Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp tossed in a luscious garlic cream sauce served over perfectly cooked linguine. Rich and comforting.

# 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
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Garnish

10 - 2 tbsp chopped fresh parsley
11 - Lemon wedges for serving

# How-To Steps:

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 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 remaining 1 tbsp butter. Sauté garlic and red pepper flakes 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 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.
09 - Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Top Tips:

01 -
  • It tastes like you ordered it from an Italian bistro, but you'll be sitting down to eat in 30 minutes.
  • The garlic cream sauce is so silky and rich, it coats every piece of shrimp and strand of pasta without feeling heavy.
  • You only need one skillet after the pasta boils, which means less cleanup and more time enjoying your meal.
  • Shrimp cook so fast that there's almost no way to mess this up, even if you're tired or distracted.
02 -
  • If you skip drying the shrimp, they'll release water into the pan and steam instead of getting that golden sear that adds flavor.
  • Don't let the garlic brown or it will taste bitter and ruin the sweetness of the cream sauce.
  • Reserve pasta water before draining, because once it's gone you can't recreate that starchy magic that helps the sauce cling.
  • Add the shrimp back at the very end just to warm them, or they'll turn rubbery from overcooking in the hot sauce.
03 -
  • Save more pasta water than you think you need, because it's the easiest way to adjust the sauce if it tightens up while you're tossing.
  • Use a large enough skillet so the shrimp cook in a single layer, crowding them makes them steam and you lose that caramelized edge.
  • Grate your own Parmesan instead of using the pre grated kind, it melts smoother and tastes sharper without any added cellulose.
  • Squeeze the lemon wedges over your plate right before eating, the acid brightens every bite and keeps the richness from feeling heavy.
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