Creamy Garlic Shrimp Pasta – Comforting, Easy, and Packed With Flavor

This Creamy Garlic Shrimp Pasta is the kind of weeknight dinner that feels special without a lot of effort. You get juicy shrimp, a silky garlic cream sauce, and perfectly coated pasta in every bite. It’s rich but not heavy, and the garlic brings warmth that never overwhelms.

If you’re craving something cozy but quick, this one checks every box. It’s also flexible, so you can adjust it to your taste or whatever you have on hand.

Creamy Garlic Shrimp Pasta - Comforting, Easy, and Packed With Flavor

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 ounces pasta (linguine, fettuccine, or spaghetti)
• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5–6 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice (or to taste)
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• Pasta water (reserve about 1 cup)

Method

 

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
2. Season the shrimp: Pat shrimp dry and season with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
3. Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
4. Build the flavor base: Reduce heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes and cook 30–45 seconds until fragrant. Do not brown the garlic.
5. Deglaze: Pour in white wine (or broth). Scrape up browned bits and simmer 1–2 minutes to reduce slightly.
6. Make it creamy: Stir in heavy cream. Simmer gently 2–3 minutes until the sauce thickens slightly. Keep it to a gentle bubble—boiling can cause separation.
7. Add cheese and lemon: Lower the heat and whisk in Parmesan until melted and smooth. Add lemon zest and juice. Taste and season with salt and pepper.
8. Bring it together: Add the cooked pasta and half the shrimp to the skillet. Toss, adding splashes of pasta water as needed to loosen and emulsify the sauce. You want it glossy and clinging to the noodles.
9. Finish and serve: Fold in remaining shrimp and parsley. Adjust seasoning and lemon to taste. Serve hot with extra Parmesan and a pinch of red pepper flakes if you like heat.

Why This Recipe Works

This recipe focuses on balance: the shrimp cooks quickly, the sauce comes together in minutes, and the pasta carries all that creamy flavor without getting soggy. A light splash of pasta water helps the sauce cling to the noodles, creating a smooth, restaurant-style finish.

Fresh garlic and a little lemon brighten the cream so it doesn’t taste flat. A final sprinkle of parsley adds freshness and color. It’s simple, reliable, and genuinely satisfying.

Ingredients

• 12 ounces pasta (linguine, fettuccine, or spaghetti)
• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5–6 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice (or to taste)
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• Pasta water (reserve about 1 cup)

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a boil.

   Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.

2. Season the shrimp: Pat shrimp dry and season with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
3. Sear the shrimp: Heat olive oil in a large skillet over medium-high.

   Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.

4. Build the flavor base: Reduce heat to medium. Add butter to the same skillet.

   Stir in garlic and red pepper flakes and cook 30–45 seconds until fragrant. Do not brown the garlic.

5. Deglaze: Pour in white wine (or broth). Scrape up browned bits and simmer 1–2 minutes to reduce slightly.
6. Make it creamy: Stir in heavy cream.

   Simmer gently 2–3 minutes until the sauce thickens slightly. Keep it to a gentle bubble—boiling can cause separation.

7. Add cheese and lemon: Lower the heat and whisk in Parmesan until melted and smooth. Add lemon zest and juice.

   Taste and season with salt and pepper.

8. Bring it together: Add the cooked pasta and half the shrimp to the skillet. Toss, adding splashes of pasta water as needed to loosen and emulsify the sauce. You want it glossy and clinging to the noodles.
9. Finish and serve: Fold in remaining shrimp and parsley.

   Adjust seasoning and lemon to taste. Serve hot with extra Parmesan and a pinch of red pepper flakes if you like heat.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Cream sauces are best enjoyed fresh, but this reheats reasonably well.
• Reheat gently: Warm on the stovetop over low heat with a splash of water, broth, or milk to loosen the sauce.

  Stir often and avoid boiling.

• Freezing: Not ideal. Creamy sauces can separate after thawing, and shrimp can become rubbery.

Why This is Good for You

Shrimp is a lean source of protein and provides selenium, iodine, and B12. Garlic brings antioxidants and bold flavor without extra calories.

Using real Parmesan adds umami, so you can rely on less salt overall. You also control the creaminess—use the amount of cream that fits your needs, and balance the richness with lemon and parsley.

Common Mistakes to Avoid

• Overcooking shrimp: Shrimp turn tough fast. Pull them as soon as they’re pink and just opaque.
• Skipping pasta water: That starchy liquid is key for a silky sauce that clings to the pasta.
• Boiling the cream: High heat can break the sauce.

  Keep it at a gentle simmer.

• Adding cheese over high heat: Parmesan melts best on low heat. Otherwise, it can clump or turn grainy.
• Not salting pasta water: Under-seasoned pasta makes the whole dish taste flat.

Variations You Can Try

• Lighter version: Swap half the cream for whole milk or evaporated milk. Thicken gently and lean on Parmesan and lemon for flavor.
• Herb-forward: Add fresh basil or chives with the parsley for a bright finish.
• Mushroom boost: Sauté sliced cremini or shiitake after removing the shrimp, then proceed with the sauce.
• Spinach and sun-dried tomatoes: Wilt a few handfuls of spinach into the sauce and stir in chopped sun-dried tomatoes.
• Cajun twist: Season shrimp with Cajun seasoning and finish with a squeeze of lemon for heat and tang.
• Gluten-free: Use your favorite gluten-free pasta and check labels on broth and Parmesan.
• No wine: Use chicken broth with a teaspoon of lemon juice for brightness.

FAQ

Can I use frozen shrimp?

Yes.

Thaw completely in the fridge overnight or run under cold water in a colander for a few minutes. Pat very dry before cooking so they sear instead of steaming.

What pasta shape works best?

Long noodles like linguine or fettuccine hold the creamy sauce well. Short shapes like penne or rigatoni also work if that’s what you have.

Choose what you enjoy.

How can I make the sauce thicker?

Simmer the cream a bit longer on low and add a touch more Parmesan. You can also let the pasta sit in the sauce for a minute off heat to naturally thicken. Avoid cornstarch unless necessary; the texture is better without it.

Is there a dairy-free option?

Use olive oil instead of butter and a creamy, unsweetened dairy-free milk like cashew or coconut cream.

Add nutritional yeast for savory depth and a squeeze of lemon. The flavor will be different but still delicious.

Can I add vegetables?

Absolutely. Peas, asparagus, spinach, or cherry tomatoes are great.

Add quick-cooking veggies near the end so they stay bright and tender.

What if my sauce separates?

Remove from heat and whisk in small splashes of warm pasta water until it comes back together. Keep heat gentle and add cheese off the heat next time.

Do I have to use wine?

No. Chicken or vegetable broth works well.

The wine adds aroma, but lemon and Parmesan provide plenty of brightness without it.

In Conclusion

Creamy Garlic Shrimp Pasta delivers big flavor with simple steps and everyday ingredients. It’s quick enough for a busy night but elegant enough for company. Keep the heat gentle, save your pasta water, and don’t overcook the shrimp.

With those tips, you’ll get a silky, garlicky bowl of comfort every time. Serve it hot, pass extra Parmesan at the table, and enjoy.