Creamy Garlic Shrimp Pasta Recipe

There's something magical about the scent of garlic sizzling in butter—it instantly signals that something delicious is coming. Add in plump, juicy shrimp and a rich, velvety sauce, and you've got yourself a dinner that tastes like it came from a restaurant.

this Recipe

I whipped this recipe up on a rainy evening when I wanted something comforting but still elegant. Now, it’s my go-to when I want to impress without spending hours in the kitchen. Whether you're cooking for a date night, a family dinner, or just treating yourself, this dish hits every note.

Let’s dive into what makes this Creamy Garlic Shrimp Pasta so irresistible.

Why You’ll Love This Creamy Garlic Shrimp Pasta

Get ready to fall in love with a pasta dish that checks every box—flavorful, fast, and full of comfort.

First off, this recipe is a total time-saver. You can have the entire meal on the table in under 30 minutes. It’s perfect for weeknights when you want something indulgent without the effort.

It's also surprisingly easy to make. You don’t need fancy ingredients or complicated techniques—just a skillet, a pot, and a craving for something creamy and garlicky.

Budget-conscious? No problem. Shrimp might sound fancy, but you can find frozen shrimp on sale almost weekly. Pair that with pantry staples like pasta, cream, and garlic, and you’ve got a gourmet dinner for less than $10 per person.

Versatility is another win here. Don’t have shrimp? Sub in chicken or mushrooms. Want to lighten things up? Use milk and a splash of white wine. The base is flexible, flavorful, and foolproof.

Let’s take a closer look at the ingredients that make this dish so delicious.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient works together to create a dish that feels both luxurious and comforting.

Pasta is the base of this creamy masterpiece. I recommend using linguine or fettuccine, as their broad surface helps catch every drop of that luscious garlic sauce. But really, any pasta you have on hand will do the trick—this recipe isn’t fussy.

Shrimp is the star of the show. Go for medium to large peeled and deveined shrimp—tail-on adds visual appeal, but it's not essential. Just make sure they’re raw when you start; pre-cooked shrimp will turn rubbery.

Garlic, of course, brings the flavor. You’ll use a generous amount here—at least 5 cloves, finely minced or crushed. It infuses the butter and cream, adding depth and aroma to every bite.

Heavy cream is the key to the silky, dreamy sauce. If you’re looking to lighten it up, you can swap in half-and-half or even a combo of milk and Greek yogurt—but for that true creamy richness, stick with heavy cream.

You’ll also need a bit of Parmesan cheese, preferably freshly grated. It helps thicken the sauce and adds a subtle nutty finish. Don’t skip it—it’s the final touch that brings everything together.

No special equipment is needed here—just a large skillet and a pot for boiling the pasta. A garlic press is handy, but not required.

How To Make This Creamy Garlic Shrimp Pasta

Making this dish is as easy as it is rewarding. With a few simple steps, you’ll have a restaurant-quality meal in no time.

Start by boiling a large pot of salted water. While it heats, get your ingredients prepped—peel your shrimp (if needed), mince your garlic, and grate your cheese. Once the water is boiling, add your pasta and cook until al dente.

Meanwhile, melt butter in a large skillet over medium heat. Add your shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Remove them from the pan and set aside—they’ll finish cooking in the sauce later.

In the same skillet, lower the heat slightly and add more butter if needed. Toss in your garlic and let it sizzle gently for about 30 seconds, just until fragrant—don’t let it brown.

Pour in your heavy cream, stirring to combine it with the garlic butter. Let it simmer for a couple of minutes to reduce slightly, then stir in the grated Parmesan. The sauce will begin to thicken and turn glossy.

Add the cooked pasta straight into the sauce, tossing to coat every strand. Then gently return the shrimp to the pan, allowing them to warm through. Finish with cracked black pepper, a pinch of salt, and a sprinkle of fresh parsley if you like.

From start to finish, this dish takes about 25 minutes. Expect creamy, garlicky, shrimp-studded perfection with every forkful.

Storage Options

If you happen to have leftovers (unlikely!), they keep surprisingly well.

Store any remaining pasta in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, but it’ll still taste great.

Avoid freezing, as cream-based sauces tend to split when reheated. However, you can freeze cooked shrimp and pasta separately and remake the sauce fresh later.

To reheat, place the pasta in a skillet over medium-low heat with a splash of milk or cream. Stir gently until warmed through. This helps revive the creamy consistency without breaking the sauce.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Once you master the creamy garlic sauce, you can build it out however you like.

Not a fan of shrimp? Swap it for diced chicken breast, scallops, or even crispy bacon. Each brings its own twist while keeping the spirit of the dish intact.

Want a veggie-packed version? Stir in spinach, mushrooms, sun-dried tomatoes, or zucchini. They all pair beautifully with the creamy garlic flavor and add extra nutrients.

Lactose-sensitive? Use lactose-free cream or full-fat coconut milk. The result won’t taste exactly the same, but it’ll still be rich and satisfying.

Spice lovers can add red pepper flakes or a dash of cayenne for heat. A touch of lemon zest or juice also brightens the dish, especially if you're using seafood.

Once you try this recipe, don’t be afraid to make it your own. It’s the kind of dish that evolves with your taste—and it never disappoints.

Print