Why You’ll Love This Creamy Garlic Shrimp Pasta
When you need a quick yet impressive dinner option, this Creamy Garlic Shrimp Pasta delivers on all fronts.
I’ve made this countless times when friends drop by unexpectedly, and it never fails to impress. The combination of tender shrimp and al dente pasta swimming in that velvety garlic cream sauce? Heaven on a plate.
You’ll love how the Parmesan cheese adds just the right savory depth while the hint of red pepper flakes cuts through the richness. Best of all, this restaurant-worthy dish comes together in about 20 minutes.
Who needs takeout when you can whip this up faster?
What Ingredients are in Creamy Garlic Shrimp Pasta?
This creamy garlic shrimp pasta requires simple ingredients that combine to create the most luxurious weeknight dinner. I always keep most of these staples on hand, which makes this dish perfect for those evenings when I need something impressive with minimal planning. The star players here are obviously the plump shrimp and that velvety garlic cream sauce that coats every strand of pasta.
- 8 oz (225 g) linguine or spaghetti pasta
- 2 tablespoons olive oil
- 1 lb (450 g) large shrimp, peeled & deveined
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) vegetable broth (or pasta water)
- ½ cup (50 g) Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt & black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
When shopping for this recipe, quality matters with a few key ingredients. Look for large, sustainably-sourced shrimp—frozen is perfectly fine, just thaw them thoroughly before cooking. For the Parmesan, try to get the real stuff (Parmigiano Reggiano) and grate it yourself rather than using pre-grated varieties, which often contain anti-caking agents that prevent proper melting. And don’t skip the fresh parsley at the end—that pop of color and freshness really brightens the rich flavors of this indulgent pasta dish.
How to Make This Creamy Garlic Shrimp Pasta
Making this luscious pasta dish is surprisingly straightforward, starting with cooking 8 oz (225g) of linguine or spaghetti pasta.
Bring a large pot of generously salted water to a rolling boil, then cook your pasta according to the package directions until it reaches that perfect al dente texture. Remember to save about ½ cup of that starchy pasta water before draining—it’s liquid gold for creating silky sauces.
While the pasta cooks, you can tackle the shrimp and that irresistible garlic cream sauce.
Now for the star of the show—those succulent shrimp. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add 1 lb (450g) of peeled and deveined shrimp in a single layer (crowding leads to steaming rather than searing), season with salt and pepper, and cook just 1-2 minutes per side until they turn pink and opaque.
Those little beauties cook quickly, and overcooked shrimp turn rubbery, so stay vigilant. Once done, transfer them to a plate and set aside.
In the same skillet, add 4 minced garlic cloves and sauté for a mere 30 seconds until fragrant—the kitchen will smell heavenly at this point. Pour in 1 cup (240ml) of heavy cream and ½ cup (120ml) of vegetable broth or that reserved pasta water.
Stir in ½ cup (50g) of freshly grated Parmesan cheese, 1 teaspoon of Italian seasoning, and ¼ teaspoon of red pepper flakes if you’re craving a hint of heat.
Once your sauce starts to thicken slightly, return the shrimp to the pan and add the drained pasta, tossing everything together until each strand is beautifully coated in that velvety sauce.
If the sauce seems too thick, splash in a bit more pasta water to loosen it up. Taste and adjust the seasoning with salt and black pepper as needed—the Parmesan adds saltiness, so go easy at first.
After transferring to serving plates or a large pasta bowl, finish with a sprinkle of 2 tablespoons of chopped fresh parsley. This vibrant garnish isn’t just for looks; it adds a fresh counterpoint to the rich, creamy sauce.
Serve immediately while it’s still hot and the sauce is at its silkiest best.
Creamy Garlic Shrimp Pasta Substitutions and Variations
While this creamy garlic shrimp pasta recipe is absolutely delicious as written, you can easily customize it to suit your preferences or whatever ingredients you happen to have on hand.
Don’t have shrimp? Try substituting chicken, scallops, or even salmon. For a vegetarian option, sautéed mushrooms work beautifully.
Can’t do dairy? Coconut cream makes a lovely alternative to heavy cream, though the flavor profile will shift slightly. I’ve even used half-and-half in a pinch when my fridge was looking sparse.
Play with the herbs too—fresh basil instead of parsley, or add sun-dried tomatoes for a tangy punch. The possibilities are endless, trust me.
What to Serve with Creamy Garlic Shrimp Pasta
When you’ve created a gorgeous plate of creamy garlic shrimp pasta, pairing it with the right side dishes can transform a simple meal into a restaurant-worthy experience.
I love serving mine with a bright arugula salad dressed simply with lemon and olive oil—the peppery greens cut through the richness perfectly.
Garlic bread is non-negotiable at my table, ideal for sopping up that luscious sauce. For something lighter, try roasted asparagus or broccolini with a sprinkle of lemon zest.
And don’t forget a chilled glass of Pinot Grigio or Sauvignon Blanc. The acidity balances the creamy pasta beautifully.
Final Thoughts
This creamy garlic shrimp pasta has become my go-to recipe whenever I need to impress without spending hours in the kitchen.
The combination of succulent shrimp, al dente pasta, and that velvety garlic sauce creates pure magic on a plate.
What I love most is how versatile it is—perfect for date nights, family dinners, or when friends drop by unexpectedly.
I’ve made this countless times, sometimes adding a splash of white wine or a handful of spinach when the mood strikes.
Trust me, you’ll want to add this to your regular rotation. Simple, elegant, and utterly delicious.
Creamy Garlic Shrimp Pasta
Ingredients
Equipment
Method
- Cook pasta in generously salted water according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove to a plate.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant.
- Add heavy cream and vegetable broth (or pasta water) to the skillet.
- Stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
- Once sauce starts to thicken, return shrimp to the pan and add the drained pasta. Toss until well coated.
- Adjust sauce consistency with extra pasta water if needed, and season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve immediately.
