Save My neighbor once knocked on my door holding a bag of shrimp she didn't know what to do with. We stood in my tiny kitchen, and I pulled out garlic, cream, and a box of linguine. What started as improvisation became the dish I now make whenever I need something that feels fancy but doesn't require fuss. The smell of garlic hitting hot butter still reminds me of that spontaneous evening.
I served this to my in-laws the first time they visited our new apartment. I was nervous, but the second my father-in-law twirled that first forkful and nodded approvingly, I knew I had a keeper. Now it's my go-to when I want to impress without spiraling into kitchen chaos. There's something about the way the Parmesan melts into the cream that makes people lean back in their chairs and sigh.
Ingredients
- Large shrimp (450 g): Pat them completely dry before cooking or they'll steam instead of sear, and you'll miss that golden edge.
- Linguine (340 g): The flat shape holds onto the creamy sauce better than round pasta, though fettuccine works beautifully too.
- Unsalted butter (2 tbsp): Gives the sauce a silky richness that olive oil alone can't achieve.
- Heavy cream (240 ml): This is what makes the sauce luscious and cling to the pasta, half-and-half works but won't be quite as velvety.
- Parmesan cheese (50 g, grated): Freshly grated melts smoothly into the sauce, pre-grated can clump so save it for topping if that's all you have.
- Garlic (4 cloves, minced): The star of the sauce, cook it just until fragrant or it'll turn bitter and ruin the whole vibe.
- Olive oil (1 tbsp): Helps the butter not burn when you sear the shrimp over high heat.
- Crushed red pepper flakes (1/2 tsp, optional): A tiny kick that wakes up the creamy richness without making it spicy.
- Fresh parsley (2 tbsp, chopped): Brightens the whole dish and makes it look like you tried harder than you did.
- Lemon wedges: A squeeze at the end cuts through the cream and makes everything taste more alive.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, then drain and save half a cup of the starchy pasta water. That reserved water is your secret weapon for a silkier sauce later.
- Prep the shrimp:
- Pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Dry shrimp sear beautifully instead of releasing water into the pan.
- Sear the shrimp:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then lay the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just opaque. Remove them to a plate so they don't overcook while you make the sauce.
- Sauté the garlic:
- Add the remaining butter to the same skillet and toss in the minced garlic and red pepper flakes if using, stirring constantly for about a minute until fragrant. Watch it closely because burnt garlic is bitter and there's no coming back from that.
- Build the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, letting it bubble for 2 to 3 minutes to thicken slightly. Stir in the Parmesan cheese until it melts into a smooth, glossy sauce.
- Toss the pasta:
- Add the cooked linguine to the skillet and toss to coat every strand in that creamy garlic goodness. If the sauce feels too thick, add the reserved pasta water a splash at a time until it's silky and clings to the noodles.
- Finish and serve:
- Return the shrimp to the pan and toss just until warmed through, then taste and adjust the salt and pepper. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side for squeezing.
Save One night I made this after a long, frustrating day, and something about twirling creamy pasta while the kitchen smelled like garlic and butter just reset my mood. My partner walked in, took one bite, and said it tasted like a hug. Now whenever one of us has a rough week, this is what we make. It's not just dinner, it's a little ritual of comfort.
Making It Your Own
I sometimes splash in a bit of dry white wine right after the garlic hits the pan, letting it sizzle and reduce before adding the cream. It adds a subtle brightness that makes the whole dish feel a little more special. You can also toss in a handful of baby spinach or halved cherry tomatoes at the end for color and a fresher note. If you want it richer, stir in an extra tablespoon of butter at the very end and watch it gloss up beautifully.
Choosing Your Shrimp
I always buy shrimp that's already peeled and deveined because life is too short to wrestle with shrimp tails on a weeknight. Look for shrimp that smell like the ocean, not fishy or like ammonia. If you can only find frozen, that's totally fine, just thaw them in the fridge overnight or run them under cold water in a colander for a few minutes before patting them dry.
Serving and Storing
This dish is best eaten the moment it comes off the stove, while the sauce is still glossy and the shrimp are tender. If you do have leftovers, store them in an airtight container in the fridge for up to two days, but know that cream sauces can break when reheated. Warm gently in a skillet with a splash of cream or pasta water, stirring constantly to bring it back together.
- Serve with crusty bread to soak up every last bit of sauce.
- A crisp green salad with lemon vinaigrette balances the richness perfectly.
- Pour yourself a glass of Pinot Grigio or Sauvignon Blanc and call it a night.
Save This creamy garlic shrimp pasta has pulled me out of weeknight dinner ruts more times than I can count. I hope it becomes one of those recipes you return to again and again, the kind that feels like a small victory every time.
Recipe Guide
- → How do I know when the shrimp is cooked properly?
Shrimp is ready when it turns pink and opaque throughout, typically 1-2 minutes per side depending on size. Avoid overcooking as it can become rubbery. The flesh should feel firm but still tender when pressed.
- → Can I prepare this dish ahead of time?
Cook the pasta and shrimp separately in advance, but prepare the sauce fresh just before serving. Keep components in separate containers in the refrigerator and combine them while reheating gently on the stovetop for best flavor and texture.
- → What's the best way to prevent the sauce from breaking?
Maintain a gentle simmer when heating the cream and keep temperatures moderate. Never let the sauce reach a rolling boil. Add pasta water gradually to achieve the desired consistency, and stir constantly when incorporating cheese to ensure smooth melting.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely and pat them dry before cooking. Moisture on the surface prevents proper searing. Use the same cooking method and timing as fresh shrimp for best results.
- → What pasta alternatives work well with this sauce?
Fettuccine, spaghetti, or pappardelle work beautifully with this creamy sauce. These shapes hold the sauce effectively. Avoid very thin pastas like angel hair, which may become soggy. Choose your preferred shape based on texture preference.
- → How can I lighten this dish without sacrificing flavor?
Replace heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter version. You can also reduce the butter to 1 tablespoon total and increase the garlic for more depth. The dish remains delicious with these modifications.