A restaurant-quality Creamy Garlic Shrimp Pasta that combines succulent shrimp with a velvety garlic cream sauce, all tossed with perfectly cooked pasta. Ready in just 30 minutes, this impressive yet simple dish will become your new weeknight favorite!
Easy Creamy Garlic Shrimp Pasta Recipe
There’s something absolutely magical about the combination of plump shrimp, aromatic garlic, and a silky cream sauce that clings to every strand of pasta. This Creamy Garlic Shrimp Pasta recipe has been in my family for generations, perfected over Sunday dinners and special celebrations. What makes this dish truly spectacular is how it transforms simple ingredients into a luxurious meal that tastes like it came from an upscale Italian restaurant.
Perfect for spring and summer entertaining, this pasta dish showcases fresh seafood at its finest. The bright flavors and creamy texture make it ideal for warm evenings on the patio with a glass of chilled white wine. Yet it’s equally comforting during colder months when you need something substantial and satisfying.
THIS RECIPE:
- Comes together in just 30 minutes from start to finish
- Uses simple ingredients you likely already have in your pantry
- Creates a restaurant-quality meal at a fraction of the cost
- Easily scales up for entertaining or down for an intimate dinner
| Recipe Details | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Yield | 4 generous plates |
Don’t let the elegant results fool you—this Creamy Garlic Shrimp Pasta recipe is remarkably straightforward. The sauce comes together while the pasta cooks, making it perfect for busy weeknights when you want something special without spending hours in the kitchen. Even novice cooks can achieve perfect results, as the technique is forgiving and the flavors are guaranteed to impress.
Ingredients for Creamy Garlic Shrimp Pasta
The secret to making an exceptional Creamy Garlic Shrimp Pasta lies in selecting high-quality ingredients. Fresh shrimp will provide the sweetest flavor, while good olive oil and freshly minced garlic create the aromatic base that defines this dish. The cream should be heavy (or whipping) cream for the richest texture, and the Parmesan should be freshly grated, not pre-packaged.
For the Pasta and Shrimp:
- 12 oz (340g) linguine or fettuccine
- 1 lb (450g) large shrimp, peeled and deveined, tails removed
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Creamy Garlic Sauce:
- 6 cloves garlic, minced (about 2 tablespoons)
- ¼ cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1½ cups (360ml) heavy cream
- ¾ cup (75g) freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (plus more for garnish)
- Salt and freshly ground black pepper, to taste
| Ingredient Category | Recommended Quality | Selection Tips |
|---|---|---|
| Shrimp | Fresh or properly thawed frozen | Look for pink shrimp with firm texture; avoid those with black spots or ammonia smell |
| Pasta | High-quality dried or fresh | Italian-made dried pasta or fresh pasta from a local maker |
| Garlic | Fresh whole bulbs | Choose firm heads with tight skin; avoid sprouting cloves |
| Cream | Heavy cream (36-40% fat) | Organic preferred for best flavor; ultra-pasteurized is acceptable |
| Cheese | Block Parmesan | Authentic Parmigiano-Reggiano will provide the best flavor; avoid pre-grated varieties |
| Herbs | Fresh, not dried | Look for vibrant green color and strong aroma |
How to Make Creamy Garlic Shrimp Pasta
Creating the perfect Creamy Garlic Shrimp Pasta is all about timing and layering flavors. You’ll begin by cooking the pasta to al dente while simultaneously preparing the shrimp and sauce. The key is to cook the shrimp just until pink—overcooking will make them tough and rubbery. The sauce should be simmered until slightly thickened but still loose enough to coat the pasta beautifully.
Step-by-Step Instructions:
Prepare the pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (typically 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water.
Season and prepare the shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season with salt and pepper on both sides.
Cook the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. (Work in batches if necessary to avoid overcrowding). Transfer cooked shrimp to a plate and set aside.
Create the garlic base: In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to let the garlic brown.
Deglaze the pan: Pour in the white wine and use a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Simmer for 2-3 minutes until the wine is reduced by half.
Make the cream sauce: Add the heavy cream to the skillet, stirring to combine. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened. Do not allow it to boil vigorously.
Incorporate the cheese: Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth.
Season and finish the sauce: Stir in the lemon juice, chopped parsley, and basil. Taste and adjust seasoning with salt and pepper.
Combine and coat: Add the drained pasta directly to the sauce, tossing to coat completely. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Return the shrimp: Gently fold the cooked shrimp back into the pasta, allowing them to warm through in the sauce for about 1 minute.
Rest before serving: Remove from heat and let the pasta rest for 2-3 minutes to allow the sauce to thicken slightly and coat the pasta more effectively.
Tips for Making Creamy Garlic Shrimp Pasta
Pro tip: Always cook your pasta only until al dente, as it will continue to cook slightly when added to the hot sauce.
- For the creamiest sauce: Bring your cream to room temperature before adding to the hot pan to prevent it from separating.
- Perfect shrimp technique: Cook shrimp just until they form a “C” shape. If they curl into an “O” shape, they’re overcooked.
- Balance the flavors: The lemon juice brightens the rich cream sauce—don’t skip it!
- Cheese matters: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate it fresh.
| Technique | Recommendation |
|---|---|
| Pasta Doneness | Cook 1 minute less than package directions suggest |
| Shrimp Size | 16/20 count (large) provides the best meat-to-sauce ratio |
| Sauce Consistency | Should coat the back of a spoon but still flow slowly |
| Temperature Control | Use medium-low heat when adding cream to prevent curdling |
The secret to exceptional garlic flavor without bitterness is to sauté it just until fragrant. When garlic browns, it develops a bitter taste that can overpower the dish. If your garlic starts to brown too quickly, immediately add a splash of wine or pasta water to stop the cooking process.
Make-Ahead Instructions
While Creamy Garlic Shrimp Pasta is best enjoyed fresh, certain components can be prepared in advance to streamline the cooking process when you’re ready to serve.
Up to 2 days ahead:
- Clean and devein the shrimp, storing them in an airtight container in the refrigerator.
- Mince the garlic and chop the herbs, storing them separately in airtight containers.
- Grate the Parmesan cheese and refrigerate in a sealed container.
Up to 4 hours ahead:
- Make the cream sauce without adding the Parmesan cheese. Cool completely, then refrigerate in an airtight container.
- Cook the pasta al dente, drain and toss with a small amount of olive oil. Refrigerate in a sealed container.
When ready to serve, reheat the cream sauce in a large skillet over low heat. Once warm, add the Parmesan and stir until melted. Cook the shrimp as directed, then add the pre-cooked pasta to the sauce, tossing until heated through. Fold in the shrimp and fresh herbs just before serving.
Storing Leftovers
Creamy pasta dishes can be tricky to store, but with the right approach, you can enjoy this Creamy Garlic Shrimp Pasta for an additional day or two.
For food safety, refrigerate leftovers within 2 hours of cooking. Transfer to an airtight container and store in the refrigerator for up to 2 days. The sauce may thicken considerably when chilled.
Best storage containers: Glass containers with locking lids maintain freshness better than plastic alternatives and won’t absorb garlic odors.
To reheat: Place leftovers in a skillet over low heat, adding 1-2 tablespoons of cream or milk to loosen the sauce. Gently warm until heated through, being careful not to overheat the shrimp. Alternatively, microwave at 50% power in 30-second increments, stirring between each interval.
Freezing Creamy Garlic Shrimp Pasta
While cream-based sauces aren’t ideal for freezing due to potential separation, you can freeze this dish with a few modifications if necessary.
To freeze:
- Slightly undercook both the pasta and shrimp, as they’ll soften further when reheated.
- Allow the dish to cool completely.
- Portion into freezer-safe containers, leaving some room for expansion.
- Place a piece of plastic wrap directly on the surface of the pasta before sealing to prevent freezer burn.
- Label with the date and freeze for up to 1 month.
To thaw and reheat:
- Transfer from freezer to refrigerator and thaw overnight.
- Reheat in a skillet over low heat, adding fresh cream (about ¼ cup per portion) to revitalize the sauce.
- Stir gently to prevent breaking the pasta or shrimp.
- Add a sprinkle of fresh Parmesan and herbs before serving to refresh the flavors.
Pro tip: If you anticipate freezing this dish, consider omitting the shrimp during initial preparation. Instead, cook fresh shrimp when reheating the frozen pasta and sauce for the best texture.
Serving Suggestions
Elevate your Creamy Garlic Shrimp Pasta from a simple meal to a memorable dining experience with these complementary serving ideas.
Accompaniments that enhance this dish:
- A simple arugula salad with lemon vinaigrette provides a peppery contrast to the rich pasta
- Garlic bread or toasted sourdough for soaking up extra sauce
- Roasted asparagus or broccolini for a color contrast and nutritional balance
- A sprinkle of extra red pepper flakes for those who enjoy additional heat
For presentation: Serve in warmed shallow bowls, twirling the pasta into a mound and arranging the shrimp on top. Finish with a light dusting of additional Parmesan, a grind of black pepper, and a few fresh basil leaves.
Wine pairings: A crisp, unoaked Chardonnay or Pinot Grigio complements the creamy sauce without overwhelming the delicate shrimp flavor. For red wine lovers, a light Pinot Noir works surprisingly well.
Serve this Creamy Garlic Shrimp Pasta hot, immediately after the resting period. The optimal temperature allows the aromatic garlic and herbs to release their fragrance while ensuring the sauce maintains its silky consistency.
FAQ
Can I use frozen shrimp for this Creamy Garlic Shrimp Pasta?
Yes, frozen shrimp works perfectly in this recipe. Thaw completely by placing them in a colander under cold running water for about 5 minutes, then pat thoroughly dry with paper towels before cooking. Pre-cooked frozen shrimp is not recommended as it often becomes rubbery when reheated.
What pasta shapes work best for Creamy Garlic Shrimp Pasta?
Long pasta shapes like linguine, fettuccine, or spaghetti are traditional choices as they provide maximum surface area for the sauce to cling to. However, short pasta like penne or rigatoni also work well, as the tubular shapes capture pockets of sauce inside.
Can I make this recipe without wine?
Absolutely. While wine adds depth and acidity, you can substitute with chicken broth plus an additional teaspoon of lemon juice to achieve a similar flavor profile. For a non-alcoholic option that mimics wine’s complexity, try white grape juice with a splash of white wine vinegar.
How can I make this Creamy Garlic Shrimp Pasta lighter?
To reduce calories while maintaining creaminess, substitute half the heavy cream with evaporated milk or half-and-half. You can also increase the amount of pasta water added to the sauce, which adds starchiness that helps emulsify the sauce with less cream.
What can I substitute for Parmesan cheese?
Pecorino Romano makes an excellent substitute with a similarly sharp flavor profile. For a milder option, Asiago or Grana Padano work well. If you need a non-dairy alternative, nutritional yeast provides a cheesy flavor, though the texture will differ.
My sauce separated or became grainy. What went wrong?
Sauce separation typically occurs from too-high heat or adding cold cream to a very hot pan. Always heat cream sauces gently and bring refrigerated ingredients to room temperature before adding them. If your sauce has already separated, sometimes whisking in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) over low heat can help reunify it.
Can I add vegetables to this dish?
Yes! Spinach, peas, roasted red peppers, or sautéed mushrooms make excellent additions. Add leafy greens like spinach at the very end to just wilt them, whereas heartier vegetables should be sautéed before or alongside the garlic.
Is this Creamy Garlic Shrimp Pasta gluten-free?
Not as written, but it’s easily adapted by substituting your favorite gluten-free pasta. The sauce ingredients are naturally gluten-free, but always check manufactured products like wine and cream for hidden gluten if serving to someone with celiac disease.
What’s the best way to reheat leftovers without rubbery shrimp?
Reheat gently over low heat in a covered pan with a splash of cream or milk to revitalize the sauce. For smaller portions, microwave at 50% power in short intervals, stirring frequently. If possible, consider removing the shrimp before reheating and adding them back in for the final 30 seconds to prevent overcooking.
Can I use half-and-half instead of heavy cream?
Yes, though the sauce won’t be quite as rich and may take slightly longer to thicken. If using half-and-half, avoid boiling the sauce as it’s more prone to curdling than heavy cream. For extra richness when using half-and-half, add an additional tablespoon of butter to the finished sauce.
This Creamy Garlic Shrimp Pasta combines elegant flavors with straightforward preparation, making it perfect for both special occasions and weeknight dinners. The balance of creamy sauce, aromatic garlic, and succulent shrimp creates a restaurant-quality meal that’s guaranteed to impress. With these detailed instructions and expert tips, you’ll achieve perfect results every time you make this homemade Creamy Garlic Shrimp Pasta recipe.