Creamy Garlic Shrimp Pasta

The smell of garlic hitting hot butter always makes me stop what I'm doing. One Thursday evening, I had exactly thirty minutes before my sister arrived for dinner, and this pasta saved me from ordering takeout. The shrimp turned golden at the edges, the cream bubbled into something silky, and by the time she walked in, the kitchen smelled like a bistro. She still asks me to make it every time she visits.

I made this for my parents' anniversary once, plating it with extra parsley and lemon wedges like I'd seen in magazines. My dad, who usually deflects compliments, looked up mid-bite and said it reminded him of a place they went to on their honeymoon. I didn't have the heart to tell him I'd learned it from trial and error on a random weeknight. Sometimes the best meals are the ones that feel accidental.

Ingredients

• Large shrimp (450 g / 1 lb), peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sharp, and pat them completely dry before cooking so they get a nice sear instead of steaming in their own moisture.
• Linguine (340 g / 12 oz): The flat shape holds onto the cream sauce better than round spaghetti, and cooking it just until al dente means it won't turn mushy when you toss it in the skillet.
• Unsalted butter (2 tbsp): I use unsalted so I can control the seasoning, plus it browns more evenly than salted butter when you're sautéing the garlic.
• Heavy cream (1 cup / 240 ml): This is what makes the sauce luxurious and cling to the pasta, don't skimp and use milk or it won't thicken the same way.
• Grated Parmesan cheese (1/2 cup / 50 g): Freshly grated melts into the sauce without clumping, and the nutty, salty flavor ties everything together.
• Garlic (4 cloves), minced: The backbone of the whole dish, cook it just until fragrant or it turns bitter and the sauce loses its sweetness.
• Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp over high heat.
• Crushed red pepper flakes (1/2 tsp, optional): Adds a gentle warmth that doesn't overpower, I always include it because it makes the sauce more interesting.
• Salt and freshly ground black pepper: Season at every step, shrimp, sauce, and final toss, because underseasoned cream sauce tastes flat no matter how much cheese you add.
• Fresh parsley (2 tbsp, chopped): A handful of green at the end makes the dish look alive and adds a bright, herbal note that cuts through the richness.
• Lemon wedges: A squeeze of lemon right before eating wakes up all the flavors and keeps the dish from feeling too heavy.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine according to the package directions until al dente, usually around 9 to 11 minutes. Drain it in a colander but save half a cup of the starchy pasta water, it's magic for loosening the sauce later.

Prep the Shrimp:

While the pasta cooks, lay the shrimp on a paper towel and pat them completely dry, then season both sides with a generous pinch of salt and pepper. Dry shrimp sear beautifully instead of steaming, and that golden edge is where all the flavor lives.

Sear the Shrimp:

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat until the butter stops foaming. Add the shrimp in a single layer and let them cook undisturbed for 1 to 2 minutes per side until they turn pink and opaque, then remove them to a plate.

Sauté the Garlic:

In the same skillet, add the remaining tablespoon of butter and let it melt, then toss in the minced garlic and red pepper flakes if you're using them. Stir constantly for about 1 minute until the garlic smells sweet and toasty but hasn't turned brown.

Build the Cream Sauce:

Pour in the heavy cream and bring it to a gentle simmer, letting it bubble softly for 2 to 3 minutes until it thickens just slightly. Stir in the Parmesan cheese a handful at a time, whisking until the sauce turns smooth and glossy.

Toss the Pasta:

Add the cooked linguine directly to the skillet and toss everything together with tongs so every strand gets coated in that silky sauce. If the sauce feels too thick, add the reserved pasta water a splash at a time until it loosens up and clings to the noodles without pooling at the bottom.

Finish with Shrimp:

Return the shrimp to the pan and toss gently just until they're warmed through, about 1 minute. Taste and adjust the seasoning with more salt and pepper if needed, then sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

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I remember serving this to a friend who claimed she didn't like shrimp. She finished her plate and asked for seconds, then admitted she'd only ever had rubbery, overcooked shrimp from buffets. Watching her realize what shrimp could actually taste like, sweet and tender and garlicky, made me understand why I love cooking for people. Food has a way of changing minds quietly, one bite at a time.

Making It Your Own

Sometimes I'll deglaze the pan with a splash of dry white wine right after the garlic goes in, letting it sizzle and reduce for a minute before adding the cream. It adds a subtle brightness that makes the sauce feel a little more complex. You can also swap the linguine for fettuccine or even penne if that's what you have, the sauce is forgiving and clings to just about any shape.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a few tablespoons of cream, milk, or even pasta water to a skillet over low heat and toss the pasta gently until it loosens up and looks creamy again. The shrimp can get a little tougher if you overheat them, so just warm everything through without letting it boil.

Pairing and Serving Ideas

This pasta feels like a special occasion even on a Tuesday. I usually serve it with a simple arugula salad dressed in lemon and olive oil, and a crisp glass of Pinot Grigio or Sauvignon Blanc to cut through the richness. Garlic bread is never a bad idea either, especially for soaking up any extra sauce left on the plate.

• A handful of halved cherry tomatoes tossed in at the end adds pops of sweetness and acidity.
• Try stirring in a handful of baby spinach right before serving for a bit of color and nutrition.
• If you want it spicier, double the red pepper flakes or add a pinch of cayenne to the garlic.

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This dish taught me that elegance doesn't require complexity, just good ingredients and a little attention. I hope it becomes one of those recipes you turn to when you want to feel like you're treating yourself, even on an ordinary night.

Recipe FAQs

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp only 1–2 minutes per side until they turn pink and opaque. Overcooking toughens the meat. If you prefer, remove shrimp slightly earlier and add back in the final step just to heat through rather than cooking in the sauce.

→ Can I prepare this ahead of time?

You can prepare ingredients in advance: peel and devein shrimp, mince garlic, and measure cream and cheese. Cook the pasta just before serving. Reheat the finished dish gently over low heat with a splash of pasta water to restore the sauce consistency.

→ What pasta water actually does in this dish?

Starchy pasta water emulsifies with the cream and helps create a silkier, more cohesive sauce that clings beautifully to the noodles. Add gradually and taste as you go—you may not need all of it.

→ How can I make this sauce less heavy?

Substitute half-and-half or whole milk for heavy cream, or use a combination of both. You can also add a splash of dry white wine after sautéing garlic to brighten the flavors and reduce richness.

→ What wine pairs best with this dish?

Crisp white wines complement the garlic and cream beautifully. Pinot Grigio and Sauvignon Blanc are excellent choices. The acidity and mineral notes balance the richness of the sauce.

→ Can I add vegetables to this pasta?

Absolutely. Sautéed spinach, sun-dried tomatoes, mushrooms, or fresh peas work wonderfully. Add heartier vegetables like spinach during the sauce-building stage, keeping delicate vegetables separate to avoid overcooking.