Creamy Garlic Shrimp Pasta (Printer view)

Tender shrimp tossed in a rich garlic cream sauce with linguine. An elegant, quick weeknight favorite.

# 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 - 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, but not browned.
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. Add reserved pasta water as needed for desired sauce consistency.
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 Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be eating in thirty minutes flat.
  • The creamy garlic sauce clings to every strand of pasta like it was meant to be there.
  • Shrimp cook so fast that you can't overcomplicate this even if you tried.
  • It's impressive enough for company but easy enough for a random Wednesday.
02 -
  • If you skip drying the shrimp, they'll release water into the pan and steam instead of getting that golden sear.
  • Brown garlic tastes bitter and sharp, so keep the heat medium and your eyes on the pan during that one minute.
  • Reserve pasta water before you drain, I've forgotten more times than I'll admit and regretted it every time.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of turning grainy and clumpy.
03 -
  • Use the biggest skillet you have so the pasta has room to toss without clumping or sliding out onto the stove.
  • Grate your own Parmesan from a block, the pre-grated stuff has anti-caking agents that make the sauce grainy.
  • Taste the sauce before you add the shrimp back in, that's your last chance to adjust the salt and pepper.
  • If the sauce looks too thick, add pasta water one tablespoon at a time until it's silky and loose enough to coat.
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