Creamy Garlic Shrimp Pasta

Juicy shrimp tossed in a silky garlic-Parmesan cream sauce with al dente pasta. A quick, restaurant-style dinner ready in under 30 minutes that feels special every time.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 580 kcal

Equipment

1 | Large pot | for boiling pasta
1 | Large skillet | preferably nonstick or stainless
1 | Tongs | for tossing pasta and shrimp
1 | Colander |
1 | Measuring cups and spoons |

Ingredients

12 | oz | linguine or spaghetti |
1 | lb | large shrimp | peeled and deveined
4 | tbsp | unsalted butter | divided
6 | cloves | garlic | minced
1 | cup | heavy cream |
0.5 | cup | grated Parmesan cheese | freshly grated preferred
1 | tbsp | olive oil |
0.5 | tsp | red pepper flakes | optional
1 | | salt and black pepper | to taste
2 | tbsp | fresh parsley | chopped
0.5 | | lemon | juiced

Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
Pat shrimp dry and season with salt and pepper.
Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Transfer to a plate.
Melt remaining 2 tbsp butter in the same skillet. Pour in heavy cream and warm gently.
Stir in Parmesan until smooth. Add a splash of reserved pasta water to reach desired consistency.
Return shrimp and drained pasta to the skillet. Toss to coat evenly.
Finish with lemon juice and chopped parsley. Taste and adjust seasoning. Serve immediately.
Tip: Do not boil the cream or the sauce may separate.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently on the stove with a splash of cream or milk.
For a lighter version, substitute half-and-half for the heavy cream.
Thaw frozen shrimp completely and pat dry before cooking.