Creamy Garlic Shrimp Pasta is a weeknight dinner dream come true, offering a restaurant-quality experience in your own kitchen. This recipe provides a quick yet incredibly satisfying meal, perfect for busy evenings when you crave something truly delicious.
Key Ingredients for Creamy Garlic Shrimp Pasta
- 1 pound large shrimp, peeled and deveined
- 12 ounces linguine or your favorite pasta shape
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon (optional, to brighten the sauce)
How to Make Creamy Garlic Shrimp Pasta
This Creamy Garlic Shrimp Pasta recipe is designed for ultimate ease and flavor, promising a rich, satisfying meal that comes together in under 30 minutes. The velvety sauce coats perfectly cooked pasta and succulent shrimp, making it a truly delightful dish that’s simple enough for any night of the week.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine (or your chosen pasta) and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining well.
- Prepare the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper on both sides.
- Sauté the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside on a plate.
- Build the Garlic Sauce: Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze and Add Cream: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Season the sauce with salt and black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine and Finish: Add the cooked and drained pasta directly into the skillet with the creamy sauce. Toss to coat the pasta evenly. Return the cooked shrimp to the skillet. Add the chopped fresh parsley and the optional lemon juice. Toss everything together gently until the shrimp are warmed through and coated in the sauce.
- Serve: Divide the Creamy Garlic Shrimp Pasta among serving bowls. Garnish with extra grated Parmesan cheese and fresh parsley. Serve immediately and enjoy this delightful meal!
Why You’ll Love This Creamy Garlic Shrimp Pasta
You’ll fall head over heels for this Creamy Garlic Shrimp Pasta because of its incredibly luscious, garlicky sauce that clings perfectly to tender pasta and plump shrimp. It’s an indulgence that feels luxuriously rich, yet it’s surprisingly budget-friendly to whip up at home compared to ordering similar dishes from restaurants. The bright notes from the fresh parsley and optional lemon juice cut through the richness, making this dish a perfectly balanced symphony of flavors, far more vibrant than a simple buttered noodle.
Forget spending a fortune on takeout! This recipe proves that you can create a gourmet pasta experience with everyday ingredients and minimal effort. It’s the perfect go-to for date nights, cozy evenings in, or even to impress guests without breaking a sweat. Ready to elevate your weeknight dinners? Give this Creamy Garlic Shrimp Pasta a try – your taste buds will thank you!
Storing and Reheating Tips
To store leftover Creamy Garlic Shrimp Pasta, allow it to cool completely at room temperature. Transfer the cooled pasta to an airtight container and refrigerate. It should stay fresh in the refrigerator for 2–3 days.
When you’re ready to reheat, gently warm the pasta on the stovetop over low heat, stirring frequently. You may need to add a splash of milk, cream, or water to loosen the sauce as it reheats. Avoid microwaving if possible, as this can sometimes make the pasta gummy and the sauce greasy. If you do microwave, cover loosely and reheat in short intervals, stirring in between, until heated through. For longer storage, you can freeze individual portions of the pasta in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Creamy Garlic Shrimp Pasta is a testament to how simple ingredients can create an incredibly decadent and satisfying meal. I encourage you to give this recipe a whirl; it’s guaranteed to become a favorite in your culinary rotation.
Creamy Garlic Shrimp Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine (or your chosen pasta) and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining well.12 ounces linguine or your favorite pasta shape
- While the pasta cooks, pat the shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper on both sides.1 pound large shrimp, peeled and deveined, to taste Salt and freshly ground black pepper
- Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside on a plate.2 tablespoons olive oil, 4 tablespoons unsalted butter, 1 pound large shrimp, peeled and deveined
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute until fragrant, being careful not to burn the garlic.4 tablespoons unsalted butter, 4 cloves garlic, minced, 1/2 teaspoon red pepper flakes
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Season the sauce with salt and black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.1 cup heavy cream, 1/2 cup grated Parmesan cheese, to taste Salt and freshly ground black pepper
- Add the cooked and drained pasta directly into the skillet with the creamy sauce. Toss to coat the pasta evenly. Return the cooked shrimp to the skillet. Add the chopped fresh parsley and the optional lemon juice. Toss everything together gently until the shrimp are warmed through and coated in the sauce.12 ounces linguine or your favorite pasta shape, 1 pound large shrimp, peeled and deveined, 1/4 cup fresh parsley, chopped, 1/2 lemon juice
- Divide the Creamy Garlic Shrimp Pasta among serving bowls. Garnish with extra grated Parmesan cheese and fresh parsley. Serve immediately and enjoy this delightful meal!1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, chopped