Creamy Garlic Shrimp Pasta (Printable Version)

Succulent shrimp tossed in garlic cream sauce over perfectly cooked linguine. Rich, comforting, and elegant.

# 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

# 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 - While the pasta cooks, 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. If needed, add reserved pasta water a bit at a time for a silkier sauce.
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 Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you were really just boiling pasta and stirring cream.
  • The garlic butter sauce clings to every strand of linguine like it was designed for it.
  • Shrimp cook so fast you can have this on the table before anyone finishes setting it.
  • Leftovers reheat surprisingly well with a splash of cream or pasta water.
02 -
  • Dry your shrimp completely before seasoning them, moisture is the enemy of a good sear.
  • Don't let the garlic brown or it'll turn bitter and ruin the whole sauce.
  • Reserve pasta water before you drain, that starchy liquid is magic for adjusting sauce consistency.
  • Pull the shrimp early rather than late, they'll finish cooking in the residual heat when you toss them back in.
03 -
  • Use a large skillet so the shrimp have room to sear properly without crowding and steaming.
  • Toss the pasta in the sauce off the heat if you're nervous about overcooking the shrimp.
  • Grate your own Parmesan, the pre-shredded kind has anti-caking agents that prevent it from melting smoothly.
  • Taste the sauce before adding more salt, Parmesan is already salty and it's easy to overdo it.
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