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Creamy Shrimp Pasta

A rich and creamy shrimp pasta with a Parmesan cream sauce, ready in under 30 minutes — a restaurant-quality dish made simple for a weeknight family lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp shelled, cleaned, and patted dry
  • 2 tsp Cajun seasoning
  • 6 tbsp extra-virgin olive oil
  • Salt to taste
  • 1 small yellow onion chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic peeled and minced
  • 12 oz linguine
  • 1 cup heavy cream
  • 3 oz Parmesan finely grated (about 1½ cups), plus more for serving
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup chives finely sliced (for garnish)
  • 2 tbsp butter

Equipment

  • Large pot
  • Large non-stick skillet or pan
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Bring a pot of salted water to a boil and cook the linguine until al dente. Drain (do not rinse) and set aside, reserving 3/4 cup of pasta water.
  2. Season the shrimp with salt, black pepper, and Cajun seasoning. Heat 1 tbsp oil in a large non-stick pan over medium heat and cook shrimp for 2 minutes per side until opaque. Transfer to a plate.
  3. In the same pan, add butter and onion; sauté for 3–5 minutes until soft and golden. Add garlic and bell pepper, cooking for another 1–2 minutes until fragrant.
  4. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then immediately reduce the heat.
  5. Whisk in the Parmesan cheese until melted and the sauce is smooth. Stir in the cooked shrimp, pasta, parsley, chives, and reserved pasta water until everything is well coated and glossy.
  6. Top with extra Parmesan before serving.

Notes

  • Do not boil the sauce after adding cheese, or it may separate from the cream.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Gluten-free pasta can be used as a substitute; watch the cooking time closely as it softens faster.
  • Milk can replace heavy cream for a lighter sauce, though it will be thinner.
Pro Tip: When reheating, add a splash of milk and warm the pasta slowly over low heat never let it boil, or the creamy sauce will break and turn oily instead of staying smooth.