
• Crushed red pepper flakes (1/2 tsp, optional): Just a pinch brings a gentle heat that wakes up the whole dish without overwhelming the delicate shrimp.
• Salt and freshly ground black pepper: Season every layer, from the shrimp to the finished sauce, because bland pasta is a tragedy no one should endure.
• Fresh parsley, chopped (2 tbsp): The bright green and fresh flavor cut through the richness and make each bite feel lighter and more vibrant.
• Lemon wedges: A squeeze of lemon at the end brightens everything and makes the shrimp taste even sweeter and more alive.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, add the linguine, and cook until just al dente according to the package directions. Before draining, scoop out half a cup of the starchy pasta water and set it aside, then drain the rest.

Prep the shrimp:

Pat the shrimp completely dry with paper towels, then season them generously with salt and pepper on both sides. Dry shrimp sear beautifully and develop a slight golden crust instead of turning rubbery.

Sear the shrimp:

Heat the olive oil and one tablespoon of butter in a large skillet over medium high heat until shimmering. Add the shrimp in a single layer and cook for one to two minutes per side until they turn pink and opaque, then transfer them to a plate.

Saute the garlic:

Add the remaining tablespoon of butter to the same skillet, let it melt, then toss in the minced garlic and red pepper flakes if using. Stir constantly for about one minute until fragrant and golden, watching closely so it does not burn.

Make the cream sauce:

Pour in the heavy cream, bring it to a gentle simmer, and let it bubble for two to three minutes, stirring occasionally until it thickens just slightly. The cream should coat the back of a spoon lightly.

Add the Parmesan:

Stir in the grated Parmesan cheese and keep stirring until it melts completely into the cream, creating a smooth, velvety sauce. If it looks too thick, splash in a bit of the reserved pasta water.

Toss the pasta:

Add the cooked linguine to the skillet and toss everything together with tongs, letting the pasta soak up the sauce. Drizzle in more pasta water a little at a time if you want a silkier, more luxurious coating.

Finish with shrimp:

Return the shrimp to the pan and toss gently just until they are warmed through, about one minute. Do not overcook them or they will turn tough and chewy.

Season and serve:

Taste the pasta and adjust the salt and pepper as needed, then sprinkle with fresh parsley and serve immediately with lemon wedges on the side. A squeeze of lemon over the top makes everything sing.

Save

There was an evening last spring when I made this for a small gathering, and everyone went quiet after the first bite. It was not awkward silence, it was the kind where people are too busy enjoying something to talk. One friend said it reminded her of a tiny trattoria in Rome, and I realized then that a dish does not need to be complicated to feel special. Sometimes, all it takes is a little garlic, cream, and good shrimp to create a memory that sticks with people long after the plates are cleared.

Choosing Your Shrimp

Fresh or frozen shrimp both work beautifully here, but I have learned that frozen shrimp are often flash frozen right on the boat, which means they can be even fresher than what sits in the seafood case. Look for shrimp labeled wild caught if you can, and avoid any with a strong ammonia smell. If you are using frozen, thaw them overnight in the fridge or run them under cold water for a few minutes, then pat them bone dry. Dry shrimp are the secret to getting that lovely golden sear instead of a sad, gray steam.

Making It Your Own

This recipe is forgiving and welcomes little changes based on what you have or what you are craving. A splash of dry white wine after the garlic step adds brightness and depth, and you can swap the linguine for fettuccine or spaghetti without any trouble. If you want a lighter sauce, use half and half instead of heavy cream, though it will not be quite as luxurious. I have also stirred in a handful of fresh spinach or halved cherry tomatoes at the end, and both additions felt natural and delicious.

Serving and Pairing

This pasta shines as the star of the meal, but a simple green salad with a lemony vinaigrette and some crusty bread for soaking up the sauce make it feel complete. I always pour a crisp white wine like Pinot Grigio or Sauvignon Blanc, something that cuts through the richness and refreshes your palate between bites. If you are feeding a crowd, this recipe doubles easily, just use a bigger skillet or work in batches so the shrimp have room to sear properly.

• Serve immediately because the sauce thickens as it sits, and you want it silky and hot.
• Leftovers can be reheated gently with a splash of cream or pasta water to loosen the sauce.
• A sprinkle of extra Parmesan and a fresh squeeze of lemon before serving never hurts.

Save

This creamy garlic shrimp pasta has earned its place in my weekly rotation, not just because it is quick, but because it feels like a treat every single time. I hope it becomes one of those recipes you reach for when you want something comforting, elegant, and utterly satisfying.

Recipe FAQs

→ How do I prevent the shrimp from becoming rubbery?

Pat the shrimp dry before cooking and cook for only 1-2 minutes per side over medium-high heat until they turn pink and opaque. Overcooking is the main culprit. Remove them from the skillet promptly and return just before serving to heat through.

→ Can I make this dish ahead of time?

Cook the pasta and shrimp in advance, but prepare the cream sauce fresh. Store components separately in the refrigerator and assemble within a few hours. Reheat gently over low heat, adding reserved pasta water to loosen the sauce if needed.

→ What's the best way to achieve a silky sauce?

Bring the heavy cream to a gentle simmer rather than a rolling boil. Add reserved pasta water gradually while tossing to reach your desired consistency. This starchy water helps emulsify the sauce and coat the pasta evenly.

→ Can I substitute the heavy cream for something lighter?

Yes, half-and-half works well for a lighter version with similar results. Alternatively, use a combination of whole milk and cream, though the sauce may be slightly thinner. Avoid skim milk as it won't achieve the same richness.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy, garlicky flavors beautifully. The acidity cuts through the richness of the sauce. You can also add a splash of dry white wine to the sauce itself while sautéing the garlic for deeper flavor.

→ Are there good substitutions for linguine?

Absolutely. Fettuccine, spaghetti, or pappardelle all work wonderfully. Choose pasta shapes that hold creamy sauces well. Avoid tiny pasta like angel hair, as it may break apart when tossed with the shrimp.