Go Back
- 8 oz linguine or fettuccine pasta: I love linguine for its flat shape. It holds the creamy sauce well. You can also use fettuccine if you prefer. - 1 lb large shrimp, peeled and deveined: Choose fresh shrimp for the best taste. Look for shrimp that are firm and pink. - 4 cloves garlic, minced: Fresh garlic adds a strong, rich flavor. It’s key to the sauce. - 2 tablespoons olive oil: This adds a nice base flavor. Use high-quality olive oil for the best results. - 1 cup heavy cream: Cream makes the sauce rich and smooth. It helps bind the pasta and shrimp together. - 1 cup grated Parmesan cheese: This cheese adds a salty, nutty flavor. It melts beautifully into the sauce. - 1 teaspoon lemon zest: The zest gives a bright note. It lifts the dish and balances the creaminess. - Salt and pepper to taste: Use these to enhance the flavors. Adjust them according to your taste. - ½ teaspoon red pepper flakes: Add these for a spicy kick. They bring warmth without overpowering the dish. - 1 tablespoon chopped fresh parsley: This is for garnish. It adds color and freshness to the plate. - Lemon zest and lemon wedge: Use lemon zest in the sauce and a wedge for serving. The extra acidity brightens the flavors. Feel free to mix and match these ingredients to suit your taste! First, you need to boil salted water in a large pot. Use about 4 quarts of water for 8 ounces of linguine or fettuccine. Once the water is boiling, add the pasta. Cook it according to the package instructions until it is al dente. This usually takes about 9-11 minutes. You want the pasta to be firm but not hard. Before draining, save about ½ cup of pasta water. This water helps thicken the sauce later. After saving the water, drain the pasta in a colander. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 4 minced garlic cloves. Sauté the garlic for about 30 seconds until it smells great. Be careful not to let it burn. Next, add 1 pound of peeled and deveined shrimp to the skillet. Season them with salt, pepper, and red pepper flakes if you like some heat. Cook the shrimp for about 2-3 minutes per side. They should turn pink and opaque. Once they are done, take them out and set them aside. In the same skillet, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Stir in 1 cup of grated Parmesan cheese and 1 teaspoon of lemon zest. Mix well until the cheese melts and the sauce is nice and creamy. Now, return the shrimp to the skillet along with the drained pasta. Toss everything together. If the sauce is too thick, add some of the reserved pasta water a little at a time until you get the right thickness. Make sure the pasta is well coated with the sauce. - Prep your ingredients first. Chop garlic, clean shrimp, and measure out your cream and cheese. This makes cooking quick. - Use a pot for pasta and a skillet for sauce. This setup helps you work faster. While the pasta cooks, you can make the sauce. - Adjust the sauce thickness. If it’s too thick, add a bit of reserved pasta water. This keeps it creamy and smooth. - Taste as you go. Add salt and pepper to balance the flavors. A little bit can enhance the dish a lot. - Serve in wide bowls. This allows you to showcase the pasta and shrimp nicely. - Garnish with fresh parsley. A sprinkle of chopped parsley adds color. You can also add extra Parmesan on top for a rich touch. A lemon wedge on the side brightens the dish and adds zest. {{image_2}} If you want to switch things up, try different kinds of pasta. You can use gluten-free pasta if you need to avoid gluten. Options like rice or chickpea pasta work great. Whole wheat pasta is another healthy choice. It adds fiber and a nutty flavor. Both of these options cook well, so you won’t lose any taste in your dish. Not in the mood for shrimp? You can swap shrimp for chicken or tofu. Chicken breast is tender and cooks quickly. Dice it into small pieces and cook it until golden. Tofu is a great plant-based option. Just press it to remove extra water and cut it into cubes. Both options absorb the creamy sauce well, making them tasty choices. Want to add more nutrition? Toss in some vegetables! Spinach, cherry tomatoes, or bell peppers add color and flavor. You can sauté them with the garlic for extra taste. Fresh herbs like basil or oregano can also enhance the flavor. If you want to change the cheese, try mozzarella or feta. Each cheese brings a new taste, making your dish unique. To keep your creamy garlic shrimp pasta fresh, use airtight containers. Glass or plastic containers work well. Allow the pasta to cool slightly before sealing. This helps prevent condensation, which can make the pasta soggy. Store the leftovers in the refrigerator. They will stay good for about 3 days. If you want to keep them longer, freeze the pasta. It can last in the freezer for up to 2 months. Just remember to label the container with the date. When it's time to enjoy your leftovers, reheating is key. The best method is to use the stovetop. Heat a skillet over medium-low heat. Add a splash of water or olive oil to help loosen the sauce. Stir gently until heated through. Avoid using the microwave if you can. Microwaving can make the pasta tough. If you must use it, do so in short bursts. Check and stir often to prevent overcooking. This will help keep your creamy garlic shrimp pasta delicious and creamy. To make creamy garlic shrimp pasta from scratch, follow these steps. First, cook the pasta in salted water. I recommend using linguine or fettuccine. Cook it until it is al dente, then drain and set aside. Next, heat olive oil in a large skillet. Add minced garlic and sauté it until fragrant. After that, add the shrimp to the skillet. Season them with salt, pepper, and red pepper flakes if you want some heat. Cook them until they turn pink and opaque. Remove the shrimp and set them aside. Now, in the same skillet, pour in heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese and lemon zest. Keep mixing until the cheese melts and the sauce becomes creamy. Finally, return the shrimp to the skillet and add the drained pasta. Toss everything together. If the sauce is too thick, add a little reserved pasta water. Serve it hot, garnished with chopped parsley. Yes, you can use frozen shrimp for this recipe. Just remember to thaw them first. Place the frozen shrimp in a bowl of cold water for about 15–20 minutes. This will help them thaw quickly. After thawing, peel and devein them if needed. Using frozen shrimp saves time and still tastes great. However, fresh shrimp usually have a better texture and flavor. Creamy garlic shrimp pasta pairs well with various side dishes. A simple green salad with a light vinaigrette works great. Garlic bread or crusty rolls are also nice to soak up the sauce. You can add steamed vegetables, like broccoli or asparagus, for extra color and nutrition. A glass of white wine, like Sauvignon Blanc, complements the dish nicely. To add spice to creamy garlic shrimp pasta, use red pepper flakes. Add ½ teaspoon when you sauté the shrimp for a mild kick. For more heat, increase the amount to 1 teaspoon. Another option is to add sliced fresh jalapeños or a dash of hot sauce to the creamy sauce. Just adjust it to your taste. Yes, you can make creamy garlic shrimp pasta ahead of time. Cook the pasta and prepare the sauce in advance. Store them in separate airtight containers in the fridge. This way, the pasta won’t get mushy. When you are ready to eat, combine them in a skillet. Heat gently over low heat, adding a splash of water if needed. Enjoy it fresh without losing flavor. Creamy garlic shrimp pasta combines rich flavors and simple steps. You learned about the key ingredients, like shrimp and garlic, that create a tasty dish. We explored cooking techniques and helpful tips to perfect your sauce and presentation. Remember, you can switch up ingredients for variety or adjust spice levels to your liking. This dish is great for any meal and easy to make ahead. I hope you enjoy cooking it as much as I enjoy sharing these tips!

Creamy Garlic Shrimp Pasta (20 Minutes)

Indulge in this creamy garlic shrimp pasta that's quick and delightful! With tender shrimp, al dente pasta, and a luscious creamy sauce, it's the perfect weeknight dinner. This dish is not only easy to make but bursting with flavor. Ready to impress your family or guests? Click through to explore the full recipe and step-by-step instructions. Your taste buds will thank you! #CreamyGarlicShrimpPasta #PastaRecipe #SeafoodLovers #QuickDinnerIdeas
Print Recipe Pin Recipe

Ingredients
  

8 oz linguine or fettuccine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons olive oil

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon lemon zest

Salt and pepper to taste

1 tablespoon chopped fresh parsley (for garnish)

½ teaspoon red pepper flakes (optional, for spice)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about ½ cup of pasta water and then drain the pasta.

    Sauté the Shrimp: In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

      Add the Shrimp: Add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes (if using). Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

        Make the Sauce: In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and lemon zest, mixing well until the cheese has melted and the sauce is creamy.

          Combine Everything: Return the shrimp to the skillet and add the drained pasta. Toss everything together, adding a little reserved pasta water to achieve the desired thickness of the sauce. Stir until the pasta is well coated.

            Serve: Remove from heat and garnish with chopped parsley. Serve immediately.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: Serve the pasta in wide-brimmed bowls, garnished with extra parsley and a sprinkle of Parmesan on top. Optionally, add a lemon wedge on the side for an added burst of freshness.