Save The skillet was hissing louder than I expected, and I nearly forgot the shrimp sitting on the counter. My husband walked in just as the garlic hit the butter, and he said it smelled like every Italian restaurant we'd ever loved but could never quite afford on a Tuesday. I tossed the shrimp in without much ceremony, watched them curl into perfect pink commas, and realized this dish didn't need a special occasion. It just needed twenty minutes and a willingness to let the cream do its work.
I made this for my sister the night before she moved across the country. We didn't talk much while I cooked, just passed the Parmesan back and forth and listened to the pasta water bubble over once. She took her first bite, closed her eyes, and said it tasted like staying home. I've made it a dozen times since, and every time I squeeze a lemon wedge over the top, I think about that quiet dinner and how food can say things we can't.
Ingredients
- Large shrimp, peeled and deveined: Buy them already prepped if you can, it saves ten minutes and keeps your hands from smelling like the ocean.
- Linguine: The flat shape grabs more sauce than spaghetti, though honestly any long pasta works if that's what you have.
- Unsalted butter: You need control over the salt here, especially once the Parmesan goes in.
- Heavy cream: This is what makes the sauce luscious and rich, half and half will work but it won't coat the pasta quite the same way.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper, the pre-grated stuff clumps and doesn't dissolve as well.
- Garlic, minced: Four cloves sounds like a lot until you taste it, then you'll wish you'd added five.
- Olive oil: Just enough to keep the butter from burning when you sear the shrimp.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the cream.
- Salt and black pepper: Season the shrimp before they hit the pan, it makes all the difference.
- Fresh parsley: Adds a pop of color and a hint of freshness that cuts through the richness.
- Lemon wedges: A squeeze of acid at the end brightens everything and makes the dish feel lighter.
Instructions
- Boil the Pasta:
- Get a large pot of salted water going first, it takes longer than you think. Cook the linguine until it still has a little bite, then drain it but keep half a cup of that starchy water for later.
- Prep the Shrimp:
- Pat them completely dry with paper towels, then season both sides with salt and pepper. Wet shrimp won't sear, they'll just steam and turn rubbery.
- Sear the Shrimp:
- Heat olive oil and a tablespoon of butter in a large skillet over medium high heat, then lay the shrimp in a single layer. Cook one to two minutes per side until they're pink and opaque, then pull them out and set them aside.
- Saute the Garlic:
- Add the remaining butter to the same skillet and toss in the minced garlic and red pepper flakes if you're using them. Stir constantly for about a minute until it smells amazing but hasn't turned brown.
- Simmer the Cream:
- Pour in the heavy cream and bring it to a gentle simmer, letting it bubble softly for two to three minutes. It'll thicken just enough to coat the back of a spoon.
- Melt in the Cheese:
- Stir in the Parmesan a handful at a time, whisking until it melts completely and the sauce turns silky. If it looks thick, don't panic, the pasta water will loosen it.
- Toss the Pasta:
- Add the cooked linguine to the skillet and toss it around with tongs until every strand is coated. Drizzle in reserved pasta water a little at a time if the sauce needs help clinging.
- Return the Shrimp:
- Nestle the shrimp back into the pasta and toss gently just until they're warmed through. Don't overcook them or they'll turn tough.
- Finish and Serve:
- Taste and adjust the salt and pepper, then sprinkle chopped parsley over the top. Serve immediately with lemon wedges on the side for squeezing.
Save I brought this to a potluck once, reheated it in someone's kitchen while everyone else unpacked cold salads and store bought appetizers. By the time I set it on the table, three people were hovering with forks. Someone asked if I went to culinary school, and I just laughed and said I went to a grocery store with twenty dollars and a craving. That's the thing about this pasta, it makes you look like you know secrets you don't.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale until I learned that size matters more than I thought. Large shrimp (about 16 to 20 per pound) are ideal here because they stay tender and don't disappear into the pasta. If you can only find medium shrimp, just watch them closely, they'll cook even faster. Frozen shrimp work perfectly as long as you thaw them in the fridge overnight or under cold running water for fifteen minutes.
Making It Your Own
This recipe is forgiving enough to handle a few tweaks without falling apart. I've added a splash of white wine after the garlic for extra depth, and I've stirred in a handful of spinach at the end when I felt like pretending it was healthy. You can swap the linguine for fettuccine or even penne if that's what's in the pantry. Some nights I skip the red pepper flakes entirely, other nights I double them, it depends on who's eating and how much heat they can handle.
Serving and Storing
This dish is best served immediately, right out of the skillet while the sauce is still glossy and the shrimp are warm. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of cream or reserved pasta water to bring the sauce back to life, the microwave works in a pinch but the texture won't be quite as silky.
- Pair it with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Crusty bread is non negotiable, you'll want something to soak up every last bit of sauce.
- A chilled glass of Pinot Grigio or Sauvignon Blanc makes it feel like a real occasion even on a Wednesday.
Save There's something about standing at the stove with a skillet full of cream and garlic that makes the whole day feel worth it. This pasta doesn't ask for much, just a little attention and a willingness to let simple ingredients become something better together.
Recipe Q&A
- → How do I prevent the shrimp from becoming rubbery?
Pat the shrimp dry before cooking and cook for only 1-2 minutes per side over medium-high heat. Once they turn pink and opaque, remove them immediately. Overcooking toughens the meat, so brief cooking is essential for tender results.
- → Can I make this without heavy cream?
Yes, substitute half-and-half for a lighter version, or use a combination of chicken broth and cream. You can also use Greek yogurt added off-heat for a tangy variation, though the sauce will be thinner.
- → What type of pasta works best?
Linguine is ideal for catching the cream sauce, but fettuccine or spaghetti work beautifully as well. Thinner pastas like angel hair may get lost in the rich sauce, while wider ribbons hold it perfectly.
- → How do I adjust the sauce consistency?
Reserve pasta water while draining and add it gradually to your sauce. A tablespoon or two at a time creates the perfect silky coating without making it watery. You can also simmer longer to thicken or add more cream to loosen.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy garlic sauce. You can also add a splash of dry white wine to the sauce after sautéing the garlic for added depth and complexity.
- → Can I prepare this ahead of time?
Cook the components separately and store in the refrigerator. Reheat gently on the stovetop, adding the shrimp last to prevent overcooking. This makes it convenient for entertaining without sacrificing quality.