One Pan Creamy Parmesan Linguine with Shrimp

There’s something deeply comforting about a skillet meal that feels special but comes together in the time it takes to set the table. This One Pan Creamy Parmesan Linguine with Shrimp hits that note perfectly: tender medium shrimp, silky parmesan cream, and Barilla Pronto Linguine all cooked in one pan so you spend less time washing dishes and more time savoring dinner. The flavors are bright and simple — garlic, butter, and parsley — and the texture is utterly indulgent from the half-and-half and freshly shredded parmesan. It’s a weeknight winner that could easily double as a date-night dish.

Why you’ll love this recipe

• One-pan cooking: everything cooks together, which makes cleanup fast and easy.
• Quick to prepare: ready in about 20 minutes from start to finish.
• Effortless richness: the half-and-half plus parmesan creates a luscious sauce without fuss.
• Fresh flavors: garlic and parsley keep the dish bright and balanced.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 Tbsp butter, divided
• 3 garlic cloves, minced
• 3 cups water
• 1 cup half and half, then more to thin if needed
• 1 (12 oz) pkg. Barilla Pronto Linguine
• Salt and freshly ground black pepper
• 1 cup finely shredded parmesan
• 2 Tbsp chopped fresh parsley

Equipment

• Large wide skillet with a lid (or a deep sauté pan)
• Wooden spoon or heatproof spatula
• Tongs or a slotted spoon
• Small measuring cups and spoons

Prep notes

Have your shrimp peeled and deveined and your garlic minced before you start. Barilla Pronto Linguine cooks faster than traditional dried linguine, so timing is important — keep the pan covered for the recommended intervals and stir gently to prevent sticking. If you prefer a thinner sauce, have an extra splash of half and half on hand to loosen it before serving.

Step-by-step instructions

Follow these clear, ordered steps to make the dish exactly as intended. The ingredient list is the source of truth, so amounts below match it precisely.

1. Melt butter and toast garlic: Place a large wide skillet over medium heat. Add 2 Tbsp of the butter to the pan. When the butter melts, add the minced garlic. Sauté the garlic, stirring frequently, until it becomes fragrant and soft but not browned, about 30 to 60 seconds.
2. Add water and half-and-half: Pour in 3 cups of water and 1 cup of half and half. Stir to combine with the garlic and butter, scraping up any flavorful bits from the bottom of the pan.
3. Add the linguine and bring to a simmer: Nestle the entire 12 oz package of Barilla Pronto Linguine into the skillet. If the noodles are longer than the pan, press them down until they soften and submerge. Turn the heat up slightly and bring the liquid to a gentle simmer.
4. Cook the linguine, covered: Cover the pan and let the linguine cook according to the package timing for Pronto Linguine, usually about 9 to 11 minutes. While covered, every 2 to 3 minutes gently lift the lid and use tongs or a fork to separate and reposition the noodles so they cook evenly and don’t stick together. Keep the pan at a low simmer rather than a rapid boil to prevent the liquid from evaporating too quickly.
5. Season while it cooks: Partway through cooking, season with salt and freshly ground black pepper to taste. Stir gently to distribute the seasoning.
6. Add the shrimp: With the linguine nearly cooked through but still slightly firm, tuck the 1 lb of peeled and deveined medium shrimp into the noodles in an even layer. Press them into the warm liquid so they begin to cook from the heat. Cover the pan again and let the shrimp cook until they are opaque and pink, about 2 to 3 minutes depending on their size. Do not overcook; shrimp will become rubbery if left too long.
7. Finish with butter and parmesan: Remove the lid. Stir in the remaining 1 Tbsp of butter until melted. Add 1 cup of finely shredded parmesan, stirring briskly so the cheese melts into the sauce and thickens it. If the sauce feels too thick, add a splash of additional half and half to reach your preferred consistency. Taste and adjust salt and pepper as needed.
8. Rest and garnish: Remove the skillet from the heat and let the dish sit for a minute to allow the sauce to settle and thicken slightly. Sprinkle 2 Tbsp chopped fresh parsley over the top and gently toss to combine.
9. Serve: Portion the linguine and shrimp onto plates or into shallow bowls. Serve immediately while warm. Offer extra parmesan and a crack of fresh black pepper at the table.

Troubleshooting and tips

• If the noodles are sticking together while covered, lift the lid and separate them with tongs. Frequent gentle stirring during the early stages prevents clumping.
• Barilla Pronto Linguine is designed to cook quickly in liquid. If your pan’s liquid level looks low at any time, add a splash of water or half and half to keep the noodles submerged. Remember the recipe calls for 3 cups water and 1 cup half and half; you may use a little extra half and half at the end to thin the sauce if necessary.
• To keep shrimp tender and juicy, remove the pan from the heat as soon as the shrimp turns opaque and curls into a loose “C.”
• Shred your own parmesan from a wedge for the best melting and flavor. Pre-shredded cheese contains anti-caking agents that can make the sauce less smooth.
• Leftovers will thicken in the fridge. Reheat gently over low heat with a splash of half and half to loosen the sauce.

Flavor variations

Want to play with the profile? Here are a few simple swaps that keep the same overall structure:

• Add a pinch of red pepper flakes with the garlic for a subtle heat.
• Stir in a handful of baby spinach at the end and let it wilt into the sauce for a boost of green.
• Swap chopped sun-dried tomatoes for some acidity and chew.
• Finish with a squeeze of fresh lemon if you like a bright note against the creaminess.

Make-ahead and storage

This dish is best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. When reheating, warm slowly over low heat with a small splash of half and half or water to restore the silky sauce. Avoid microwaving at high power for long periods, which can overcook the shrimp.

Serving suggestions

Serve this One Pan Creamy Parmesan Linguine with Shrimp with a crisp green salad and a lemon wedge for brightness. A side of roasted vegetables or crusty bread for sopping the sauce works beautifully too. For a lighter meal, a simple arugula salad dressed with lemon and olive oil complements the richness.

Nutritional notes

Seafood and dairy make this a protein-forward plate with satisfying fats from butter and half and half. Adjust portion sizes and accompaniments to suit your nutritional goals. Using the exact amounts listed—1 lb medium shrimp, 3 Tbsp butter, 3 garlic cloves, 3 cups water, 1 cup half and half, 1 (12 oz) pkg. Barilla Pronto Linguine, salt and pepper to taste, 1 cup finely shredded parmesan, and 2 Tbsp chopped fresh parsley—keeps the balance of flavor and texture just right.

Final thoughts

One Pan Creamy Parmesan Linguine with Shrimp is about making an elegant meal feel effortless. The shortcut of cooking pasta in the same pan as the sauce and shrimp means you get layered flavor without the work of multiple pots. It’s a dependable recipe to keep in your weeknight rotation and a lovely option when you want dinner to feel a little special. Enjoy the creamy, garlicky sauce, the tender shrimp, and the simplicity of a dish that comes together in one pan.

Happy cooking, and don’t forget to garnish with extra parmesan and parsley if you want to dress it up before serving.

One Pan Creamy Parmesan Linguine with Shrimp

A quick one-pan pasta with tender shrimp and a creamy Parmesan sauce ready in about 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb medium shrimp peeled and deveined
• 3 tbsp butter divided
• 3 cloves garlic minced
• 3 cups water
• 1 cup half and half plus more to thin if needed
• 12 oz Barilla Pronto Linguine 1 (12 oz) package
• salt to taste
• freshly ground black pepper to taste
• 1 cup Parmesan finely shredded
• 2 tbsp fresh parsley chopped

Equipment

• 12-inch sauté pan or large skillet
• Tongs or spatula
• Measuring cups and spoons
• foil (to keep shrimp warm)

Method

 

1. Heat a 12-inch sauté pan over medium-high and melt 1 tablespoon of the butter.
2. Add the shrimp, season with salt and freshly ground black pepper, and cook, stirring occasionally, until opaque and cooked through, about 2–4 minutes depending on size.
3. Transfer the cooked shrimp to a piece of foil, wrap to keep warm, and set aside.
4. Return the pan to medium heat and melt the remaining 2 tablespoons butter.
5. Add the minced garlic and sauté about 20 seconds until fragrant and just beginning to color.
6. Pour in 3 cups water and 1 cup half-and-half, then add the 12 oz linguine; season with salt and pepper to taste and bring to a boil over medium-high heat.
7. Boil, stirring frequently, until the pasta reaches your desired doneness, about 8–10 minutes; some liquid should remain in the pan to form the sauce.
8. Remove the pan from heat and stir in the shredded Parmesan until it melts into a creamy sauce; if the sauce is too thick, thin with additional half-and-half.
9. Toss the reserved shrimp back into the pan to warm through, then sprinkle with chopped parsley and serve warm.

Notes

• You can substitute equal parts milk and heavy cream for half-and-half if needed.