Creamy Garlic Shrimp Pasta

The smell of butter and garlic hitting a hot skillet still makes me stop whatever I'm doing. I used to think creamy pasta dishes were reserved for fancy restaurants, until a neighbor showed me how quickly this comes together on a random Tuesday. The shrimp turn pink in under two minutes, the sauce thickens while you're tossing the pasta, and suddenly you're eating something that feels like celebration food. It's become my go-to when I want to feel like I'm treating myself without spending an hour in the kitchen. That first bite, with the garlic cream clinging to every strand of linguine, convinced me I'd been overthinking weeknight dinners for years.

I made this for my sister when she came over stressed from work, and she barely said a word until her plate was clean. She just twirled her fork, took another bite, and sighed in that way people do when food is exactly what they needed. Later she texted me asking for the recipe, even though she'd watched me make it. Sometimes a dish just hits differently when it shows up at the right moment, warm and ready and asking nothing of you in return.

Ingredients

• Large shrimp, peeled and deveined (450 g / 1 lb): Pat them completely dry before cooking so they sear instead of steam, and you'll get that beautiful golden edge that makes them taste sweeter.
• Linguine (340 g / 12 oz): The flat shape holds onto cream sauce better than round pasta, but use whatever you have because this sauce is forgiving.
• Unsalted butter (2 tbsp): Divided between cooking the shrimp and building the sauce, it adds a richness that olive oil alone can't match.
• Heavy cream (1 cup / 240 ml): This is what makes the sauce luxurious and cling to everything, don't skimp or substitute with milk or it won't thicken properly.
• Grated Parmesan cheese (1/2 cup / 50 g): Freshly grated melts into the sauce without clumping, and the nutty flavor deepens the whole dish.
• Garlic, minced (4 cloves): The backbone of the entire sauce, cook it just until fragrant or it turns bitter and the whole skillet suffers.
• Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp over high heat.
• Crushed red pepper flakes (1/2 tsp, optional): A small pinch adds a gentle warmth that balances the cream without making it spicy.
• Salt and freshly ground black pepper: Season the shrimp before cooking and taste the sauce at the end, because Parmesan is salty and you might need less than you think.
• Chopped fresh parsley (2 tbsp): Brightens the whole plate and adds a pop of color that makes it look like you tried harder than you did.
• Lemon wedges: A squeeze at the table cuts through the richness and wakes up every bite.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside, it's your secret weapon for a silkier sauce.

Prep the shrimp:

While the pasta cooks, pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Wet shrimp won't sear, they'll just steam and turn rubbery.

Sear the shrimp:

Heat olive oil and 1 tablespoon of butter in a large skillet over medium high heat until shimmering. Add the shrimp in a single layer and let them cook undisturbed for 1 to 2 minutes per side until pink and opaque, then remove them to a plate.

Build the garlic base:

In the same skillet, melt the remaining tablespoon of butter and add the minced garlic and red pepper flakes if using. Stir constantly for about 1 minute until the garlic smells amazing but hasn't started to brown.

Simmer the cream:

Pour in the heavy cream and bring it to a gentle simmer, letting it bubble and thicken slightly for 2 to 3 minutes. Don't rush this step, the sauce needs time to reduce just enough to coat the pasta.

Melt in the Parmesan:

Stir in the grated Parmesan cheese and keep stirring until it melts completely and the sauce becomes smooth and glossy. If it looks too thick, this is when that reserved pasta water comes in handy.

Toss the pasta:

Add the cooked linguine to the skillet and toss everything together with tongs, adding pasta water a splash at a time if the sauce feels tight. The pasta should be slicked with cream, not swimming in it.

Finish with shrimp:

Return the seared shrimp to the pan and toss just until they're heated through, about 1 minute. Overcooking them now will make them tough, so keep it quick.

Season and serve:

Taste and adjust the salt and pepper, then sprinkle the chopped parsley over the top. Serve immediately with lemon wedges on the side for squeezing.

Pin It

The first time I served this to friends, someone asked if I'd ordered takeout and plated it myself. I laughed, but it also felt like a small victory because it really does taste like restaurant food. We sat around the table twirling pasta and talking until the bowl was empty, and I realized that's what I love most about this dish. It's fancy enough to feel special, but easy enough that you're not too tired to enjoy the people you're feeding.

Choosing Your Shrimp

I used to grab whatever shrimp were on sale, but I learned that size and quality actually matter here. Large shrimp stay juicy and have enough presence to feel like the star of the dish, while smaller ones can disappear into the pasta. If you can find wild caught, they tend to have a sweeter, cleaner flavor, but good quality frozen shrimp work perfectly as long as you thaw them gently in the fridge. Just avoid pre cooked shrimp for this recipe because they'll turn rubbery when you reheat them in the sauce.

Making the Sauce Ahead

You can't really make the whole dish ahead without the pasta turning mushy, but I've prepped components earlier in the day with good results. I'll peel and season the shrimp, mince the garlic, grate the Parmesan, and measure out the cream so everything's ready to go. Then when it's time to cook, it feels like I'm just assembling pieces instead of starting from scratch. The actual cooking still needs to happen right before serving, but the prep work disappearing makes it feel twice as fast.

Variations Worth Trying

Once you've made this a few times, it's fun to play around with small changes. I've added a splash of white wine after the garlic for a brighter, more complex sauce, and I've stirred in baby spinach at the end for color and a bit of freshness. Sun dried tomatoes are another favorite, they add a sweet tang that cuts through the cream. You could also swap the shrimp for scallops or even chunks of cooked chicken if that's what you have on hand.

• Add a handful of baby spinach in the last minute for color and a vegetal note.
• Stir in a few chopped sun dried tomatoes with the cream for a sweet, tangy contrast.
• Use fettuccine or spaghetti if you don't have linguine, the sauce works beautifully with any long pasta.

Pin It

This dish has a way of turning a regular evening into something that feels a little indulgent, without any of the stress that usually comes with impressive food. I hope it becomes one of those recipes you reach for when you want to feel taken care of, or when you want to take care of someone else.

Questions & Answers

→ How do I prevent the shrimp from becoming rubbery?

Pat the shrimp dry before cooking and cook them for only 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp become tough and chewy. Return them to the pan at the very end just to heat through.

→ Can I prepare this dish ahead of time?

Cook the linguine and shrimp ahead, but prepare the cream sauce fresh just before serving. The sauce is best made immediately before tossing with pasta to maintain its silky texture and prevent it from breaking.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version with less richness, or use a combination of whole milk and butter for a similar consistency. Avoid low-fat options as they may not achieve the desired sauce texture.

→ How do I achieve the silkiest sauce?

Reserve pasta water while draining the linguine. Add it gradually to the cream sauce a tablespoon at a time to reach your desired consistency. The starch in pasta water helps emulsify and silken the sauce beautifully.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich cream sauce and shrimp perfectly. You can also add a splash of dry white wine directly to the sauce after sautéing the garlic for added depth.

→ Can I use frozen shrimp for this dish?

Yes, use frozen shrimp that have been thawed and patted completely dry. Thaw them in the refrigerator overnight or under cool running water before cooking to ensure even cooking and prevent excess moisture in the pan.