This creamy garlic shrimp pasta is one of those weeknight meals that feels fancy but comes together in under 30 minutes. Juicy sautéed shrimp in a rich garlic cream sauce, finished with fresh parsley and Parmesan, all tossed with pasta—it’s the kind of dish that brings everyone to the table fast. It’s cozy, comforting, and perfect for a treat-yourself dinner after a long day.
Shrimp and Pasta: A Comfort Combo That Never Fails
If there’s one type of dinner I keep on repeat, it’s pasta—especially when there’s a creamy sauce involved. There’s just something so satisfying about twirling noodles on a fork, especially when they’re coated in garlic, butter, and cheese. And when you throw some shrimp into the mix? Game over. This creamy garlic shrimp pasta is one of my all-time favorites because it’s quick, simple, and delivers big flavor without a lot of fuss.
What Size Shrimp Works Best?
For this recipe, I usually go with large shrimp—that’s about 31–35 per pound. I used half a pound here, which gives us about 8 to 9 shrimp per person. But honestly, use whatever you’ve got or whatever you love—medium, jumbo, even the pre-cooked kind in a pinch. Just adjust the cook time slightly based on the size.
What Pasta Should I Use?
Totally up to you. I’ve used everything from spaghetti to penne to fettuccine, and they all work beautifully. Whatever pasta you’ve got on hand will do the trick. Not a pasta fan? Spoon this creamy shrimp over fluffy rice, or even mashed potatoes for a cozy twist.
Ingredients You’ll Need
- Your favorite pasta
- Shrimp (peeled and deveined)
- Butter
- Olive oil
- Garlic
- Dry white wine (or chicken or seafood stock)
- Heavy cream
- Parmesan cheese
- Fresh parsley
- Salt and black pepper
Ingredient Notes
Shrimp – I used large shrimp here, but you can go smaller or bigger. Just make sure they’re peeled and deveined. Tail on or off is your call.
Dry White Wine – Adds a nice depth, but it’s optional. Swap it out with chicken stock or seafood stock if you prefer.
Heavy Cream – You might see it labeled as heavy cream, heavy whipping cream, or just whipping cream. Don’t overthink it—they’re all interchangeable in this recipe. If you only have half-and-half, use that. Your sauce might not be as thick, but it’ll still taste great.
Parmesan Cheese – If you can, go for the real-deal Parmigiano Reggiano. It’s more flavorful and gives the sauce a rich, nutty finish. Pre-shredded works in a pinch, but fresh grated will melt in smoother.
Parsley – I highly recommend using fresh flat-leaf parsley. It adds brightness and makes the dish look as good as it tastes. Dried parsley just doesn’t give you the same freshness.
How to Make Creamy Garlic Shrimp Pasta
- Cook the pasta
Get a big pot of salted water boiling and cook your pasta according to the package directions. Drain and set aside. - Season the shrimp
While the pasta is cooking, peel and devein the shrimp, then sprinkle them with a little salt and pepper. - Sauté the shrimp
Heat a large pan over medium heat, add the butter and olive oil. Once hot, add the shrimp and cook for a few minutes until they’re pink and curled up. Don’t overcook—shrimp cook fast! - Add the garlic and wine (or stock)
Toss in the garlic and sauté for just 30 seconds—don’t let it burn. Then pour in the wine or stock, and scrape up any browned bits from the bottom of the pan with a wooden spoon. That’s where all the flavor lives. - Make the sauce
Lower the heat and stir in the heavy cream, Parmesan, and parsley. Let the sauce simmer gently for about 5 minutes, stirring occasionally. Taste and adjust with salt and pepper, keeping in mind that Parmesan and stock can be salty. If you accidentally go overboard with the salt, just add a splash more cream to mellow things out. - Combine pasta and sauce
Add the drained pasta straight into the pan with the sauce and toss everything together until well coated. Top with extra Parmesan and parsley if you’re feeling fancy.
How to Serve
This pasta is best served immediately, while the sauce is hot and silky. I love pairing it with a crisp green salad or some roasted veggies on the side. And if you’ve got some crusty bread or garlic knots around, don’t even think twice—use them to mop up every bit of that creamy sauce.
A chilled glass of white wine, like Pinot Grigio or Sauvignon Blanc, really rounds things out.
Storing Leftovers
Leftovers? Lucky you.
Let the pasta cool, then store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce—creamy pastas tend to thicken up in the fridge. Gently reheat in a skillet over low heat or pop it in the microwave in short bursts.
I don’t recommend freezing this one—cream sauces can split when thawed, and shrimp can get rubbery.
Creamy Garlic Shrimp Pasta
This creamy garlic shrimp pasta is a quick and easy 30-minute meal that makes for a perfect weeknight dinner. Sautéed shrimp in a rich, creamy garlic sauce with Parmesan and fresh parsley, all tossed with your favorite pasta—mouthwatering and satisfying.
Ingredients
- 8 ounces of your favorite pasta shape
- ½ pound large shrimp (about 18), peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic (about 2 teaspoons), minced
- ¼ cup dry white wine (such as Sauvignon Blanc), or substitute with seafood or chicken stock
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- Extra Parmesan and parsley for garnish
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
- Peel and devein the shrimp, then lightly season with salt and pepper.
- While the pasta is cooking, heat the butter and olive oil in a large pan over medium heat.
- Add the shrimp and sauté for a few minutes until they curl up and turn pink on all sides.
- Add the minced garlic and sauté for 30 seconds to 1 minute—be careful not to burn it.
- Pour in the wine or stock and cook for another minute. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
- Stir in the heavy cream, Parmesan, and chopped parsley.
- Reduce heat to low and let the sauce simmer for about 5 minutes, stirring occasionally. Taste the sauce as it cooks and season with salt and pepper as needed.
- Toss the cooked and drained pasta with the sauce until evenly coated. Garnish with more Parmesan and fresh parsley.
Notes
- Tasting the sauce: Taste as you go. Parmesan and stock can add saltiness, so season carefully. If it becomes too salty, add a little more heavy cream and simmer for another minute.
- Suggestion: If you enjoyed this dish, try a similar recipe like shrimp fettuccine alfredo for another creamy seafood delight.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 840Total Fat 45gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 19gCholesterol 384mgSodium 1817mgCarbohydrates 48gFiber 2gSugar 5gProtein 54g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely. Just make sure they’re thawed completely and patted dry before cooking so you get a nice sear.
Can I make this dairy-free?
You can try using coconut cream and a dairy-free cheese alternative, but it will change the flavor. Still delicious, just different.
Can I add vegetables?
Yes! Spinach, cherry tomatoes, or mushrooms would all be fantastic additions. Sauté them after the shrimp or even toss them in raw if they cook fast (like spinach).
Is this spicy?
Not at all, but if you like a little heat, add a pinch of red pepper flakes when you sauté the garlic.
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