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Creamy Garlic Shrimp Pasta
There are nights when only a big bowl of something creamy, garlicky, and twirl-worthy will do and this Creamy Garlic Shrimp Pasta hits that craving perfectly. The moment garlic hits warm butter, the whole kitchen smells like an Italian trattoria, and suddenly a regular night feels special.
This is the kind of dinner that looks fancy on the plate, but cooks like comfort food. Tender shrimp, a cozy cream sauce, and a shower of Parmesan make every bite rich, savory, and just a little indulgent in the best way.
If you love creamy shrimp pasta recipes that feel like a treat without requiring a pile of dishes, this one is about to become a keeper. It’s a pasta dinner (dish type: seafood pasta), built around shrimp, garlic, butter, milk or cream, and Parmesan, with a quick stovetop method that delivers maximum cozy vibes.
Let’s get started.
Why You’ll Love This Recipe
Creamy Garlic Shrimp Pasta has that perfect mix of comfort and elegance that makes it work for busy nights and special occasions.
- Big flavor, low stress: It’s quick and straightforward, but tastes like a restaurant meal.
- The sauce turns out silky: A simple cream-and-Parmesan base coats pasta beautifully when loosened with a little pasta water.
- Shrimp cooks fast: You get juicy, tender seafood without a long simmer (and without heating up the oven).
- Weeknight comfort: If you love creamy shrimp pasta or creamy chicken recipes, this delivers that same cozy, satisfying vibe in a seafood version.
- Easy to customize: Swap the pasta shape, adjust the garlic level, or add greens for a one-bowl meal.
Ingredients
This Creamy Garlic Shrimp Pasta uses everyday ingredients that build a rich, garlicky, Parmesan-forward sauce without a complicated process.
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Step-by-Step Instructions
Follow these steps for Creamy Garlic Shrimp Pasta that’s creamy, garlicky, and perfectly coated, not dry and not soupy.
Season the shrimp. Pat shrimp dry, then toss with smoked paprika, salt, and pepper so every piece is lightly coated.
Tip: Dry shrimp browns better and stays juicy instead of steaming.
Boil the pasta. Cook linguine (or spaghetti) in well-salted water until al dente, then reserve about 1 cup of pasta water before draining.
Tip: Al dente pasta finishes in the sauce, so it drinks up flavor without going mushy.
Sauté the shrimp quickly. Heat 1 tablespoon butter with olive oil in a large skillet, add shrimp in a single layer, and cook just until opaque, then move shrimp to a plate.
Tip: Slight undercooking here is good, since shrimp will finish when tossed back into the hot sauce.
Build the garlic butter base. Lower heat to medium, add remaining butter, then cook minced garlic briefly until fragrant.
Tip: Keep garlic moving and avoid browning it, since browned garlic can turn bitter in a cream sauce.
Make the creamy sauce. Stir in milk or cream, then whisk cornstarch in (or whisk cornstarch with a splash of milk first and add it in) and gently simmer until slightly thickened.
Tip: A gentle simmer is enough; hard boiling can split dairy and make the sauce grainy.
Melt in the Parmesan. Turn heat to low and add freshly shredded Parmesan, stirring until smooth and silky.
Tip: Add cheese gradually; dumping it all at once can clump.
Toss pasta into the sauce. Add drained pasta and toss with tongs, adding reserved pasta water little by little until the sauce coats the noodles in a glossy layer.
Tip: Pasta water helps emulsify the sauce, making Creamy Garlic Shrimp Pasta look and taste restaurant-level.
Add shrimp back in. Return shrimp (and any juices on the plate) to the skillet and toss just until heated through.
Tip: Don’t over-stir or over-cook at this stage; shrimp turns rubbery fast.
Finish and serve. Sprinkle with parsley and serve hot with extra Parmesan.
Tip: Cream sauces are at their best right away, when they’re most fluid and silky.
Tips for Success
These small details make Creamy Garlic Shrimp Pasta reliably creamy and flavorful every time.
- Use raw shrimp (fresh or thawed) and pat it dry before seasoning so it sears instead of steaming.
- Cook pasta just to al dente so it can finish in the sauce and still have bounce.
- Reserve pasta water before draining, since you’ll use it to loosen and gloss the sauce.
- Keep heat gentle once dairy is in the pan to prevent the creamy sauce from separating.
- Shred Parmesan fresh for the smoothest melt and the most classic creamy garlic flavor.
- Taste at the end: Parmesan is salty, so final salt should be adjusted after the cheese melts in.
Variations & Substitutions
Creamy Garlic Shrimp Pasta is easy to tweak based on what you have or what you’re craving.
Spicy creamy garlic shrimp pasta
Add red pepper flakes when the garlic cooks, then finish with extra black pepper for a warm kick.
Lemon-herb version
Add a squeeze of lemon at the very end and a little lemon zest to brighten the creamy sauce.
Add veggies
Stir in baby spinach during the last minute of cooking so it wilts into the sauce, or toss in sautéed mushrooms for a deeper, savory vibe.
Lighter option
Use milk instead of heavy cream (still avoid skim), and keep the Parmesan the same so the sauce stays satisfying.
What to Serve With It
Creamy Garlic Shrimp Pasta is rich and cozy, so pair it with sides that bring crunch, freshness, or a little acidity.
- Simple green salad with lemony vinaigrette (fresh and bright against the creamy sauce).
- Garlic bread or warm crusty bread for swiping up extra sauce.
- Roasted broccoli or asparagus for an easy, weeknight dinner idea that feels balanced.
- A sparkling water with lemon or a crisp white wine if you want a date-night-at-home feel.
Storage & Reheating
Creamy Garlic Shrimp Pasta is best fresh, but leftovers can still be delicious with gentle reheating.
- Fridge: Store in an airtight container for up to 2 to 3 days.
- Reheat (best method): Warm in a skillet over low heat with a splash of milk or water, stirring gently until creamy again.
- Microwave: Use medium power in short bursts, stirring between, to avoid overcooking the shrimp.
Texture tip: Add a small splash of liquid first, because cream sauces tighten as they cool, and that helps bring back the silky texture.
Nutrition Facts
Nutrition will vary based on pasta type, shrimp size, and whether milk or heavy cream is used. This is an estimate per serving (assumes 4 servings).
| Nutrition (est.) | Amount |
|---|---|
| Calories | 620 |
| Protein | 38 g |
| Carbs | 62 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 780 mg |
Diet notes: This Creamy Garlic Shrimp Pasta can be fairly high-protein thanks to shrimp, and it can be made lighter with milk instead of cream.
Common Mistakes to Avoid
Creamy Garlic Shrimp Pasta is easy, but these are the slip-ups that can wreck the texture.
- Overcooking shrimp, which makes it chewy instead of tender.
- Skipping reserved pasta water, which helps the sauce coat noodles smoothly.
- Boiling the sauce hard after adding dairy, which can cause separation.
- Using pre-shredded cheese that doesn’t melt as smoothly as freshly shredded Parmesan.
- Salting too aggressively before adding Parmesan, then ending up with an overly salty sauce.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely, then pat dry before seasoning so it cooks properly and doesn’t water down the sauce.
What pasta shape works best for Creamy Garlic Shrimp Pasta?
Long noodles like linguine or spaghetti are classic, but any pasta you love will work as long as you toss it well with the sauce.
Can I make it without heavy cream?
Yes. Milk (not skim) works, and cornstarch helps thicken the sauce so it still feels creamy.
How do I keep the sauce creamy when reheating?
Reheat gently and add a splash of milk or water while warming so the sauce loosens back up instead of staying thick and pasty.
Can I make Creamy Garlic Shrimp Pasta ahead of time?
It’s best fresh, since cream sauces are silkiest right after cooking, but it can be made a few hours ahead and rewarmed gently if needed.
What if my sauce is too thick?
Add reserved pasta water a tablespoon at a time until it turns glossy and coats the noodles smoothly.
What if my sauce is too thin?
Let it simmer gently for a minute or two to reduce slightly, and make sure the Parmesan has fully melted in, since it helps thicken too.
Conclusion
If a cozy, creamy, garlicky pasta night sounds like the perfect mood, this Creamy Garlic Shrimp Pasta is the recipe to make next. It’s fast, comforting, and loaded with buttery garlic-Parmesan flavor that feels special without being fussy.
When you try it, share how you customized your Creamy Garlic Shrimp Pasta (extra garlic, spicy, lemony, veggie-packed) and what you served on the side. If you loved this, try a Creamy Chicken Alfredo next, or keep the seafood theme going with another creamy shrimp pasta variation you can rotate into your weeknight dinner lineup.
Creamy Garlic Shrimp Pasta
Indulge in a comforting and creamy dish featuring succulent shrimp coated in a velvety garlic-infused sauce and tossed with perfectly cooked pasta. This recipe balances garlic, cream, and shrimp to create a symphony of flavors in every bite.
Ingredients
- 1 pound shrimp
- 6-8 fresh garlic cloves
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 8 oz pasta of your choice
Directions
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Begin by cooking the pasta according to package instructions until al dente.
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In a skillet, melt butter and sauté minced garlic until fragrant.
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Add the shrimp to the skillet and cook until pink and cooked through.
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Pour in the heavy cream and simmer until slightly thickened.
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Toss in the cooked pasta and grated Parmesan cheese, stirring to coat everything in the creamy sauce.
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Season with salt and pepper to taste, and garnish with fresh parsley before serving.
