If you are craving a dish that feels like a warm, comforting hug on a plate, this Creamy Garlic Shrimp Pasta Recipe is exactly what you need. Imagine tender shrimp bathed in a rich, velvety sauce made from garlic, Parmesan, and heavy cream, all tossed lovingly with perfectly cooked pasta. Every bite delivers that ideal balance of savory, creamy, and just a hint of spice, making this a fantastic meal that feels luxurious without being complicated. Whether you’re cooking for a special occasion or simply elevating a weeknight dinner, this recipe brings impeccable flavors that are impressively easy to achieve.
Ingredients You’ll Need
Getting to know your ingredients is the first step to making this dish shine. Each one plays a vital role—whether it’s the pasta bringing hearty texture, the shrimp offering delicate sweetness, or the Parmesan adding that sharp, creamy depth.
- 8 ounces pasta: Pick your favorite type; fettuccine or linguine work beautifully to hold the sauce.
- 1 tablespoon olive oil: Provides a perfect base for sautéing with a subtle fruity flavor.
- 1 pound shrimp, peeled and deveined: Fresh or thawed, they cook quickly and absorb the creamy sauce wonderfully.
- 4 cloves garlic, minced: Garlic is essential here, infusing the dish with that irresistible aroma and bold flavor.
- 1 cup heavy cream: The key to that luscious, silky sauce that clings to every strand of pasta.
- 1/2 cup chicken broth: Adds a savory brightness and keeps the sauce from getting too heavy.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for a nutty, salty finish.
- 1/2 teaspoon salt: Enhances all the flavors perfectly without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle warmth and balances the richness.
- 1/4 teaspoon red pepper flakes: Just a pinch to add that teasing kick of heat.
- 2 tablespoons butter: Enriches the sauce, creating an irresistibly smooth texture.
- 2 tablespoons fresh parsley, chopped: A fresh burst of herbal brightness to finish and garnish the dish.
How to Make Creamy Garlic Shrimp Pasta Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a rolling boil. Salt is crucial here as it seasons the pasta from within. Add your chosen pasta and cook it according to the package instructions until it’s al dente—meaning it will be tender but still have a little bite. This texture is important because it holds up well when tossed with the rich sauce later on.
Step 2: Sauté the Shrimp
While your pasta is cooking, heat olive oil in a skillet over medium-high heat until it’s shimmering. Arrange the shrimp in a single layer so each one cooks evenly. After about 2 to 3 minutes, when you see the shrimp turning a beautiful pink color on one side, flip them and cook another 2 to 3 minutes. This quick method ensures the shrimp stay juicy and tender without being rubbery.
Step 3: Build the Garlic Cream Sauce
Remove the cooked shrimp and set them aside, then lower the skillet to medium heat. Toss in the minced garlic and sauté for 1 to 2 minutes, stirring constantly until it becomes fragrant and just starts to turn golden. Now slowly stir in the heavy cream, then pour in the chicken broth. As you bring the mixture to a gentle simmer, it will begin to thicken up in about 3 to 4 minutes, creating that indulgent sauce base.
Step 4: Add Cheese and Seasonings
Next, stir in the grated Parmesan cheese, letting it melt into the sauce and add its signature nutty flavor. Season with salt, black pepper, and red pepper flakes—the latter provides that subtle heat that makes the dish exciting without overwhelming the garlic creaminess. Lastly, fold in the butter and let it melt completely, rounding out the sauce with extra richness and a perfectly silky texture.
Step 5: Bring It All Together
Return the shrimp to the skillet, tossing gently to coat them in the lush sauce. Drain your pasta thoroughly and add it straight into the skillet. This step lets the pasta soak up all those amazing flavors. Toss everything carefully, making sure every strand is luxuriously coated in the creamy garlic sauce. Finish with a sprinkle of fresh parsley for that burst of color and freshness.
How to Serve Creamy Garlic Shrimp Pasta Recipe
Garnishes
Finishing this dish with chopped fresh parsley not only adds a lovely pop of green but also lends a mild herbal brightness that cuts through the richness of the sauce. If you want to dress it up a bit more, a squeeze of fresh lemon juice or extra Parmesan on top makes a great addition.
Side Dishes
This dish pairs beautifully with a light, crisp salad—think arugula or mixed greens tossed with a simple vinaigrette. Garlic bread on the side is always a crowd-pleaser and perfect for sopping up any extra creamy sauce left on your plate.
Creative Ways to Present
For something special, serve the pasta in shallow bowls, layering the shrimp on top so they take center stage. Garnish with whole springs of parsley to give a fresh garden-like feel or lightly drizzle with some extra virgin olive oil to add a shiny, appetizing finish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Creamy Garlic Shrimp Pasta Recipe, store them in an airtight container in the refrigerator. The dish will keep well for up to 2 days, but the shrimp is best the sooner you eat it to maintain that tender texture.
Freezing
Freezing this pasta isn’t the best idea because the cream-based sauce can separate and turn grainy upon thawing. If you want to save time on future meals, prepare the sauce without the cream and shrimp, freeze it, and add fresh shrimp and cream when reheating.
Reheating
Gently reheat leftovers on the stove over medium-low heat, stirring frequently and adding a splash of cream or broth if the sauce feels too thick. Microwaving is possible, but use short bursts to avoid overcooking the shrimp or curdling the sauce.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in your skillet, which can prevent a nice sear.
What pasta works best in the Creamy Garlic Shrimp Pasta Recipe?
Long, thin pastas like fettuccine, linguine, or even spaghetti are ideal because they hold onto the creamy sauce well, ensuring every bite is full of flavor.
Can I make this dish dairy-free?
Yes! Swap out heavy cream and butter for coconut milk and a dairy-free margarine or oil. Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy.
How spicy is this dish?
The red pepper flakes add just a gentle heat that balances the creaminess nicely, but you can always adjust the amount to suit your personal spice preference.
Can I prepare parts of this recipe in advance?
You can cook the shrimp and make the sauce ahead of time and just cook the pasta fresh when ready to serve to keep it from becoming mushy.
Final Thoughts
Sharing this Creamy Garlic Shrimp Pasta Recipe feels like inviting you into my kitchen for a truly satisfying meal. It’s a dish that’s elegant but wonderfully approachable, perfect for impressing loved ones or simply treating yourself to something special. I can’t wait for you to try it and savor every creamy, garlicky bite.
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Creamy Garlic Shrimp Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 20m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Garlic Shrimp Pasta is a luscious and flavorful dish featuring tender shrimp cooked in a rich garlic-infused cream sauce, tossed with perfectly al dente pasta. This comforting recipe combines savory Parmesan cheese and a hint of red pepper flakes for a mild kick, finished with fresh parsley for a vibrant touch.
Ingredients
Pasta
- 8 ounces pasta
Shrimp and Cooking
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente, usually around 8-10 minutes.
- Heat Oil: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- Cook Shrimp First Side: Once the oil is hot, add the shrimp to the skillet in a single layer.
- Cook Shrimp Second Side: Cook the shrimp for about 2-3 minutes on one side until pink, then flip them over and cook for another 2-3 minutes on the other side.
- Set Aside Shrimp: Remove the cooked shrimp from the skillet and set them aside on a plate.
- Sauté Garlic: In the same skillet, reduce the heat to medium and add the minced garlic.
- Cook Garlic: Sauté the garlic for 1-2 minutes, stirring constantly, until fragrant and golden brown.
- Add Heavy Cream: Pour in the heavy cream, stirring to combine with the garlic.
- Add Chicken Broth: Add the chicken broth to the skillet and continue to stir.
- Simmer Sauce: Bring the mixture to a simmer, cooking for 3-4 minutes, until the sauce thickens slightly.
- Add Parmesan Cheese: Stir in the Parmesan cheese, allowing it to melt and incorporate into the sauce.
- Season Sauce: Season the sauce with salt, black pepper, and red pepper flakes, adjusting to taste.
- Add Butter: Add the butter to the skillet and stir until melted and fully incorporated.
- Return Shrimp: Return the cooked shrimp to the skillet, stirring to coat them in the creamy sauce.
- Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the skillet with the shrimp and sauce.
- Toss Pasta: Toss the pasta and shrimp together to combine, ensuring the pasta is well coated in the creamy sauce.
- Garnish and Serve: Garnish the pasta with freshly chopped parsley before serving.
Notes
- Use freshly peeled and deveined shrimp for best flavor.
- Adjust red pepper flakes according to your spice preference.
- Reserve a bit of pasta water to adjust sauce consistency if needed.
- Serve immediately for the creamiest texture.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
