Creamy Garlic Shrimp Pasta Recipe

There's nothing quite like the rich aroma of creamy garlic shrimp pasta drifting through your kitchen on a weeknight. This comforting dish combines juicy shrimp, al dente pasta, and a lusciously garlicky cream sauce that feels like it belongs in a fancy restaurant—but comes together in under 30 minutes.

this Recipe

I first whipped this up during a frantic weeknight dinner scramble, hoping to impress my seafood-loving partner without spending hours in the kitchen. It was love at first bite—and now it’s one of our go-to meals when we want something fast, flavorful, and indulgent without the fuss.

Once you taste this dreamy pasta, you’ll want it on repeat. Let’s dive into why this recipe deserves a spot in your regular rotation.

Why You’ll Love This Creamy Garlic Shrimp Pasta

Get ready to fall head over heels for your new favorite pasta dish. This creamy garlic shrimp pasta isn’t just decadent—it’s shockingly simple and endlessly craveable.

First off, it’s lightning-fast. You can have this entire meal on the table in just 25 to 30 minutes, making it ideal for busy weeknights when cooking feels like a chore. Shrimp cook in minutes, and the sauce comes together while the pasta boils.

It’s a one-pan wonder with minimal cleanup. Aside from the pasta pot, everything else cooks in a single skillet—meaning fewer dishes and more time to relax after dinner.

Your wallet won’t mind, either. While it feels indulgent, shrimp and cream are surprisingly affordable when used thoughtfully. This recipe makes four generous servings without breaking the bank.

It’s totally customizable. Swap the pasta shape, throw in veggies, or add spice—this recipe is your blank (creamy) canvas. Whether you're cooking for picky eaters or flavor fanatics, this pasta adapts like a pro.

If you’ve been craving a restaurant-worthy dinner that’s quick, easy, and wildly satisfying, this pasta delivers every single time.

Ingredients Notes

The beauty of this creamy garlic shrimp pasta lies in its straightforward, pantry-friendly ingredients. Every item works in harmony to build bold flavor in very little time.

Shrimp are the star here, so choose wisely. I recommend using large or extra-large peeled and deveined shrimp, either fresh or thawed from frozen. They cook quickly and stay juicy, absorbing the garlicky cream sauce beautifully. Pat them dry before cooking for the best sear.

Heavy cream forms the luscious base of the sauce. It creates that rich, silky texture we all crave in a cream-based pasta. You can substitute half-and-half for a lighter version, though the sauce won’t be quite as thick.

Fresh garlic is non-negotiable. This dish leans hard on that garlicky punch, so don’t hold back. I use 5-6 cloves, minced finely for maximum aroma and flavor. You’ll sauté it just until fragrant—don’t let it brown.

Parmesan cheese adds a salty, nutty depth to the sauce. Always go for freshly grated Parm if you can—it melts better and gives the sauce a smoother finish than the pre-shredded stuff.

For the pasta, linguine or fettuccine are my go-tos. Their wide, flat noodles hold the creamy sauce beautifully. You can sub in spaghetti, penne, or even tagliatelle depending on what’s in your pantry.

As for equipment, you’ll need a large skillet, a pasta pot, and a microplane grater for the cheese if you're grating fresh. A pair of tongs helps toss the pasta and sauce together effortlessly.

How To Make This Creamy Garlic Shrimp Pasta

Making this pasta is easier than you'd think—especially for something that tastes so luxurious. Let’s walk through the steps so you can nail it every time.

Start by bringing a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente, then drain—reserving about ½ cup of the pasta water. This starchy liquid is perfect for loosening the sauce later if needed.

Meanwhile, heat a splash of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer—don’t crowd the pan—and cook for about 1–2 minutes per side, just until they turn pink and slightly golden. Remove them from the skillet and set aside so they don’t overcook.

In the same skillet, reduce the heat to medium and add a bit more oil or butter if needed. Sauté your minced garlic until fragrant—about 30 seconds. Keep an eye on it; garlic burns quickly and can turn bitter.

Next, pour in the heavy cream and bring it to a gentle simmer. Let it cook for a few minutes to reduce slightly and thicken. Stir in the grated Parmesan cheese and whisk until smooth and velvety. Taste and season with salt and freshly cracked black pepper.

Add the cooked pasta directly to the sauce and toss well to coat. If the sauce feels too thick, splash in a little reserved pasta water to loosen things up. Finally, return the shrimp to the skillet, tossing everything together just until heated through.

From start to finish, the whole process takes under 30 minutes—and the result is creamy, garlicky perfection in every bite.

Storage Options

If you have leftovers (lucky you!), this pasta stores surprisingly well for a cream-based dish.

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. While the pasta may absorb some of the sauce, a splash of cream or milk during reheating helps bring it back to life.

For best results, reheat gently on the stovetop over low heat, stirring frequently. Avoid high heat or the microwave, as it can cause the sauce to break and the shrimp to become rubbery.

While you technically can freeze it, I don’t recommend it. Cream-based sauces tend to separate after thawing, and the shrimp can become overcooked and mushy.

Variations and Substitutions

This recipe is endlessly flexible, making it perfect for cleaning out your fridge or tailoring to your taste.

Want a little heat? Add a pinch of red pepper flakes to the garlic for a spicy kick that balances the richness of the cream.

You can easily swap the shrimp for another protein. Try scallops, chicken, or even smoked sausage—just adjust cooking times accordingly. This sauce loves to cling to savory, seared meats.

For a veggie boost, stir in a handful of baby spinach, cherry tomatoes, or steamed broccoli toward the end. They’ll wilt perfectly into the sauce without overpowering the dish.

Trying to lighten things up? Use half-and-half instead of cream, and reduce the Parmesan slightly. The sauce will still be flavorful, just a bit less rich.

Not a fan of long noodles? Go with penne, rigatoni, or even zoodles for a low-carb option. The sauce is flexible enough to work with any shape or style of pasta.

Don’t be afraid to experiment and make this dish your own. Once you master the creamy garlic base, the possibilities are endless.

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