Creamy Garlic Shrimp Pasta
This Creamy Garlic Shrimp Pasta recipe combines tender shrimp with a rich garlic cream sauce and linguine, making a quick and indulgent meal perfect for weeknights or special occasions.
Servings: 4 servings
Ingredients
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 ½ tablespoons butter divided
- 1 pound raw shrimp peeled and deveined (buy frozen shrimp and thaw if needed)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old Bay seasoning optional – or substitute with smoked paprika or Cajun seasoning
- 1 clove garlic minced
- ½ cup heavy cream (double cream in the UK)
- ½ cup Parmesan cheese grated
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about ½ cup of the pasta water, and set aside.
- While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Pat the shrimp dry with paper towels. Season them with salt, black pepper, and Old Bay seasoning (or smoked paprika/Cajun seasoning if you prefer). Add the shrimp to the skillet in a single layer and cook for about 2 minutes on one side until pink and slightly golden. Flip and cook for another 1-2 minutes until fully cooked through. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium. Add the remaining ½ tablespoon of butter to the skillet, then add the minced garlic. Sauté the garlic for about 30 seconds to 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sauce starts to thicken slightly.
- Lower the heat to medium-low. Stir the grated Parmesan cheese into the cream sauce until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Add the cooked linguine and shrimp back into the skillet. Toss everything together gently to coat the pasta and shrimp evenly with the creamy sauce.
- Remove the skillet from heat and stir in the chopped fresh parsley for a burst of color and freshness. Taste and adjust seasoning if needed, adding more salt or pepper to your preference. Serve immediately with extra Parmesan on the side if desired.
Equipment
- Large Pot
- Large Skillet
- Colander
Notes
Make sure your shrimp are completely thawed and patted dry before cooking to get a nice sear. Don’t overcook the shrimp to avoid rubberiness. Reserve some pasta water to adjust the sauce consistency. Use freshly grated Parmesan for best results. For more garlic flavor, add extra cloves when sautéing. For lighter or dairy-free versions, substitute half the heavy cream with milk or use coconut/cashew cream and nutritional yeast instead of Parmesan.