Creamy Garlic Shrimp Pasta

Name: Creamy Garlic Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 12 ounces fettuccine or linguine; 2 tablespoons olive oil; 1 pound large shrimp, peeled and deveined; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish; Zest of 1 lemon (optional)

Highlighted under: Comfort Food

I absolutely love making Creamy Garlic Shrimp Pasta for a quick yet indulgent meal. The combination of tender shrimp, rich cream, and garlic creates an unforgettable flavor that transports me straight to a cozy Italian bistro. It’s one of those recipes that never fails to impress guests, and I enjoy serving it at dinner parties or just on a weeknight. The best part? It all comes together in under 30 minutes, making it a perfect dinner option for busy days.

Created by

Lillian Hayes

Last updated on 2026-01-10T00:58:14.395Z

When I first tried my hand at making Creamy Garlic Shrimp Pasta, I couldn’t believe how simple it was to achieve such restaurant-quality flavors at home. I used fresh shrimp and sautéed them in a buttery garlic sauce before adding cream and parmesan, creating a luscious coating that enveloped every strand of pasta. The key is to not overcook the shrimp—they should just turn pink and opaque for that perfect texture.

Another tip I discovered was to reserve some of the pasta water; it helps to loosen the sauce and makes it cling beautifully to the pasta. I love adding a touch of lemon zest just before serving, which brightens the dish and balances the richness perfectly. This has become a staple in my kitchen!

        Why You Will Love This Recipe
        Rich, creamy sauce that clings to every bite.
Quick and easy to prepare, perfect for busy weeknights.
Savory garlic flavor complemented by tender shrimp.

      

The Perfect Pasta Choice

For this Creamy Garlic Shrimp Pasta, selecting the right pasta is crucial for achieving the best texture. Fettuccine or linguine works exceptionally well because their flat shapes hold onto the creamy sauce beautifully. When boiling the pasta, ensure to salt the water generously; it should taste like the sea. This adds essential flavor to the pasta itself, making every bite more satisfying.

To achieve that perfect al dente bite, keep an eye on the timer and taste a strand a minute before the package instructions indicate. Remember, the pasta will continue cooking slightly after draining, so it's ideal to err on the side of undercooking by about a minute.

Crafting the Creamy Sauce

When making the creamy garlic sauce, using heavy cream is key to a rich and velvety consistency. As you sauté the minced garlic, be cautious not to burn it; a golden, fragrant appearance is what you’re aiming for. Once you add the cream and Parmesan, stir continuously until the cheese has melted into the sauce, creating a glossy finish that luxuriously coats the shrimp and pasta.

If you find the sauce too thick, that's where your reserved pasta water comes into play. Adding it a little at a time helps to loosen the sauce while balancing the flavors without diluting them. The starchy water can even enhance the sauce's cling and creaminess.

Enhancements and Variations

While this recipe shines on its own, it’s versatile enough to invite variations. Consider adding a pinch of red pepper flakes for a kick or freshly chopped spinach for a boost of color and nutrients. If you're looking to cut calories, you can substitute half-and-half for the heavy cream, though the sauce will be less luxurious and slightly thinner.

For a seafood twist, feel free to add scallops or even lobster alongside the shrimp. Just ensure any additional seafood is cooked through and timed with the shrimp to maintain the integrity of the dish. Serving this pasta with a side salad or crusty bread creates a complete, satisfying meal.

Ingredients

For the Pasta

12 ounces fettuccine or linguine
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish
Zest of 1 lemon (optional)

Cook the pasta according to package instructions, reserving some pasta water for the sauce.

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.

Sauté the Shrimp

In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.

Make the Garlic Sauce

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and add the Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.

Combine Pasta and Shrimp

Return the shrimp to the skillet, add the cooked pasta, and toss everything together. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency. Season with salt and pepper to taste.

Serve

Serve hot, garnished with chopped parsley and lemon zest if desired.

Enjoy your delicious and creamy garlic shrimp pasta!

Pro Tips

For an extra kick, consider adding red pepper flakes when sautéing the garlic. This dish pairs beautifully with a crisp green salad and a glass of white wine.

Storing and Reheating

If you have any leftovers, store the Creamy Garlic Shrimp Pasta in an airtight container in the fridge for up to three days. To reheat, I recommend using a skillet over low heat to avoid the cream separating. Stir in a splash of water or broth to restore its creamy consistency as it warms through, which takes about 5-7 minutes.

Avoid microwaving if possible, as it can cause the sauce to become grainy. If you do choose to microwave, do it in short bursts and stir frequently to maintain a smooth texture.

Serving Suggestions

To elevate your presentation, consider garnishing the pasta with fresh herbs like basil or parsley, along with extra lemon zest for brightness. A sprinkle of freshly cracked black pepper or a dash of smoked paprika can add both flavor and visual appeal.

Pairing this dish with a chilled glass of white wine, like Sauvignon Blanc, complements the garlic and cream beautifully. On the side, a crisp green salad drizzled with a vinaigrette can provide a refreshing contrast that balances the richness of the pasta.

Troubleshooting Common Issues

If your sauce seems too oily, it might be due to overheating the olive oil before adding the garlic. Always keep an eye on the heat and lower it if necessary; olive oil has a low smoke point and can become bitter if burned. The sauce should be creamy and rich, not separated or greasy.

In case the shrimp are rubbery, it’s likely they were overcooked. Large shrimp typically need only 2-3 minutes per side to cook through. If unsure, cook them just until they turn pink and opaque to ensure they remain tender and juicy.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free alternative such as coconut cream, but the texture and flavor may differ slightly.

→ How can I make this dish spicier?

Add more minced garlic and some red pepper flakes to the sauce for additional heat.

→ Can I prepare this meal in advance?

While the pasta is best served fresh, you can prepare the sauce ahead of time and just reheat when ready to serve.