Creamy Garlic Shrimp Pasta (Printable)

Tender shrimp tossed in creamy garlic sauce with linguine. Rich, elegant, and perfectly balanced for weeknight dining.

# What You 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

# Directions:

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 1–2 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 2–3 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.

# Expert Suggestions:

01 -
  • It tastes like a fancy restaurant meal but uses ingredients you probably already have on hand.
  • The creamy garlic sauce clings to every strand of pasta without feeling heavy or greasy.
  • You can have this on the table in thirty minutes, which makes it perfect for both weeknights and impromptu dinner guests.
  • The shrimp stay tender and sweet because they cook so quickly, never rubbery or overdone.
02 -
  • Don't skip drying the shrimp, moisture is the enemy of a good sear and you'll end up with sad, steamed shrimp instead of beautifully browned ones.
  • Always reserve some pasta water before draining, that starchy liquid is the key to making the sauce cling perfectly without breaking or looking greasy.
  • Pull the shrimp out of the pan as soon as they're just cooked through, they'll finish in the residual heat and stay tender instead of turning tough.
03 -
  • Buy shrimp that are already peeled and deveined to cut your prep time in half, it's worth the extra dollar or two.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes so much better.
  • Don't walk away from the garlic while it's cooking, it goes from perfect to burnt in seconds and there's no coming back from that.
  • Taste the sauce before adding the pasta, this is your chance to adjust the seasoning and get it just right.
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