Creamy Garlic Shrimp Pasta

The first time I nailed this dish, I was standing at the stove in my pajamas on a Tuesday night, convinced I'd ordered takeout by mistake. The cream had just thickened into this glossy, golden sauce that clung to every strand of pasta, and the shrimp were so perfectly pink they looked like they'd been painted. I took one bite and actually laughed out loud because something this indulgent had taken me less time than waiting for delivery. Now it's my go-to whenever I want to feel like I'm dining out without leaving the house.

I made this for my sister once after she had a terrible day at work, and she sat at my kitchen counter in silence for the first three minutes, just twirling pasta and sighing happily. She didn't say a word until her plate was nearly empty, and then she just looked up and said, 'I needed this.' That's when I realized this wasn't just dinner. It was comfort in a bowl, the kind of meal that makes you forget whatever went wrong that day.

Ingredients

• Large shrimp (450 g): The star of the show, they cook in minutes and soak up all that garlicky cream, just make sure they're peeled and deveined so you can toss them right in.
• Linguine (340 g): Its flat shape grabs onto the sauce better than round spaghetti, and it twirls beautifully on a fork for that restaurant vibe.
• Unsalted butter (2 tbsp): Adds richness and helps the garlic bloom without burning, plus you control the salt level in the final dish.
• Heavy cream (1 cup): This is what makes the sauce luxurious and silky, it thickens just enough to coat the pasta without needing flour or cornstarch.
• Parmesan cheese (1/2 cup): Freshly grated melts into the cream like a dream and adds that nutty, salty depth you can't fake with the pre-shredded stuff.
• Garlic (4 cloves): Minced fine so it disperses through the sauce, this is where all the fragrance and flavor begin.
• Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp and adds a subtle fruity note.
• Crushed red pepper flakes (1/2 tsp, optional): A little heat cuts through the richness and wakes up your taste buds, but skip it if you like things mild.
• Fresh parsley (2 tbsp): Brightens the whole dish with a pop of color and a fresh, herby finish.
• Lemon wedges: A squeeze at the end adds acidity that balances the cream and makes every bite feel lighter.

Instructions

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Boil the pasta:

Get a big pot of salted water rolling and cook your linguine until it's al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for loosening the sauce later.

Prep the shrimp:

Pat them dry with paper towels so they sear instead of steam, then season both sides with salt and pepper. Dry shrimp get that beautiful golden edge that makes all the difference.

Sear the shrimp:

Heat your olive oil and a tablespoon of butter in a large skillet over medium-high, then lay the shrimp in a single layer and let them cook undisturbed for a minute or two per side until they turn pink and opaque. Pull them out and set them aside so they don't overcook.

Bloom the garlic:

Toss in the remaining butter, let it melt, then add your minced garlic and red pepper flakes if you're using them. Stir for about a minute until the kitchen smells incredible, but don't let the garlic brown or it'll turn bitter.

Build the sauce:

Pour in the heavy cream and bring it to a gentle simmer, letting it bubble away for two to three minutes until it thickens just a bit. Then stir in the Parmesan and watch it melt into a smooth, dreamy sauce.

Toss the pasta:

Add your cooked linguine to the skillet and toss everything together so every strand gets coated. If the sauce feels too thick, add a splash of that reserved pasta water until it's silky and glossy.

Finish with shrimp:

Nestle the shrimp back into the pasta and toss gently just to warm them through. Taste and adjust the seasoning with more salt and pepper if needed.

Serve:

Pile the pasta into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side. A squeeze of lemon right before eating makes everything sing.

Save

I'll never forget the night I made this for a small dinner party and my friend Marco, who grew up in Italy, took a bite and nodded slowly with his eyes closed. He didn't say it was authentic, but he said it was delicious, and coming from him that felt like the highest compliment. We finished two bottles of wine that night and scraped the skillet clean, and I realized this dish had a way of turning any evening into an occasion.

Getting the Timing Right

The secret to making this recipe feel effortless is starting your pasta water first, because once the shrimp hit the pan everything moves fast. I like to have my garlic minced, my shrimp patted dry, and my Parmesan grated before I even turn on the stove. That way I'm not scrambling to chop garlic while my shrimp are overcooking, and I can actually enjoy the process instead of stressing. It's one of those dishes that rewards a little mise en place, and once you've done it a couple times you'll have the rhythm down and it'll feel like second nature.

Choosing Your Shrimp

I always go for large shrimp because they stay juicy and have enough presence to feel like the main event, not just a garnish. If you can find wild-caught Gulf shrimp they have the best flavor, but good quality frozen shrimp work beautifully too, just thaw them in the fridge overnight or under cold running water. Whatever you do, make sure they're peeled and deveined before you start, because nobody wants to be dealing with shells and veins when you're trying to get dinner on the table. I learned that lesson the hard way once and ended up with a pile of shells on my counter and cold pasta.

Making It Your Own

This recipe is a great base for playing around once you've made it a few times and know what you like. Sometimes I add a splash of white wine after the garlic for a little acidity, or I'll toss in a handful of spinach at the end for color and a bit of green. Sun-dried tomatoes are amazing here if you want a sweet, tangy contrast to the cream, and I've even swapped the linguine for fettuccine or penne when that's what I had in the pantry.

• A splash of white wine after the garlic adds brightness and cuts through the richness.
• Toss in fresh spinach or sun-dried tomatoes for extra flavor and color.
• Swap the pasta shape based on what you have, fettuccine and penne both work great.

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Save

This is the kind of dish that makes you feel like you've got your life together, even if the rest of your week has been chaos. Serve it with a glass of something cold and crisp, and let yourself enjoy every creamy, garlicky bite.

Recipe Questions

→ How do I prevent the shrimp from becoming rubbery?

Pat the shrimp dry before cooking and sear them quickly over medium-high heat for only 1-2 minutes per side. Shrimp cook rapidly once they turn pink and opaque, so avoid overcooking by removing them immediately and adding them back just before serving.

→ Can I make this dish ahead of time?

The shrimp and sauce can be prepared separately up to a few hours in advance, but assemble and serve immediately for best results. Reheat gently over low heat just before tossing with pasta to maintain the shrimp's tender texture.

→ What type of pasta water should I reserve?

Reserve pasta water before draining the linguine from the pot. This starchy water helps emulsify and silken the cream sauce, creating a better coating on the pasta. Use it gradually, a splash at a time, until you achieve your desired sauce consistency.

→ Is there a substitute for heavy cream?

Yes, you can use half-and-half for a lighter version, though the sauce will be less rich. You can also use crème fraîche or a combination of milk and butter, though these may require slight cooking time adjustments.

→ Can I add wine to this dish?

Absolutely. After sautéing the garlic, add a splash of dry white wine like Sauvignon Blanc or Pinot Grigio and let it simmer for a minute to cook off the alcohol before adding the cream. This adds depth and brightness to the sauce.

→ What size shrimp works best?

Large shrimp (16-20 count per pound) work perfectly for this dish. They cook evenly in 1-2 minutes per side and provide substantial bites. Avoid using small or extra-large shrimp, as cooking times will vary significantly.