Creamy Garlic Shrimp Pasta

Creamy Garlic Shrimp Pasta holds a special place in my heart. I vividly remember the first time I tried it at a quaint Italian restaurant. The rich, velvety sauce paired with tender shrimp and perfectly cooked pasta had my taste buds dancing. Over time, I tweaked the recipe to make it my own—and now I can whip it up in under 30 minutes at home, bringing all that flavor to my dinner table.

This dish is a one-pot wonder that gives you all the indulgence without the fuss. It’s not just delicious; it’s also feels comforting and special. So, if you’re looking for something that impresses but won’t keep you in the kitchen all night, you’re in the right place.

Why you’ll love Creamy Garlic Shrimp Pasta

• Quick & Easy: In about 30 minutes, you can have a restaurant-quality dish ready to serve.
• Rich Flavors: The creamy garlic sauce melds beautifully with shrimp, making each bite a delight.
• Versatile Ingredients: You can easily swap components for what you have on hand.
• Make-Ahead Potential: Perfect for meal prep; you can quickly reheat leftovers for lunch the next day.
• Impressive Presentation: Garnished with parsley and extra Parmesan, it looks as good as it tastes.

Ingredients

• 12 oz (340 g) pasta (linguine, spaghetti, or fettuccine)
• 1/2 tsp salt (for boiling water)
• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tsp lemon juice
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Extra Parmesan cheese

Ingredient notes & substitutions

• Pasta: While I prefer linguine, spaghetti or fettuccine work just as well.
• Shrimp: You can use frozen shrimp; just thaw before cooking for the best results.
• Cream: Substitute half and half for a lighter sauce, or use a dairy-free alternative like coconut cream.
• Cheese: Parmesan can be replaced with Pecorino Romano for a sharper taste.

How to make Creamy Garlic Shrimp Pasta

Making this dish is straightforward with just a few steps. Here’s how I do it:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Cook the shrimp: In a bowl, season shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
3. Prepare the garlic cream sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and red pepper flakes (if using). Simmer for 2–3 minutes until slightly thickened. Stir in lemon juice, and season with salt and pepper to taste.
4. Combine pasta and sauce: Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water, a little at a time, to loosen the sauce if needed. Return shrimp to the skillet and gently toss everything together.
5. Serve: Divide pasta among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Pro Tip:

If you’re unsure about the timing, start cooking the shrimp and sauce while the pasta boils. Everything should come together perfectly.

How to serve Creamy Garlic Shrimp Pasta

This dish shines with a light side salad or some crusty garlic bread for dipping. For a pop of color, try serving with steamed asparagus or roasted broccoli. Don’t forget a sprinkle of extra Parmesan on top!

How to store Creamy Garlic Shrimp Pasta

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat gently in the microwave, adding a splash of cream or pasta water to revive the sauce.

Tips & troubleshooting

• Dry Pasta: If your pasta seems dry, add more reserved pasta water gradually.
• Bland Flavor: Taste as you go! Adjust seasoning and add more Parmesan for flavor.
• Soggy Shrimp: Be careful not to overcook shrimp; they should be just pink and tender.
• Thick Sauce: If the sauce gets too thick, thin it out with reserved pasta water.
• Overcooked Pasta: Stay vigilant while cooking; pasta should be al dente, offering a nice bite.

Variations

• Add Vegetables: Toss in some spinach, sun-dried tomatoes, or cherry tomatoes for extra flavor and nutrients.
• Spice it Up: Incorporate diced jalapeños for a spicy kick or a dash of hot sauce.
• Herbs & Citrus: Fresh basil instead of parsley adds vibrant flavor. A squeeze of orange juice can also brighten the dish.

FAQs

Can I use frozen shrimp?

Absolutely! Just be sure to thaw them beforehand for even cooking. They’ll work perfectly in this recipe.

How can I make this dish dairy-free?

You can use coconut cream or a dairy-free heavy cream alternative instead of heavy cream and omit the cheese, or use nutritional yeast for a cheesy flavor.

Can I freeze the leftovers?

While it’s best freshly made, you can freeze the pasta. When reheating, add a splash of cream to bring back the original creaminess.

What other types of pasta can I use?

Feel free to try other pasta shapes like penne or rigatoni. Just adjust the cooking time as needed.

How long can I keep leftovers?

In the fridge, leftovers can last about 2-3 days. Just make sure to store them in an airtight container for freshness.

Creamy Garlic Shrimp Pasta

A quick and easy one-pot pasta dish featuring shrimp in a rich creamy garlic sauce, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Pasta

• 12 oz pasta (linguine, spaghetti, or fettuccine) Any of the mentioned types work well.
• 1/2 tsp salt (for boiling water) To season the pasta water.

For the Shrimp

• 1 lb large shrimp, peeled and deveined Frozen shrimp can be used if thawed before cooking.
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste Adjust to your preference.

For the Cream Sauce

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream Can substitute with half and half or coconut cream.
• 1/2 cup grated Parmesan cheese Pecorino Romano can be used for a sharper taste.
• 1/4 tsp red pepper flakes (optional)
• 1 tsp lemon juice
• Salt and pepper, to taste To season the sauce.

For Garnish

• 2 tbsp fresh parsley, chopped
• Extra Parmesan cheese For serving.

Method

 

Cooking Pasta

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Cooking Shrimp

1. In a bowl, season shrimp with smoked paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.

Preparing Cream Sauce

1. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and red pepper flakes (if using). Simmer for 2–3 minutes until slightly thickened.
3. Stir in lemon juice, and season with salt and pepper to taste.

Combining and Serving

1. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water, a little at a time, to loosen the sauce if needed.
2. Return shrimp to the skillet and gently toss everything together.
3. Divide pasta among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

If unsure about timing, start cooking the shrimp and sauce while the pasta boils. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently in the microwave, adding a splash of cream or pasta water to revive the sauce.