Easy Marry Me Shrimp Pasta That's Creamy, Garlicky, and Ready in Under 30 Minutes
That first twirl of pasta coated in silky, garlic cream sauce — when the parmesan hits your nose and the shrimp is perfectly pink — this is the kind of dinner that makes you text your best friend: 'You have to make this immediately.' I've made it for myself on a Tuesday and for friends who asked for the recipe before they finished their plates.
Equipment
- Large pot (4-6 quart)
- Large skillet or sauté pan (12-inch)
- Tongs
- Microplane or box grater
- Measuring cups and spoons
- Chef's Knife and Cutting Board
Ingredients
- 1 pound large shrimp, peeled and deveined (21-25 count)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 8 ounces fettuccine or linguine
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons unsalted butter, divided
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- Fresh flat-leaf parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Pat shrimp completely dry with paper towels. Season with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and lightly browned in spots. Transfer to a plate and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon butter and minced garlic. Cook 30 seconds until fragrant. Pour in white wine and scrape up browned bits from the bottom of the pan. Simmer for 1 minute until reduced by about half.
- Pour in heavy cream and add grated parmesan. Stir constantly until cheese is fully melted and sauce thickens slightly, about 2 minutes. Season with a pinch of salt and red pepper flakes if using.
- Add cooked pasta to the skillet and toss to coat evenly in the sauce. If needed, add reserved pasta water a little at a time until sauce is silky and loose. Return shrimp to the pan along with any juices. Toss gently to warm through, about 1 minute.
- Taste and adjust salt and pepper. Serve immediately in warm bowls, topped with more parmesan and a generous sprinkle of fresh parsley. Add extra red pepper flakes if desired.
Notes
Pasta water is key: Always reserve a cup before draining. The starch helps the sauce cling and keeps it from getting gluey. Use fresh parmesan: Pre-shredded contains anti-caking agents that make the sauce grainy. Grate it yourself for the silkiest texture. Don't overcook the shrimp: They go from perfect to rubbery in seconds. Pull them off the heat just before they're fully done; they'll finish in the hot sauce. Meal prep advice: Store sauce and cooked shrimp separately from pasta for up to 3 days. Reheat sauce gently with a splash of milk. Freezing cream sauce is not recommended.