creamy garlic shrimp pasta recipe

Written BySheba G Updated On
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The Best creamy garlic shrimp pasta recipe

I have been making this creamy garlic shrimp pasta for years and it never fails to impress. My kids absolutely love it and ask for it almost every week. It is rich and satisfying but still light enough for a weeknight dinner.

What I love most is how quick it comes together. You can have dinner on the table in under 30 minutes. The garlic and cream make a luscious sauce that coats every piece of pasta perfectly. Shrimp adds protein and healthy omega 3s so I feel good serving it to my family.

This recipe works for busy weeknights but also feels special enough for a birthday dinner or holiday gathering. It is one of those dishes that looks fancy but is actually very simple to make.

Creamy Garlic Shrimp Pasta

4.7 from 1446 votes

A rich and creamy pasta dish with succulent shrimp and lots of garlic. This recipe is quick enough for weeknights but elegant enough for guests.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz linguine or fettuccine
1 tbsp salt for pasta water

For the Shrimp and Sauce

1 lb large shrimp peeled and deveined
4 cloves garlic minced
2 tbsp butter
2 tbsp olive oil
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes optional
Salt and black pepper to taste
2 tbsp fresh parsley chopped

👨‍🍳Directions

1Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2While pasta cooks, pat shrimp dry with paper towels and season with salt and pepper.
3Heat olive oil and butter in a large skillet over medium high heat. Add shrimp in a single layer and cook 2 minutes per side until pink. Remove shrimp to a plate.
4Reduce heat to medium. Add minced garlic and red pepper flakes if using. Cook 30 seconds until fragrant.
5Pour in chicken broth and scrape up any browned bits from the pan. Add heavy cream and bring to a gentle simmer.
6Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
7Add drained pasta and cooked shrimp to the sauce. Toss to coat, adding reserved pasta water a little at a time if needed to thin the sauce.
8Sprinkle with fresh parsley and serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 13g❤️Cholesterol: 220mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a lighter version you can use half and half instead of heavy cream. Do not overcook the shrimp or they will become tough.

Watch Video Of How Creamy Garlic Shrimp Pasta Works

This creamy garlic shrimp pasta is a staple in my kitchen because it is fast, delicious, and always gets rave reviews. Whether it is a busy Tuesday or a Sunday dinner with extended family, it works perfectly every time. I hope you make it and love it as much as we do.

❓ Frequently Asked Questions About Creamy Garlic Shrimp Pasta

1. Can I use frozen shrimp for this recipe?

Yes you can use frozen shrimp. Thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before cooking to avoid excess water in the pan.

2. What type of pasta works best?

Long strand pastas like linguine fettuccine or spaghetti work best because the sauce clings to them well. You can also use penne or rigatoni if you prefer.

3. How do I prevent the cream sauce from curdling?

Use heavy cream which has a higher fat content and is less likely to curdle. Keep the heat at medium or medium low and do not let the sauce boil vigorously. Stir in the Parmesan gradually.

4. Can I make this dairy free?

You can substitute full fat coconut milk for the heavy cream and use a dairy free butter and Parmesan alternative. The flavor will change slightly but it is still delicious.

5. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. The pasta will absorb some liquid so it may be thicker.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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