Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp tossed in garlic cream sauce over linguine. Rich, comforting, and ready in 30 minutes.

# 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

# 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 - 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 1-2 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, being careful not to brown.
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. Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be eating in thirty minutes.
  • The creamy garlic sauce clings to every strand of pasta like it was designed for it.
  • Shrimp cook so fast that even on your busiest nights, this feels achievable.
  • One skillet does most of the work, which means fewer dishes and more time to enjoy dinner.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps.
  • Pat the shrimp dry before they hit the pan, or they'll steam instead of getting that golden sear.
  • Watch the garlic like a hawk, burnt garlic will ruin the whole sauce with a bitter taste.
  • Add the shrimp back at the very end so they stay tender and don't overcook.
03 -
  • Use freshly grated Parmesan instead of pre grated, it melts smoother and tastes sharper.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Cook the shrimp in batches if your skillet is crowded, overcrowding steams them instead of searing.
  • Taste before you serve and don't be shy with the black pepper, it adds a subtle bite that balances the richness.
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