Save The smell of garlic hitting hot butter is what pulled my neighbor to my kitchen window one Thursday evening. I was testing this shrimp pasta after a long day, convinced I was too tired to cook anything worthwhile. Twenty minutes later, I was twirling creamy linguine around my fork, wondering why I ever thought effort and excellence were the same thing. Sometimes the best meals are the ones that surprise you with how little they ask and how much they give.
I made this for my sister the night before she moved across the country. We didnt talk much while we ate, just kept reaching for more, scraping our plates with crusty bread. She texted me two weeks later asking for the recipe, saying she tried to recreate it but something was missing. I told her it was probably the company, but really, it might have been the pasta water I almost forgot to save.
Ingredients
- Large shrimp, peeled and deveined (450 g / 1 lb): Pat them completely dry before cooking or they will steam instead of sear, and youll miss that golden edge.
- Linguine (340 g / 12 oz): The flat shape holds sauce better than round pasta, and cooking it just until al dente means it finishes perfectly when tossed in the skillet.
- Unsalted butter (2 tbsp): Divided between cooking the shrimp and building the sauce, it adds richness that olive oil alone cannot.
- Heavy cream (1 cup / 240 ml): This is what makes the sauce cling and coat, turning simple ingredients into something luxurious.
- Grated Parmesan cheese (1/2 cup / 50 g): Freshly grated melts smoothly into the cream, while pre-grated can clump, so grate it yourself if you can.
- Garlic, minced (4 cloves): The backbone of the entire dish, but watch it closely because burnt garlic turns bitter fast.
- Olive oil (1 tbsp): Keeps the butter from burning when you sear the shrimp over high heat.
- Crushed red pepper flakes (1/2 tsp, optional): A subtle warmth that doesnt overpower but makes you take notice.
- Salt and freshly ground black pepper: Season at every stage, tasting as you go, because underseasoned cream sauce is a sad thing.
- Fresh parsley, chopped (2 tbsp): Adds a pop of color and a fresh finish that balances all that richness.
- Lemon wedges: A squeeze right before eating cuts through the cream and wakes up every flavor.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water, it will be your secret weapon for a silky sauce later.
- Prep the Shrimp:
- While the pasta cooks, pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Dry shrimp sear beautifully, wet shrimp steam and turn rubbery.
- Sear the Shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium high heat until shimmering. Add the shrimp in a single layer and let them cook untouched for one to two minutes per side until pink and just opaque, then transfer them to a plate.
- Cook the Garlic:
- Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Toss in the minced garlic and red pepper flakes if using, stirring constantly for about a minute until fragrant but not browned.
- Build the Cream Sauce:
- Pour in the heavy cream and bring it to a gentle simmer, letting it bubble softly for two to three minutes until it thickens just slightly. Stir in the Parmesan cheese and keep stirring until it melts into a smooth, glossy sauce.
- Combine Pasta and Sauce:
- Add the drained linguine directly to the skillet and toss everything together with tongs, adding splashes of reserved pasta water as needed to loosen the sauce. The starch from the water helps the sauce cling to every strand.
- Finish with Shrimp:
- Return the cooked shrimp to the pan and toss gently just until they are heated through, about one minute. Taste and adjust seasoning with more salt and pepper, then sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
Save The first time I served this to a date, I watched him scrape his bowl with the side of his fork, then look up sheepishly and ask if there was more. There wasnt, but I made it again the following week. That is when I knew this recipe was a keeper, not because it impressed him, but because I wanted to make it again just as much as he wanted to eat it.
Making It Your Own
A splash of dry white wine added right after the garlic will deglaze the pan and add a subtle brightness that plays beautifully with the cream. Let it simmer for a minute before adding the cream so the alcohol cooks off. You can also swap the linguine for fettuccine or spaghetti depending on what you have, though I find the flat noodles hold onto the sauce with more determination.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the sauce may thicken as it cools. Reheat gently in a skillet over low heat, adding a splash of cream, milk, or even pasta water to bring it back to life. Microwaving works in a pinch, but the shrimp can get tough, so stop and stir every thirty seconds.
What to Serve Alongside
This pasta is rich enough to stand alone, but a simple arugula salad with lemon vinaigrette cuts through the cream in the best way. Crusty bread for mopping up extra sauce is non negotiable in my house. A crisp Pinot Grigio or Sauvignon Blanc is my go to wine pairing, though sparkling water with a twist of lemon works just as well if you are keeping it alcohol free.
- Keep a salad light and acidic to balance the richness.
- Warm bread is your friend, do not skip it.
- Pour the wine before you start cooking, it makes the process even more enjoyable.
Save There is something deeply satisfying about a dish that feels this indulgent but does not demand much from you. Make it once, and it will become the recipe you turn to when you want to feel capable and generous at the same time.
Recipe FAQs
- → How do I prevent the shrimp from becoming rubbery?
Pat shrimp dry before cooking and sear them for only 1-2 minutes per side over medium-high heat. Shrimp cook quickly, so watch carefully. Return them to the pan at the very end, just long enough to heat through in the finished sauce.
- → Can I make this with frozen shrimp?
Yes, but thaw frozen shrimp completely and pat them very dry before cooking. Excess moisture will prevent proper searing and create steam instead of a golden crust.
- → What if my cream sauce breaks or looks grainy?
Ensure you're heating the cream gently and not boiling it vigorously. If the sauce does separate, remove from heat and whisk in a splash of pasta water or a bit of cold butter to help emulsify it back together.
- → Can I substitute the linguine with other pasta shapes?
Absolutely. Fettuccine, spaghetti, or even pappardelle work beautifully with this sauce. Choose a pasta that will hold the creamy sauce well without being too delicate.
- → How can I make this lighter without losing flavor?
Substitute half-and-half or whole milk for heavy cream, or use a mixture of both. You can also add a splash of dry white wine when sautéing the garlic for extra depth without adding richness.
- → Is this dish suitable for a pescatarian diet?
Yes, this dish is naturally pescatarian as it contains shrimp instead of meat. However, verify that all ingredients, especially pre-grated Parmesan, align with your dietary preferences.