Creamy Garlic Shrimp Pasta Recipe

There’s something truly irresistible about the combination of plump, juicy shrimp and silky, garlic-infused cream sauce wrapped around strands of pasta. This Creamy Garlic Shrimp Pasta is a rich and flavorful dish that delivers restaurant-quality results with minimal effort—perfect for busy weeknights or a cozy weekend indulgence.

The first time I made this, it was a last-minute dinner idea using frozen shrimp and pantry staples. One bite in, and we were hooked. It’s now in our regular rotation thanks to how quickly it comes together and how much my family loves it.

From the gentle sizzle of garlic in butter to the velvety cream sauce coating every noodle, this recipe is a full-on sensory delight. The best part? It comes together in just 30 minutes and feels fancy without the fuss.

Let’s dive into what makes this Creamy Garlic Shrimp Pasta your next go-to comfort meal.

Why You’ll Love This Creamy Garlic Shrimp Pasta

Get ready to fall in love with this creamy pasta dish that feels like something you'd order at a fancy seafood restaurant—but it's surprisingly easy to make at home.

Quick and easy for busy nights.
You’ll be amazed at how fast this meal comes together. From boiling the pasta to searing the shrimp and simmering the sauce, everything’s done in under 30 minutes. It’s perfect for weeknights when you want something special without spending hours in the kitchen.

Restaurant flavor on a budget.
Shrimp and cream sauce sound luxurious, but this dish uses common grocery store ingredients and still feels elegant. You can feed a family of four for a fraction of what you'd pay dining out.

Family-friendly and picky-eater approved.
Even the pickiest eaters tend to love shrimp when it’s bathed in a creamy, garlicky sauce. Add pasta to the mix, and you’ve got a meal that satisfies all ages.

Versatile and customizable.
You can easily tweak this recipe based on what you have in the fridge. Swap the pasta, adjust the garlic, or toss in some greens—there’s plenty of room to make it your own.

Once you make this once, it’s sure to land a permanent spot in your dinner lineup. Let’s take a closer look at what you’ll need.

Ingredients Notes

The magic of this Creamy Garlic Shrimp Pasta lies in its simple ingredients coming together to create big flavor. Here’s a look at what makes each one essential to the dish.

Shrimp are the star of the show. I recommend using large or jumbo raw shrimp, peeled and deveined. Fresh or frozen both work beautifully—just make sure to thaw and pat them dry before cooking so they sear instead of steam. Their natural sweetness balances perfectly with the garlic and cream.

Garlic adds a punch of bold, aromatic flavor that makes this dish shine. I always use fresh garlic cloves—usually four or five—for maximum depth. If you love garlic, you can bump it up even more. Don’t be shy; it mellows beautifully once cooked.

Heavy cream gives the sauce its luscious, rich texture. While you can use half-and-half or a splash of milk in a pinch, nothing beats the luxurious feel of real cream. It thickens nicely and clings to the pasta in the most satisfying way.

Parmesan cheese is the finishing touch that adds nuttiness and umami to the sauce. Use freshly grated Parm if possible—it melts more smoothly than the pre-shredded kind and gives a better flavor.

Linguine or fettuccine are my preferred pastas for this dish. Their long, wide shape helps them hold onto the creamy sauce, making each bite feel indulgent. That said, feel free to use whatever pasta you have on hand.

As for equipment, a large skillet and a pot for boiling pasta are all you really need. A microplane or fine grater for the Parmesan is helpful, too, but not required.

How To Make This Creamy Garlic Shrimp Pasta

Creating this dreamy shrimp pasta is easier than you might expect. You’ll be layering flavor from the first step to the last.

Start by boiling a large pot of salted water. Cook your pasta according to package instructions until just al dente—it’ll finish cooking slightly in the sauce later. Reserve about a cup of the pasta water before draining; it’s liquid gold for loosening the sauce if needed.

While the pasta is cooking, heat a large skillet over medium-high heat and add a swirl of olive oil. Once hot, add the shrimp in a single layer. Cook them for about 2 minutes per side, or until pink and opaque. Be careful not to overcook—they’ll continue to cook a bit in the sauce. Remove them from the pan and set aside.

In the same skillet, melt a couple of tablespoons of butter, then toss in your minced garlic. Sauté for about 30 seconds to a minute, just until fragrant. Be sure to stir constantly so the garlic doesn’t burn—it should smell rich and nutty.

Pour in the heavy cream and bring it to a gentle simmer. Let it bubble for a few minutes until slightly thickened. Stir in the grated Parmesan cheese and a pinch of salt and pepper. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Add the shrimp back into the sauce, then toss in the drained pasta. Use tongs to mix everything together so the sauce evenly coats the noodles. Cook for another minute or two to heat everything through.

From start to finish, you’re looking at about 25–30 minutes. The result? A bowl of pasta so good, you’ll want to eat it straight from the pan.

Storage Options

If you happen to have leftovers, this pasta stores beautifully and makes for a delicious lunch the next day.

Let the pasta cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. Be sure to store any leftover shrimp and pasta together so the flavors continue to meld.

For freezing, I don’t recommend freezing the full dish, as creamy sauces can separate and become grainy. However, you can freeze the cooked shrimp separately if needed, then remake the sauce fresh.

When reheating, use a skillet over medium heat and add a splash of milk or cream to help loosen the sauce. Stir frequently to prevent sticking, and heat just until warmed through—you want to avoid overcooking the shrimp a second time.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Whether you're working with dietary needs or just want to mix things up, there are tons of ways to tweak it.

If you're avoiding dairy, try using a plant-based cream like coconut milk or cashew cream, and swap the Parmesan for nutritional yeast or a vegan cheese. You’ll still get that velvety texture and rich flavor without the lactose.

Not a fan of shrimp? This recipe also works beautifully with scallops, chicken, or even mushrooms for a vegetarian version. Just make sure to adjust the cook times accordingly—chicken will take longer, while mushrooms need to be browned well for best flavor.

Want to add some veggies? Spinach, cherry tomatoes, or steamed broccoli are perfect additions. Stir them into the sauce just before combining with the pasta, or cook them alongside the shrimp for even more flavor.

Prefer a bit of heat? A sprinkle of red pepper flakes in the garlic step gives this dish a subtle kick that’s seriously addictive. You could also add a touch of Cajun seasoning for a Southern-inspired twist.

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