Can I make this dish ahead of time for entertaining?

Yes! Brace all components individually up to 24 hours earlier. Cook shrimp and store covered, make the garlic cream base without adding the shrimp, and cook pasta al dente. Connect and make or become hot kindly when ready to do, adding a splash of oil or noodles water to exhilarate the condiment

What's highest in rank shrimp proportion for this directions?

Large shrimp (21-25 count per pound) provide the ideal bite-to-sauce ratio and won't overcook as easily as smaller varieties. They also create an impressive presentation that justifies the dish's spotlight-stealing reputation

My sauce keeps breaking – what am I doing wrong?

Condiment separation usually occurs from overdone heat or accumulating ingredients with great speed. Always reduce heat to low before adding cream, stir constantly, and add cheese gradually off the heat. If it breaks, hasten in cold fat to re-emulsify

Can I substitute the white wine?

Absolutely! Use chicken broth with a tablespoon of lemon juice for similar acidity and depth. The wine adds complexity, but the dish remains delicious with this substitution, especially for alcohol-free households

How do I know when the shrimp are perfectly cooked?

Correctly boiled insignificant form a "C" shape and perform pink with clouded centers. Overcooked shrimp curl into tight "O" shapes and become rubbery. They should feel firm but still tender when gently pressed

What pasta shapes work best besides linguine?

Long pasta varieties like fettuccine, angel hair, or spaghetti work beautifully as the sauce clings to their length. Short noodles like pasta or noodles too work well, trapping the creamy sauce in their ridges and tubes for maximum flavor in every bite

Creamy Garlic Shrimp Pasta To Steal The Spotlight

Name: Creamy Garlic Shrimp Pasta To Steal The Spotlight
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1½ pounds large shrimp (21-25 count), peeled and deveined; 2 tablespoons olive oil; 1 teaspoon paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound linguine or fettuccine pasta; 4 tablespoons unsalted butter; 6 cloves garlic, minced (about 2 tablespoons); ½ cup dry white wine (or chicken broth); 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 2 tablespoons fresh lemon juice; ¼ cup fresh parsley, chopped; Red pepper flakes to taste; Salt and pepper to taste

Description

A luxurious restaurant-quality pasta dish featuring succulent shrimp in a rich, creamy garlic sauce that perfectly coats al dente linguine. This impressive seafood pasta combines aromatic garlic, white wine, and fresh herbs for an unforgettable dining experience.

Ingredients

Scale

1½ pounds large shrimp (21–25 count), peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 pound linguine or fettuccine pasta
4 tablespoons unsalted butter
6 cloves garlic, minced (about 2 tablespoons)
½ cup dry white wine (or chicken broth)
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
¼ cup fresh parsley, chopped
Red pepper flakes to taste
Salt and pepper to taste

Instructions

Season the shrimp with paprika, salt, and pepper in a large bowl. Set aside at room temperature for 10 minutes. Bring a large pot of salted water to a rolling boil for the pasta.
Add linguine to the boiling water and cook according to package directions minus 1 minute. Reserve 1 cup of starchy pasta water before draining.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer and cook for 2 minutes per side until golden with pink centers. Remove shrimp to a plate.
In the same skillet, reduce heat to medium and add butter. Once melted and foaming, add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
Pour in white wine, scraping up any browned bits from the bottom of the pan. Allow wine to reduce by half, approximately 2-3 minutes.
Slowly pour in heavy cream while stirring constantly. Bring to a gentle simmer, then reduce heat to low. Add the drained pasta directly to the sauce along with ¼ cup reserved pasta water.
Toss the pasta in the cream sauce for 1-2 minutes, allowing it to finish cooking and absorb the flavors. Add Parmesan cheese gradually, stirring until melted and incorporated. Return the seared shrimp to the pan, folding gently to warm through. Finish with lemon juice, fresh parsley, and season to taste.

Notes

Don’t overcook the shrimp – they should form a ‘C’ shape, not curl into tight ‘O’ shapes
Always reserve pasta water before draining – the starch helps create the perfect sauce consistency
Add cream gradually while stirring to prevent the sauce from breaking or curdling
Cook garlic over medium heat to avoid burning, which creates bitter flavors
Add Parmesan cheese off the heat to prevent graininess
Pasta water should taste like seawater for properly seasoned noodles

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving (based on 4 servings)
Calories: 620
Sugar: 4g
Sodium: 650mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 32g
Cholesterol: 210mg

Keywords: creamy garlic shrimp pasta, seafood pasta, garlic butter shrimp, linguine, cream sauce, Italian pasta, shrimp scampi, restaurant style pasta