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Creamy Garlic Shrimp Pasta

This creamy garlic shrimp pasta recipe is elegant, flavorful, and ready in just 15 minutes! It's perfect for a cozy date night or a fast family dinner.
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Course: Pasta
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 8 ounces linguine pasta
  • 1 tablespoon olive oil
  • 1.5 tablespoons butter divided
  • 1 pound raw shrimp peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Old Bay seasoning optional - or smoked paprika
  • 1 clove garlic minced
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • Meanwhile, add the oil and 1 tablespoon of the butter to a large skillet over medium heat. Add the shrimp and cook for about a minute. Season with the salt, pepper, and Old Bay (if using).
  • Continue to cook the shrimp until pink and opaque (about another minute or two). Remove the shrimp to a plate and set aside.
  • Add the remaining 1/2 tablespoon of butter to the skillet. Add the garlic and cook for 30 seconds or until fragrant.
  • Stir in the heavy cream and scrape up any browned bits from the bottom of the pan. Let it bubble for a minute.
  • Stir in the parmesan cheese. Let it melt, then add a splash of the reserved pasta water to loosen the sauce up a bit. Taste and season with extra salt & pepper if needed.
  • Add the cooked pasta and shrimp to the skillet and toss until well coated and heated through. Garnish with the parsley and serve immediately.

Notes

Shrimp: If you cook the shrimp from frozen, they will release more liquid. It's totally fine, just simmer it down for a minute, but thawing first is recommended for the best sear.
Yields: This recipe makes 4 standard servings or 3 large ones.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water. I don't recommend freezing creamy pasta dishes as the texture can change.