Creamy Garlic Shrimp Pasta

Creamy Garlic Shrimp Pasta is my go-to when I want restaurant flavor but only have thirty minutes to spare. You get silky noodles, plump shrimp, and a garlicky cream sauce that feels way fancier than it is to make. Perfect for weeknights or those times when I want to pull out all the stops with minimal effort.

The first time I made this was for an anniversary dinner and we still talk about how it turned out better than our favorite Italian spot.

Ingredients

• Pasta: like linguine or fettuccine gives a perfect base wide noodles really soak up the sauce look for bronze cut pasta if possible for better texture
• Salt: in the pasta water helps bring out the flavor in every bite use sea salt if you can
• Large shrimp: must be peeled and deveined for best taste and tenderness fresh or frozen both work just make sure they smell sweet and clean when shopping
• Olive oil: adds depth and helps get that golden sear on shrimp extra virgin quality makes a difference
• Smoked paprika: gives a gentle smoky warmth try to find Spanish smoked paprika for real character
• Garlic powder: in the shrimp seasoning boosts the aromatic base look for finely ground powder for even coating
• Unsalted butter: starts the cream sauce with richness high quality butter can elevate the dish
• Garlic: fresh cloves absolutely make this sauce pop mince just before cooking for max flavor
• Heavy cream: forms the backbone of the sauce go full fat for the best silky texture
• Parmesan cheese: gives body and that distinct Italian tang always grate it fresh if possible for best melt
• Red pepper flakes: bring optional heat I add a pinch for a flavorful kick
• Lemon juice: at the finish balances the creaminess with brightness squeeze it fresh for true zing
• Parsley: makes the plate pop and brightens the flavors only use fresh flat leaf if you can
• Extra Parmesan: for garnish because you can never have too much cheese

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of water and add salt until it tastes a bit like the sea Stir in your pasta and cook it just to al dente usually a minute less than the lower number on the box Carefully scoop out about half a cup of pasta water before draining then set both aside

Season and Cook the Shrimp:

In a medium bowl toss your peeled shrimp with smoked paprika garlic powder salt and pepper so every piece is evenly coated Heat olive oil in a large nonstick or stainless skillet over medium high When the oil shimmers add shrimp in a single layer Sear for about three minutes per side watching closely until shrimp turn pink and opaque Remove them to a plate right away so they stay tender

Build the Garlic Cream Sauce:

Using the same skillet lower the heat to medium and add butter Once melted stir in minced garlic letting it cook for about ninety seconds until it is fragrant but not brown Pour in your heavy cream and stir everything together Allow it to come to a gentle simmer not a full boil Sprinkle in Parmesan cheese and red pepper flakes Stir steadily as the cheese melts and sauce starts to thicken Finish with lemon juice then season with a light hand of salt and pepper to taste

Combine Pasta and Sauce:

Add your cooked pasta to the skillet with the sauce Toss and use tongs to coat every strand If the sauce seems too thick trickle in reserved pasta water a spoon at a time Return shrimp to the pan and very gently toss again until everything is evenly coated and warmed through

Serve and Garnish:

Transfer the pasta to shallow bowls Top with plenty of chopped parsley and pass extra Parmesan cheese at the table Serve right away for the creamiest result

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The fresh garlic is always my favorite part of this recipe The way it perfumes the sauce makes the whole kitchen smell like an Italian trattoria My kids love helping sprinkle the parsley on top and that little tradition always makes this dish feel festive

Storage Tips

This pasta tastes best fresh but leftovers will keep in an airtight container in the refrigerator for up to two days If you need to reheat add a splash of milk or cream to loosen the sauce and stir gently over low heat Freezing is not recommended because cream sauces can separate

Ingredient Substitutions

If dairy is not your thing try a rich coconut milk for a different but still creamy taste Swap out shrimp for chunks of cooked chicken or even mushrooms for a vegetarian twist You can use pecorino instead of Parmesan for a sharper flavor or add spinach or peas to sneak in some veggies

Serving Suggestions

I love serving this dish with a simple green salad or steamed broccoli for color Keep the bread handy for mopping up any extra sauce and a squeeze of lemon on the side brings an extra layer of brightness

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Cultural or Historical Context

This recipe is a classic example of Italian American comfort food not quite traditional Italian but inspired by the creamy seafood pastas you will find along coastal Italy The use of heavy cream is an American twist as you would rarely see it in classic Roman sauces but the combination is now a restaurant staple all over the US

Recipe FAQs

→ What type of pasta works best?

Linguine, spaghetti, or fettuccine work well, as their shapes hold the creamy sauce and shrimp.

→ How do I prevent the shrimp from overcooking?

Sauté shrimp just until pink and opaque—about 2–3 minutes per side—to keep them tender and juicy.

→ Can I substitute half-and-half for heavy cream?

Yes, but the sauce will be lighter and less rich. Heavy cream offers the best texture and flavor for the sauce.

→ What’s a good garnish for this dish?

Fresh chopped parsley and extra Parmesan provide color and a flavorful finish to the finished plate.

→ Can I add vegetables to this dish?

Yes, try sautéed spinach or peas for added color and nutrition without overpowering the creamy sauce.

→ How can I make the dish spicier?

Add more red pepper flakes to the sauce or finish with a dash of cayenne as desired.