Creamy Garlic Shrimp Pasta (Printable)

Succulent shrimp tossed in a luscious garlic cream sauce over perfectly cooked linguine—elegant and ready in just 30 minutes.

# What You 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
03 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Transfer shrimp to a clean plate.
04 - Add remaining 1 tbsp butter to the same skillet. Sauté minced garlic and red pepper flakes for 1 minute until fragrant, being careful not to brown the garlic.
05 - Pour heavy cream into the skillet and bring to a gentle simmer. Cook for 2-3 minutes until the sauce begins to thicken slightly.
06 - Stir Parmesan cheese into the sauce until completely melted and smooth.
07 - Add cooked linguine to the skillet and toss thoroughly to coat with the cream sauce. Add reserved pasta water a little at a time if needed for desired sauce consistency.
08 - Return cooked shrimp to the skillet and toss gently until heated through. Adjust seasoning with additional salt and pepper.
09 - Divide pasta between serving bowls, garnish with fresh chopped parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It feels like dining out but costs a fraction and lets you stay in your pajamas.
  • The sauce clings to every strand of pasta without being heavy or overly rich.
  • Shrimp cook so fast you can have this on the table before delivery would even arrive.
  • Leftovers reheat beautifully with a splash of cream or pasta water.
02 -
  • Do not skip reserving pasta water, it contains starch that transforms a broken sauce into something silky and cohesive.
  • Remove shrimp from the pan as soon as they turn pink, they will finish cooking when you toss them back in at the end.
  • If your sauce looks oily or separated, a splash of pasta water and vigorous tossing will bring it back together.
  • Serve this immediately, cream sauces thicken and lose their gloss as they sit.
03 -
  • Add a splash of dry white wine after sautéing the garlic and let it reduce by half before pouring in the cream, it adds a subtle depth.
  • Use a large skillet so the shrimp sear instead of steam, crowding them lowers the temperature and makes them rubbery.
  • Toss the pasta in the sauce off the heat for 30 seconds before serving, it helps the flavors marry without overcooking the shrimp.
  • For a lighter version, swap half the cream for reserved pasta water and add an extra handful of Parmesan for body.
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