This creamy garlic shrimp pasta tosses tender shrimp and linguine in a silky sauce of garlic, butter, white wine (or broth), parmesan, and a touch of cream. It is restaurant-worthy, yet it is ready in about 25 minutes. It is inspired by shrimp scampi. Interestingly, the word scampi is Italian for langoustines, but in the United States the dish usually means shrimp cooked in garlic butter and white wine, served over pasta (Wikipedia).
Key Takeaways
- Searing the shrimp first and adding them back at the end keeps them tender.
- A little cream and parmesan make the sauce silky, not heavy.
- Broth works perfectly instead of white wine.
Why You Will Love This Shrimp Pasta
- Fast: Indeed, it is ready in about 25 minutes.
- Elegant: Moreover, it is special enough for date night.
- Simple: Similarly, it uses everyday ingredients.
- Flexible: For example, add spinach, sun-dried tomatoes, or peas.
Creamy Garlic Shrimp Pasta Ingredients
- Shrimp: Ideally, use large peeled and deveined shrimp.
- Linguine: Alternatively, use fettuccine or spaghetti.
- Garlic and butter: Together, they build the flavor base.
- White wine or broth: In particular, it deglazes the pan and adds brightness.
- Cream, parmesan, and lemon: Finally, they make the sauce silky and fresh.
How to Make Creamy Garlic Shrimp Pasta
The exact measurements are in the recipe card at the end of this post. Meanwhile, here are the steps.
1. Cook the pasta. First, boil the linguine until al dente and reserve a cup of pasta water.
2. Sear the shrimp. Next, season the shrimp and sear them in butter for 1 to 2 minutes per side. Then transfer to a plate.
3. Build the sauce. After that, sauté the garlic, pour in the wine or broth, and reduce by half. Then stir in the cream and parmesan.
4. Toss. Finally, add the pasta, shrimp, lemon, and parsley. Toss with pasta water until glossy.
Tips for the Best Creamy Garlic Shrimp Pasta
- Do not overcook the shrimp. Otherwise, they turn rubbery.
- Dry the shrimp. In fact, dry shrimp sear better.
- Keep the heat moderate. Similarly, cream sauces can split over high heat.
- Finish with lemon. As a result, the sauce tastes bright, not heavy.
Frequently Asked Questions
Can I make it without wine?
Yes. Simply use chicken or vegetable broth with an extra squeeze of lemon.
Can I use frozen shrimp?
Absolutely. However, thaw them fully and pat them dry before cooking.
How do I reheat leftovers?
Reheat gently in a pan with a splash of milk or broth. Otherwise, the sauce may split in the microwave.
Final Thoughts
In short, this pasta delivers restaurant flavor in under 30 minutes. It is rich, garlicky, and perfect for any night of the week.
Love shrimp? Try our garlic butter shrimp, or explore our creamy mushroom pasta.
AuthorEmma food bloggerDifficultyBeginnerSeared shrimp and linguine tossed in a garlic butter, white wine, cream, and parmesan sauce with lemon and parsley. Serves 4.
Pasta and Shrimp
Sauce
Cook the pasta. Cook the linguine in salted water until al dente. Reserve 1 cup of pasta water and drain.
Sear the shrimp. Season the shrimp. Melt 1 tbsp butter in a large skillet and sear the shrimp 1–2 minutes per side. Transfer to a plate.
Build the sauce. Melt the remaining butter and cook the garlic 30 seconds. Add the wine and reduce by half.
Add cream and cheese. Stir in the cream and simmer 2 minutes, then whisk in the parmesan.
Toss. Add the pasta, shrimp, lemon juice, and parsley. Toss with pasta water until glossy and serve.
4 servings
1 plate
- Amount per serving
- Calories710
- % Daily Value *
- Total Fat 30g39%
- Saturated Fat 18g90%
- Trans Fat 1g
- Cholesterol 266mg89%
- Sodium 750mg33%
- Total Carbohydrate 64g24%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Protein 38g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Pasta and Shrimp
Sauce
Sources
- Wikipedia, Scampi: meaning and the American shrimp dish
