This creamy garlic shrimp pasta recipe is an elegant dish with big flavors! It’s so quick and easy, making it perfect for a weeknight dinner or a romantic date night.
Why you’ll love it
I came up with this recipe one night when I had some cream to use up and decided to toss some shrimp into my garlic butter pasta. It was an instant hit! It’s one of those meals that looks like you put in a ton of effort, but honestly, it’s incredibly simple to throw together.
This dish is indulgent without being too heavy. We all know restaurant versions are often loaded with unnecessary salt and oil, but this homemade version is lighter while still tasting amazing. The garlic butter shrimp sizzles in the flavorful cream sauce, and every bite is pure comfort. Garlic lovers unite!
What you’ll need
- Pasta – I went for linguine, but any long strand pasta like spaghetti or fettuccine works great.
- Shrimp – use good quality raw frozen shrimp that is peeled and deveined. Any size works as long as you don’t overcook it!
- Olive oil and butter – we’re using a mix for sautéing to get the best flavor.
- Garlic – for that savory goodness.
- Heavy cream – this creates a beautiful silky sauce that clings to the pasta. You can sub with half-and-half, but the sauce will be thinner and take longer to thicken.
- Parmesan cheese – be sure to grate your own for the smoothest melt.
- Old Bay seasoning – optional, but I love how it works with seafood. Cajun seasoning or smoked paprika are tasty alternatives.
How to make creamy garlic shrimp pasta
- Cook the pasta: Boil a salted pot of water and cook your pasta al dente according to package directions. Don’t forget to reserve some pasta water before draining!
- Cook the shrimp: While the pasta cooks, melt some butter and oil in a skillet. Cook the shrimp for a minute, season them, and sauté until pink. Remove them from the pan so they don’t get rubbery.
- Make the sauce: In the same pan, melt the rest of the butter and sauté the garlic until fragrant. Stir in the cream and deglaze the pan with your spatula.
- Finish the dish: Stir in the parmesan cheese. Add a splash of the reserved pasta water to loosen the sauce. Toss the pasta and shrimp back in, garnish with parsley, and serve immediately.
Recipe notes & tips
- Don’t overcook the pasta: Aim for al dente since you’ll be tossing it in the warm sauce for a minute or so at the end.
- Thaw the shrimp: If using frozen, it’s best to thaw them completely and pat them dry so they sear rather than steam.
- Reserve pasta water: This is liquid gold! It’s starchy and helps emulsify the sauce, making it silky and coating the pasta perfectly.
Creamy Garlic Shrimp Pasta
This creamy garlic shrimp pasta recipe is elegant, flavorful, and ready in just 15 minutes! It’s perfect for a cozy date night or a fast family dinner.
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Servings: 4
Ingredients
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1.5 tablespoons butter divided
- 1 pound raw shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon Old Bay seasoning optional – or smoked paprika
- 1 clove garlic minced
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Meanwhile, add the oil and 1 tablespoon of the butter to a large skillet over medium heat. Add the shrimp and cook for about a minute. Season with the salt, pepper, and Old Bay (if using).
- Continue to cook the shrimp until pink and opaque (about another minute or two). Remove the shrimp to a plate and set aside.
- Add the remaining 1/2 tablespoon of butter to the skillet. Add the garlic and cook for 30 seconds or until fragrant.
- Stir in the heavy cream and scrape up any browned bits from the bottom of the pan. Let it bubble for a minute.
- Stir in the parmesan cheese. Let it melt, then add a splash of the reserved pasta water to loosen the sauce up a bit. Taste and season with extra salt & pepper if needed.
- Add the cooked pasta and shrimp to the skillet and toss until well coated and heated through. Garnish with the parsley and serve immediately.
Notes
Shrimp: If you cook the shrimp from frozen, they will release more liquid. It’s totally fine, just simmer it down for a minute, but thawing first is recommended for the best sear.
Yields: This recipe makes 4 standard servings or 3 large ones.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water. I don’t recommend freezing creamy pasta dishes as the texture can change.
