Creamy Garlic Shrimp Pasta is a rich and flavorful dish that combines tender shrimp, a velvety garlic cream sauce, and perfectly cooked pasta. This dish is indulgent yet quick and easy to make, making it ideal for both weeknight dinners and special occasions. Whether you’re craving a comforting meal or something to impress at a dinner party, this creamy pasta hits the spot.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of rich, creamy sauce with juicy shrimp, all tossed together with pasta that soaks up every bit of flavor. The garlic cream sauce is luxuriously smooth and comforting, while the shrimp adds a burst of savory sweetness. What’s even better is that it comes together in just 30 minutes, making it a quick yet impressive meal for any occasion.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pasta:
12 oz (340g) pasta (linguine, spaghetti, or fettuccine)
1/2 tsp salt (for boiling water)
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
For the Garlic Cream Sauce:
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
1 tsp lemon juice
Salt and pepper to taste
For Garnish:
2 tbsp fresh parsley, chopped
Extra Parmesan cheese
directions
Step 1: Cook the Pasta I begin by bringing a large pot of salted water to a boil. Once it’s boiling, I cook the pasta according to the package instructions until it’s al dente. I reserve about 1/2 cup of pasta water before draining the pasta and setting it aside.
Step 2: Cook the Shrimp In a medium bowl, I season the shrimp with smoked paprika, garlic powder, salt, and pepper. Then, I heat olive oil in a large skillet over medium-high heat. I cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque. Once done, I remove them from the skillet and set them aside.
Step 3: Make the Garlic Cream Sauce In the same skillet, I melt the butter over medium heat. I add the minced garlic and sauté it for 1-2 minutes, until fragrant. Next, I stir in the heavy cream and bring it to a gentle simmer. I add the grated Parmesan cheese and, if I’m using it, the red pepper flakes. I continue stirring until the cheese has melted and the sauce thickens slightly. I finish by stirring in the lemon juice and seasoning with salt and pepper to taste.
Step 4: Combine the Pasta and Sauce I add the cooked pasta to the skillet, tossing it to coat in the creamy sauce. If the sauce is too thick, I add a little splash of the reserved pasta water until I reach my desired consistency. I then return the cooked shrimp to the skillet and gently toss everything to combine.
Step 5: Serve I divide the pasta among plates, garnishing it with fresh parsley and extra Parmesan cheese. I serve it immediately, and it’s ready to enjoy!
Servings and timing
This recipe yields 4 servings and takes just 30 minutes to make. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Variations
I sometimes like to tweak this recipe for variety:
Lighter Version: I swap the heavy cream with half-and-half for a lighter, less rich sauce.
Vegetable Additions: Adding spinach, cherry tomatoes, or mushrooms to the sauce gives it extra flavor and texture.
Gluten-Free: I use gluten-free pasta to make the dish suitable for those with dietary restrictions.
storage/reheating
This pasta is best enjoyed fresh, but I can store leftovers:
Refrigeration: I store leftover pasta in an airtight container in the fridge for up to 2-3 days.
Reheating: To reheat, I place the pasta in a skillet over medium heat, adding a splash of cream or milk to loosen the sauce. I heat it until warmed through. Alternatively, I can microwave it, stirring halfway through.
FAQs
Can I use a different kind of pasta?
Yes! I’ve used spaghetti, fettuccine, and linguine with great results. Choose your favorite type of pasta for this recipe.
Can I make this without shrimp?
If I’m not a fan of shrimp or just want to switch it up, I’ve made this pasta with chicken breast, scallops, or even just the creamy garlic sauce for a vegetarian version.
Can I freeze this pasta?
Cream-based sauces like this one don’t freeze well because they tend to separate. It’s best to enjoy this dish fresh, but I sometimes freeze the shrimp and sauce separately if needed.
How can I add more flavor to the garlic cream sauce?
For added depth, I occasionally toss in a bit of freshly grated nutmeg or a splash of white wine to the sauce. You can also add a bit of Dijon mustard for a subtle tang.
Can I make this ahead of time?
I prefer to make this dish fresh, but I can prepare the garlic cream sauce in advance and refrigerate it for a day or two. When ready to serve, I simply reheat the sauce and toss it with the cooked shrimp and pasta.
Conclusion
Creamy Garlic Shrimp Pasta is the perfect balance of indulgence and simplicity. It’s quick to prepare, packed with flavor, and always a hit whether I’m making it for a casual weeknight dinner or serving it for a special occasion. The garlic cream sauce is the star, coating the shrimp and pasta in a rich, silky layer of flavor.
Creamy Garlic Shrimp Pasta is a rich and indulgent dish made with tender shrimp, a velvety garlic cream sauce, and perfectly cooked pasta. It’s a quick and flavorful meal perfect for both weeknights and special occasions.
Ingredients
12 oz (340g) pasta (linguine, spaghetti, or fettuccine)
1/2 tsp salt (for boiling water)
1 lb (450g) 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 (240ml) heavy cream
1/2 cup (50g) 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
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant. Stir in the heavy cream and bring to a simmer. Add the Parmesan cheese and red pepper flakes (if using), stirring until the sauce thickens. Stir in lemon juice and season with salt and pepper.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Return the shrimp to the skillet and toss to combine.
Serve the pasta on plates, garnished with fresh parsley and extra Parmesan cheese. Enjoy!
Notes
For a lighter version, swap the heavy cream with half-and-half for a less rich sauce.
To add more flavor and texture, consider adding spinach, cherry tomatoes, or mushrooms to the sauce.
For a gluten-free version, use gluten-free pasta.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Reheat the pasta with a splash of cream or milk to loosen the sauce.
