One Pan Creamy Parmesan Linguine with Shrimp

There’s something undeniably comforting about a creamy, garlicky pasta that comes together in one skillet. This One Pan Creamy Parmesan Linguine with Shrimp is exactly that — simple, speedy, and supper-worthy. Using ready-to-cook linguine and a handful of pantry staples, you’ll create a silky sauce that clings to every strand of pasta, studded with tender, pink shrimp. It’s an easy weeknight winner that also performs beautifully for casual dinner guests.

This recipe uses 1 lb medium shrimp, peeled and deveined, and a 12-ounce package of Barilla Pronto Linguine. The linguine cooks directly in the sauce base, soaking up flavor and creating a richer finished dish with minimal cleanup. There’s no heavy cream here; the sauce is built from half and half and finished with finely shredded parmesan for that classic, slightly nutty richness.

Why you’ll love this version

• One-pan cleanup: everything cooks in a single skillet.
• Fast — from pan to plate in about 20–25 minutes.
• Bright, garlicky flavor with a creamy parmesan finish.
• Flexible: increase or thin the sauce by adding more half and half as you like.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 Tbsp butter, divided
• 3 garlic cloves, minced
• 3 cups water
• 1 cup half and half, then more to thin if needed
• 1 (12 oz) pkg. Barilla Pronto Linguine
• Salt and freshly ground black pepper
• 1 cup finely shredded parmesan
• 2 Tbsp chopped fresh parsley

Equipment

• Large deep skillet or wide sauté pan with a lid
• Tongs or long fork
• Measuring cups and spoons
• Knife and cutting board

Prep at a glance

• Peel and devein shrimp if not already done (pat shrimp dry).
• Minced the garlic.
• Shred the parmesan finely and chop the parsley.

Step-by-step instructions

Follow these clear, ordered steps to make One Pan Creamy Parmesan Linguine with Shrimp. I’ve kept the directions faithful to the ingredient list and refined the phrasing so each step is easy to follow.

1. Melt butter and sauté garlic: Place a large deep skillet or wide sauté pan over medium heat. Add 2 tablespoons of the butter and let it melt. Add the minced garlic and cook, stirring constantly, until fragrant — about 30 to 45 seconds. Be careful not to brown the garlic.
2. Add liquid and pasta: Pour in 3 cups of water and 1 cup of half and half. Stir to combine the liquids. Add the entire 12-ounce package of Barilla Pronto Linguine, pushing the linguine gently into the liquid so the strands are mostly submerged. Increase the heat to medium-high and bring the mixture to a low boil.
3. Simmer and stir to cook the linguine: Once the liquid reaches a simmer, reduce the heat to maintain a gentle boil. Cook, stirring and turning the pasta frequently with tongs, so the linguine separates and cooks evenly in the liquid. Continue this motion for about 8 to 10 minutes, or until the pasta is al dente. If the sauce looks too thick while the pasta finishes cooking, add a splash more half and half to thin it.
4. Toss in the shrimp: When the linguine is nearly done (about 1 to 2 minutes before it reaches your desired tenderness), push the pasta to one side of the pan and add the remaining 1 tablespoon of butter to the empty space. Add the peeled and deveined shrimp in a single layer and season lightly with salt and freshly ground black pepper. Cook the shrimp for about 1 to 2 minutes per side, or until they turn pink and are just cooked through. As the shrimp cook, toss them together with the pasta so they warm through and combine with the sauce.
5. Add parmesan and finish the sauce: Remove the skillet from the heat. Sprinkle 1 cup of finely shredded parmesan over the pasta and shrimp. Stir vigorously so the cheese melts into the sauce, creating a creamy coating. Taste and season with additional salt and freshly ground pepper if needed. If the sauce is thicker than you prefer, add a splash of half and half and stir to loosen it until you reach your desired consistency.
6. Plate and garnish: Divide the linguine and shrimp among plates or bowls. Sprinkle 2 tablespoons of chopped fresh parsley on top for a whisper of herbaceous brightness and visual contrast. Serve immediately so the sauce stays silky.

Troubleshooting and tips

• Sticky pasta: If the linguine clumps while cooking, stir more frequently and break strands apart with tongs as they soften.
• Thin vs. thick sauce: The sauce will thicken slightly as it cools. If you want it looser at the table, stir in a little more half and half to loosen before serving.
• Cheese melting: Make sure the pan is off the heat when adding the parmesan so it melts smoothly into the sauce instead of clumping.
• Shrimp doneness: Shrimp cook quickly — as soon as they turn pink and curl slightly, they’re done. Overcooking makes them rubbery.

Variations and substitutions

• Mild heat: Add a pinch of red pepper flakes when sautéing the garlic for a gentle kick.
• Veggie boost: Toss in a couple of handfuls of baby spinach or halved cherry tomatoes in the final minute of cooking to sneak in some veg.
• Cheese swap: For a sharper profile, stir in a few tablespoons of grated Pecorino Romano with the parmesan.
• Protein swap: If you prefer another seafood or white meat, keep the same cook time for thin fish fillets and slightly longer for thicker cuts; adjust as needed.

Make-ahead and storage

While this dish is best fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop over low heat with a splash of half and half to restore creaminess. Avoid reheating in the microwave for extended periods; the sauce can separate.

Serving suggestions

Serve this One Pan Creamy Parmesan Linguine with Shrimp with a crisp green salad and crusty bread to soak up any extra sauce. A simple lemon wedge on the side brightens every bite when squeezed over the finished plate.

Notes on ingredients

This recipe calls for 1 cup of half and half as the base for the sauce. If you need to thin the sauce while cooking or at the end, add more half and half a little at a time until you reach the texture you like. The 12-ounce Barilla Pronto Linguine is designed to cook quickly directly in liquid, making it ideal for one-pan preparations like this. For cheese, use 1 cup of finely shredded parmesan so it melts smoothly into the sauce.

Final thoughts

One Pan Creamy Parmesan Linguine with Shrimp is the kind of recipe that feels luxurious without demanding much time or effort. The combination of garlic, butter, creamy sauce, and parmesan is a classic for a reason — it’s satisfying, comforting, and crowd-pleasing. The shrimp add a tender seafood note that keeps the dish light enough for weeknight dinners yet pretty enough for company. Keep this one in your rotation for nights when you want restaurant-worthy flavor with real-life simplicity.

Enjoy your dinner, and don’t forget to taste and adjust salt and pepper at the end — small tweaks make a big difference. If you try any of the variations, I’d love to hear which one became your favorite.