Save to Pinterest The smell of garlic hitting hot butter still makes me pause whatever I'm doing in the kitchen. I learned to make this creamy garlic shrimp pasta on a Tuesday night when I was too tired to think but too hungry to order takeout. The whole thing came together while I changed into sweatpants, and when I twirled that first forkful, I couldn't believe something this silky and restaurant-fancy had happened in my own pan. Now it's my go-to whenever I want to feel like I have my life together, even when I absolutely don't.
I made this for my sister the night before her big presentation, and she ate it standing at the counter, twirling pasta straight from the pan. She said it was the first time all week she'd stopped thinking about spreadsheets. There's something about cream and garlic and tender shrimp that makes people put their phones down and just eat. I've served it to friends who don't cook and watched them ask for the recipe like it's some kind of secret, when really it's just butter, patience, and good Parmesan.
Ingredients
- Large shrimp (450 g): Pat them completely dry before cooking or they'll steam instead of sear, and you'll miss that golden edge.
- Linguine (340 g): The flat shape holds onto cream better than round pasta, and it twirls like a dream on the fork.
- Unsalted butter (2 tbsp): Using unsalted lets you control the salt level since Parmesan and pasta water both add their own.
- Heavy cream (1 cup): This is what makes the sauce luscious and thick, don't swap it for milk or it won't coat the pasta right.
- Parmesan cheese (1/2 cup, grated): Freshly grated melts into the cream like silk, pre-grated can clump and taste dusty.
- Garlic (4 cloves, minced): The star of the show, cook it just until it smells like heaven but before it turns bitter and brown.
- Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp over high heat.
- Crushed red pepper flakes (1/2 tsp, optional): Just a pinch adds a tiny warm kick that makes the cream taste even richer.
- Fresh parsley (2 tbsp, chopped): Brightens the whole dish and makes it look like you know what you're doing.
- Lemon wedges: A squeeze at the end cuts through the richness and wakes everything up.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook the linguine until it still has a little bite, then drain and save half a cup of that starchy water. It's your secret weapon for making the sauce cling later.
- Prep the Shrimp:
- While the pasta bubbles away, pat the shrimp completely dry with paper towels and season them with salt and pepper. Wet shrimp won't brown, they'll just turn gray and sad.
- Sear the Shrimp:
- Heat olive oil and one tablespoon of butter in a big skillet over medium-high heat, then lay the shrimp in a single layer and let them sit for a minute or two per side until they're pink and just cooked through. Pull them out and set them aside so they don't turn rubbery.
- Sauté the Garlic:
- Toss the remaining butter into the same skillet and add the minced garlic and red pepper flakes if you're using them. Stir for about a minute until the garlic smells incredible but hasn't started to brown.
- Build the Cream Sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then cook for two to three minutes until it thickens just a little. Stir in the Parmesan and keep stirring until the sauce is smooth and glossy.
- Toss the Pasta:
- Add the cooked linguine to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats every strand. The starch helps the cream hug the noodles instead of sliding off.
- Finish with Shrimp:
- Slide the shrimp back into the pan and toss just until they're warmed through. Taste and add more salt and pepper if it needs it, then sprinkle with parsley and serve with lemon wedges on the side.
Save to Pinterest The first time I made this, my neighbor knocked on the door to ask what smelled so good. I ended up plating an extra bowl and handing it over, and she still brings it up every time we run into each other in the hallway. Food that makes people stop and pay attention doesn't have to be complicated. Sometimes it's just shrimp, cream, and garlic doing exactly what they were born to do.
Make It Your Own
If you want a little more depth, splash in a bit of dry white wine after the garlic softens and let it bubble down before adding the cream. I've also stirred in a handful of baby spinach at the end when I'm pretending to eat vegetables. For a lighter version, swap the heavy cream for half-and-half, though the sauce won't be quite as thick and dreamy. And if you can't find linguine, fettuccine or spaghetti work just as well.
What to Serve Alongside
This pasta is rich enough to be the main event, but a simple green salad with lemon vinaigrette and a crusty baguette for mopping up sauce make it feel like a real meal. I usually pour a crisp Pinot Grigio or Sauvignon Blanc, something bright and acidic to cut through the cream. Roasted asparagus or blistered green beans also work if you want something warm on the side.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though cream sauces never quite reheat the same. I add a splash of cream or pasta water when I warm it up in a skillet over low heat, stirring gently so the shrimp don't turn tough. It's one of those dishes that's truly best eaten fresh, right out of the pan when the sauce is still glossy and the shrimp are perfectly tender.
- Store in an airtight container in the fridge and eat within two days.
- Reheat gently in a skillet with a splash of cream or milk, not the microwave.
- Don't freeze this, cream sauces break and shrimp get rubbery when thawed.
Save to Pinterest This creamy garlic shrimp pasta has pulled me out of more dinner ruts than I can count, and it never gets old. I hope it becomes one of those recipes you make without thinking, the kind that feels like a hug at the end of a long day.
Recipe FAQs
- → How do I prevent the shrimp from becoming tough and rubbery?
Pat the shrimp dry before cooking and season them well with salt and pepper. Cook for just 1-2 minutes per side over medium-high heat until they turn opaque and pink. Overcooking is the main culprit—the shrimp continue cooking slightly after removal from heat, so remove them just as they turn color. If making ahead, cook the shrimp separately and add them back at the very end.
- → What's the best way to achieve a silky, non-broken cream sauce?
Keep the heat at medium or medium-low when adding the cream—boiling can cause it to separate. Stir frequently and add the Parmesan gradually, ensuring it melts smoothly into the sauce. If your sauce breaks, whisk in a splash of reserved pasta water or add a touch of cornstarch mixed with water. The starch from the pasta water naturally helps thicken and stabilize the sauce.
- → Can I make this dish ahead or prepare components in advance?
Yes! You can peel and devein the shrimp several hours ahead and refrigerate them. The garlic can be minced and stored. However, cook the pasta, shrimp, and sauce fresh for best results. If you must make it ahead, slightly undercook the pasta, and reheat gently with a splash of cream or pasta water to restore the sauce's silky texture.
- → What pasta alternatives work well if I don't have linguine?
Fettuccine and spaghetti are excellent swaps with similar cooking times. Pappardelle adds an elegant, wider surface for the sauce to coat. For a lighter approach, use angel hair or thin spaghetti. Avoid small pasta shapes like penne, which don't capture the creamy sauce as elegantly. Whole wheat or gluten-free pastas also work—just follow package directions for cooking time.
- → How can I add more depth of flavor to the garlic sauce?
A splash of dry white wine added after sautéing the garlic brings acidity and complexity. Fresh lemon juice or zest at the end brightens the dish. Red pepper flakes add gentle heat, while fresh herbs like basil or dill complement the shrimp beautifully. A pinch of nutmeg in the cream sauce adds subtle sophistication. Fresh thyme during cooking also enhances the overall flavor profile.