Creamy Garlic Shrimp Pasta (Printable)

Tender shrimp tossed in rich garlic cream sauce with perfectly cooked linguine. Elegant and comforting in just 30 minutes.

# Components:

→ 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, optional
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Garnish

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

# Method:

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 - While the pasta cooks, 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, if using, 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.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but costs a fraction and takes just 30 minutes.
  • The creamy garlic sauce clings to every strand of pasta in the most satisfying way.
  • Shrimp cook so fast that you can have this on the table before takeout would even arrive.
  • It looks elegant enough to serve guests but easy enough for a Tuesday night.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling instead of sliding off the noodles.
  • Pull the shrimp from the heat the moment they turn opaque or they'll become rubbery and sad.
  • Add the Parmesan off the heat or on very low heat to prevent it from seizing into grainy clumps.
03 -
  • Use a large skillet so the shrimp have room to sear instead of crowding and steaming.
  • Toss the pasta in the sauce off the heat for 30 seconds before serving so it really absorbs the flavor.
  • If the sauce feels too thick, add pasta water one tablespoon at a time, it's easier to thin than to thicken.
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