Creamy Garlic Shrimp Pasta (Quick Seafood Dinner)

Published: 7/27/2026

This synthesis of “Katkarapupasta kermalla” focuses on the delicate thermal requirements of seafood.

Ingredients (4 servings)

• 1 pound (450 g) large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1 tablespoon (15 ml) fresh lemon juice
• 1/2 cup (30 g) fresh Italian parsley, chopped
• 12 ounces (340 g) linguine
• 2 tablespoons (30 g) unsalted butter
• Salt and red pepper flakes to taste

Instructions

1. Cook the linguine in salted water until al dente.
2. While pasta cooks, pat the shrimp completely dry with paper towels.
3. Melt butter in a skillet over medium-high heat. Add the shrimp and sear for 90 seconds per side.
4. Visual Cue: Remove the shrimp when they form a “C-shape” and reach an internal temperature of 145°F (63°C). Overcooked shrimp will form a tight “O-shape” and become rubbery.
5. Sauté the garlic and red pepper flakes in the remaining butter for 30 seconds.
6. Pour in the heavy cream. Reduce the heat to medium and simmer for 3 minutes until slightly thickened.
7. Whisk in the lemon juice and parsley.
8. Return the shrimp and the drained pasta to the skillet. Toss to coat and serve immediately.

Pro Tips

• The Perfect Sear: Patting the shrimp dry is non-negotiable. Surface moisture creates steam, which lowers the pan temperature and prevents the Maillard reaction from occurring on the seafood.
• Herb Freshness: Use only fresh flat-leaf parsley. The essential oils in the fresh herb are necessary to cut through the heavy cream’s fat and balance the acidity of the lemon.

See Also

• 15-Minute Creamy Tortellini (Easy Weeknight Dinner)
• 15-Minute Creamy Tuna Pasta (Easy Weeknight Dinner)
• Creamy Blue Cheese Chicken Pasta

Categories: mains, pasta