Creamy Garlic Shrimp Pasta

Why Make This Recipe

Creamy Garlic Shrimp Pasta is a delightful dish that is perfect for any occasion. It combines the rich flavors of garlic and creamy sauce with tender, juicy shrimp and pasta. It’s a quick and easy meal that can impress family and friends without requiring too much effort in the kitchen. The comforting and savory nature of this dish makes it a favorite among seafood lovers.

How to Make Creamy Garlic Shrimp Pasta

Ingredients:

For the Pasta:

• 12 oz (340 g) pasta (linguine, spaghetti, or fettuccine)
• 1/2 tsp salt (for boiling water)

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the Garlic Cream Sauce:

• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tsp lemon juice
• Salt and pepper, to taste

For Garnish:

• 2 tbsp fresh parsley, chopped
• Extra Parmesan cheese

Directions:

1. Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain and set aside.
2. In a bowl, season shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque; remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes (if using); simmer for 2–3 minutes until slightly thickened.
4. Stir in lemon juice, and season with salt and pepper to taste.
5. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time to loosen the sauce if needed. Return shrimp to the skillet and gently toss everything together.
6. Serve divided among plates; garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

How to Serve Creamy Garlic Shrimp Pasta

Serve Creamy Garlic Shrimp Pasta hot, right after cooking. Divide the pasta among plates, and sprinkle with fresh parsley and extra Parmesan cheese. This dish pairs well with a simple green salad or garlic bread for a complete meal.

How to Store Creamy Garlic Shrimp Pasta

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat them, reheat gently on the stove or in the microwave. You may need to add a splash of cream or water to restore the creamy texture.

Tips to Make Creamy Garlic Shrimp Pasta

• Make sure to not overcook the shrimp; they cook quickly and should be removed from heat as soon as they turn pink.
• Use fresh garlic for the best flavor; minced garlic adds a nice aroma to the sauce.
• Adjust the amount of red pepper flakes based on your heat preference.
• For a lighter version, you can use half-and-half instead of heavy cream.

Variation

You can add vegetables to this recipe, such as spinach or cherry tomatoes, for extra flavor and nutrition. Alternatively, substitute shrimp with chicken or other seafood like scallops.

FAQs

1. Can I use frozen shrimp?
   Yes, you can use frozen shrimp. Just make sure to thaw them completely before using in the recipe.

2. What type of pasta is best for this dish?
   Linguine, spaghetti, or fettuccine works great, but feel free to use your favorite type of pasta.

3. Can I make this dish ahead of time?
   While it’s best served fresh, you can prepare the sauce ahead of time and cook the pasta and shrimp just before serving.

Creamy Garlic Shrimp Pasta

This delightful Creamy Garlic Shrimp Pasta features succulent shrimp tossed with al dente pasta in a rich, velvety garlic cream sauce. It's a quick and elegant dish perfect for a weeknight meal or special occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb Shrimp large, peeled and deveined
• 12 oz Pasta linguine or fettuccine
• 1.5 cups Heavy cream
• 4-5 cloves Garlic minced
• 0.5 cup Parmesan cheese grated, plus more for garnish
• 2 tbsp Butter unsalted
• 1 tbsp Olive oil
• 0.5 cup Chicken broth low sodium
• 0.25 cup Fresh parsley chopped
• 0.5 tsp Salt or to taste
• 0.25 tsp Black pepper or to taste

Equipment

• Large pot
• Large skillet
• Whisk
• Tongs

Method

 

Steps

1. Cook pasta according to package directions in a large pot of salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat, then add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, melt remaining 1 tablespoon butter over medium heat, then add minced garlic and sauté for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream, bring to a gentle simmer, then stir in grated Parmesan cheese and season with salt and pepper. Cook for 3-5 minutes until the sauce slightly thickens, stirring occasionally.
5. Add the cooked pasta and cooked shrimp back into the skillet with the sauce, tossing to coat everything evenly; if the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
6. Garnish with fresh chopped parsley and additional Parmesan cheese before serving.

Notes

For best results, do not overcook the shrimp; they cook very quickly. You can also add a pinch of red pepper flakes for a subtle kick.