Garlic Shrimp Pasta

This creamy Garlic Shrimp Pasta is a quick and indulgent weeknight dinner, featuring tender shrimp tossed in a garlicky, parmesan cream sauce with perfectly cooked linguine. Ready in under 30 minutes, it’s packed with flavor and perfect for a cozy meal or entertaining guests.

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Ingredients

• 8 ounces (225 g) linguine pasta
• 1 tablespoon olive oil
• 1 ½ tablespoons butter, divided
• 1 pound (450 g) raw shrimp, peeled and deveined (frozen is fine)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Old Bay seasoning (optional, or substitute smoked paprika or Cajun seasoning)
• 1 clove garlic, minced
• ½ cup (120 ml) heavy cream
• ½ cup (40 g) grated Parmesan cheese
• ¼ cup fresh parsley, chopped

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Instructions

1. Cook the pasta: Bring a medium saucepan of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Cook the shrimp: In a skillet over medium heat, melt 1 tablespoon butter with olive oil. Add shrimp, season with salt, pepper, and Old Bay (or paprika). Cook until shrimp turns pink, about 1–2 minutes per side. Work in batches if necessary. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, melt the remaining ½ tablespoon butter. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and scrape up any browned bits from the pan.
4. Add cheese and adjust sauce: Stir in Parmesan until melted. Loosen the sauce with reserved pasta water and simmer for 1 minute. Taste and adjust seasoning with additional salt and pepper if needed.
5. Combine pasta and shrimp: Toss the cooked pasta in the sauce until evenly coated. Gently fold the shrimp back in to reheat.
6. Serve: Garnish with chopped parsley and serve immediately.

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Why You’ll Love This Recipe

• Creamy, garlicky, and full of flavor.
• Ready in under 30 minutes, perfect for weeknights.
• A restaurant-quality dish you can make at home.
• Tender shrimp and perfectly coated pasta in a luscious sauce.
• Easily customizable to suit your spice preference.

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Tips

• Don’t overcook the shrimp—they cook quickly and become rubbery if left too long.
• Reserve pasta water to adjust the sauce consistency.
• Use freshly grated Parmesan for a richer, creamier flavor.
• Work in batches when cooking shrimp to avoid overcrowding the pan.
• For an extra garlic punch, add a second clove of minced garlic to the sauce.

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Variations and Substitutions

• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
• Healthier option: Use half-and-half or coconut milk instead of heavy cream.
• Different pasta: Try fettuccine, penne, or spaghetti.
• Cheese alternatives: Swap Parmesan with Pecorino Romano for a sharper flavor.
• Vegetable boost: Add spinach, cherry tomatoes, or asparagus for extra color and nutrition.

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FAQs

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

Can this dish be made ahead of time?
It’s best served fresh, but you can prepare the sauce and pasta separately, then reheat and toss together just before serving.

Is this recipe gluten-free?
Substitute gluten-free pasta to make it safe for gluten-free diets.

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Serving and Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Garnish with extra Parmesan and a squeeze of fresh lemon for brightness.
• Make it a one-pan meal by adding cooked vegetables like peas or zucchini.