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Creamy Garlic Shrimp Pasta is the dish you make when you want to impress without stress. Rich, silky, and bursting with garlic flavor, it comes together in minutes yet feels like a restaurant special. The shrimp sear beautifully, the pasta twirls perfectly, and the cream sauce makes you want to lick the spoon clean.
It’s not just dinner—it’s date night material, family-style comfort, or a quick meal when you need something soulful in a hurry. The best part? You don’t need fancy tools or endless ingredients, just a handful of simple items that work magic together.
Why is this Recipe So Popular?
Because it’s easy, fast, and oh-so comforting. Shrimp cook in literally minutes, so the whole meal feels like it appears out of nowhere. Perfect for nights when you want to “eat fancy,” minus chaos in the kitchen.
The flavor balance is dreamy—garlic for punch, butter for richness, and cream for that soft, velvety texture that hugs every strand of pasta. You eat one forkful, and suddenly, tomorrow’s lunch is in danger of disappearing tonight.
Ingredients Needed for the Recipe
- 8 oz (225g) linguine pasta – long strands work best for swirls of creaminess.
- 1 tbsp olive oil – keeps the shrimp and butter from burning.
- 1 ½ tbsp butter (divided) – gives depth and that melt-in-your-mouth flavor.
- 1 lb (450g) raw shrimp – peeled and deveined; the star of the dish.
- ½ tsp salt – to enhance every layer of flavor.
- ¼ tsp black pepper – gentle spice, balancing the creaminess.
- 1 tbsp Old Bay/Cajun/paprika – optional but adds warmth and complexity.
- 1 clove garlic, minced – aromatic base of the sauce.
- ½ cup (120 ml) heavy cream – the silky binder of the pasta.
- ½ cup (40g) grated parmesan – nutty, salty, heavenly.
- ¼ cup fresh parsley – a bright, fresh finish.
- Reserved pasta water – handy secret to loosen and bind the sauce.
When’s the Best Time to Serve Creamy Garlic Shrimp Pasta?
This dish shines on multiple occasions. Romantic dinners? Absolutely. It looks elegant, tastes indulgent, yet cooks faster than you light the candles. Family meals? Kids love pasta, and shrimp feels like a fun surprise. And for gatherings—it pairs wonderfully with breadsticks, wine, and laughter.
Honestly, it’s also perfect for self-care nights. When you need comfort but don’t want too much heaviness, this pasta fits the bill like a soft blanket on a rainy day.
How to Make Creamy Garlic Shrimp Pasta?
Step 1: Cook the Pasta
Bring a pot of salted water to a boil, drop in the linguine, and cook until al dente. Reserve one cup of pasta water before draining—it’s liquid gold for your sauce.
Step 2: Sear the Shrimp
In a skillet, melt part of the butter with olive oil. Toss in shrimp, seasoning with salt, pepper, and Old Bay (or your favorite spice). Cook just until they blush pink and then move them aside so they stay juicy.
Step 3: Build the Garlic Cream Sauce
In the same skillet, add the remaining butter and garlic. Let the aroma fill your kitchen—just 30 seconds is enough. Pour in the cream, gently scraping the pan for all that shrimp flavor.
Step 4: Add the Parmesan
Stir in the parmesan until it melts into the sauce. Splash in a little pasta water so the sauce turns glossy and clings beautifully to the pasta strands. Let it simmer for a quick minute.
Step 5: Combine Everything
Now the magic moment: toss in the cooked pasta, making sure every strand bathes in creamy goodness. Return the shrimp with their juices, reheat them lightly, and sprinkle fresh parsley for brightness.
Step 6: Plate and Serve
Serve piping hot! Add extra parmesan on top if you’re feeling indulgent. Grab a fork—because honestly, spoons don’t stand a chance here.
Ingredient Substitutions You Can Try
No heavy cream in the fridge? Use half-and-half, though the sauce will be thinner. Out of linguine? Fettuccine, spaghetti, or even penne will happily take the stage.
Parmesan isn’t a must if you have pecorino or grana padano—they bring their own punch. And if shrimp isn’t available, chicken strips or even mushrooms create a delicious twist while keeping that creamy-garlicky essence alive.
Tips
Don’t overcook shrimp! They only need a few minutes—a rubbery shrimp is a sad shrimp. Better to undercook slightly, since they’ll warm again when mixed with pasta.
Reserve pasta water. It’s starchy and helps your cream sauce bind like a dream. Add it slowly for a perfect, glossy finish rather than a watery one.
Use fresh garlic. Pre-chopped garlic doesn’t give the same sweet punch. Mince it fresh, and your sauce will thank you with flavor.
Cook pasta al dente. Since it goes back into the pan to soak up sauce, overcooked pasta would become mushy. Bite-tender is the sweet spot.
How to Store and Reheat?
Store leftovers in the fridge, tightly sealed, for up to 3 days. The sauce thickens when chilled, but don’t worry—it comes back to creamy perfection.
To reheat, warm gently in a skillet with a splash of water or cream. Microwave works too, though stir halfway for even texture. Freezing? Not recommended. Cream sauces don’t forgive the freezer.
Pairing Ideas for Creamy Garlic Shrimp Pasta
This pasta pairs beautifully with crisp green salads, garlicky breadsticks, or roasted vegetables. Think asparagus, zucchini, or even caramelized cherry tomatoes for a burst of sweetness against the creamy sauce.
For drinks—white wines like Sauvignon Blanc or a lightly oaked Chardonnay feel like they were designed for creamy shrimp dishes. Prefer non-alcoholic? Sparkling water with lemon cuts through the richness with refreshing zest.
This creamy garlic shrimp pasta recipe was written with love and flavor inspiration by Elly. Try it once, and it might just become your forever “special meal” to make for loved ones—or let’s be honest, just for yourself.
Creamy Garlic Shrimp Pasta Recipe
Description
This Creamy Garlic Shrimp Pasta is an elegant, restaurant-quality dish that comes together in just 15 minutes. Succulent shrimp are sautéed in a rich, garlicky butter sauce, then tossed with al dente pasta and a luxurious cream and Parmesan sauce. It's the perfect weeknight dinner that feels indulgent yet is simple enough for a busy night. Packed with bold flavors and silky textures, this dish is ideal for date night, special occasions, or a comforting family meal.
Ingredients
Instructions
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Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.The starchy water is key for creating a silky sauce.
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While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and season with salt, pepper, and Old Bay seasoning (if using).
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Cook the shrimp for 1–2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.Avoid overcooking to keep the shrimp tender.
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In the same skillet, melt the remaining ½ tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant.
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Pour in the heavy cream and use a spatula to deglaze the pan, scraping up any browned bits. Bring to a gentle simmer.
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Stir in the grated Parmesan cheese until melted and smooth. Add reserved pasta water 1–2 tablespoons at a time to achieve a silky, coatable sauce.
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Add the cooked pasta to the skillet and toss until well coated in the sauce.
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Return the cooked shrimp to the skillet and gently reheat for 1 minute. Taste and adjust seasoning if needed.
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Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
Nutrition Facts
Servings 4
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 13g65%
- Trans Fat 0.5g
- Cholesterol 195mg65%
- Sodium 720mg30%
- Potassium 380mg11%
- Total Carbohydrate 52g18%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
- Calcium 20 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Shrimp Prep: Thaw frozen shrimp in cold water before cooking for best results. Pat dry to prevent excess moisture.
- Cooking Tip: Do not overcook the shrimp. They cook quickly and will become rubbery if left too long.
- Sauce Consistency: Use the starchy pasta water to adjust the sauce thickness. Add gradually until the sauce clings beautifully to the pasta.
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce (may be thinner). Substitute Parmigiano Reggiano or Pecorino Romano for extra depth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of water or broth to restore creaminess. Avoid microwaving if possible.
- Serving Suggestion: Pair with a crisp green salad, Caesar salad, or garlic breadsticks for a complete meal.
Frequently Asked Questions
Can I use cooked shrimp?
Yes! Add the cooked shrimp at the very end just to warm through. This prevents overcooking and keeps the shrimp tender.
What pasta works best?
Linguine is classic, but fettuccine, spaghetti, or angel hair also work well. Choose a long pasta that holds sauce nicely.
Can I make this dairy-free?
Yes. Use dairy-free butter, coconut cream (full-fat), and a vegan Parmesan substitute. The flavor will vary slightly but still be delicious.
Why is my sauce too thin or breaking?
A thin sauce needs more cheese or less liquid. A broken sauce (separated) is often due to high heat. Keep the heat low when adding cream and cheese, and use room-temperature dairy if possible.