Shrimp and Garlic Cream Linguine

Shrimp and Garlic Cream Linguine is a luxurious and flavorful pasta dish that combines tender, succulent shrimp with a rich, garlicky cream sauce over perfectly cooked linguine. The sauce is silky, aromatic, and comforting, with garlic as the star flavor, complemented by a hint of lemon and fresh parsley.

This dish is perfect for a weeknight dinner, date night, or special occasion. The combination of seafood and creamy pasta feels indulgent yet comes together in under 30 minutes, making it both elegant and convenient.

Why I Love This Recipe

I love this recipe because it’s a restaurant-quality dish that is simple enough to make at home. The garlic cream sauce is rich and comforting, and the shrimp adds a touch of lightness and elegance. The flavors meld beautifully—the richness of the cream, the aroma of garlic, and the freshness of parsley and lemon make it vibrant yet indulgent.

It’s versatile, quick to prepare, and always impressive when served. Plus, the combination of creamy sauce and tender shrimp makes it a crowd-pleaser, perfect for family dinners or entertaining guests.

Why It’s a Must-Try Dish

• Rich, creamy, and garlicky sauce that pairs perfectly with shrimp.
• Quick to prepare yet elegant and impressive.
• Balanced flavors—rich, garlicky, and slightly tangy.
• Perfect for weeknight dinners, date nights, or celebrations.
• Easy to customize with additional vegetables or protein.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Course: Main Course / Pasta
• Cuisine: Italian / Seafood
• Estimated Calories: 500–550 per serving

Ingredients

For the Pasta and Shrimp:

• 12 oz (340 g) linguine
• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

For the Cream Sauce:

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional, for color and flavor)

Cooking Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the shrimp: In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and black pepper. Sauté shrimp 2–3 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
3. Prepare the sauce: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
4. Add cream: Pour in heavy cream, stir in Parmesan, salt, pepper, and paprika. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Combine pasta and shrimp: Add cooked linguine to the skillet, tossing to coat with sauce. Add shrimp back into the skillet, mixing gently. If needed, add reserved pasta water to achieve the desired sauce consistency.
6. Add finishing touches: Stir in lemon juice, chopped parsley, and optional red pepper flakes. Adjust seasoning to taste.
7. Serve: Plate the pasta, garnish with extra Parmesan and parsley, and serve immediately.

Step-by-Step Preparation Method

1. Boil linguine: Cook in salted water until al dente; reserve some pasta water.
2. Sauté shrimp: Season and cook shrimp in olive oil until pink; remove and set aside.
3. Cook garlic: Sauté minced garlic in the same skillet.
4. Add cream and cheese: Mix in heavy cream, Parmesan, salt, pepper, and paprika; simmer 2–3 minutes.
5. Combine pasta and shrimp: Toss linguine and shrimp with sauce; adjust consistency with pasta water.
6. Add lemon and parsley: Stir in lemon juice and fresh parsley for brightness.
7. Serve immediately: Garnish with extra Parmesan if desired.

How to Serve

• Serve hot on individual plates or in a large pasta bowl.
• Pair with garlic bread or a fresh green salad.
• Optionally, drizzle with extra virgin olive oil and sprinkle crushed red pepper flakes for added flavor.

Recipe Tips

• Don’t overcook shrimp; they cook quickly and can become rubbery.
• Use freshly grated Parmesan for a smoother, richer sauce.
• Reserve pasta water to thin the sauce if necessary.
• Add garlic carefully; avoid burning as it turns bitter.
• For extra flavor, add a splash of white wine to the sauce before adding cream.

Variations

Spicy Shrimp Linguine: Increase red pepper flakes or add a pinch of cayenne.
Vegetable Addition: Add spinach, cherry tomatoes, or asparagus to the sauce.
Lemon Garlic Twist: Add extra lemon zest for a bright, fresh flavor.
Protein Swap: Replace shrimp with scallops, chicken, or salmon.
Vegan Version: Use coconut cream, nutritional yeast instead of Parmesan, and plant-based pasta

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of cream or pasta water.
• Freezing: Not recommended for best texture, as shrimp and cream sauce may separate.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Grater for Parmesan

FAQ

Q: Can I use frozen shrimp?
Yes, thaw fully and pat dry before cooking.

Q: Can I make this dish ahead of time?
The sauce can be prepared ahead; add cooked shrimp and pasta just before serving.

Q: Can I use other pasta shapes?
Yes, fettuccine, spaghetti, or penne all work well.

Q: Can I reduce calories?
Use half-and-half instead of heavy cream and reduce the amount of Parmesan.

Q: Can I make it spicier?
Yes, increase red pepper flakes or add cayenne to the sauce.

Conclusion

Shrimp and Garlic Cream Linguine is a quick, elegant, and flavorful pasta dish that combines succulent shrimp, a garlicky cream sauce, and perfectly cooked linguine. Its rich, creamy texture balanced with fresh herbs and a hint of lemon makes it a must-try for seafood and pasta lovers alike. Ideal for weeknight dinners or special occasions, this dish delivers restaurant-quality flavor in the comfort of your own home.