Creamy Garlic Shrimp Linguine (Under 30 Minutes)

A silky, garlicky Parmesan cream sauce clings to tender shrimp and linguine—easy enough for weeknights, elegant enough for guests.

 Ingredients (Serves 4)

Pasta & Shrimp

• 12 oz (340 g) linguine
• 1 lb (450 g) large shrimp, peeled & deveined
• ½ tsp salt (for shrimp)
• ¼ tsp black pepper
• ½ tsp paprika (optional)

Sauce

• 2 tbsp olive oil
• 2 tbsp butter
• 5–6 cloves garlic, finely minced
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper, to taste

Finish

• ¼ cup pasta cooking water (as needed)
• 2 tbsp chopped fresh parsley
• Extra Parmesan, for serving

 Instructions

1. Cook Pasta
   Boil linguine in well-salted water until al dente. Reserve ½ cup pasta water; drain.
2. Season Shrimp
   Toss shrimp with salt, pepper, and paprika.
3. Sear Shrimp
   Heat olive oil + butter in a large skillet over medium-high.
   Add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked. Remove to a plate.
4. Build the Sauce
   Lower heat to medium. Add garlic to the same pan; sauté 20–30 seconds until fragrant.
   Pour in cream, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes.
5. Cheese It Up
   Reduce heat to low. Stir in Parmesan until smooth. Season to taste.
6. Combine
   Add pasta and shrimp back to the pan. Toss gently, adding reserved pasta water a splash at a time until glossy and perfectly coated.
7. Finish
   Sprinkle with parsley and extra Parmesan. Serve immediately.

 Nut & Allergen Information

• Contains: Dairy (butter, cream, Parmesan), Shellfish (shrimp), Gluten (wheat pasta).
• Does NOT contain: Tree nuts or peanuts by recipe.
• Cross-contact caution: Check labels on cheese and cream if preparing for severe allergies.
• Nut-free swaps: Recipe is naturally nut-free; no substitutions needed.

 Variations & Swaps

• Lighter: Use half-and-half instead of heavy cream; reduce Parmesan to ½ cup.
• Gluten-free: Use gluten-free linguine (rice or corn-based).
• Extra flavor: Add lemon zest (½ tsp) or a squeeze of lemon at the end.
• Veg boost: Toss in spinach or sun-dried tomatoes during the final minute.

 Q & A

Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat very dry to avoid watery sauce.

Q: My sauce turned grainy—why?
A: Heat was too high when adding cheese. Keep it low and add Parmesan gradually.

Q: Can I make this ahead?
A: Best fresh. Reheat gently on low with a splash of milk or cream.

Q: What Parmesan works best?
A: Freshly grated Parmigiano-Reggiano melts smoothly and tastes best.

Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner. Thicken with extra cheese or a teaspoon of cornstarch slurry.

 Time & Nutrition (Approx.)

• Total time: ~25–30 minutes
• Calories: ~600 per serving (varies by brand and portions)

Restaurant-worthy, cozy, and quick—this one’s a keeper 🍤✨

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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