Discover a sumptuous garlic shrimp pasta that melds plump, flavorful shrimp with al dente linguine in a rich, creamy Parmesan sauce. This dish offers a perfect balance of zest and indulgence, making it one of the Best Shrimp Pasta choices. Experience the allure of Italian Shrimp Pasta Recipes tonight.
I’m excited to share my Creamy Garlic Shrimp Pasta recipe that I know you’ll love. I use 8 oz of linguine or fettuccine and 1 lb of large shrimp that are peeled and deveined, which give a nice protein boost along with healthy fats from the olive oil.
I start by heating 2 tbsp of olive oil along with 4 tbsp of butter (I split it into parts to perfectly cook the garlic) and add 6 minced garlic cloves for a rich flavor base. The heavy cream and grated Parmesan create a light and creamy sauce that has an amazing balance of fats and proteins making it a wholesome dinner option.
I sometimes add a pinch of red pepper flakes or a few drops of lemon juice to brighten the dish, and a sprinkle of fresh parsley makes it look even better. Ive made this in less than 30 minutes and its become one of my favorite shrimp pasta recipes.
Why I Like this Recipe
I love how quick and simple this recipe is, which makes it perfect for those busy nights when I dont have much time to cook. I really enjoy the creamy garlic sauce because it melds perfectly with the tender shrimp to create a flavor thats both rich and comforting. I also appreciate how versatile this dish is since I can easily tweak the spice or lemon juice to suit my mood on any given day. Lastly the easy cleanup and the fact that it brings a homestyle feel to dinner always leaves me feeling happy and satisfied.
Ingredients
- 8 oz Pasta: Supplies essential carbohydrates to fuel energy and build texture.
- 1 lb Shrimp: A rich protein source with omega-3 fats and delightful, briny flavor.
- Olive Oil: Healthy fats that impart a smooth, light taste, enhancing overall dish flavor.
- Butter: Adds rich creaminess and deep flavor; use moderately for balanced taste.
- Garlic: Packs a pungent, aromatic punch with health benefits and a bite of spice.
- Heavy Cream: Creates a luxuriously creamy texture with a subtle, slightly sweet flavor.
- Parmesan Cheese: Offers umami, salty notes while boosting protein; best sparingly for rich taste.
Ingredient Quantities
- 8 oz pasta (linguine or fettuccine)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- 2 tsp lemon juice (optional)
- Fresh chopped parsley for garnish (optional)
How to Make this
1. Boil a large pot of salted water and cook the pasta till it’s al dente, then drain it.
2. While the pasta’s cooking, season the shrimp with a pinch of salt and black pepper.
3. Heat 2 tbsp of olive oil together with 2 tbsp of butter in a large skillet over medium-high heat, then add the shrimp. Cook them for about 1-2 minutes on each side until they’re nice and pink. Remove them from the skillet.
4. Lower the heat and add the remaining 2 tbsp of butter to the same skillet.
5. Add the 6 minced garlic cloves and cook for about 1 minute, stirring constantly so they don’t burn.
6. Slowly pour in the heavy cream and stir in the grated Parmesan cheese until it starts to thicken and get creamy.
7. Spice things up by adding the red pepper flakes (if you’re using them) and stir in the lemon juice if you like that extra tang.
8. Return the shrimp to the skillet and let everything simmer together for another couple of minutes till heated through.
9. Toss the drained pasta into the sauce and mix until every strand is coated well.
10. Garnish with fresh chopped parsley if desired and serve immediately. Enjoy your meal!
Equipment Needed
1. Large pot to boil salted water for the pasta
2. Colander for draining the pasta
3. Large skillet for cooking the shrimp and making the sauce
4. Measuring spoons to measure olive oil, butter, and lemon juice
5. Knife and cutting board for chopping garlic and parsley
6. Grater for the Parmesan cheese
7. Wooden spoon or spatula for stirring the sauce
8. Tongs (optional) for tossing the pasta in the sauce
FAQ
Creamy Garlic Shrimp Pasta Recipe Substitutions and Variations
- Instead of linguine or fettuccine, you can use spaghetti or penne. They might not hold the sauce as well but will work just fine
- If you can’t find large shrimp, try using scallops or even diced chicken breast for a similar protein kick
- Don’t have heavy cream? Half-and-half or evaporated milk can be used as alternatives but the sauce might be a little less thick
- If you’re out of Parmesan, Pecorino Romano is a great substitute for a salty, tangy kick
Pro Tips
1. Make sure you dont let the garlic burn – it can totally ruin the sauce with a bitter taste, so keep the heat low and stir it constantly.
2. When you add the heavy cream, do it slowly so that the sauce thickens evenly and doesn’t separate into pieces, trust me this really makes a difference.
3. Keep an eye on the shrimp because they cook really fast; overcooking makes them tough so take them off the heat as soon as they turn pink.
4. If you like a little extra brightness, don’t be afraid to toss in the lemon juice near the end its a great way to balance out the rich cream and butter.

Creamy Garlic Shrimp Pasta Recipe
Discover a sumptuous garlic shrimp pasta that melds plump, flavorful shrimp with al dente linguine in a rich, creamy Parmesan sauce. This dish offers a perfect balance of zest and indulgence, making it one of the Best Shrimp Pasta choices. Experience the allure of Italian Shrimp Pasta Recipes tonight.
4
servings
730
kcal
Equipment: 1. Large pot to boil salted water for the pasta
2. Colander for draining the pasta
3. Large skillet for cooking the shrimp and making the sauce
4. Measuring spoons to measure olive oil, butter, and lemon juice
5. Knife and cutting board for chopping garlic and parsley
6. Grater for the Parmesan cheese
7. Wooden spoon or spatula for stirring the sauce
8. Tongs (optional) for tossing the pasta in the sauce
Ingredients
-
8 oz pasta (linguine or fettuccine)
-
1 lb large shrimp, peeled and deveined
-
2 tbsp olive oil
-
4 tbsp butter, divided
-
6 garlic cloves, minced
-
1 cup heavy cream
-
1/2 cup grated Parmesan cheese
-
Salt, to taste
-
Black pepper, to taste
-
1/4 tsp red pepper flakes (optional)
-
2 tsp lemon juice (optional)
-
Fresh chopped parsley for garnish (optional)
Directions
- Boil a large pot of salted water and cook the pasta till it’s al dente, then drain it.
- While the pasta’s cooking, season the shrimp with a pinch of salt and black pepper.
- Heat 2 tbsp of olive oil together with 2 tbsp of butter in a large skillet over medium-high heat, then add the shrimp. Cook them for about 1-2 minutes on each side until they’re nice and pink. Remove them from the skillet.
- Lower the heat and add the remaining 2 tbsp of butter to the same skillet.
- Add the 6 minced garlic cloves and cook for about 1 minute, stirring constantly so they don’t burn.
- Slowly pour in the heavy cream and stir in the grated Parmesan cheese until it starts to thicken and get creamy.
- Spice things up by adding the red pepper flakes (if you’re using them) and stir in the lemon juice if you like that extra tang.
- Return the shrimp to the skillet and let everything simmer together for another couple of minutes till heated through.
- Toss the drained pasta into the sauce and mix until every strand is coated well.
- Garnish with fresh chopped parsley if desired and serve immediately. Enjoy your meal!
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.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 730kcal
- Fat: 43g
- Saturated Fat: 24g
- Trans Fat: 0.5g
- Polyunsaturated: 5g
- Monounsaturated: 19g
- Cholesterol: 190mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 5g
- Protein: 34g
- Vitamin A: 480IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 2mg