This Creamy Garlic Shrimp Pasta is a luxurious yet quick dinner that feels like a fancy date night meal but comes together in just 30 minutes. Plump, juicy shrimp are seared with savory spices and tossed with tender linguine in a rich, velvety garlic parmesan sauce.
With a smooth, comforting texture and a kick of Old Bay seasoning, this pasta dish is sure to become a weeknight favorite.
Recipe Details
- Flavor Profile: This dish is rich and savory, featuring the sweetness of fresh shrimp balanced by the sharp, salty notes of parmesan and the aromatic punch of garlic. Old Bay adds a subtle layer of spice and warmth.
- Texture: The sauce is thick and creamy, coating the slippery noodles perfectly, while the shrimp provides a tender, meaty bite.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and managing a simple skillet sauce.
What You’ll Need
To make this recipe, you will need a medium-sized saucepan to boil the pasta and a large skillet to cook the shrimp and build the sauce. A pair of tongs is helpful for tossing the pasta in the creamy mixture. The ingredients rely on fresh or frozen shrimp, heavy cream for richness, and a handful of pantry staples like garlic and spices to build the flavor.
Ingredient Notes
- Linguine Pasta – This flat noodle shape is ideal for holding onto the thick cream sauce, but spaghetti or fettuccine work well too.
- Raw Shrimp – Use raw shrimp that has been peeled and deveined. You can buy them frozen and thaw them before cooking.
- Heavy Cream – This is the base of the sauce. It reduces down to create a luscious, velvety coating that milk just can’t replicate.
- Parmesan Cheese – Grated parmesan adds a salty, nutty flavor and helps thicken the sauce as it melts.
- Old Bay Seasoning – This optional ingredient adds a classic seafood flavor profile with notes of celery salt, paprika, and pepper. You can substitute smoked paprika or cajun seasoning if you prefer.
- Butter – Divided for cooking the shrimp and sautéing the garlic, butter adds essential richness.
- Garlic – Fresh minced garlic is key for that aromatic savory base.
- Pasta Water – Don’t forget to reserve this! The starchy water helps loosen the sauce and emulsify the cheese and cream.
Add-ins and Substitutions
- Vegetables – Fresh spinach, cherry tomatoes, or steamed broccoli florets can be stirred into the sauce at the end for extra nutrition.
- Spice – If you like heat, increase the black pepper or add a pinch of red pepper flakes to the sauce.
- Pasta – While linguine is recommended, short pasta shapes like penne or bowtie also work great for catching the sauce.
How to Make Creamy Garlic Shrimp Pasta
- Cook the Pasta: In a medium-sized saucepan, boil water and salt it generously. Add your pasta and cook according to the package instructions until it is firm to the bite. When the pasta is cooked, reserve 1 cup of the starchy pasta water, then drain the pasta.
- Sear the Shrimp: In a skillet over medium heat, melt 1 tablespoon of the butter and add the olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning (or paprika/cajun if using).
- Finish Shrimp: Continue to cook the shrimp until they are pink and opaque. Do this in batches if your pan is small so you don’t steam them. Remove the shrimp onto a plate and set aside.
- Make the Sauce: In the same pan (don’t wipe it out!), melt the remaining 1/2 tablespoon of butter and add the minced garlic. Cook for 30 seconds or until it is fragrant. Add the heavy cream, using a spatula to deglaze the pan by scraping up any flavorful browned bits left from the shrimp.
- Add Cheese and Simmer: Add the grated parmesan and let it melt. Then, loosen the sauce with a splash of the reserved pasta water and allow it to simmer for a minute to thicken slightly. Taste the sauce and add more salt and pepper if needed.
- Combine: Toss the cooked pasta with the sauce until it is well coated. Add the shrimp back into the pan to reheat it gently.
- Serve: Garnish with freshly chopped parsley and serve immediately.
Pro Tip: Be careful not to overcook the garlic. It only needs about 30 seconds to become fragrant. If it burns, it will make the entire cream sauce taste bitter.
Recipe Tips
- Thaw Shrimp Properly: If using frozen shrimp, thaw them completely in the fridge overnight or under cold running water. Pat them dry with paper towels before cooking to ensure they sear rather than steam.
- Sauce Consistency: The sauce will thicken as it stands. If it gets too thick while you are tossing the pasta, add more of the reserved pasta water a tablespoon at a time until it is glossy and smooth.
- Grate Your Own Cheese: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Grating a block of parmesan yourself ensures a silky sauce.
FAQs
- Can I use cooked shrimp? It is best to use raw shrimp so they can absorb the seasonings while cooking. Pre-cooked shrimp can easily become rubbery when reheated in the skillet.
- Can I use half and half? You can, but the sauce will be thinner and less rich. You might need to simmer it a bit longer to thicken it up.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Bread: A slice of crusty baguette or garlic bread is perfect for mopping up the extra creamy sauce.
- Salad: A fresh green salad with a vinaigrette dressing helps cut through the richness of the cream and cheese.
- Vegetables: Roasted asparagus or green beans make excellent sides.
Make This Recipe in Advance
- Prep: You can peel and devein the shrimp and chop the garlic/parsley ahead of time.
- Best Fresh: Cream sauces are best enjoyed immediately. Reheating can sometimes cause the sauce to separate, so try to cook this right before you plan to eat. If you must reheat, do so gently on the stovetop with a splash of water or milk.
Creamy Garlic Shrimp Pasta
- Total Time: 30 minutes
- Yield: 2-3 Servings 1x
Description
This Creamy Garlic Shrimp Pasta is a luxurious yet quick dinner that feels like a fancy date night meal but comes together in just 30 minutes. Plump, juicy shrimp are seared with savory spices and tossed with tender linguine in a rich, velvety garlic Parmesan sauce. With a smooth, comforting texture and a kick of Old Bay seasoning, this pasta dish is sure to become a weeknight favorite.
Ingredients
The Pasta & Shrimp
- 8 ounces (225g) linguine pasta (or fettuccine/spaghetti)
- 1 pound (450g) raw shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter, divided
- 1 tablespoon Old Bay seasoning (optional, or use smoked paprika/Cajun)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
The Creamy Sauce
- 1 clove garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/2 cup (40g) grated Parmesan cheese
- Reserved pasta water (as needed)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
Cook the Pasta
Boil water in a medium saucepan and salt it generously. Cook the linguine according to package instructions until firm to the bite (al dente). Crucial Step: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Sear the Shrimp
In a large skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the shrimp. Cook for about a minute, then season with the salt, pepper, and Old Bay seasoning.
Finish Shrimp
Continue cooking until the shrimp are pink and opaque (about 2-3 minutes total). Do this in batches if needed to avoid overcrowding. Remove shrimp to a plate.
Make the Sauce
In the same pan (do not wipe it out!), melt the remaining 1/2 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant.
Deglaze & Simmer
Pour in the heavy cream, using a spatula to scrape up the flavorful browned bits from the shrimp. Add the grated Parmesan and stir until melted.
Thicken
Splash in a little of the reserved pasta water to loosen the sauce. Simmer for 1 minute until slightly thickened. Taste and adjust salt/pepper.
Combine
Toss the cooked pasta into the sauce until well coated. Add the shrimp back to the pan and toss gently to reheat.
Serve
Garnish with fresh chopped parsley and serve immediately.
Notes
Don’t Burn the Garlic: Garlic cooks very fast. It only needs 30 seconds to release its aroma. If it turns dark brown or black, it will make the sauce bitter.
Pasta Water Magic: The reserved starchy water is the secret to a silky sauce. If the cream sauce becomes too thick or “gloopy” when you add the cheese, a splash of this water smooths it right out.
Shrimp Prep: If using frozen shrimp, ensure they are fully thawed and patted dry with paper towels before cooking. Wet shrimp will steam instead of searing, preventing that nice flavor development.
Cheese Matters: Grate your own Parmesan from a block. Pre-grated cheeses often have coatings that prevent them from melting into a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving (approx. 1/3 of recipe)
- Calories: 620
- Sugar: 2g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 265mg
Keywords: creamy garlic shrimp pasta, shrimp linguine, 30 minute meals, date night dinner ideas, seafood pasta recipe, old bay shrimp pasta, easy cream sauce
