🍤🧄 Creamy Garlic Shrimp Pasta
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Pasta & Shrimp
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12 oz (340 g) pasta (fettuccine, linguine, or penne)
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1 lb (450 g) large shrimp, peeled and deveined
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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2 tablespoons olive oil
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2 tablespoons butter
Creamy Garlic Sauce
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese
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½ cup chicken broth (or pasta water)
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½ teaspoon Italian seasoning
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¼ teaspoon red pepper flakes (optional)
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1 tablespoon lemon juice
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Salt and pepper to taste
Garnish (Optional)
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Fresh parsley, chopped
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Extra Parmesan cheese
Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta according to package instructions until al dente.
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Reserve ½ cup pasta water, then drain.
2. Season & Cook the Shrimp
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Pat shrimp dry and season with salt, pepper, and paprika.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Add shrimp in a single layer and cook 1–2 minutes per side until pink.
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Remove shrimp from skillet and set aside.
3. Make the Garlic Cream Sauce
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In the same skillet, reduce heat to medium.
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Add garlic and sauté for 30 seconds until fragrant.
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Pour in chicken broth and scrape up any browned bits.
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Stir in heavy cream, Italian seasoning, and red pepper flakes.
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Simmer gently for 3–5 minutes until slightly thickened.
4. Combine Everything
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Add cooked pasta to the sauce.
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Toss to coat, adding reserved pasta water if needed.
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Stir in Parmesan cheese until smooth.
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Return shrimp to the skillet and cook 1–2 minutes more.
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Finish with lemon juice and adjust seasoning.
5. Serve
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Garnish with parsley and extra Parmesan.
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Serve immediately.
Serving Suggestions
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Garlic bread
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Side salad with lemon vinaigrette
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Steamed broccoli or asparagus
❓ Creamy Garlic Shrimp Pasta Q & A
Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before cooking to avoid excess water.
Q: How do I prevent rubbery shrimp?
A: Cook shrimp quickly—remove them as soon as they turn pink and curl slightly.
Q: Can I make this without cream?
A: Yes. Substitute:
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Half-and-half (lighter)
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Evaporated milk
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Cream cheese + milk (for thickness)
Q: What pasta works best?
A: Long pasta like fettuccine or linguine works best, but short pasta like penne is fine too.
Q: How do I thicken the sauce?
A:
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Simmer a bit longer
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Add more Parmesan
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Use less broth/pasta water
Q: Can I add vegetables?
A: Absolutely. Spinach, mushrooms, sun-dried tomatoes, or peas are great additions.
Q: How long does it keep?
A: Refrigerate for 2–3 days. Reheat gently with a splash of milk or cream.