Creamy Garlic Shrimp Pasta (Print Version)
Tender shrimp in a rich garlicky cream sauce combined with perfectly cooked pasta in a comforting dish.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
02 - 1 tablespoon salt (for pasta water)
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1 tablespoon olive oil
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 5 garlic cloves, minced
09 - 3/4 cup plus 1 tablespoon heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon dried Italian herbs (oregano and basil mix)
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Juice of 1/2 lemon
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving
# How to Cook:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Season shrimp with salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium and melt butter in the same skillet. Sauté minced garlic for 30 to 60 seconds until fragrant without browning.
05 - Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if using. Simmer 2 to 3 minutes until slightly thickened.
06 - Return shrimp and their juices to the skillet. Stir in lemon juice and adjust seasoning with salt and pepper.
07 - Add drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water gradually to achieve desired consistency.
08 - Plate immediately and garnish with chopped parsley and extra grated Parmesan.
# Expert Advice:
01 -
- It tastes like you spent hours cooking when you actually spent less than 40 minutes from start to finish.
- The sauce is silky and rich without ever feeling heavy or fussy.
- Works equally well for a casual weeknight or impressing someone you're trying to cook for.
02 -
- Don't overcook the shrimp—they toughen instantly and no sauce can fix that, so pull them out the moment they turn pink.
- Save some pasta water before draining; it's the secret to loosening the sauce to exactly the right consistency without breaking the cream.
- Add the lemon juice at the very end so its brightness survives into your bowl instead of getting muted by the heat.
03 -
- Have everything prepped and waiting before you start cooking—shrimp, garlic minced, pasta water measured out—so you can move through the steps without rushing or burning anything.
- Taste the sauce before you add it to the pasta; this is your only chance to adjust salt, pepper, or lemon without overworking the whole dish.