Creamy Garlic Shrimp Pasta Recipe

There's something absolutely irresistible about the rich aroma of creamy garlic shrimp pasta simmering on the stovetop. The velvety sauce, infused with garlic and perfectly coating every bite of tender shrimp and al dente pasta, is comfort food at its finest.

this Recipe

I first made this dish on a rainy Friday evening when I needed something quick yet indulgent. One bite in, and it instantly earned a permanent spot in our weekly dinner rotation. It's quick, easy, and the kind of meal that feels fancy without the fuss.

Whether you're cooking for two or feeding a crowd, this dish brings restaurant-quality flavor to your table in under 30 minutes. Let’s dive into what makes this recipe such a standout.

Why You'll Love This Creamy Garlic Shrimp Pasta

Get ready to fall in love with a dish that checks every box: creamy, garlicky, satisfying, and fast. This creamy garlic shrimp pasta will win over even the pickiest eaters—and you won’t believe how simple it is to make.

First off, this recipe is lightning fast. From prep to plate, you're looking at just 25 minutes. It's ideal for busy weeknights or last-minute entertaining when you need something impressive but don’t have hours to cook.

It’s also incredibly easy. You only need one pan and a pot—no complicated steps or fancy ingredients here. Just real food, real flavor, and minimal cleanup.

Speaking of flavor, this recipe delivers big taste on a small budget. Shrimp cooks quickly and can often be found on sale frozen, making it an affordable protein that feels special. Pair it with pantry staples like garlic, cream, and pasta, and you're golden.

Lastly, it’s wonderfully versatile. You can swap in different pastas, add vegetables, or tweak the creaminess based on what you have in the fridge. It’s a great recipe to customize and make your own.

Once you try this once, don’t be surprised if it becomes your new go-to comfort meal.

Ingredients Notes

The magic of this creamy garlic shrimp pasta lies in the balance of just a handful of powerhouse ingredients. Each one contributes to the final texture, flavor, and richness of the dish.

Shrimp is the star of the show. I recommend using large or extra-large raw shrimp, peeled and deveined. Fresh or frozen both work well—just be sure to thaw frozen shrimp completely and pat them dry so they sear properly. The quick-cooking nature of shrimp means dinner can be on the table in a flash.

Garlic is the flavor hero here. You’ll need a generous amount—at least four cloves. I prefer mincing fresh garlic rather than using the jarred kind for a deeper, more aromatic taste that really shines through in the sauce.

Heavy cream creates the luscious base for the sauce. Its richness helps bind everything together and gives that restaurant-quality texture. You can substitute with half-and-half if you're watching calories, but keep in mind the sauce will be a bit thinner.

Parmesan cheese adds a salty, nutty depth that rounds out the sauce beautifully. Use freshly grated if you can—it melts smoother and tastes better than the pre-shredded versions, which often contain anti-caking agents.

Pasta choice matters more than you might think. I love using fettuccine or linguine for this dish because the broad noodles hold onto the creamy sauce well. That said, spaghetti or even penne would work if that’s what you have on hand.

You'll also want a large skillet for searing the shrimp and making the sauce, and a separate pot for boiling your pasta. Tongs or a slotted spoon are helpful when mixing the shrimp with the noodles for even sauce distribution.

How To Make This Creamy Garlic Shrimp Pasta

Cooking this dish is as satisfying as eating it—especially when everything comes together in under half an hour.

Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Reserve about ½ cup of the starchy pasta water before draining—it’ll help loosen the sauce later if needed.

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper. Let them sear for 2-3 minutes per side until pink and slightly golden. Remove the shrimp and set them aside—you’ll add them back in later.

In the same skillet, lower the heat to medium and melt a tablespoon of butter. Add your minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let it burn, or the sauce will taste bitter.

Pour in the heavy cream and bring it to a gentle simmer. Stir frequently as it begins to thicken, about 3-5 minutes. Add the grated Parmesan cheese and stir until fully melted and incorporated. Taste and adjust with salt and pepper as needed.

Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Return the shrimp to the pan and stir everything together just until heated through.

In total, this recipe takes about 25 minutes from start to finish. Expect a silky, garlicky sauce that clings to every bite of pasta, punctuated by juicy shrimp and a subtle kick from the cheese.

Storage Options

Leftovers of this creamy garlic shrimp pasta are rare in my house, but if you do have any, they store surprisingly well with a few simple tips.

Transfer leftovers to an airtight container and refrigerate for up to 3 days. The creamy sauce will thicken slightly in the fridge, but that’s nothing a splash of water or cream can’t fix when reheating.

I don’t recommend freezing this dish. The cream-based sauce tends to separate and become grainy after thawing, which changes the texture significantly.

To reheat, place your pasta in a skillet over low heat with a few tablespoons of water or cream. Stir gently until everything warms through and the sauce regains its creamy consistency. Avoid microwaving if possible—it can make the shrimp rubbery.

Variations and Substitutions

One of my favorite things about this recipe is how adaptable it is. You can easily tweak it based on what you have on hand or what you’re craving.

Want to make it lighter? Swap the heavy cream for half-and-half or even full-fat coconut milk for a dairy-free twist. The sauce will still be luscious, just a bit less rich.

Feel like going veggie? Skip the shrimp and load up on mushrooms, spinach, or roasted cherry tomatoes. The garlic cream sauce pairs beautifully with all kinds of vegetables.

Not a fan of shrimp? Try it with grilled chicken, seared scallops, or even chunks of salmon. Just make sure to adjust the cooking times based on the protein you use.

You can also spice it up with a pinch of red pepper flakes or a drizzle of hot sauce. I like to add a dash of cayenne when I want a little extra warmth in the sauce.

Don’t have Parmesan? Pecorino Romano is a great alternative—it’s slightly saltier and gives a bolder kick to the cream sauce.

The beauty of this recipe is how easy it is to make your own. Play around with what you’ve got in the fridge, and you might just create your next favorite version.

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