Creamy Garlic Shrimp Pasta (Printable Version)

Tender shrimp tossed in rich garlic cream sauce with perfectly cooked linguine. Elegant and quick.

# 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

# Step-by-Step 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 evenly 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 to 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 minced 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 to 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 evenly. If needed, add reserved pasta water a bit at a time to achieve a silkier sauce consistency.
08 - Return shrimp to the pan and toss just until heated through.
09 - Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but you'll be sitting down to eat in thirty minutes flat.
  • The garlic cream sauce is so velvety and rich it coats every bite without feeling heavy or overdone.
  • Shrimp cook so fast you can have this on the table faster than most people can decide what to order.
  • It looks impressive enough for company but forgiving enough for a weeknight when you're running on fumes.
02 -
  • Don't skip patting the shrimp dry, wet shrimp will steam and turn rubbery instead of getting that gorgeous sear.
  • Save some pasta water before draining, the starch in it helps the sauce cling to the noodles and brings everything together.
  • Pull the shrimp out of the pan as soon as they're pink, they'll finish cooking when you toss them back in at the end and you don't want them chewy.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Reserve more pasta water than you think you'll need, it's easier to thin the sauce than to thicken it back up.
  • Let the cream simmer gently and reduce a bit before adding the Parmesan, this keeps the sauce from breaking or getting oily.
  • Taste the pasta water before you drain it, if it's not salty enough to taste like the sea your pasta will be bland no matter how good the sauce is.
  • If you're making this for guests, you can sear the shrimp ahead of time and just warm them through at the end so you're not stuck at the stove.
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