Creamy Garlic Shrimp Pasta

Silky, garlicky cream cloaks tender shrimp and perfectly al dente pasta for a weeknight-worthy indulgence. Butter, Parmesan, and a hint of Italian seasoning build rich flavor fast, while fresh parsley brightens every twirl. Simple technique, luxe results ready in 25 minutes.

Ingredients

• 8 oz fettuccine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: pinch of red pepper flakes, lemon zest to finish

Instructions

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic; cook 1–2 minutes until fragrant (do not brown).
3. Add shrimp; season lightly with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Transfer shrimp to a plate.
4. Reduce heat to medium-low. Add heavy cream; bring to a gentle simmer. Stir in Parmesan and Italian seasoning until smooth.
5. Add pasta and shrimp back to the skillet; toss to coat. Splash in reserved pasta water as needed for a silky sauce.
6. Taste and adjust salt and pepper. Off heat, finish with parsley (and lemon zest or red pepper flakes, if using). Serve immediately.

Variations

1. Spinach and sun-dried tomato: Stir in 2 cups baby spinach and 1/4 cup chopped sun-dried tomatoes during the last minute.
2. Cajun garlic shrimp: Toss shrimp with 1–2 teaspoons Cajun seasoning before searing; finish with a squeeze of lemon.
3. Lighter cream sauce: Swap half the heavy cream for half-and-half; thicken with 1–2 teaspoons cornstarch slurry if needed.

Cooking Notes

1. Pat shrimp very dry for better sear and minimal liquid in the pan.
2. Add Parmesan off heat to prevent graininess and ensure a silky sauce.
3. If the sauce tightens up, loosen gradually with warm pasta water until glossy.

Serving Suggestions

1. Pair with a simple arugula or Caesar salad and lemon wedges.
2. Serve alongside garlicky roasted asparagus or blistered green beans.
3. Top with extra Parmesan, cracked black pepper, and a drizzle of good olive oil.

Tips

• Undercook pasta by 1 minute; finish in the sauce for perfect texture.
• Use freshly grated Parmesan pre-shredded cheeses can turn grainy and resist melting.
• Don’t overcook shrimp; remove as soon as they’re just opaque to keep them tender.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutritional Information (Per Serving)

• Calories: 550 kcal
• Protein: 28 g
• Sodium: 720 mg

Frequently Asked Questions

1. Q: Can I use half-and-half instead of heavy cream?
   A: Yes simmer gently and add a cornstarch slurry (1–2 tsp + equal water) if you need extra body.
2. Q: How do I prevent the sauce from curdling or getting grainy?
   A: Keep heat moderate and add Parmesan off heat, stirring until smooth.
3. Q: Can I use frozen shrimp?
   A: Thaw completely, pat very dry, and proceed. Wet shrimp will steam instead of sear.
4. Q: How do I reheat leftovers?
   A: Rewarm gently over low heat with a splash of milk or pasta water to loosen, stirring until creamy.

Conclusion

Luxuriously creamy and garlicky, this shrimp pasta delivers restaurant-level comfort in minutes. Juicy shrimp, al dente noodles, and a velvety Parmesan cream sauce come together for an effortless, elegant dinner. Brighten with parsley and lemon, twirl, and enjoy pure weeknight magic.

Creamy Garlic Shrimp Pasta

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• Author: Avery
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Silky, garlicky cream cloaks tender shrimp and perfectly al dente pasta for a weeknight-worthy indulgence. Butter, Parmesan, and a hint of Italian seasoning build rich flavor fast, while fresh parsley brightens every twirl. Simple technique, luxe results ready in 25 minutes.

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Ingredients

Scale 1x2x3x

• 8 oz fettuccine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: pinch of red pepper flakes, lemon zest to finish

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Instructions

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic; cook 1–2 minutes until fragrant (do not brown).
3. Add shrimp; season lightly with salt and pepper. Cook 2–3 minutes per side until pink and opaque. Transfer shrimp to a plate.
4. Reduce heat to medium-low. Add heavy cream; bring to a gentle simmer. Stir in Parmesan and Italian seasoning until smooth.
5. Add pasta and shrimp back to the skillet; toss to coat. Splash in reserved pasta water as needed for a silky sauce.
6. Taste and adjust salt and pepper. Off heat, finish with parsley (and lemon zest or red pepper flakes, if using). Serve immediately.

Notes

• Reserve some pasta water to loosen and emulsify the sauce.
• Keep the heat moderate cream should gently simmer, not boil.
• For the smoothest sauce, remove the pan from the heat before adding Parmesan and stir until fully melted.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/4 of the recipe (~2 oz dry pasta with shrimp and sauce)
• Calories: 550 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 230 mg

Keywords: creamy garlic shrimp pasta, shrimp alfredo, 30-minute dinner, weeknight pasta, garlic cream sauce, fettuccine, spaghetti