Hey there! If you’re craving a restaurant-worthy dinner that’s ready in just 30 minutes, this Creamy Garlic Shrimp Pasta is about to become your new favorite. Succulent shrimp swim in a silky, garlicky cream sauce with plenty of Parmesan, a bright squeeze of lemon, and fresh parsley – all tossed with perfectly al dente pasta. It’s indulgent yet surprisingly light, elegant enough for date night but easy enough for any weeknight.
This dish has that classic Italian-American vibe (think shrimp scampi meets Alfredo), but with a simpler, one-pan sauce that comes together while the pasta boils. It’s rich, flavorful, and always a crowd-pleaser – plus, the whole family will love it!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Why These Ingredients Work So Beautifully
Simple pantry staples create pure magic here:
- Shrimp: Quick-cooking, tender, and naturally sweet – they absorb flavors perfectly.
- Pasta (linguine or spaghetti): Long strands hold onto the creamy sauce like a dream.
- Butter & garlic: The aromatic base – butter adds richness, garlic brings bold flavor.
- Heavy cream & Parmesan: Create that luxurious, velvety sauce that coats every bite.
- Lemon juice: Cuts through the richness with bright acidity – don’t skip it!
- Fresh parsley: Adds color, freshness, and a subtle herbaceous note.
Together, they balance creamy, garlicky, tangy, and briny for a perfectly harmonious dish.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
- 12 oz (340g) pasta – linguine, spaghetti, or fettuccine
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter)
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- Juice of 1 lemon (about 2-3 tablespoons)
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
- Optional: red pepper flakes for a gentle kick
Step-by-Step Instructions
- Cook the pasta — Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water, then drain and set aside.
- Start the sauce — While pasta cooks, melt the butter in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant (don’t let it brown too much).
- Cook the shrimp — Season shrimp with salt and pepper. Add to the skillet in a single layer and cook 2-3 minutes per side until pink and opaque. Remove shrimp to a plate (they’ll finish cooking later).
- Build the creamy sauce — Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Add lemon juice and season with salt and pepper (and red pepper flakes if using). Let simmer 2-3 minutes until slightly thickened.
- Toss it all together — Return shrimp to the sauce. Add drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water a splash at a time until it reaches your desired consistency.
- Finish and serve — Stir in most of the chopped parsley. Serve immediately with extra Parmesan and remaining parsley on top.
Pro Tips for Perfect Creamy Shrimp Pasta
- Use fresh shrimp if possible – frozen works, but thaw and pat dry thoroughly.
- Don’t overcook the shrimp – they’ll get rubbery. Pink and curled = done.
- Reserve pasta water! It’s starchy and helps create a silky sauce.
- Freshly grated Parmesan melts better than pre-shredded.
- Taste as you go – lemon and salt levels can vary.
- For extra flavor: Add a splash of white wine after garlic and let it reduce.
Variations and Substitutions
Make it your own:
- Protein: Scallops, chicken strips, or crispy pancetta.
- Lighter version: Use half-and-half or milk + cornstarch slurry.
- Veggies: Add spinach, sun-dried tomatoes, asparagus, or peas.
- Spicy: More red pepper flakes or Cajun seasoning on shrimp.
- Herb twist: Basil or dill instead of parsley.
- Gluten-free: Use your favorite GF pasta.
- Dairy-free: Coconut cream + nutritional yeast (flavor will change).
Meal Prep, Storage, and Serving Ideas
This pasta is best fresh, but leftovers are still delicious! Store in an airtight container in the fridge up to 3 days. Reheat gently on the stove top with a splash of milk or water to loosen the sauce (microwave can make shrimp tough).
Serving suggestions:
- With garlic bread or crusty baguette for dipping.
- Simple green salad or steamed veggies on the side.
- Glass of crisp white wine (Sauvignon Blanc or Pinot Grigio).
Nutrition Facts (Per Serving – Based on 4 Servings)
Approximate values using standard data
- Calories: 680
- Protein: 35g (great from shrimp and cheese)
- Carbohydrates: 68g
- Dietary Fiber: 3g
- Sugars: 4g
- Total Fat: 32g
- Saturated Fat: 18g
- Sodium: ~750mg (varies with cheese/salt)
- Key Micro-nutrients: High in Vitamin C (from lemon), calcium, and selenium (from shrimp)
Rich and satisfying, but balanced with lean protein and bright flavors.
Frequently Asked Questions
Can I use frozen shrimp? Yes! Thaw in cold water, drain, and pat dry before cooking.
What if my sauce breaks or separates? Too much heat – lower temperature and whisk in a bit of pasta water.
Can I make it ahead? Best fresh, but you can prep shrimp and sauce early, then toss with hot pasta later.
No heavy cream? Half-and-half works, or whole milk thickened with a little flour/cornstarch.
How to keep shrimp juicy? Cook just until pink and remove from heat quickly.
There you have it – decadent, garlicky Creamy Garlic Shrimp Pasta that’s easier than it looks and absolutely delicious. Perfect for when you want to impress without the stress. Enjoy every twirl! 🍤🍝