Creamy Garlic Shrimp Pasta (Printable)

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

# What You'll Need:

→ 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

# Step-by-Step:

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 1-2 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 2-3 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 fine dining but takes less than half an hour from start to finish.
  • The garlic cream sauce is so velvety and rich, you will want to soak up every last drop with bread.
  • Shrimp cook fast and stay tender, making this nearly foolproof even on a busy weeknight.
  • You only need one skillet for the sauce and shrimp, which means less cleanup and more time enjoying your meal.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the sweetness of the sauce, so keep the heat at medium and stir constantly.
  • Reserve some pasta water before draining because the starch helps the sauce cling to the noodles and creates a glossy finish.
  • Pat the shrimp dry before cooking or they will steam instead of sear, and you will miss out on that delicious golden crust.
  • Do not return the shrimp to the pan too early or they will overcook while the sauce finishes, making them rubbery instead of tender.
03 -
  • Cook the pasta one minute less than the package says because it will finish cooking in the skillet and soak up all that garlicky cream.
  • Add a tablespoon of the pasta water to the cream sauce even if it looks perfect, because the starch helps everything cling together like magic.
  • If your garlic starts to brown too fast, pull the skillet off the heat for a few seconds and add the cream immediately to stop the cooking.
  • For deeper flavor, toss a bay leaf into the cream while it simmers, then fish it out before adding the pasta.
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