Creamy Garlic Shrimp Pasta

I love a dish that comes together fast and tastes like a treat. Creamy Garlic Shrimp Pasta is one of my go to weeknight wins. I show simple steps and tips so you can make it with little fuss and big flavor, and I often pair it with a green salad.

Your Ingredients List

• 8 oz 225 g linguine or spaghetti pasta
• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb 450 g large shrimp, peeled & deveined
• 4 cloves garlic (minced)
• 1 cup 240 ml heavy cream
• ½ cup 120 ml chicken broth (or pasta water)
• ½ cup 50 g Parmesan cheese, grated
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional, for heat)
• Salt & black pepper (to taste)
• 2 tbsp fresh parsley (chopped (for garnish))

My Go-To Equipment

I keep a few items on hand that make this dish easy. I use a large pot for the pasta and a wide skillet for the shrimp and sauce. A slotted spoon helps lift the shrimp, and tongs make it simple to toss pasta into the sauce. I also like a fine grater for fresh Parmesan.

The Simple Steps to Follow

• Bring a large pot of salted water to a boil.
• Cook pasta until al dente, then drain and save ½ cup pasta water.
• Heat butter and olive oil in a large skillet over medium heat.
• Add shrimp in a single layer, season with salt and pepper, and cook 1 to 2 minutes per side until pink and opaque.
• Remove shrimp to a plate and set aside.
• Add minced garlic to the skillet and cook 30 seconds until fragrant.
• Pour in heavy cream and chicken broth and stir.
• Mix in grated Parmesan, Italian seasoning, and red pepper flakes.
• Simmer sauce 3 to 4 minutes until slightly thickened.
• Return shrimp and pasta to the skillet and toss to coat with the sauce.
• If sauce is too thick, add a splash of reserved pasta water until creamy.
• Taste and adjust salt and pepper.
• Garnish with chopped parsley and extra Parmesan, then serve hot.

Healthy Twists on a Classic

I like to keep this dish light when I can. Swap half the cream for low fat milk and add a tablespoon of flour to help the sauce thicken. You can use whole wheat or legume pasta for more fiber. For extra greens, stir in baby spinach at the end and let it wilt for a minute. If you want a lower sodium meal, use low sodium broth and skip added salt until you taste the finished dish. For a similar but leaner dinner idea, try my take on shrimp scampi with garlic cream that uses more lemon and herbs.

Serving Suggestions From My Table

I like to serve this pasta with simple sides so the sauce shines. A crisp green salad with lemon vinaigrette pairs well. Roasted broccoli or asparagus work as warm sides. A light garlic bread or toasted baguette helps scoop up any sauce left on the plate. For a weeknight meal, I serve smaller portions of pasta and add a side of mixed greens to keep the plate balanced.

Getting It Just Right

Timing matters for this dish. Cook the shrimp only until they turn pink and curl a bit. Overcooked shrimp get rubbery fast. Keep your heat at medium when you add the cream so it does not boil too hard. If the sauce is too thin, let it simmer a bit longer to reduce. If it gets too thick, add the reserved pasta water one tablespoon at a time until the texture feels right. For a nice twist on seasoning, add a squeeze of lemon at the very end for brightness or a sprinkle of extra Parmesan for a richer flavor. If you would like a protein swap, I sometimes make a chicken version that cooks in the same sauce; see my notes on creamy garlic Parmesan chicken pasta for that method.

How to Store Leftovers

Let the pasta cool to room temperature before you store it. Place it in an airtight container and keep it in the fridge for up to three days. To reheat, warm it gently in a skillet over low heat and add a splash of milk or water to loosen the sauce. Stir often so the shrimp do not get too firm. You can also freeze leftovers for up to one month, but the cream sauce may change texture when thawed. Thaw in the fridge overnight and reheat slowly.

Enjoy Every Moment

I tell my guests to eat while the dish is hot because the sauce tastes best right away. Take a breath and enjoy the simple mix of garlic, cream, and shrimp. This meal makes the table feel warm and full.

A Few Common Questions

How long does Creamy Garlic Shrimp Pasta take to make?

I can make Creamy Garlic Shrimp Pasta in about 20 to 30 minutes from start to finish when I have all the ingredients ready. The pasta and shrimp cook fast, and the sauce comes together in minutes.

Can I use frozen shrimp for Creamy Garlic Shrimp Pasta?

Yes, you can. Thaw frozen shrimp fully in the fridge or under cold running water before cooking. Pat them dry so they sear well. Using frozen shrimp saves time when you do not have fresh on hand.

Can I change the protein for Creamy Garlic Shrimp Pasta?

Yes, you can swap shrimp for cooked chicken or salmon. If you want a spicier dish, try a Cajun style and use a mix of spices before cooking the fish; I like the flavor in a Cajun shrimp and salmon cream sauce for a bolder meal and you can read more on my idea for Cajun shrimp and salmon in garlic cream sauce.

Creamy Garlic Shrimp Pasta

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• Author: sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A quick and flavorful pasta dish featuring creamy garlic sauce and succulent shrimp, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 8 oz (225 g) linguine or spaghetti pasta
• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb (450 g) large shrimp, peeled & deveined
• 4 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken broth or pasta water
• ½ cup (50 g) Parmesan cheese, grated
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, then drain and save ½ cup pasta water.
3. Heat butter and olive oil in a large skillet over medium heat.
4. Add shrimp in a single layer, season with salt and pepper, and cook 1 to 2 minutes per side until pink and opaque.
5. Remove shrimp to a plate and set aside.
6. Add minced garlic to the skillet and cook 30 seconds until fragrant.
7. Pour in heavy cream and chicken broth and stir.
8. Mix in grated Parmesan, Italian seasoning, and red pepper flakes.
9. Simmer sauce for 3 to 4 minutes until slightly thickened.
10. Return shrimp and pasta to the skillet and toss to coat with the sauce.
11. If the sauce is too thick, add a splash of reserved pasta water until creamy.
12. Taste and adjust salt and pepper.
13. Garnish with chopped parsley and extra Parmesan, then serve hot.

Notes

For a lighter dish, swap half of the cream with low fat milk and add a tablespoon of flour to thicken. Use whole wheat pasta for added fiber.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: shrimp pasta, creamy pasta, quick dinner