Creamy Garlic Shrimp Pasta

Indulge in the ultimate comfort food with this Creamy Garlic Shrimp Pasta. Succulent shrimp are tossed in a luscious, velvety garlic cream sauce and served over perfectly cooked, al dente linguine. This restaurant-quality dish is rich, comforting, and elegant, yet it comes together quickly enough for a satisfying weeknight meal that will impress any guest.

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The combination of melted butter, heavy cream, and freshly grated Parmesan creates a decadent coating for the pasta, while the sautéed garlic provides a deep, aromatic foundation for the entire dish.

Ingredients

• Seafood: 450 g (1 lb) large shrimp, peeled and deveined
• Pasta: 340 g (12 oz) linguine
• Dairy: 2 tbsp unsalted butter, 1 cup (240 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese
• Aromatics & Seasonings: 4 cloves garlic, minced, 1 tbsp olive oil, 1/2 tsp crushed red pepper flakes (optional), salt and freshly ground black pepper to taste
• Fresh Herbs & Garnish: 2 tbsp chopped fresh parsley, lemon wedges for serving

Instructions

1. Cook the Linguine

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.

2. Prepare the Shrimp

While the pasta cooks, pat shrimp dry and season with salt and pepper.

3. Sear the Shrimp

In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.

4. Sauté Garlic

In the same skillet, add remaining 1 tbsp butter. Sauté garlic (and red pepper flakes, if using) for 1 minute until fragrant, but not browned.

5. Create the Cream Sauce

Pour in heavy cream, bring to a gentle simmer, and cook for 2–3 minutes to slightly thicken. Stir in Parmesan cheese until melted and the sauce is smooth.

6. Combine and Toss

Add cooked linguine to the skillet, tossing to coat. If needed, add reserved pasta water a bit at a time for a silkier sauce. Return shrimp to the pan and toss just until heated through.

7. Season and Garnish

Season with additional salt and pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges.

Zusatztipps für die Zubereitung

For an extra depth of flavor, add a splash of dry white wine to deglaze the pan after sautéing the garlic. Ensure you pat the shrimp completely dry before cooking to achieve a beautiful golden sear instead of steaming them.

Varianten und Anpassungen

While linguine is traditional, you can easily substitute fettuccine or spaghetti. For a lighter version of the sauce, use half-and-half instead of heavy cream, though the consistency will be slightly thinner.

Serviervorschläge

Serve this dish immediately while the sauce is hot and glossy. It pairs beautifully with a crisp Pinot Grigio or Sauvignon Blanc, which helps cut through the richness of the garlic cream sauce.

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With its perfect balance of savory garlic, bright lemon, and rich cream, this Creamy Garlic Shrimp Pasta is sure to become a staple in your recipe rotation. Enjoy your elegant, homemade Italian-American feast!

Recipe Questions & Answers

→ How do I prevent rubbery shrimp?

Pat shrimp dry before seasoning and cook for only 1-2 minutes per side over medium-high heat. Shrimp cook quickly and become tough if overcooked. They should turn pink and opaque—don't wait for color change to deepen. For extra insurance, remove them from the pan slightly before they're fully opaque, as carryover cooking will finish them perfectly.

→ Can I make this sauce lighter?

Yes, substitute half-and-half or whole milk for heavy cream to reduce richness and calories while maintaining a creamy texture. You can also use a combination of cream and chicken or seafood broth. Start with less liquid and adjust to your preferred consistency, as lighter liquids may not thicken as much as heavy cream.

→ What pasta alternatives work well?

Fettuccine, spaghetti, or pappardelle are excellent substitutes for linguine. Choose pasta shapes that can hold the creamy sauce well. Thicker ribbons like fettuccine or pappardelle work particularly well with this rich sauce. Cook any pasta choice to al dente for the best texture when tossed with the sauce.

→ How can I enhance the flavor?

Add a splash of dry white wine after sautéing the garlic to deglaze the pan and add complexity. A pinch of crushed red pepper flakes brings gentle heat. Fresh lemon juice brightens the dish, and a touch of Dijon mustard adds subtle depth. Don't oversalt initially—adjust seasoning at the end after combining all components.

→ Can I prepare components ahead?

Yes, peel and devein shrimp up to 8 hours ahead and store in the refrigerator. Mince garlic and chop parsley several hours in advance. Cook linguine just before serving for best texture. The sauce is best made fresh, but you can prepare the cream and cheese components and combine them quickly when needed.

→ How do I fix a sauce that's too thick?

Add reserved pasta water a tablespoon at a time, stirring well between additions, until reaching desired consistency. The starchy water helps the sauce cling to pasta better than cream alone. Start conservatively—you can always add more, but removing excess liquid is difficult. The sauce should coat pasta lightly, not pool on the plate.