Creamy Garlic Shrimp Pasta
A comforting and flavorful pasta dish featuring succulent shrimp, garlic, and a creamy sauce that’s perfect for any occasion.
Ingredients
Pasta and Seasoning
- 12 oz linguine pasta Best for sauce-hugging capability.
- 1 lb large shrimp, peeled and deveined Fresh shrimp is preferred, but frozen works fine.
- 1 tsp Cajun or Old Bay seasoning For extra kick!
Cooking Ingredients
- 2 tbsp olive oil Use extra virgin for better flavor.
- 2 tbsp butter, divided Adds richness to the sauce.
- 4 cloves fresh garlic, minced Fresh garlic is crucial for flavor.
- 1 cup heavy cream Key for creamy sauce; half-and-half works for a lighter option.
- ½ cup freshly grated parmesan cheese Freshly grated melts better.
- ½ cup reserved pasta water Helps emulsify the sauce.
- Salt and pepper To taste.
Garnish
- Optional: chopped fresh parsley, red pepper flakes, extra parmesan For garnish and added flavor.
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil. Add your linguine and cook until al dente, about 10 minutes, stirring occasionally. Remember to reserve ½ cup of pasta water before draining.
Season the Shrimp
- While the pasta cooks, toss the shrimp in a bowl with olive oil, Cajun seasoning, garlic powder, Italian seasoning, and add salt and pepper to taste.
Cook the Shrimp
- Heat 1 tbsp of butter in a large skillet over medium-high heat. Once hot, place the shrimp in a single layer and cook for 1 minute per side until they turn pink and slightly charred. Remove and set aside.
Sauté the Garlic
- In the same skillet, add the remaining 1 tbsp of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Create the Sauce
- Pour in the heavy cream, followed by the parmesan cheese and reserved pasta water. Stir until the cheese has melted and the sauce is smooth, adjusting the salt to taste.
Combine
- Add the drained pasta to the sauce, tossing to coat. Gently fold in the cooked shrimp, heating everything through.
Serve
- Garnish with freshly chopped parsley, extra parmesan, or a dash of red pepper flakes if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Add a splash of milk or cream to revive the sauce if it absorbs into the pasta.