Creamy Garlic Shrimp Pasta combines linguine, shrimp, garlic, Parmesan, and heavy cream for a restaurant-worthy dinner ready in just 15 minutes.
You know how some meals feel like they belong on a white tablecloth with fancy silverware, but they’re actually ridiculously simple to make? That’s this Creamy Garlic Shrimp Pasta. I still remember the first time I made it—I had about 20 minutes to throw something together before we had to run out the door, and I wanted something good, not just edible.
Shrimp was in the freezer (thank goodness for last-minute defrosting), linguine was in the pantry, and I had some heavy cream sitting in the fridge from another recipe I never got around to making. I wasn’t exactly optimistic—I mean, how much can you expect from a “what do I have on hand?” kind of meal? But, oh my gosh, the first bite! It was creamy, garlicky, and perfectly rich without being over the top. My husband actually stopped mid-bite to say, “This is, like, restaurant-level.”
Now it’s one of those recipes I turn to when I want to impress someone (or myself) without spending an hour in the kitchen. It’s also become a bit of a running joke at my house—every time I make it, someone asks, “So, are we celebrating something?”
Why You’ll Love This Creamy Garlic Shrimp with Pasta Recipe?
- It’s Quick and Easy: You can have this on the table in 15 minutes. Honestly, it’s faster than waiting for delivery.
- Restaurant-Quality at Home: The creamy garlic sauce with perfectly cooked shrimp feels like something you’d pay way too much for at a fancy Italian place.
- Customizable: Add veggies, spice it up, or swap out the shrimp for another protein—it’s your call.
- Family-Friendly: Even my picky eater gives this one two thumbs up. (Well, maybe just because of the pasta, but I’ll take it.)
Ingredient Notes:
Here’s why these ingredients are the MVPs of this recipe:
- Linguine: It’s the perfect pasta for soaking up all that creamy garlic sauce. Spaghetti works too, but there’s just something about linguine that feels a little fancier.
- Shrimp: Fresh or frozen, peeled and deveined shrimp make life so much easier. If you’re a fan of that extra flavor kick, don’t skip the Old Bay seasoning.
- Garlic: Fresh garlic is non-negotiable. It’s the backbone of this dish, and honestly, the more, the better.
- Heavy Cream: This is what makes the sauce so velvety and indulgent. If you’re out, you could try half-and-half, but it won’t be quite as rich.
- Parmesan Cheese: Freshly grated Parmesan is everything. Pre-grated just doesn’t melt the same, and let’s be honest, this dish deserves the good stuff.
- Olive Oil and Butter: The combo gives the shrimp a beautiful sear and adds depth to the sauce.
- Parsley: It’s not just for garnish! Fresh parsley adds brightness that balances the richness of the dish.
How To Make Creamy Garlic Shrimp with Pasta?
This Creamy Garlic Shrimp Pasta comes together so quickly, you’ll barely have time to set the table.
- Cook the Pasta
Boil the linguine in salted water according to the package instructions. Make sure to save about a cup of that starchy pasta water before you drain it—it’s going to help make the sauce extra silky. - Sear the Shrimp
Heat olive oil and butter in a large skillet over medium heat. Add the shrimp in a single layer, sprinkle with Old Bay seasoning, and cook for about a minute on each side. They should be pink and just opaque. Overcooked shrimp = sadness, so don’t let them go too long. Remove them from the pan and set them aside. - Sauté the Garlic
Using the same skillet (because fewer dishes, right?), toss in the minced garlic. Sauté it for about 30 seconds, just until it smells amazing. Be careful not to burn it—nobody likes bitter garlic. - Make the Sauce
Pour in the heavy cream and scrape the bottom of the skillet to deglaze it. This is where all the good stuff from the shrimp gets mixed into the sauce. Stir in the Parmesan cheese until it melts into a creamy, dreamy sauce. If it looks too thick, add a splash of the reserved pasta water. - Bring It All Together
Add the drained linguine and cooked shrimp back into the skillet. Toss everything together until the pasta is coated in that garlicky, cheesy goodness and the shrimp are evenly distributed. - Garnish and Serve
Sprinkle with freshly chopped parsley and maybe a little extra Parmesan (because why not?). Serve immediately and watch it disappear.
Storage Options:
If you somehow have leftovers (unlikely, but hey, it happens):
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to bring the sauce back to life.
- Freezing: Not ideal because the sauce can separate, but if you’re okay with a slightly less creamy texture, go for it. Thaw in the fridge overnight and reheat slowly.
Variations and Substitutions:
This recipe is super adaptable. Here are a few ways to make it your own:
- Add Some Heat: A pinch of red pepper flakes in the sauce gives it a little kick.
- Toss in Veggies: Spinach, cherry tomatoes, or even mushrooms would be amazing here.
- Switch the Protein: No shrimp? Try chicken, scallops, or even a mix of seafood.
- Lighten It Up: Use half-and-half instead of heavy cream, or try Greek yogurt for a tangy twist.
- Play with the Pasta: Fettuccine, penne, or even zucchini noodles work just as well.
What to Serve with Creamy Garlic Shrimp with Pasta?
This dish is the star of the show, but a good supporting cast never hurts:
- Garlic Bread: Because you can never have too much garlic.
- Caesar Salad: Crisp and tangy, it balances out the richness of the pasta.
- Steamed Veggies: Broccoli or asparagus make great sides.
- A Glass of Wine: A chilled Sauvignon Blanc or Pinot Grigio is chef’s kiss with this.
Frequently Asked Questions:
Can I use frozen shrimp?
Totally! Just thaw them first. A quick rinse under cold water usually does the trick.
How do I keep the shrimp from overcooking?
Shrimp cook fast—like, really fast. They’re done as soon as they turn pink and opaque, which takes about 2-3 minutes per side.
Can I make this ahead of time?
It’s best fresh, but you can prep the shrimp and pasta in advance. Just store them separately and toss everything together when you’re ready to eat.
So, what do you think? Ready to dive into this Creamy Garlic Shrimp Pasta? It’s quick, comforting, and just fancy enough to make you feel like a pro. Let me know how it turns out—or if you end up eating it straight from the skillet. (No judgment here—I’ve done it too.)
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Garlic Shrimp with Pasta
Ingredients
- 8 ounces linguine cooked according to package directions
- 1 tablespoon Olive Oil
- 1 pound Shrimp peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon butter
- 1 tablespoon garlic freshly minced
- ½ cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- ¼ cup Parsley freshly chopped
Instructions
- Begin by cooking the linguine according to the instructions, on the package. Remember to save about 1 cup of pasta water before draining it.
- In a skillet melt some butter over medium heat. Add olive oil.
- Place the shrimp in the pan. Cook for a minute. Sprinkle some Old Bay Seasoning flip them and continue cooking until they turn pink.
- Set aside the shrimp.
- Using the same pan add minced garlic and sauté it until it becomes fragrant.
- Pour in some cream. Scrape the bottom of the skillet to deglaze it.
- Add Parmesan cheese. Let it melt into a creamy sauce.
- If needed adjust the consistency of the sauce by adding a bit of pasta water.
- Season with Old Bay seasoning, salt and pepper according to your taste preferences.
- Combine drained pasta cooked shrimp and sauce together. Gently toss everything to ensure all ingredients are coated evenly.
- Serve with a garnish of chopped parsley, for a touch of freshness.
- Enjoy this combination of flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
