Pin it The first bite of this creamy garlic shrimp pasta happened on a Tuesday night when I was too tired to think but too hungry to order takeout. I had shrimp in the freezer, linguine in the pantry, and a carton of cream I'd bought for coffee but never opened. What started as a lazy improvisation turned into the kind of dish that makes you put your fork down and take a breath. Now it's my secret weapon whenever I want to feel like I'm dining out without leaving the kitchen.
I remember serving this to my neighbor who'd just moved in and didn't have her kitchen set up yet. She showed up with a bottle of white wine and left with the recipe scribbled on the back of a grocery receipt. A week later, she texted me a photo of her own version with a caption that just said, "I get it now." That's the thing about this pasta it doesn't just feed people, it converts them.
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Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and pat them completely dry before cooking so they sear instead of steam.
- Linguine: The flat shape holds onto the cream sauce better than round spaghetti, and cooking it just to al dente means it won't turn mushy when you toss it in the skillet.
- Unsalted butter: Using unsalted lets you control the seasoning, and the richness it adds to both the shrimp and the sauce is irreplaceable.
- Heavy cream: This is what makes the sauce luxurious and silky, don't try to skip it or you'll end up with something thin and sad.
- Grated Parmesan cheese: Freshly grated melts smoothly into the sauce, while the pre-shredded stuff can clump because of the anti-caking agents.
- Garlic, minced: Four cloves might sound like a lot, but they mellow in the butter and cream, creating a fragrant base that ties everything together.
- Olive oil: A good quality olive oil adds a fruity note that balances the richness of the dairy.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that keeps the dish from feeling one-dimensional.
- Salt and freshly ground black pepper: Season at every stage, the shrimp, the sauce, and the final dish, because layers of seasoning make all the difference.
- Fresh parsley: The bright green color and fresh flavor cut through the richness and make the whole plate look like something from a magazine.
- Lemon wedges: A squeeze of lemon juice at the end brightens every bite and keeps the sauce from feeling too heavy.
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Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it's just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.
- Prep and season the shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and sprinkle them with salt and pepper. Dry shrimp sear beautifully instead of steaming, and that golden crust adds flavor.
- Sear the shrimp:
- Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming. Lay the shrimp in a single layer and let them sit undisturbed for a minute or two per side until they turn pink and opaque, then transfer them to a plate.
- Sauté the garlic:
- Add the remaining butter to the same skillet and toss in the minced garlic and red pepper flakes if you're using them. Stir constantly for about a minute until the garlic smells amazing but hasn't turned brown, because burnt garlic tastes bitter.
- Build the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, letting it bubble quietly for two to three minutes until it thickens just slightly. The sauce should coat the back of a spoon but still flow easily.
- Add the Parmesan:
- Stir in the grated Parmesan a handful at a time, whisking until it melts completely and the sauce turns smooth and glossy.
- Toss the pasta:
- Add the drained linguine to the skillet and use tongs to toss it through the sauce, coating every strand. If the sauce feels too thick, add a splash of that reserved pasta water and toss again until it's silky and clings to the noodles.
- Warm the shrimp:
- Nestle the cooked shrimp back into the pan and toss everything together just until the shrimp are heated through, about a minute.
- Finish and serve:
- Taste and adjust the seasoning with more salt and pepper if needed, then sprinkle with chopped parsley and serve immediately with lemon wedges on the side.
Pin it There was a night last spring when I made this for a friend going through a breakup. We ate it on the couch with the good wine glasses and no television, just forks scraping plates and the occasional sigh. She said it was the first thing that tasted like something in weeks. I realized then that some recipes aren't just about feeding people, they're about reminding them that comfort still exists.
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Choosing Your Shrimp
I used to grab whatever shrimp was on sale until I learned that size and freshness actually matter. Large shrimp are ideal here because they stay juicy and don't disappear into the pasta. If you can find fresh shrimp, grab them, but frozen works beautifully as long as you thaw them in the fridge overnight and pat them completely dry. Look for shrimp labeled 16 to 20 count per pound, they're meaty enough to stand up to the rich sauce without getting lost.
Making the Sauce Silky
The secret to a cream sauce that coats instead of puddles is all about the pasta water. That starchy, salty liquid acts like a bridge between the pasta and the sauce, helping them cling together. I learned this the hard way after making a batch that looked beautiful but slid right off the noodles. Now I always keep a mug of pasta water nearby and add it a tablespoon at a time while tossing, and the difference is night and day.
Variations and Swaps
This recipe is forgiving enough to handle a few tweaks based on what's in your fridge. Swap the linguine for fettuccine, spaghetti, or even penne if that's what you have. If heavy cream feels too rich, use half-and-half, though the sauce won't be quite as thick. A splash of dry white wine added right after the garlic brings a lovely acidity that balances the richness, and if you're feeling fancy, a handful of baby spinach or halved cherry tomatoes stirred in at the end adds color and freshness.
- Try swapping linguine for fettuccine or penne depending on what's in your pantry.
- Add a handful of spinach or cherry tomatoes for extra color and a fresh contrast.
- A splash of white wine after the garlic adds a restaurant-quality depth of flavor.
Pin it This creamy garlic shrimp pasta has earned its place in my weekly rotation, not because it's complicated, but because it never fails to feel like a treat. Whether you're cooking for someone you love or just trying to salvage a long Tuesday, it delivers every single time.
Recipe Q&A
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw completely and pat dry before cooking to ensure proper searing and to avoid excess moisture in the pan.
- → What pasta can substitute for linguine?
Fettuccine, spaghetti, or pappardelle are excellent alternatives. Use similar cooking times and adjust sauce consistency as needed with reserved pasta water.
- → How do I prevent the cream sauce from breaking?
Keep heat at medium and avoid boiling vigorously. Add cream to a warm pan and stir constantly. If the sauce breaks, whisk in a tablespoon of cold cream to restore smoothness.
- → Can I make this lighter with half-and-half?
Absolutely. Half-and-half creates a lighter version while still providing richness. The cooking time may vary slightly, so monitor consistency and adjust with pasta water as needed.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy garlic sauce beautifully. Avoid oaked wines that might overpower the delicate shrimp flavor.
- → Can I prepare components ahead of time?
Yes, peel and devein shrimp up to 4 hours ahead. Mince garlic and measure ingredients beforehand. However, cook the pasta and assemble the dish just before serving for best texture and flavor.