Description
Creamy Garlic Shrimp Pasta is a quick and easy dinner made with tender shrimp, garlic, butter, and a light cream sauce tossed with linguine.
Ingredients
Scale
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 ½ tablespoons butter (divided)
- 1 pound raw shrimp (peeled and deveined)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old Bay seasoning (optional, or use smoked paprika or Cajun)
- 1 clove garlic (minced)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Boil salted water in a large pot and cook the pasta until al dente. Reserve 1 cup of the pasta water before draining.
- In a skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add shrimp, season with salt, pepper, and seasoning of choice, and cook until pink. Remove and set aside.
- In the same skillet, melt the remaining butter and sauté the garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and deglaze the pan. Stir in the Parmesan cheese until melted and smooth. Add reserved pasta water to loosen the sauce as needed.
- Add the cooked pasta and toss to coat in the sauce. Return the shrimp to the pan and heat gently.
- Garnish with fresh parsley, adjust seasoning, and serve warm.
Notes
- Use thawed shrimp for best texture and even cooking.
- Don’t overcook the shrimp—they’re done when they turn pink and curl slightly.
- Always reserve pasta water to help create a silky sauce texture.
- Freshly grated Parmesan melts better than pre-shredded varieties.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American/Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 334
- Sugar: 1g
- Sodium: 1411mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 343mg