Creamy Garlic Shrimp Pasta

Garlic Shrimp Pasta

This creamy garlic shrimp pasta comes together quickly with pantry staples and a few fresh ingredients.

Perfect for a cozy weeknight meal or a special date night, it’s rich, indulgent,
and incredibly easy to make—ready in just 15 minutes!

Packed with garlic butter flavor and perfectly tender shrimp,
this dish will satisfy your pasta cravings without the fuss.

It’s simple enough for a busy night but feels like a treat, making it perfect for any occasion.

Whether you’re cooking for one or feeding a crowd, this recipe is sure to be a hit!

For Garlic Shrimp Pasta

• Linguine Pasta – You’ll need 8 ounces; cook it al dente so it holds up nicely in the sauce.
• Olive Oil – A touch of richness to sauté the shrimp and start the sauce.
• Butter – Used in two steps for a luscious, creamy finish to the dish.
• Shrimp – Use 1 pound of peeled and deveined shrimp (frozen is fine—just thaw before cooking).
• Salt & Black Pepper – For seasoning the shrimp and balancing the cream sauce.
• Old Bay Seasoning – Optional, but adds a flavorful kick; smoked paprika or Cajun seasoning also work well.
• Garlic – Just one clove, minced, brings big flavor to the sauce.
• Heavy Cream – Makes the sauce silky and rich (use double cream if you’re in the UK).
• Parmesan Cheese – Freshly grated is best for that nutty, savory flavor.
• Fresh Parsley – For a bright, herby finish.
• Reserved Pasta Water – Don’t forget to save a cup—it helps bring the sauce together beautifully.

Creamy Garlic Shrimp Pasta

This creamy garlic butter shrimp pasta is rich, flavorful, and unbelievably quick to make—perfect for a busy weeknight, a cozy date night, or even a dinner party. Ready in just 15 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: Creamy Garlic Shrimp Pasta

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

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Ingredients

• 8 oz (225 g) linguine pasta
• 1 tbsp olive oil
• 1½ tbsp butter (divided)
• 1 lb (450 g) raw shrimp (peeled and deveined; thaw if frozen)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp Old Bay seasoning (or substitute with smoked paprika or Cajun seasoning)
• 1 clove garlic, minced
• ½ cup (120 ml) heavy cream (double cream if in the UK)
• ½ cup (40 g) grated Parmesan cheese
• ¼ cup fresh parsley, chopped

 

Instructions

1. Cook the Pasta
   Bring a medium pot of salted water to a boil. Add linguine and cook until al dente, following package directions. Reserve 1 cup of the pasta water, then drain the rest.
2. Cook the Shrimp
   In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add shrimp and cook for about 1 minute. Season with salt, pepper, and Old Bay (or paprika/Cajun). Continue cooking until shrimp turns pink—work in batches if needed to avoid overcrowding. Remove shrimp from pan and set aside.
3. Make the Sauce
   In the same skillet, melt the remaining butter. Add garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and deglaze the pan using a spatula.
4. Add Cheese & Combine
   Stir in Parmesan and let it melt into the sauce. Add a bit of the reserved pasta water (start with a few tablespoons) to loosen the sauce and let it simmer for a minute. Taste and adjust seasoning if needed.
5. Finish the Dish
   Toss the cooked pasta in the sauce until well coated. Return the shrimp to the skillet and gently heat through. Garnish with chopped parsley and serve immediately.

 

Tips & Notes

• Cooking Shrimp from Frozen: It’s okay! Just know it’ll release liquid at first—let it simmer off before continuing. If you can, thaw shrimp ahead of time for best results.
• Pasta Water: Reserve 1 cup before draining—you’ll likely only need a little, but it helps adjust the sauce consistency.
• Servings: This recipe makes 4 standard servings (or 3 larger portions).
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or microwave with a splash of water to revive the creamy texture.
• Freezing: Not recommended, as the cream sauce may separate.

 

Nutrition

Calories: 334kcal | Carbohydrates: 4g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 343mg | Sodium: 1411mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 347mg | Iron: 3mg

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1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. It’s best to thaw them completely and pat them dry before cooking to ensure they cook evenly and absorb flavors well. 

2. What if I don’t have linguine pasta?

No problem! You can substitute linguine with other long pasta shapes like spaghetti or fettuccine. Just adjust the cooking time according to the package instructions for your chosen pasta.

3. Is it necessary to use heavy cream, or can I substitute it?

While heavy cream gives the sauce its rich and creamy texture, you can substitute it with milk combined with a bit of cornstarch to thicken the sauce. Keep in mind that the sauce might be slightly lighter but still delicious.

4. How can I make the sauce spicier?

To add some heat, consider incorporating red pepper flakes or a pinch of cayenne pepper when cooking the garlic. Adjust the quantity to suit your spice preference.

5. Can I add vegetables to this dish?

Absolutely! Sautéed spinach, arugula, or sun-dried tomatoes make excellent additions. Simply toss them into the skillet along with the shrimp for added flavor and nutrition.