Creamy Garlic Shrimp Pasta Recipe

Introduction

Creamy Garlic Shrimp Pasta is a quick and indulgent dish combining tender shrimp, garlic-infused cream sauce, and perfectly cooked pasta. It’s an elegant meal that’s easy enough for weeknights yet impressive enough for guests.

Ingredients

• 12 oz (340g) pasta (linguine, spaghetti, or fettuccine)
• 1/2 tsp salt (for boiling water)
• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tsp lemon juice
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Extra Parmesan cheese (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Step 2: In a bowl, season the shrimp with smoked paprika, garlic powder, salt, and pepper.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
4. Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
5. Step 5: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using. Simmer for 2–3 minutes until sauce slightly thickens.
6. Step 6: Stir in lemon juice and season with salt and pepper to taste.
7. Step 7: Add the cooked pasta to the sauce and toss to coat evenly. Add reserved pasta water a little at a time to loosen the sauce as needed.
8. Step 8: Return shrimp to the skillet and gently toss everything together.
9. Step 9: Divide pasta among plates. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Tips & Variations

• For a lighter version, substitute half-and-half or whole milk for the heavy cream.
• Add sautéed spinach, cherry tomatoes, or mushrooms for extra flavor and nutrients.
• Increase red pepper flakes or add a dash of hot sauce for a spicier dish.
• Use gluten-free pasta to make this recipe suitable for gluten sensitivities.
• Add more lemon juice and zest for a bright, tangy twist on the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid microwaving shrimp for too long to prevent overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before seasoning and cooking.

What pasta shape works best?

Long pasta like linguine or fettuccine holds the creamy sauce well, but any shape will work.

Can I make it dairy-free?

You can use dairy-free cream alternatives and nutritional yeast instead of Parmesan, though the flavor and texture may vary.

What wine pairs well with this dish?

A dry white wine like Chardonnay or Pinot Grigio complements the creamy garlic sauce beautifully.

Is this recipe spicy?

Not unless you add the red pepper flakes—feel free to omit for a milder version.

Can I use pre-cooked shrimp?

Yes, but add it at the end just to warm through so it doesn’t overcook.

Can I prep this ahead?

You can prep the shrimp and sauce ahead of time, but for the best texture, cook the pasta fresh before serving.

What kind of cream should I use?

Heavy cream works best for a rich sauce. You can also use half-and-half for a lighter option.

How do I avoid overcooking the shrimp?

Cook just until pink and opaque—about 2–3 minutes per side.

Can I double this recipe?

Yes, it doubles easily. Use a large skillet or pot to ensure even cooking.

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