Creamy Garlic Shrimp Pasta
Rich garlic pasta with juicy shrimp, creamy Parmesan sauce, and herbs. Ready in under 30 minutes with simple ingredients and big flavor.
Ingredients
- 8 oz 225 g linguine or spaghetti pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb 450 g large shrimp, peeled & deveined
- 4 cloves garlic minced
- 1 cup 240 ml heavy cream
- ½ cup 120 ml chicken broth (or reserved pasta water)
- ½ cup 50 g Parmesan cheese, grated
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional, for heat
- Salt & black pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Drain the pasta, reserving about ½ cup of the pasta water (for adjusting sauce later).
Sear the Shrimp
- In a large skillet, heat butter and olive oil over medium heat.
- Add the shrimp in a single layer, season with salt and pepper, and cook about 1‑2 minutes per side until they turn pink and opaque.
- Remove the shrimp from the pan and set aside.
Make the Creamy Garlic Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).
- Pour in heavy cream and chicken broth (or reserved pasta water).
- Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes.
- Simmer for 3‑4 minutes until the sauce begins to thicken slightly.
Combine Pasta & Shrimp
- Add the cooked pasta and shrimp back into the skillet.
- Toss everything together to coat the pasta and shrimp nicely in the sauce.
- If the sauce gets too thick, add a splash of reserved pasta water until you reach your desired consistency.
Serve
- Garnish with fresh parsley and extra Parmesan if you like.
- Serve hot straight away, maybe with garlic bread or a simple side salad.