Creamy Garlic Shrimp Pasta Recipe

There’s something undeniably comforting about a steaming bowl of Creamy Garlic Shrimp Pasta. The buttery aroma of garlic mingling with rich cream and perfectly seared shrimp creates a dish that feels both indulgent and effortless—ideal for cozy weeknights or impressing guests without the stress.

I first whipped up this recipe on a chilly evening when I was craving something decadent but didn’t want to spend hours at the stove. With a handful of pantry staples and a bag of frozen shrimp, dinner was on the table in under 30 minutes—and my family has been requesting it ever since. It’s quick, creamy, and just fancy enough to feel special.

If you’re looking for a pasta dish that checks all the boxes—flavorful, fast, and family-approved—this Creamy Garlic Shrimp Pasta is sure to become your go-to. Let’s dive into why it deserves a spot on your regular dinner rotation.

Why You'll Love This Creamy Garlic Shrimp Pasta

Get ready to meet your new weeknight hero. This dish is packed with flavor, takes minimal effort, and is easy enough for a Tuesday but elegant enough for Saturday date night.

It’s lightning fast. From start to finish, this dish takes about 30 minutes—yes, really. That includes cooking the pasta, searing the shrimp, and building the sauce. Perfect for those evenings when time is tight but hunger is high.

The flavor is off the charts. Thanks to plenty of fresh garlic, a splash of white wine, and a generous pour of cream, the sauce is rich and silky, with just the right amount of garlicky kick to complement the sweet, tender shrimp.

It won’t break the bank. Shrimp often feels like a luxury ingredient, but frozen shrimp is surprisingly affordable and cooks up beautifully in this dish. Pair that with a few pantry staples, and you’ve got a satisfying meal for a fraction of the cost of takeout.

It’s endlessly adaptable. No shrimp? No problem. Swap in chicken, scallops, or even sautéed mushrooms for a vegetarian twist. You can also throw in some spinach or sun-dried tomatoes to change up the flavor profile.

Once you’ve made this just once, you’ll understand why it’s in regular rotation at our house. Let’s talk about what goes into it next.

Ingredients Notes

The beauty of this Creamy Garlic Shrimp Pasta is how it transforms humble ingredients into something extraordinary. Each element contributes to the rich, layered flavor of the final dish.

Shrimp is the undeniable star here. I like to use large or jumbo shrimp, peeled and deveined. Whether fresh or frozen, make sure they’re thawed completely and patted dry before cooking. Dry shrimp sear better, giving you that slightly crisp, golden edge that adds texture to every bite.

Garlic is the soul of this recipe. We’re not talking one or two cloves—we’re going all in. Thinly sliced or finely minced, it gets sautéed until fragrant but not browned, infusing the oil and cream with deep, savory flavor.

Heavy cream creates the luscious base of the sauce. It thickens naturally as it simmers, no need for flour or roux. If you’re looking for a lighter version, you can sub in half-and-half, but know the sauce will be a bit thinner and less rich.

Parmesan cheese adds a salty, nutty depth to the sauce and helps thicken it slightly as it melts. Always grate your own if possible—pre-shredded cheese doesn’t melt as smoothly and can leave the sauce gritty.

You’ll also need fettuccine or linguine to carry all that creamy, garlicky goodness. These wide, flat noodles hold the sauce beautifully, but you can use any pasta shape you like in a pinch. Just be sure to cook it al dente and reserve a bit of the pasta water to adjust the sauce consistency if needed.

For equipment, all you need is a large pot for boiling pasta, a roomy skillet for the shrimp and sauce, and a colander for draining. Simple and no-fuss—just how I like it.

How To Make This Creamy Garlic Shrimp Pasta

Making this dish is as satisfying as eating it. It all comes together quickly in one skillet while the pasta cooks, which means fewer dishes and more flavor.

Start by bringing a large pot of salted water to a boil. Drop in your pasta and cook according to the package instructions until al dente. Before draining, reserve about a cup of the starchy pasta water—this will come in handy later for loosening the sauce, if needed.

While the pasta is boiling, heat a couple tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary to avoid overcrowding. Let them cook undisturbed for 2-3 minutes on each side, just until they’re pink and opaque with a slight sear. Remove them to a plate and set aside.

In the same skillet, lower the heat and add a bit more oil or a knob of butter. Toss in your garlic and sauté for about 30 seconds, just until it’s fragrant—keep a close eye so it doesn’t brown or burn. At this point, you can deglaze the pan with a splash of white wine or chicken broth, scraping up any tasty brown bits left behind by the shrimp.

Pour in the heavy cream and bring it to a gentle simmer. Let it bubble for 3-4 minutes to thicken slightly, then stir in the grated Parmesan until smooth. Season with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat.

Add the cooked shrimp back to the skillet, then toss in the drained pasta. Mix everything together until the noodles are well coated and glossy. If the sauce seems too thick, add a splash of reserved pasta water to loosen it to your liking.

From start to finish, the whole process takes under 30 minutes. You’ll know it’s ready when the shrimp are hot, the pasta is silky, and the kitchen smells like heaven.

Storage Options

If you’re lucky enough to have leftovers, this pasta stores surprisingly well. Transfer it to an airtight container and refrigerate for up to 3 days. The sauce will thicken in the fridge, but a splash of milk or cream when reheating brings it right back to life.

For longer storage, you can freeze the sauce separately from the pasta for up to 2 months. Just make sure it’s completely cooled before freezing to prevent ice crystals from forming. Thaw overnight in the fridge and reheat gently on the stove.

When reheating, avoid high heat to prevent the cream sauce from breaking. Warm it slowly over medium-low, stirring frequently. If needed, add a splash of cream or broth to loosen the texture.

Variations and Substitutions

One of my favorite things about this Creamy Garlic Shrimp Pasta is how flexible it is. You can easily tweak it based on what you have in the fridge or what you’re craving.

Not a fan of shrimp? This recipe works just as beautifully with chicken, scallops, or even salmon. Just adjust the cooking time based on the protein you’re using.

Want to sneak in some veggies? Stir in fresh spinach, cherry tomatoes, or peas during the last few minutes of cooking. They’ll add freshness and a pop of color without overpowering the creamy sauce.

For a flavor twist, try adding lemon zest or a splash of lemon juice to brighten the sauce. A bit of fresh basil or parsley also adds a fresh finish and beautiful color contrast.

If you’re dairy-free, you can swap the cream for a plant-based alternative like cashew cream or coconut milk. Just note that coconut milk will slightly alter the flavor profile with a hint of sweetness.

Experimenting is half the fun, and this dish is forgiving enough to let you play around. Whether you're dressing it up for a dinner party or tossing it together for a quick weeknight bite, it's guaranteed to hit the spot.

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