Description
Whip up a satisfying Creamy Garlic Shrimp Pasta in 30 minutes! This easy recipe features tender shrimp, rich sauce, and simple steps for a weeknight win.
Ingredients
Scale
- Base Ingredients:
- 12 oz linguine or fettuccine
- 1 lb large shrimp, peeled, deveined, tails on or off
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Flavor Powerhouses:
- 6–8 cloves garlic, minced (or more, I always add more!)
- 1/2 tsp red pepper flakes (or to taste)
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Seasoning Essentials:
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional Extras:
- 1/4 cup dry white wine (like Pinot Grigio) or chicken broth (for deglazing)
- 1/2 cup cherry tomatoes, halved (for color and freshness)
Instructions
- Boil the Pasta:: Grab a big pot and fill it with water, then add a generous amount of salt – like, a tablespoon or two. It should taste like the ocean, honestly. Bring it to a rolling boil, then toss in your linguine. Cook it according to package directions, but aim for al dente. I always set a timer, because I’ve definitely overcooked pasta trying to multitask, and mushy noodles are just a tragedy, aren’t they?
- Sauté the Shrimp:: While the pasta is bubbling away, heat a large skillet over medium-high heat. Add a swirl of olive oil and a pat of butter. Once it’s shimmering, add your shrimp in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear, and we want that lovely pink char! Cook for about 1-2 minutes per side until they’re opaque and just cooked through. Pull them out of the pan and set them aside; nobody wants rubbery shrimp, trust me, I’ve been there!
- Build the Garlic Base:: In the same skillet (don’t clean it, those bits are flavor!), reduce the heat to medium. Add a little more butter if you need to, then toss in your minced garlic and red pepper flakes. Sauté for about 30 seconds to a minute, until the garlic is fragrant and slightly golden. Watch it like a hawk, because burnt garlic is bitter, and that’s an oops moment you really want to avoid!
- Create the Creamy Garlic Shrimp Pasta Sauce:: Pour in your heavy cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it bubble lightly for about 3-5 minutes, allowing it to thicken just a touch. This is where the magic happens, and the aroma starts to get really good! I sometimes add a splash of white wine here too, if I have it open, it just adds a little extra something.
- Combine and Finish:: Drain your pasta, reserving about a cup of the starchy pasta water – this is critical for getting the sauce to the perfect consistency! Add the cooked pasta directly to the skillet with the cream sauce. Toss to coat, then stir in the Parmesan cheese. If the sauce looks too thick, add a splash of that reserved pasta water until it’s just right. I usually add a little at a time until it feels luscious.
- Add Shrimp and Garnish:: Gently fold the cooked shrimp back into the pasta and sauce. Squeeze in the fresh lemon juice and sprinkle with the chopped fresh parsley. Give it one final, gentle toss. The whole dish should look vibrant and smell absolutely incredible. Serve immediately, because this Creamy Garlic Shrimp Pasta is best enjoyed fresh off the stove!