Creamy Garlic Shrimp Pasta Recipe
If you’re searching for a show-stopping dinner that comes together in just 30 minutes and tastes like something from your favorite trattoria, Creamy Garlic Shrimp Pasta is about to become your new go-to recipe. Imagine tender, juicy shrimp nestled in a velvety, garlicky sauce that clings to every strand of pasta, finished with a sprinkle of parsley and a hint of lemon. This dish is rich, comforting, and bursting with flavor, making it perfect for both busy weeknights and special occasions. Once you try this Creamy Garlic Shrimp Pasta, you’ll want to put it on repeat!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity: every ingredient plays a starring role, bringing something unique to the table. From the sweet, briny shrimp to the creamy sauce and the savory Parmesan, each component is essential for building layers of flavor and luscious texture.
- Fettuccine or Linguine Pasta (12 oz): These wide noodles are perfect for catching every bit of that creamy sauce.
- Large Shrimp (1 lb, peeled and deveined): Fresh or thawed frozen shrimp cook quickly and add a sweet, succulent bite.
- Olive Oil (1 tablespoon): A touch of olive oil helps the shrimp sear beautifully and adds Mediterranean flavor.
- Unsalted Butter (2 tablespoons): Butter enriches the sauce and creates a silky mouthfeel.
- Garlic (6 cloves, minced): The backbone of this dish, garlic infuses every bite with irresistible aroma.
- Red Pepper Flakes (1/2 teaspoon, optional): For those who like a little heat, these flakes add a gentle kick.
- Heavy Cream (1 cup): This is what gives the sauce its signature richness and luxurious texture.
- Parmesan Cheese (1/2 cup, grated): Adds savory depth and helps thicken the sauce.
- Chicken Broth or Dry White Wine (1/2 cup): Either will deglaze the pan and add subtle complexity to the sauce.
- Salt (1/4 teaspoon): Essential for seasoning both the shrimp and the sauce to perfection.
- Black Pepper (1/4 teaspoon): Adds a gentle warmth and balances the creaminess.
- Lemon Juice (1 tablespoon): A squeeze of lemon brightens the whole dish and balances the richness.
- Chopped Parsley (2 tablespoons, for garnish): Fresh parsley adds a pop of color and a hint of freshness.
How to Make Creamy Garlic Shrimp Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cooking your fettuccine or linguine until it’s just al dente. Don’t overcook—the pasta will finish in the sauce later, soaking up all those gorgeous flavors. Once it’s ready, drain it and set aside, reserving a small cup of pasta water just in case you want to loosen the sauce at the end.
Step 2: Sauté the Shrimp
While the pasta cooks, heat olive oil and half the butter in a large skillet over medium heat. Add the shrimp in a single layer, season lightly with salt and pepper, and let them sizzle for just 1–2 minutes per side. They’ll turn pink and opaque in no time. Transfer the cooked shrimp to a plate—don’t worry, they’ll be reunited with the pasta soon!
Step 3: Build the Creamy Garlic Sauce
In the same skillet (no need to wash—hello, extra flavor!), melt the remaining tablespoon of butter. Add the minced garlic and optional red pepper flakes, stirring for about a minute until your kitchen smells absolutely heavenly. Next, pour in the chicken broth or wine, letting it simmer and reduce for a couple of minutes. This step lifts up all those tasty brown bits from the pan, ensuring nothing goes to waste.
Step 4: Add Cream and Cheese
Lower the heat and stir in the heavy cream, followed by the Parmesan cheese. Let the sauce bubble gently for 3–4 minutes, whisking occasionally as it thickens into a luscious, dreamy coating. If you want to get creative, this is a great time to toss in a handful of baby spinach or sun-dried tomatoes for extra color and flavor.
Step 5: Finish and Toss
Return the shrimp to the skillet, along with the cooked pasta. Toss everything together until every noodle is cloaked in that creamy garlic sauce and the shrimp are distributed throughout. Add the lemon juice, taste, and adjust seasoning as needed. If the sauce seems a bit thick, add a splash of reserved pasta water until it’s just right. Sprinkle with fresh parsley and serve up your Creamy Garlic Shrimp Pasta while it’s piping hot!
How to Serve Creamy Garlic Shrimp Pasta
Garnishes
A finishing flourish makes all the difference. Try a generous shower of freshly chopped parsley, a little extra Parmesan, and even a quick crack of black pepper. If you love a citrusy note, add a few curls of lemon zest on top for brightness and color.
Side Dishes
This Creamy Garlic Shrimp Pasta shines when paired with simple sides. A crisp green salad with a tangy vinaigrette keeps things fresh, while a warm, crusty baguette is perfect for mopping up every drop of sauce. For an elegant touch, serve alongside roasted asparagus or sautéed broccolini.
Creative Ways to Present
For a dinner party-worthy presentation, twirl the pasta into neat nests with tongs and top each with a few shrimp and a parsley sprig. You can also serve the pasta in shallow bowls and let guests help themselves family-style—or pack it into individual ramekins for a fun, bistro-inspired twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight, making tomorrow’s lunch something to look forward to!
Freezing
Cream-based sauces can be a bit tricky to freeze, as they sometimes separate upon thawing. If you’d like to freeze, let the pasta cool completely, then pack it into airtight containers. For best results, reheat gently and stir in a splash of cream to restore the sauce’s silky texture.
Reheating
Warm leftovers in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to loosen the sauce. Avoid microwaving on high, as this can make the shrimp rubbery. Gentle reheating ensures your Creamy Garlic Shrimp Pasta stays just as delightful as when it was first made.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely and prevents excess water from watering down your sauce.
What’s the best pasta shape for Creamy Garlic Shrimp Pasta?
Fettuccine and linguine are classic choices because their broad, flat shape holds the creamy sauce beautifully. However, spaghetti or even penne will work if that’s what you have on hand.
Can I make this dish lighter?
Definitely! Swap out heavy cream for half-and-half or even evaporated milk for a lighter sauce. You can also add steamed veggies like spinach or zucchini to bulk up the dish with fewer calories.
Is there a good wine pairing for this pasta?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, cutting through the richness of the sauce and complementing the shrimp’s sweetness.
How can I prevent the sauce from curdling?
Keep the heat low once you add the cream and cheese, and stir frequently. Avoid boiling the sauce vigorously—gentle simmering is the key to keeping it smooth and creamy.
Final Thoughts
This Creamy Garlic Shrimp Pasta is pure comfort food with a touch of elegance, and it’s so much easier than you might expect. I hope you’ll give it a try and make it a regular part of your weeknight or special-occasion rotation. Get ready for rave reviews around your table!
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Creamy Garlic Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A luscious and easy-to-make Creamy Garlic Shrimp Pasta recipe featuring tender shrimp sautéed in a flavorful garlic cream sauce, tossed with perfectly cooked fettuccine or linguine. This Italian-inspired dish is perfect for weeknight dinners or special occasions, combining rich cream, Parmesan cheese, and a hint of lemon for a fresh finish.
Ingredients
Pasta
- 12 oz fettuccine or linguine pasta
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth or dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Arrange the shrimp in a single layer, season lightly with salt and pepper, and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant, taking care not to burn the garlic.
- Simmer Liquids: Pour in the chicken broth or dry white wine and let it simmer for about 2 minutes to reduce slightly, intensifying the flavor.
- Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese, then allow the sauce to simmer gently for 3 to 4 minutes until it thickens to a creamy consistency.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything thoroughly to coat the shrimp and pasta evenly with the sauce.
- Finish and Garnish: Stir in the lemon juice for brightness, adjust seasoning with salt and pepper to taste, and garnish with freshly chopped parsley. Serve immediately for a warm, comforting meal.
Notes
- For a lighter version of this dish, substitute half-and-half for the heavy cream to reduce fat content.
- Add fresh baby spinach or sun-dried tomatoes while making the sauce for added flavor, nutrition, and color.
- This recipe can be adapted for gluten-free diets by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 610
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 215 mg
