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Creamy Garlic Shrimp Pasta calls for just a handful of ingredients and that’s not a mistake. I used to shy away from making creamy pasta at home because the sauce never worked, always ending up too thick or too thin. But I’ve learned that fewer ingredients actually make it easier to get that silky texture just right. The key is pasta water. Just a splash brings garlic, cream, and parmesan together into a sauce that coats every shrimp and strand of pasta without feeling heavy.
One thing I love about this dish is how naturally it comes together in the time it takes to boil pasta. While the noodles cook, the shrimp get a quick sear, the garlic softens in butter, and then everything comes together with that essential splash of starchy pasta water for a creamy garlic-parmesan sauce that’s just the right balance of rich and light.
Table of Contents
Creamy Garlic Shrimp Pasta Ingredients
- Fettuccini: A classic choice, but linguine or spaghetti work just as well. Their flat surface gives the sauce something to cling to.
- Shrimp: Fresh or frozen shrimp (31-40 per pound), peeled and deveined for convenience. They should be firm and smell fresh. If frozen, thaw completely before cooking.
- Olive Oil: Extra-virgin olive oil works well here for searing the shrimp.
- Butter: Any butter works here, salted or unsalted. I prefer European-style butter, with its higher fat content, it splatters less when cooking.
- Garlic: Fresh garlic cloves are essential – look for heads with tight, papery skin and firm cloves. Pre-minced won’t give you the same flavor.
- Heavy Cream: Use real heavy cream, not half-and-half. It creates a silkier sauce that won’t separate when you add the cheese.
- Parmesan: I recommend buying a block of Parmigiano Reggiano or Grana Padano and grating it yourself. Pre-grated cheese contains anti-caking agents that can make your sauce grainy.
- Black Pepper and Kosher Salt: Fresh ground pepper adds the best flavor.
- Fresh Parsley: I prefer flat leaf Italian parsley, but curly is fine too. It’s optional, but adds a fresh contrast to the rich sauce.
4 Recipe Tips
- Salt the Water Well: Pasta water should taste like the sea – this seasons the pasta and helps create a better sauce.
- Time It Right: Start cooking the shrimp when the pasta is about halfway done so everything finishes at the same time.
- Save That Water: Don’t forget to reserve pasta water before draining. It’s essential for getting the right sauce consistency.
- Watch the Heat: Keep the sauce at a gentle simmer once you add the cream. Too hot and it can break or reduce too quickly.
Recipe Options
- Switch the Pasta: While I love fettuccini here, any long pasta works well. Linguine, spaghetti, pappardelle or even bucatini are great choices.
- Add Some Wine: Sometimes I like to add a splash of white wine after cooking the garlic for extra depth.
- Make It Spicy: Red pepper flakes or a pinch of cayenne gives the sauce a gentle heat.
- Try Different Herbs: Fresh basil pairs well here, or try a mix of herbs like parsley and chives.
- Add Vegetables: Baby spinach, sautéed mushrooms, or peas make this a complete meal. Just cook them before the shrimp and stir into the finished dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb more sauce as it sits. To reheat, warm gently in a skillet over medium-low heat, adding splashes of cream or pasta water to bring the sauce back to life. Stir occasionally, and keep the heat low to prevent the cream sauce from separating.
I think you’ll love the way this dish comes together. By the time the pasta is al dente, the shrimp are perfectly tender, and the garlic cream sauce has just the right velvety texture to coat every strand. It’s the kind of meal that makes you pause for a second before digging in, just to take in how good it smells. And if there’s any sauce left on the plate, you’ll be grabbing some bread to swipe up every last bit.
How to Make Creamy Garlic Shrimp Pasta
Start by bringing a large pot of well-salted water to boil. Add the pasta and cook until al dente, remembering to reserve some pasta water before draining. While the pasta cooks, sear the shrimp in a large skillet until just pink. Transfer them to a plate.
Add butter and garlic to the same pan. Once the garlic is fragrant, pour in the cream and let it gently simmer.Stir in the Parmesan until melted, then return the shrimp to the pan. Add the drained pasta and toss everything together, using splashes of pasta water until the sauce is silky and coats every strand. A final sprinkle of Parmesan and parsley adds the finishing touch.
Creamy Garlic Shrimp Pasta
Video
Ingredients
- 8 ounces fettuccini or other long pasta, like linguine or spaghetti
- 2 tablespoons olive oil
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons butter
- 4 large garlic cloves minced
- 1 cup heavy cream
- 3 ounces grated parmesan cheese plus more for serving
- kosher salt and freshly ground black pepper to taste
- chopped fresh parsley for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Before draining, reserve 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and just opaque, 1 to 2 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add butter to the skillet and swirl until melted and sizzling. Add garlic; cook and stir until fragrant, about 30 seconds. Pour in cream and bring to a gentle simmer, stirring often, until slightly thickened, 2 to 3 minutes (reduce heat as needed). Add parmesan cheese and stir until melted and smooth.
- Return shrimp and any accumulated juices to the skillet and toss to coat. Add drained pasta and toss to combine, adding reserved pasta water as needed to reach desired consistency. Taste and adjust seasoning with salt and pepper.
- Divide among serving plates. Sprinkle with additional parmesan and fresh parsley if desired. Serve immediately.
Notes
- If using fresh pasta (not dried), use 12 ounces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
