Creamy Garlic Shrimp Pasta (Printable Version)

Tender shrimp tossed in luscious garlic cream sauce with linguine. Rich, comforting, and surprisingly quick to prepare.

# Ingredient List:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese

→ Aromatics & Seasonings

06 - 4 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs & Garnish

10 - 2 tablespoons 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 tablespoon 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 tablespoon 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 you spent hours in the kitchen but only takes 30 minutes from start to finish.
  • The garlic cream sauce clings to every strand of pasta in a way that feels indulgent but not heavy.
  • Shrimp cook so quickly that you can have this on the table faster than most delivery options.
  • It impresses guests without requiring advanced cooking skills or fancy equipment.
02 -
  • Don't overcook the shrimp or they'll turn rubbery, pull them off the heat as soon as they're opaque and pink.
  • Reserve that pasta water before draining, because the starch helps the sauce cling to the noodles in a way plain water never could.
  • Keep the garlic moving in the pan, because it goes from fragrant to burnt in seconds and there's no recovering from that bitter taste.
  • Add the Parmesan off the heat or over very low heat to prevent it from clumping or separating into a greasy mess.
03 -
  • Cook the shrimp in batches if your skillet is crowded, because overcrowding steams them instead of giving you that golden sear.
  • Use a large skillet with high sides so you have room to toss the pasta without flinging noodles everywhere.
  • Serve this immediately, because cream sauces thicken as they sit and reheating never quite brings back that silky texture.
  • Grate your own Parmesan instead of using pre-shredded, because it melts smoother and tastes infinitely better.
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