Shrimp Pasta, creamy
Tired of shrimp linguine recipes that leave you with rubbery shrimp or a bland, watery sauce? Our creamy shrimp linguine is the solution. Perfectly cooked shrimp, a rich garlic-Parmesan sauce, and the right balance of fresh herbs make this recipe stand above the rest. Plus, it’s ready in under 30 minutes with minimal cleanup—so you can enjoy a restaurant-quality meal without the hassle.
When it comes to shrimp linguine, we've tested countless variations to well-balanced the balance of flavors and textures in this recipe. The shrimp are cooked enough to stay juicy and soft, while the creamy garlic-Parmesan sauce clings to the pasta so that every bite gets maximum flavor. The fresh herbs cut through the richness of the sauce, making it indulgent without being too rich.
What sets this recipe apart is its simplicity. You don’t need a long list of specialty ingredients or complicated techniques to create a dish that feels like something from a high-end restaurant. By focusing on quality ingredients and this process, this recipe leaves you with all the bold, comforting flavors you want, without the stress of wondering if you’ve done it right.
Why you will come back to this Garlic Shrimp Pasta
- Perfectly Cooked Shrimp, Every Time
Say goodbye to rubbery, overcooked shrimp. This recipe includes plain tips to ensure your shrimp are soft, juicy, and full of flavor. - Rich, Creamy Sauce That Clings to Every Bite
The garlic-Parmesan sauce isn’t creamy. It’s evenly thickened to coat the linguine so that you get some in every bite without it sliding off. - Quick and Straightforward with Minimal Cleanup
Ready in 30 minutes and made in one skillet (plus the pasta pot), this recipe is ideal for busy weeknights, last-minute entertaining, or even date night at home. - Impressive Yet Approachable
This is the kind of dish that wows your family or guests without requiring hours in the kitchen. It’s guaranteed, elegant, and plain to please.
Ingredients
- Linguine: We're a big fan of using linguine for this recipe, but you can also swap it out for fettuccine or even spaghetti. The linguine gives it a good amount of surface area for the sauce to cling to.
- Avocado Oil: Used for cooking the shrimp, this neutral oil can handle high heat and keeps the shrimp soft and juicy.
- Large Shrimp: Peeled and deveined is best. You don’t want people having to maneuver the shrimp while trying to eat the pasta. Look for fresh or frozen shrimp that are plump and firm.
- Kosher Salt and Black Pepper: Essential for seasoning the shrimp.
- Butter: Adds richness to the sauce and helps sauté the garlic for maximum flavor.
- Garlic: Freshly minced garlic is going to give you a house favorite flavor, but you can reach for jarlic as a convenience as well.
- Chicken Broth: Deglazes the skillet and adds depth to the sauce without overpowering it.
- Heavy Cream: The key to a rich, smooth sauce that coats the pasta evenly.
- Parmesan Cheese: Grated fresh for a house favorite melt and flavor. It helps bring the sauce together and give it some salty flavor.
- Fresh Oregano, Parsley, and Basil: These fresh herbs add brightness and a hint of freshness that balances the creamy, rich sauce.
How to make shrimp pasta
Cook the Pasta
Start by cooking the pasta. Bring a large pot of salted water to a boil and cook the linguine until Al dente. Check the package for timing, but it’s usually around 8-10 minutes. Drain the pasta, saving about ½ cup of pasta water, and set it aside.
Sauté the Shrimp
Heat the avocado oil in a large skillet over medium heat. Once the oil is shimmering, add the shrimp in a single layer. Sprinkle with a pinch of kosher salt and black pepper. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Be careful not to overcook them! Remove the shrimp from the skillet and set them aside. Overcooking the shrimp is going to make a big difference between big, plump, juicy shrimp and a dry, rubbery shrimp.
Make the Garlic Base
In the same skillet that you cooked the shrimp, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant. Keep an eye on it. Garlic can burn quickly! Burned garlic tastes bitter and will require you to start over to get the flavor out of the pan.
Build the Sauce
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from cooking the shrimp. Let it simmer for about 2-3 minutes, reducing by half. Then, stir in the heavy cream, bringing it to a gentle simmer.
Add Parmesan and Herbs
Whisk in the Parmesan cheese until it’s melted and the sauce has thickened slightly. Stir in half of the parsley, basil, and oregano.
Bring It All Together
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the linguine and toss everything together until the pasta is evenly coated. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up. The salty pasta water will also help the sauce stick to the pasta and add a little flavor.
Garnish and Serve
Sprinkle the remaining oregano, parsley, and basil over the dish, along with extra Parmesan if desired. Serve immediately while warm and creamy.
Top Tip
Save ½ cup of pasta water before draining the linguine. This starchy water is the secret to creating a silky sauce that clings to every strand of pasta—stir it in a little at a time until you get the well-balanced consistency. We like starting with a couple tablespoons at a time until it’s right.
Tips and Tricks when making Shrimp and Pasta
Don’t Overcook the Shrimp: Shrimp cooks quickly, so keep an eye on them. They’re done as soon as they turn pink and opaque—usually 1-2 minutes per side. Overcooking can make them rubbery.
Use Freshly Grated Parmesan: Pre-grated cheese doesn’t melt as smoothly. Grating it fresh ensures a creamy, velvety sauce. It shreds pretty quickly and is a great way to use up that rough side of your box grater you might never use otherwise.
Choose Fresh Herbs When Possible: Fresh oregano, parsley, and basil make a big difference in flavor, but dried herbs can work in a pinch—use about one-third the amount.
Work Quickly with Garlic: Garlic burns easily, so have your other ingredients prepped and ready to add before sautéing it.
Warm Your Cream: Letting the heavy cream come to room temperature before adding it can prevent the sauce from curdling.
How to store and reheat
Storing Leftovers:
Store any leftover shrimp linguine in an airtight container in the refrigerator for up to 3 days. For best results, store the shrimp and pasta separately from the sauce to prevent the shrimp from becoming rubbery.
Reheating:
Reheat the pasta gently in a skillet over low heat, adding a splash of chicken broth, cream, or reserved pasta water to loosen the sauce. Avoid overheating the shrimp; add them in before serving to warm through.
Freezing:
While the sauce and shrimp can be frozen for up to 2 months, pasta doesn’t freeze as well and may become mushy. If you plan to freeze, cook the pasta fresh when reheating. You’ll also want to keep in mind that dairy-based sauces can change textures after freezing. While it will still taste the same, the texture may be different.
FAQs
What to serve with garlic shrimp pasta
Here are some straightforward sides that go great with shrimp pasta to help round out your meal.
- Garlic Bread Or Parmesan Breadsticks – Well-balanced for soaking up every last bit of that creamy sauce. Bonus points if it’s warm and buttery!
- A Plain House Salad – You can toss together a plain green salad with your favorite dressing for a lighter side.
- Roasted Veggies – Both Garlic Butter Asparagus, Roasted Green Beans, and Oven Roasted Broccoli All go great with this.
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 6 servings
Ingredients
- 16 ounces linguine pasta
- 1 tablespoon avocado oil
- 1 pound large shrimp peeled and deveined
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon butter
- 5 cloves garlic minced
- 1/3 cup chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh oregano chopped
Method
- Bring a large pot of salted water to a boil.
- Add the linguine and cook until al dente (firm to the bite). Check the package for exact cooking time.
- Drain the pasta and set aside.
- Heat the avocado oil in a large skillet over medium heat.
- Once the oil is hot and shimmering, add the shrimp in a single layer.
- Season with a pinch of kosher salt and black pepper.
- Cook the shrimp for 1-2 minutes on each side, until they turn pink and opaque. Be careful not to overcook them.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant (don’t let it burn!).
- Pour in the chicken broth to deglaze the skillet, scraping up any flavorful bits from the bottom.
- Let the broth simmer until it reduces by half (about 2-3 minutes).
- Slowly add the heavy cream to the skillet while stirring.
- Bring it to a gentle simmer, stirring frequently to prevent sticking.
- Add the grated Parmesan cheese and whisk until it melts and the sauce thickens.
- Stir in half of the oregano, parsley, and basil for extra flavor.
- Return the shrimp to the skillet, stirring to coat them in the sauce.
- Add the cooked linguine to the skillet and toss everything together until the pasta is evenly coated.
- Sprinkle with the remaining parsley, basil, oregano, and extra Parmesan cheese.
- Serve immediately while warm and creamy. Enjoy your flavorful, restaurant-quality Shrimp Linguine!
Notes
- Using Frozen Shrimp: If you’re using frozen shrimp, make sure to thaw them completely and pat them dry before cooking to avoid excess water in the skillet .
- Fresh Herbs Substitution: If you don’t have fresh herbs, you can use dried herbs instead. Reduce the amount to about 1 teaspoon each of parsley, basil, and oregano.
- Make It Spicy: Add a pinch of red pepper flakes to the sauce for a little extra heat.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth or cream to loosen the sauce.
