Creamy Garlic Shrimp Pasta in 20 Minutes
This 20-minute recipe delivers a restaurant-quality creamy garlic shrimp pasta with a velvety, rich sauce that clings to every piece of perfectly cooked shrimp and twirls around al dente pasta. The secret lies in searing the shrimp first, blooming fresh garlic in butter, and creating a luscious sauce with heavy cream and freshly grated Parmesan. It's a quick, comforting meal that feels like an event.
Equipment
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Tongs
- Whisk
- Box grater
- Paper towels
- Liquid measuring cup
Ingredients
- 1 lb large shrimp 21-25 count
- 8 oz fettuccine or linguine
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water plus more as needed
- ½ tsp salt for seasoning shrimp and pasta water
- ½ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes optional
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until just shy of al dente (about 1 minute less than recommended). Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside. Do not rinse.
- While the pasta cooks, pat the shrimp completely dry with paper towels. Season them generously with salt and black pepper.
- Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is sizzling, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and a pinch of red pepper flakes. Sauté for 30-60 seconds, just until fragrant. Be careful not to burn the garlic.
- Slowly pour the heavy cream into the skillet, whisking constantly to combine with the butter and garlic. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Gradually sprinkle in the freshly grated Parmesan cheese, whisking continuously until the cheese is fully melted and the sauce is smooth and glossy.
- Add the cooked pasta and the seared shrimp back into the skillet with the creamy sauce. Toss everything together gently with tongs, allowing the sauce to coat every strand of pasta and every piece of shrimp. If the sauce seems too thick, add the reserved pasta water a splash at a time until you reach your desired consistency.
- Taste the pasta and adjust the seasoning with more salt and pepper if needed. Serve immediately in warm bowls. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese.
Notes
For the best results, use freshly grated Parmesan cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Pat the shrimp very dry before searing to ensure a perfect golden crust. The reserved pasta water is essential for emulsifying the sauce and helping it cling to the pasta; do not skip it. To store leftovers, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to restore the sauce's consistency. Variations: Add a handful of fresh spinach or sun-dried tomatoes with the garlic for extra color and flavor. For a lighter sauce, substitute half-and-half (though the sauce will be thinner). For a Cajun kick, toss the raw shrimp with 1 tablespoon of Cajun seasoning before searing.