There’s something magical about a forkful of pasta coated in silky garlic cream sauce with plump, juicy shrimp. That first bite? Pure comfort food bliss. Creamy Garlic Shrimp Pasta combines everything we love about indulgent pasta dishes—rich sauce, tender seafood, and endless flavor—but here’s the secret: you can make this impressive dish in about 30 minutes with ingredients you probably already have.
Why This Recipe is Awesome
This Creamy Garlic Shrimp Pasta isn’t just another pasta recipe—it’s the perfect balance of simplicity and sophistication.
The sauce is velvety without being heavy, allowing both the sweetness of the shrimp and the aromatic garlic to shine through. Unlike many cream-based pasta dishes that can leave you feeling weighed down, this one incorporates a touch of lemon zest and fresh herbs that brighten everything up. It’s the kind of dish that makes regular weeknights feel special but is straightforward enough that you won’t stress while making it.
The sauce-to-pasta ratio is also perfected here—every strand gets evenly coated, creating that restaurant-quality experience where each bite delivers all the flavors together. And while it feels fancy enough for date night, it’s actually quite economical, especially if you keep frozen shrimp on hand.
Equipment needed: Large pot, colander, large skillet or sauté pan, wooden spoon or tongs
Creamy Garlic Shrimp Pasta
Ingredients
- 12 oz 340g fettuccine or linguine pasta
- 1 lb 450g large shrimp, peeled and deveined
- 4 tablespoons unsalted butter divided
- 4-6 cloves garlic minced (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup dry white wine can substitute chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the pasta according to package instructions in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Pat the shrimp completely dry with paper towels and season with salt and pepper. This ensures they’ll sear properly rather than steam.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat until butter is melted and slightly bubbling.
- Add shrimp to the hot pan in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Reduce heat to medium and add remaining butter to the same pan. Once melted, add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by half, about 2 minutes.
- Slowly stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken slightly.
- Reduce heat to low and gradually whisk in the Parmesan cheese until melted and incorporated into a smooth sauce.
- Add lemon juice, zest, and half the parsley to the sauce, stirring to combine. Taste and adjust seasoning with salt and pepper.
- Return the cooked shrimp to the pan and gently toss to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Add the drained pasta directly to the sauce and toss everything together using tongs until the pasta is evenly coated and everything is well combined.
- Serve immediately, garnished with remaining parsley, extra Parmesan cheese, and black pepper.
Notes
- For best results, don’t rinse the pasta after draining – the starch helps the sauce cling better.
- The dish comes together quickly once you start cooking, so have all ingredients prepped and ready to go.
- Quality matters with the Parmesan – use freshly grated rather than pre-packaged for the smoothest sauce.
- This dish is best served immediately, but if needed, you can reheat gently with a splash of cream to revive the sauce.
- For meal prep, keep the pasta and sauce separate until ready to serve.
Calories & Nutritional Info
- Calories: Approximately 650 calories per serving
- Protein: 35g per serving
- Carbohydrates: 55g per serving
- Fat: 32g per serving
- Contains: Shellfish, dairy, gluten
- Not suitable for those with shellfish allergies or lactose intolerance
Common Mistakes to Avoid
- Overcooking the shrimp – They continue cooking slightly in the hot sauce, so remove them from the pan when they’re just pink.
- Not drying the shrimp properly – Wet shrimp will steam rather than sear, resulting in rubbery texture.
- Overheating the cream sauce – This can cause it to break or separate; maintain a gentle simmer.
- Adding cold cheese to hot sauce – This can make the sauce grainy; let the Parmesan come to room temperature first.
- Overcooking the pasta – For the perfect texture, cook it 1 minute less than package directions for al dente.
Alternatives & Substitutions
- Protein options: Substitute chicken, scallops, or mushrooms for a different protein experience.
- Dairy-free version: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Gluten-free needs: Simply swap in your favorite gluten-free pasta – rice or corn-based varieties work well.
- Lighter version: Replace half the cream with chicken broth and reduce the butter by half.
- Herb variations: Try basil or dill instead of parsley for a different flavor profile.
- Vegetable additions: Spinach, cherry tomatoes, or asparagus can be added for extra nutrition and color.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before cooking. Frozen shrimp are often flash-frozen soon after harvesting, so they can be just as fresh as “fresh” shrimp at the seafood counter.
Why did my sauce break or curdle?
This usually happens when the sauce is heated too quickly or to too high a temperature. Always add cream to a warm (not hot) pan and maintain a gentle simmer. Adding the cheese gradually while the heat is on low also helps create a smooth sauce.
Can I make this ahead of time?
Cream sauces generally don’t reheat well as they can separate. For best results, prepare the components separately—cook the pasta and store it with a little oil, prepare the sauce up to the cream stage, and cook the shrimp. Combine everything and finish the sauce just before serving.
What wine pairs best with Creamy Garlic Shrimp Pasta?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay complements this dish beautifully. The acidity helps cut through the richness of the cream sauce while enhancing the garlic and seafood flavors.
How can I tell when shrimp are perfectly cooked?
Perfectly cooked shrimp form a “C” shape, are pink with some white opacity, and have a slight firmness when touched. If they curl into a tight “O” shape, they’re likely overcooked and may become rubbery.
Final Thoughts
Creamy Garlic Shrimp Pasta is one of those recipes that can transform an ordinary evening into something special. There’s something truly satisfying about creating such a luxurious dish with minimal effort. The way the silky sauce coats each strand of pasta, the juicy pop of perfectly cooked shrimp—it’s the kind of cooking that reminds us why homemade meals matter. Whether you’re cooking for someone special or just treating yourself, this dish delivers comfort and elegance in every bite.
