Shrimp Pasta Recipe

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5 from 3 reviews

This creamy shrimp pasta recipe comes together in about 30 minutes and is almost a one-pan dinner! The shrimp cooks up perfectly tender in garlic, butter, and herbs and then is served with al dente linguine tossed in a simple white wine cream sauce. This dish is loaded with flavor but easy enough for a busy weeknight! 


Units Scale
  • 1 pound linguine pasta
  • 1/2 cup pasta water
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 pound thawed raw extra-large shrimp (26-30) or jumbo shrimp (21-25), peeled, deveined, and tail-off
  • 1 tablespoon Italian seasoning
  • 6 cloves garlic, minced
  • 2 tablespoons dry white wine (or chicken broth)
  • 16 ounces heavy cream
  • 4 ounces shredded Parmesan cheese
  • 1/4 cup fresh chopped parsley + more for garnish
  • Kosher salt
  • fresh cracked pepper


  1. Bring a large pot of water to a boil. Season pasta water with 2-4 tablespoons of Kosher salt just after it comes to a boil. Add 16 oz. uncooked linguine pasta and boil according to package directions, reserving 1/2  a cup of pasta water for tossing the pasta.
  2. While the pasta is cooking, heat 2 tablespoons olive oil and 1 tablespoon butter in a large saute pan over medium heat.
  3. Pat 1 pound thawed shrimp dry with a paper towel. Add shrimp, 1 tablespoon Italian seasoning, 6 cloves minced garlic, and a couple large pinches of salt and pepper to the pan.
  4. Toss the shrimp to coat evenly with the garlic and herbs. Cook for a couple minutes on each side or until just opaque. Use tongs to carefully remove the shrimp from the pan and set aside.
  5. Add 2 tablespoons white wine and deglaze the pan, scraping the yummy bits off the bottom. Cook over medium heat for about a minute, stirring frequently.
  6. Add 16 ounces heavy cream and 4 ounces Parmesan cheese to the pan along with a couple pinches of salt and pepper.
  7. Bring to a gentle simmer over medium heat - do not boil. Reduce heat to medium-low and simmer gently for 3-4 minutes until the sauce thickens slightly. Stir every minute or so.
  8. Stir in 1/4 cup chopped parsley and season to taste with salt and pepper.
  9. Add cooked linguine to the pan along with a splash or two of pasta water. Toss to coat. Add cooked shrimp back into the pan, toss to coat in the sauce, and cook until warm. Garnish with fresh parsley and enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!



  • Season the pasta water with salt! Add 2-4 tablespoons Kosher salt to your pot of boiling water before adding the pasta. This is your first chance to season the pasta and will make a huge difference in the overall flavor of the dish. The pasta water should be as salty as the sea!
  • Don't overcook the pasta. Take note of the cooking time recommended on the box and cook the pasta just until al dente.
  • Save the pasta water! Reserve about 1/2 a cup of pasta water for tossing the pasta in the sauce. The starch from the pasta water will help to thicken the sauce and help the sauce stick to the noodles.
  • If you forget to save the pasta water, it's not the end of the world. You can use broth or a splash of water. However, once you start saving your pasta water and using it to toss your pasta in sauce, you'll wonder how you ever got by without it!
  • Season moderately with salt and pepper! The ingredients for this shrimp pasta are pretty simple which means salt and pepper are going to go a long way in helping to boost all those flavors. Season with salt and pepper each time you add a new ingredient to the dish. And then season to taste at the end as well. If you've ever wondered why your favorite dishes taste better at a restaurant it's because they adequately season their food in a way that most people do not at home.