I’m sharing one quick trick that turns pantry staples into a creamy garlic shrimp and pasta dinner.

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I never expected Creamy Garlic Shrimp Pasta from Beth’s Quick Bites to feel so fancy, but it does. Tender shrimp curled around strands of linguine, coated in a silky sauce that somehow reads like a restaurant plate yet lands squarely in the Shrimp And Pasta Dinner world.

I kept tweaking it and every time this Easy Garlic Shrimp idea hit the table people asked what was different. There’s a tiny trick I use that makes the sauce cling like it’s glued on, and one small surprise note that lifts the whole thing—try it and tell me which change you guess first.

Ingredients

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Linguine or fettuccine: Starchy carbs for energy, fills you up, mild wheat flavor, great with sauce.
Shrimp: Lean protein, low fat, little carbs, sweet briny flavor, cooks fast and tasty.
Garlic: Adds bold savory punch, has allicin antioxidants, not sweet, great aroma.
Heavy cream: Rich fat adds silkiness and calories, makes sauce creamy and luxurious.
Parmesan: Hard cheese, umami packed, adds salty savory depth, contains protein and calcium.
Lemon juice: Bright acidic tang balances richness, adds freshness not much sugar.
Olive oil: Healthy monounsaturated fats, light fruity note, helps cook and finish sauce.
Parsley: Fresh herb, adds color and slight bitter brightness, contains vitamin K.

Ingredient Quantities

12 oz linguine or fettuccine (about 340 g)

1 lb large shrimp, peeled and deveined (about 450 g)

2 tbsp olive oil

3 tbsp unsalted butter

4 garlic cloves, minced

1 small shallot, finely chopped (optional)

1/4 cup dry white wine or low sodium chicken broth

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1 tbsp lemon juice, plus extra lemon wedges to serve

1/4 tsp red pepper flakes, or to taste

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley

Optional: 2 oz cream cheese or 2 tbsp mascarpone for extra silkiness

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz linguine or fettuccine until just al dente according to package directions; before draining, scoop out and reserve about 1 cup of the pasta cooking water, then drain the rest.

2. While the pasta cooks, pat 1 lb shrimp dry and season with salt, pepper and a pinch of the 1/4 tsp red pepper flakes; heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat and sauté shrimp about 1 to 2 minutes per side until pink and just cooked through; transfer shrimp to a plate (dont overcook them or they get rubbery).

3. In the same skillet, reduce heat to medium, add the remaining 2 tbsp butter and the optional 1 small finely chopped shallot; cook 30 to 60 seconds until soft, then add 4 minced garlic cloves and cook another 20 to 30 seconds until fragrant but not brown.

4. Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up brown bits; let it simmer and reduce for about 1 to 2 minutes so alcohol cooks off or flavor concentrates.

5. Stir in 1 cup heavy cream and bring to a gentle simmer, then remove from direct heat briefly and whisk in 3/4 cup freshly grated Parmesan until smooth; if using the optional 2 oz cream cheese or 2 tbsp mascarpone add now for extra silkiness and whisk until incorporated.

6. Add 1 tbsp lemon juice, taste and adjust seasoning with salt, pepper and more red pepper flakes if you want extra heat; remember Parmesan and broth add salt so dont oversalt early.

7. Return the pan to low heat, add the drained pasta and toss to coat; add reserved pasta water a few tablespoons at a time to loosen the sauce until it clings to the noodles but isnt too thick.

8. Fold the cooked shrimp back into the pasta and warm through for 30 seconds to a minute, then stir in 2 tbsp chopped fresh parsley for brightness.

9. Serve immediately with extra grated Parmesan and lemon wedges on the side; tip: use freshly grated Parm and a hot skillet finish so the sauce stays creamy, and always reserve pasta water to fix texture if it tightens up.

Equipment Needed

1. Large pot for boiling the pasta, plus enough room so it wont stick together.
2. Colander to drain the pasta while reserving a cup of the cooking water.
3. Large skillet (stainless or nonstick) for sautéing shrimp and making the cream sauce.
4. Tongs or a pasta fork to toss the noodles and move the shrimp without tearing them.
5. Wooden spoon or heatproof silicone spatula for stirring the sauce and scraping the pan.
6. Whisk to smooth in Parmesan and any cream cheese or mascarpone so the sauce goes silky.
7. Measuring cups and spoons for the wine, cream, butter and seasonings.
8. Box grater or microplane for freshly grated Parmesan, it makes a big difference.
9. Cutting board and chef knife for the shallot, garlic and parsley, plus a plate to rest the cooked shrimp.

FAQ

Q: Can I use frozen shrimp? A: Yes, but thaw them completely in the fridge or under cold running water, pat very dry, then cook. If they stay wet they steam instead of sear and get rubbery, so dry well before hitting the pan.

Q: How do I avoid rubbery shrimp? A: Cook on medium-high heat about 1 to 2 minutes per side for large shrimp until pink and opaque, then pull them out. They keep cooking in the sauce, so don’t leave them in the hot pan too long or you’ll overcook them.

Q: My sauce is too thin or too thick, what now? A: Too thin: simmer a few minutes to reduce, or whisk in a little extra Parmesan or cream cheese to thicken. Too thick: stir in reserved pasta water, a splash of cream, or chicken broth until you reach the texture you like.

Q: Can I skip the heavy cream or make this dairy free? A: You can use full fat coconut milk or cashew cream for a dairy free version, but flavors change a bit. Low fat milk will work if you make a quick roux first so it doesn’t separate. For cheesy flavor try a dairy free Parmesan or nutritional yeast.

Q: How do I reheat leftovers without killing the texture? A: Reheat gently in a skillet over low heat with a splash of cream or pasta water, stirring until warm. Microwave works if you cover and add a little liquid, but do it in short bursts so shrimp don’t get rubbery.

Q: Want it silkier or with veg, any tips? A: For extra silkiness stir in 2 oz cream cheese or 2 tbsp mascarpone off the heat until smooth. Add quick veggies like baby spinach, cherry tomatoes, or mushrooms; sauté them separately or toss in at the end so they don’t water down the sauce.

Creamy Garlic Shrimp Pasta – Beth’s Quick Bites Recipe Substitutions and Variations

Shrimp: swap for thin chicken breast strips, bay scallops, or firm tofu (chicken takes longer to cook, scallops cook about the same time, tofu needs pressing and a quick sear).
Heavy cream: use 3/4 cup half-and-half plus 1/4 cup melted butter to mimic richness, or full‑fat coconut milk for a dairy free version (coconut will change the flavor).
Parmesan cheese: Pecorino Romano or Asiago work well for that salty, nutty punch, or nutritional yeast if you want a vegan option (use a bit more, it tastes different).
Dry white wine: replace with low sodium chicken broth, or white grape juice plus 1 tsp white wine vinegar per 1/4 cup to add acidity without alcohol.

Pro Tips

1. Pat the shrimp super dry before seasoning, then sear in a hot pan in a single layer so they get a quick crust, 1 to 2 minutes per side. If you accidentally overcook them theres no undoing it but chopping them into bite sized pieces and stirring them in at the end with extra lemon and a bit more butter helps the texture and hides toughness.

2. Always save at least a cup of pasta water and add it a few tablespoons at a time while tossing the pasta with the sauce. The starch in that water is what makes the sauce cling and become silky, and if the sauce tightens up or looks grainy just whisk in another splash off the heat.

3. Use freshly grated Parmesan, not the pre grated stuff, and stir it in off the direct heat so it melts smooth. If the sauce still seems thin or a bit loose, whisk in a small cube of cream cheese or a tablespoon of mascarpone for instant silkiness.

4. Taste before you salt because the Parmesan and broth are already salty. Finish with fresh lemon zest and a tiny squeeze of juice at the end for brightness, plus chopped parsley for contrast, but add the juice gently so the cream doesnt split.

Creamy Garlic Shrimp Pasta – Beth's Quick Bites Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing one quick trick that turns pantry staples into a creamy garlic shrimp and pasta dinner.

Servings

servings

Calories

844

kcal

Equipment: 1. Large pot for boiling the pasta, plus enough room so it wont stick together.
2. Colander to drain the pasta while reserving a cup of the cooking water.
3. Large skillet (stainless or nonstick) for sautéing shrimp and making the cream sauce.
4. Tongs or a pasta fork to toss the noodles and move the shrimp without tearing them.
5. Wooden spoon or heatproof silicone spatula for stirring the sauce and scraping the pan.
6. Whisk to smooth in Parmesan and any cream cheese or mascarpone so the sauce goes silky.
7. Measuring cups and spoons for the wine, cream, butter and seasonings.
8. Box grater or microplane for freshly grated Parmesan, it makes a big difference.
9. Cutting board and chef knife for the shallot, garlic and parsley, plus a plate to rest the cooked shrimp.

Ingredients

12 oz linguine or fettuccine (about 340 g)
1 lb large shrimp, peeled and deveined (about 450 g)
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1 small shallot, finely chopped (optional)
1/4 cup dry white wine or low sodium chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 tbsp lemon juice, plus extra lemon wedges to serve
1/4 tsp red pepper flakes, or to taste
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Optional: 2 oz cream cheese or 2 tbsp mascarpone for extra silkiness

Directions

Bring a large pot of salted water to a boil and cook 12 oz linguine or fettuccine until just al dente according to package directions; before draining, scoop out and reserve about 1 cup of the pasta cooking water, then drain the rest.
While the pasta cooks, pat 1 lb shrimp dry and season with salt, pepper and a pinch of the 1/4 tsp red pepper flakes; heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat and sauté shrimp about 1 to 2 minutes per side until pink and just cooked through; transfer shrimp to a plate (dont overcook them or they get rubbery).
In the same skillet, reduce heat to medium, add the remaining 2 tbsp butter and the optional 1 small finely chopped shallot; cook 30 to 60 seconds until soft, then add 4 minced garlic cloves and cook another 20 to 30 seconds until fragrant but not brown.
Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up brown bits; let it simmer and reduce for about 1 to 2 minutes so alcohol cooks off or flavor concentrates.
Stir in 1 cup heavy cream and bring to a gentle simmer, then remove from direct heat briefly and whisk in 3/4 cup freshly grated Parmesan until smooth; if using the optional 2 oz cream cheese or 2 tbsp mascarpone add now for extra silkiness and whisk until incorporated.
Add 1 tbsp lemon juice, taste and adjust seasoning with salt, pepper and more red pepper flakes if you want extra heat; remember Parmesan and broth add salt so dont oversalt early.
Return the pan to low heat, add the drained pasta and toss to coat; add reserved pasta water a few tablespoons at a time to loosen the sauce until it clings to the noodles but isnt too thick.
Fold the cooked shrimp back into the pasta and warm through for 30 seconds to a minute, then stir in 2 tbsp chopped fresh parsley for brightness.
Serve immediately with extra grated Parmesan and lemon wedges on the side; tip: use freshly grated Parm and a hot skillet finish so the sauce stays creamy, and always reserve pasta water to fix texture if it tightens up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.