This Creamy Garlic Shrimp Pasta is a rich and flavorful dish that comes together in under 30 minutes! Juicy shrimp are sautéed in butter with plenty of garlic, then tossed in a luscious cream sauce with Parmesan and herbs. Combined with tender pasta, it’s an indulgent yet easy dinner that’s perfect for weeknights, date nights, or when you’re craving restaurant‑style seafood comfort food at home.
Every bite gives you the warm, buttery garlic, the mild heat of red pepper flakes (if you like), and the satisfying texture of perfectly cooked shrimp and pasta. It’s one of those dishes that feels special, but doesn’t demand hours in the kitchen.
Why You’ll Love This Recipe
- Fast and elegant — ready in under 30 minutes
- Creamy, garlic-infused sauce with savory Parmesan and herbs
- Shrimp cooks quickly and feels light yet satisfying
- Great flexibility — you can use any long pasta or substitute broth for richness
- Minimal cleanup and simple ingredients
Ingredients
(Serves 6)
- 8 oz (225 g) linguine or spaghetti pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb (450 g) large shrimp, peeled & deveined
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth (or reserved pasta water)
- ½ cup (50 g) Parmesan cheese, grated
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for heat)
- Salt & black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Drain the pasta, reserving about ½ cup of the pasta water (for adjusting sauce later).
2. Sear the Shrimp
In a large skillet, heat butter and olive oil over medium heat.
Add the shrimp in a single layer, season with salt and pepper, and cook about 1‑2 minutes per side until they turn pink and opaque.
Remove the shrimp from the pan and set aside.
3. Make the Creamy Garlic Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).
Pour in heavy cream and chicken broth (or reserved pasta water).
Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes.
Simmer for 3‑4 minutes until the sauce begins to thicken slightly.
4. Combine Pasta & Shrimp
Add the cooked pasta and shrimp back into the skillet.
Toss everything together to coat the pasta and shrimp nicely in the sauce.
If the sauce gets too thick, add a splash of reserved pasta water until you reach your desired consistency.
5. Serve
Garnish with fresh parsley and extra Parmesan if you like.
Serve hot straight away, maybe with garlic bread or a simple side salad.
Tips for Success
- Pat the shrimp dry before searing to get a good sear and avoid watery sauce
- Don’t overcook the shrimp — once they’re pink and opaque, they’re done
- Reserve pasta water — its starch helps loosen and thicken the sauce beautifully
- Use freshly grated Parmesan for best melting and flavor
- Taste the sauce before serving; adjust salt and pepper, maybe squeeze in a bit of lemon if you want brightness
Final Thoughts
This Creamy Garlic Shrimp Pasta hits all the right notes: rich, comforting, but still satisfying without weighing you down. It’s one of those recipes you turn to when you want something special, but you don’t want a long prep or many dirty dishes. The garlic butter, creamy sauce, and tender shrimp come together for a flavor that feels luxurious.
It’s also versatile — switch up the pasta, toss in vegetables like spinach or asparagus, or turn up the heat with chili flakes. Whether you’re cooking for family or entertaining guests, it’s bound to impress and leave everyone asking for seconds.
Share Your Creations
Made this recipe?
Leave a comment and let me know how it turned out!
What twist did you try — extra garlic, extra heat, a different cheese? I’d love to hear your version.
Creamy Garlic Shrimp Pasta
Ingredients
- 8 oz 225 g linguine or spaghetti pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb 450 g large shrimp, peeled & deveined
- 4 cloves garlic minced
- 1 cup 240 ml heavy cream
- ½ cup 120 ml chicken broth (or reserved pasta water)
- ½ cup 50 g Parmesan cheese, grated
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional, for heat
- Salt & black pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Drain the pasta, reserving about ½ cup of the pasta water (for adjusting sauce later).
Sear the Shrimp
- In a large skillet, heat butter and olive oil over medium heat.
- Add the shrimp in a single layer, season with salt and pepper, and cook about 1‑2 minutes per side until they turn pink and opaque.
- Remove the shrimp from the pan and set aside.
Make the Creamy Garlic Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).
- Pour in heavy cream and chicken broth (or reserved pasta water).
- Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes.
- Simmer for 3‑4 minutes until the sauce begins to thicken slightly.
Combine Pasta & Shrimp
- Add the cooked pasta and shrimp back into the skillet.
- Toss everything together to coat the pasta and shrimp nicely in the sauce.
- If the sauce gets too thick, add a splash of reserved pasta water until you reach your desired consistency.
Serve
- Garnish with fresh parsley and extra Parmesan if you like.
- Serve hot straight away, maybe with garlic bread or a simple side salad.
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