Let’s be honest — sometimes, you just want dinner to feel fancy, but without spending hours in the kitchen. Enter: creamy garlic shrimp pasta. It’s the kind of dish that looks like you’ve been slaving over a hot stove all evening, when in reality? You’ve only been cooking for about 15 minutes. That’s the magic of this recipe — simple ingredients, big flavor, and a creamy, dreamy texture that wraps around every strand of pasta like a warm hug.
Kelsey, the mind behind this stunner, actually stumbled upon it one night when she had a little leftover cream in the fridge and a craving for garlic butter pasta. She tossed in some shrimp, gave it a swirl, and — boom — dinner perfection. Now, it’s a go-to for date nights, weeknight rescues, and anytime she wants to impress without the effort.
The Secret to a Luxurious (But Not Heavy) Sauce
One thing people often worry about with creamy pasta dishes — they can feel like a food coma waiting to happen. But this one? It’s rich, yes, but not overly heavy. The key is balance. The heavy cream brings that velvety mouthfeel, but it’s the sharp, salty parmesan and the bright pop of fresh parsley that keep things light and lively.
And don’t skip the reserved pasta water. Seriously. That starchy liquid is liquid gold. It helps emulsify the sauce, letting it cling to the pasta like it was made for it. Without it, your sauce might slide right off. With it? Every bite is coated in creamy, garlicky goodness.
Choosing the Right Pasta for the Job
You can use almost any long pasta here — linguine, fettuccine, even spaghetti — but there’s something about linguine that works just right. It’s got enough body to hold up to the sauce, but it’s not so thick that it overpowers the delicate shrimp. Plus, the flat shape catches the sauce beautifully.
If you’re feeling adventurous, try bucatini. It’s like a hollow spaghetti — fun to eat, and the sauce sneaks inside, so every bite has a little surprise. Just make sure you cook it to al dente. You’ll be tossing it in the sauce later, and you don’t want it turning mushy.
Ingredients Needed for the Recipe
Here’s what you’ll need to make this dreamy dish come to life:
- Linguine pasta – 8 ounces (225 grams). Or any long pasta you have on hand.
- Olive oil – Just a tablespoon to help cook the shrimp without burning the butter.
- Butter – 1½ tablespoons, divided. One part for the shrimp, the rest for the sauce. Unsalted, so you can control the salt level.
- Raw shrimp – 1 pound (450 grams), peeled and deveined. Frozen is fine, just thaw it first if you can.
- Salt and pepper – The basics, but essential.
- Old Bay seasoning – Optional, but highly recommended. Just one tablespoon adds a subtle, savory depth that screams “seafood done right.” No Old Bay? Try smoked paprika or a pinch of cajun spice.
- Garlic – One clove, minced. Fresh, please. The aroma alone is worth it.
- Heavy cream – ½ cup (120 ml). This is what makes the sauce silky. You can sub half-and-half, but the sauce will be thinner.
- Parmesan cheese – ½ cup (40 grams), freshly grated. Pre-grated won’t melt the same — trust me on this.
- Fresh parsley – ¼ cup, chopped. For that final pop of color and freshness.
How to make Creamy Garlic Shrimp Pasta?
Step 1: Cook the Pasta to Al Dente Perfection
Bring a large pot of salted water to a boil — think seawater-level salty. Add your linguine and cook according to the package instructions, but stop just shy of done. You want it al dente, with a little bite. Why? Because it’s going to finish cooking in the sauce.
And here’s the pro move: before you drain it, scoop out a full cup of that starchy pasta water. Set it aside. You might not use it all, but you’ll want it on hand. Drain the pasta and set it aside — don’t rinse it. You want that starch to stay put.
Step 2: Sear the Shrimp with Flavor
Grab a skillet and heat it over medium. Add the olive oil and one tablespoon of butter. Once the butter melts, drop in your shrimp in a single layer. Let them sizzle for about a minute, then season with salt, pepper, and that Old Bay (or paprika, or cajun — your call).
Cook for another 1–2 minutes per side, just until they turn pink and opaque. Don’t overcook them — they’ll get rubbery. Transfer them to a plate and set aside. If you’re worried about overcrowding the pan, do this in batches. Better to take an extra minute than to steam your shrimp.
Step 3: Build the Creamy Garlic Sauce
In the same skillet — don’t wash it, you want that flavor — melt the remaining half tablespoon of butter. Add the minced garlic and let it cook for about 30 seconds. Just until it’s fragrant, not browned. Burnt garlic is bitter, and we’re not doing that tonight.
Pour in the heavy cream, and use a spatula to scrape up any browned bits from the bottom of the pan. That’s flavor, my friend. Let it simmer gently for a minute, then stir in the parmesan. Keep stirring until it melts and the sauce starts to thicken slightly.
Step 4: Bring It All Together
Add the cooked pasta to the skillet and toss it with the sauce. Use tongs — they give you the best control. If the sauce feels too thick, add a splash of that reserved pasta water, a little at a time, until it’s silky and coats every strand.
Taste it. Does it need more salt? A little more pepper? Do it now. Then, gently fold in the cooked shrimp and let everything warm through for about a minute. You’re not cooking the shrimp again — just heating them.
Step 5: Serve with a Flourish
Plate it up, sprinkle with that chopped parsley, and maybe an extra sprinkle of parmesan if you’re feeling extra. Serve immediately — this isn’t a dish that waits.
What to Serve With Creamy Garlic Shrimp Pasta
This dish stands on its own, no doubt. But if you want to round out the meal, here are a few ideas:
A simple green salad with a lemon vinaigrette cuts through the richness. Or go all out with a Caesar salad — the crunch and tang are perfect. And if you’re really channeling that Italian bistro vibe? Homemade breadsticks. Warm, buttery, and perfect for soaking up every last drop of sauce.
Roasted asparagus, garlic green beans, or even a quick sauté of spinach would make great sides. Or keep it light with a chilled tomato and cucumber salad.
Storage and Reheating Instructions
If you somehow have leftovers (which, let’s be real, is rare), store them in an airtight container in the fridge for up to 3 days. Reheat gently — either in a skillet over low-medium heat with a splash of water, or in the microwave with a damp paper towel over the top to keep it from drying out.
Freezing? Not recommended. The cream can separate when thawed, and the shrimp might turn rubbery. Best enjoyed fresh.
Tips
Cook the pasta just to al dente. It finishes cooking in the sauce, so if it’s soft when you drain it, it’ll be mushy by the end.
If you’re using frozen shrimp, thaw it first if you can. Pat it dry — excess moisture can dilute your sauce. But if you’re in a rush, it’s okay to cook from frozen; just expect a little extra liquid in the pan.
Reserve that pasta water. Seriously. It’s the secret weapon for a silky, cohesive sauce.
This makes four modest servings, or three hearty ones. If you’re feeding hungry teens or carb lovers, you might want to double the pasta.
And finally — taste as you go. Adjust the seasoning. Make it yours. That’s the best part of cooking, isn’t it?
Creamy Garlic Shrimp Pasta Recipe
Description
Creamy garlic butter shrimp pasta is an elegant dish with bold flavors, ready in just 15 minutes! Succulent shrimp sizzle in a rich garlic butter cream sauce, then tossed with perfectly cooked linguine. Ideal for weeknight dinners or romantic nights in — simple to make, yet impressive enough to serve guests. This homemade version is lighter than restaurant dishes but just as delicious!
Ingredients
Pasta
Shrimp & Seasoning
Garlic Cream Sauce
Instructions
-
Cook the Pasta
Bring a medium saucepan of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside. -
Sauté the Shrimp
In a large skillet over medium heat, melt 1 tablespoon of butter and add olive oil. Add the shrimp and cook for 1–2 minutes, then season with salt, pepper, and Old Bay seasoning (if using). -
Finish Cooking Shrimp
Continue cooking for another 1–2 minutes until the shrimp turn pink and opaque. Remove from the pan and set aside to prevent overcooking. -
Make the Garlic Cream Sauce
In the same skillet, melt the remaining ½ tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and use a spatula to deglaze the pan, scraping up any browned bits. -
Add Cheese and Simmer
Stir in the grated parmesan until melted. Let the sauce simmer gently for 1 minute. Add reserved pasta water, a splash at a time, to reach a silky, coatable consistency. -
Combine Pasta and Sauce
Add the cooked linguine to the skillet and toss to coat evenly with the sauce. -
Add Shrimp and Serve
Return the cooked shrimp to the skillet and gently reheat for 1 minute. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 15g75%
- Trans Fat 0.5g
- Cholesterol 195mg65%
- Sodium 580mg25%
- Potassium 320mg10%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 26g52%
- Calcium 220 mg
- Iron 2.5 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
- Cook shrimp properly: Avoid overcooking by removing shrimp as soon as it turns pink. It reheats perfectly in the sauce.
- Use starchy pasta water: The reserved water helps emulsify the cream sauce and makes it silky smooth.
- Thaw shrimp first: For best texture, thaw frozen shrimp in the fridge overnight or under cold water.
- Serving suggestion: Pair with a simple green salad or Caesar salad and warm homemade breadsticks.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.
- Freezing: Not recommended due to cream-based sauce separating upon thawing.
