Creamy Garlic Shrimp Pasta Recipe

There’s something irresistible about the rich aroma of garlic sizzling in butter, especially when it’s the start of a dinner that comes together in under 30 minutes. This Creamy Garlic Shrimp Pasta is the kind of meal that feels fancy, tastes indulgent, and yet couldn’t be easier to whip up on a weeknight.

I first made this dish after a long day when I needed something comforting but didn’t want to wait on takeout. One bite of the buttery shrimp tossed in velvety garlic cream sauce, and I knew it was a keeper. It’s now our go-to “date night in” dinner — with crusty bread and a glass of white wine, it’s absolute magic.

The best part? It’s quick, affordable, and picky-eater approved. Let’s dive into why this recipe deserves a spot on your weekly rotation.

Why You’ll Love This Creamy Garlic Shrimp Pasta

Get ready to meet your new weeknight MVP. This Creamy Garlic Shrimp Pasta checks all the boxes: rich, comforting, quick, and totally crowd-pleasing.

First off, it’s incredibly fast and easy to make. From boiling the pasta to sautéing the shrimp, everything comes together in under 30 minutes. It’s the perfect solution when you're low on time but still want a homemade meal.

It’s also surprisingly affordable. Shrimp might sound like a splurge, but frozen raw shrimp are budget-friendly and thaw in minutes. Combine that with pantry staples like pasta, garlic, and cream, and you’ve got a restaurant-quality meal without the price tag.

Family-friendly and versatile, this pasta works for a cozy dinner for two or a quick family meal. The creamy sauce is mild and comforting, making it a hit even with picky eaters. You can also dial up the spice or swap the pasta depending on your mood.

And let’s not forget how fancy it feels. The luscious garlic cream sauce and tender shrimp give it that “special occasion” feel — even if you’re eating in sweatpants on the couch.

Once you’ve tried it, don’t be surprised if it becomes a weekly staple. Now, let’s take a closer look at what goes into making it so delicious.

Ingredients Notes

The beauty of this Creamy Garlic Shrimp Pasta lies in how simple the ingredient list is — yet every item brings something important to the table.

Shrimp are the star here. I like using large or jumbo peeled and deveined shrimp, tails off for easier eating. Whether you go fresh or frozen, make sure they’re raw, not pre-cooked, so they stay juicy and tender once sautéed.

Next comes the garlic, and yes, fresh is best. You'll want to mince several cloves (I usually use 4-5), which mellow and sweeten as they cook, infusing the butter and cream with that warm, garlicky flavor.

Heavy cream forms the base of the sauce, giving it that rich, silky texture. You could use half-and-half for a lighter version, but it won’t coat the pasta quite as luxuriously. For the ultimate indulgence, stick with full-fat cream.

Parmesan cheese adds salty depth and helps thicken the sauce naturally. I recommend freshly grated if possible — the pre-shredded kind doesn’t melt as smoothly and can lead to a grainy texture.

And of course, the pasta. I love using linguine or fettuccine because they hold the sauce so well, but spaghetti or even penne will work just fine. Just make sure it’s cooked al dente to soak up all that garlic cream goodness.

For tools, you’ll want a large sauté pan, a pasta pot, and a microplane for the Parmesan. Tongs also come in handy for tossing everything together at the end.

How To Make This Creamy Garlic Shrimp Pasta

Making this dish is as easy as it is rewarding. Once you get the rhythm down, it’ll be your new go-to dinner in a pinch.

Start by bringing a large pot of salted water to a boil. Drop in your pasta and cook until just al dente — remember, it’ll finish cooking in the sauce later. Reserve about a cup of pasta water before draining, just in case you need to loosen the sauce later.

While the pasta’s going, heat a couple tablespoons of butter in a large skillet over medium-high heat. Once melted and bubbling, add your shrimp in a single layer. Let them cook undisturbed for 2 minutes on each side until just pink and opaque. Remove them from the pan and set aside.

In the same skillet, lower the heat slightly and add another tablespoon of butter. Toss in your minced garlic and stir constantly for about 30 seconds, just until fragrant. Don’t let it brown — garlic burns fast and turns bitter!

Now, pour in your heavy cream and stir well to combine with the garlicky butter. Let the mixture simmer gently for a few minutes until it thickens slightly. Stir in the Parmesan and season with salt and freshly cracked pepper to taste. If it gets too thick, add a splash of reserved pasta water to loosen things up.

Return the shrimp to the skillet, along with the drained pasta. Toss everything together until the pasta is well coated and the shrimp are nestled into the sauce. Let it all warm through for another minute or two.

From start to finish, the whole dish comes together in under 30 minutes — perfect for a last-minute dinner that feels like a treat.

Storage Options

This pasta is best served fresh, but if you do end up with leftovers, you can store them for later.

Transfer any extra pasta to an airtight container and refrigerate for up to 3 days. Keep in mind that the sauce will thicken as it chills, so you’ll want to reheat it gently with a splash of cream or water.

Avoid freezing this dish, as cream-based sauces tend to separate when thawed and reheated. The texture just won’t be the same.

When reheating, do so over low heat on the stovetop if possible. Add a little liquid to revive the sauce and stir gently until everything is hot and smooth again.

Microwaving works in a pinch — just cover the dish loosely and heat in 30-second intervals, stirring between each round.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your preferences — or whatever you’ve got in the fridge.

Want to add some veggies? Toss in a handful of spinach, cherry tomatoes, or steamed broccoli right before serving. They’ll add color, nutrition, and extra flavor.

Prefer it spicy? Sprinkle in some crushed red pepper flakes or a dash of cayenne during the garlic step. Just a little heat can really bring the creaminess to life.

You can easily swap the protein too. Try using cooked chicken, scallops, or even sautéed mushrooms for a vegetarian twist. The creamy garlic sauce works with just about anything.

If you’re dairy-free, you can use a combination of full-fat coconut milk and nutritional yeast in place of cream and Parmesan. It won’t taste quite the same, but it’s still rich and satisfying.

And don’t be afraid to switch up the pasta. Penne, rigatoni, or even gluten-free noodles all work beautifully — just keep an eye on cooking times and texture.

With a dish this flexible, you really can’t go wrong. Feel free to experiment, make it your own, and enjoy every garlicky bite.

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