There’s something about this dish that feels fancy — but don’t be fooled. This Creamy Garlic Shrimp Capellini is simple enough for a weeknight dinner and delicious enough to impress guests.
Shrimp gets quickly seared with garlic, then simmered in a rich, velvety sauce of wine, stock, and cream. We finish it off with peppery arugula, juicy burst cherry tomatoes, and a shower of pecorino cheese. The best part? It reheats surprisingly well, making it an excellent option for your weekly meal prep.
Looking to simplify dinner and eat something you’re excited about? This one’s for you.
Pro tip: Use capellini (aka angel hair) for a light, silky texture — or swap in linguine if you want more bite!
Why You’ll Love This Shrimp Pasta
- Balanced flavors: Sweet tomatoes, sharp garlic, creamy sauce, and just enough salt.
- Fast cooking: From prep to plate in about 30 minutes.
- Great for leftovers: Reheats beautifully when done right.
- Simple ingredients: No flour, no thickeners—just reduction and technique.
Ingredients
- ½ lb capellini or linguine
- 12 oz shrimp (peeled, deveined, tails off)
- 5 cloves garlic, minced (divided)
- 2 tablespoon olive oil (divided)
- 2½ tablespoon butter (divided)
- 1½ cups cherry tomatoes
- ½ cup dry white wine
- ½ cup chicken stock
- 1 cup heavy cream
- 2 cups baby arugula
- ⅛ cup grated pecorino cheese
- Salt & pepper to taste
- Reserved pasta water (about ⅛ cup)
How to Store
- Let pasta cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 3 days.
How to Reheat
- Best method: Reheat in a skillet over medium heat with a splash of water or cream to revive the sauce.
- Microwave: Use medium heat in 30-second intervals. Add a drizzle of olive oil before heating to help retain moisture.
- Avoid overcooking the shrimp — just heat through until warm.
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Frequently Asked Questions
Can I use frozen shrimp?
Yes—just fully thaw and pat dry before cooking. Wet shrimp won’t brown properly.
What if I don’t have white wine?
Substitute with extra chicken stock and a tablespoon of lemon juice or white wine vinegar to mimic the acidity.
Can I swap arugula for something else?
Spinach works well, or even kale (just sauté it a little longer to soften).
What pasta works best?
Capellini gives a silky feel, but linguine or spaghetti will also work if that’s what you have.
Can I make this dairy-free?
Yes. Use full-fat coconut milk in place of cream and olive oil instead of butter. Omit the cheese or use a dairy-free alternative.
How do I keep shrimp from getting rubbery?
Don’t overcook initially, and reheat slowly with a little moisture. Avoid high heat in the microwave.
How Did you Strain the Pasta Water
Tons of you asked... so here it is.
I used the Bialetti 5.5 Quart Pasta Pot with Strainer Lid, Charcoal – Elongated Oval Pot for Longer Spaghetti, Lasagna, Penne & Farfalle Noodles, Heat Resistant Handles & Nonstick Interior, Large Pot for Cooking. Buy HERE on Amazon
Ingredients
- ½ lb linguine or capellini
- 12 oz shrimp peeled, deveined, tails off
- 5 cloves garlic minced (divided)
- 2 tablespoon olive oil divided
- 2½ tablespoon butter divided
- 1½ cups cherry tomatoes
- ½ cup dry white wine
- ½ cup chicken stock
- 1 cup heavy cream
- 2 cups arugula
- ⅛ cup grated pecorino
- Salt & pepper to taste
- Reserved pasta water
Instructions
Boil Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ⅛ cup pasta water before draining.
Cook Shrimp:
- In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.
- Add shrimp and half the garlic. Season lightly with salt. Cook until just opaque (about 2 minutes).
- Remove shrimp and set aside.
Build Sauce:
- In the same pan, add 1 tablespoon olive oil and ½ tablespoon butter over medium heat.
- Add cherry tomatoes and remaining garlic. Cook until tomatoes burst and soften (5–7 minutes).
- Deglaze with wine, raise heat, and boil until reduced by half.
- Add chicken stock, reduce by half again.
- Add heavy cream, reduce until slightly thickened.
Finish Sauce:
- Add shrimp and arugula to sauce. Stir to combine and wilt arugula.
- Season with 2 teaspoon salt and 1 teaspoon pepper. Add pasta water.
Combine & Serve:
- Add drained pasta directly to the sauce. Toss to combine and coat evenly.
- Turn off heat, sprinkle with pecorino, adjust seasoning, and serve immediately.
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