Name: Creamy Garlic Shrimp Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Shrimp, peeled and deveined; Pasta (fettuccine, linguine, or spaghetti); Butter; Olive oil; Garlic; Heavy cream; Parmesan cheese; Salt and black pepper; Red pepper flakes (optional); Fresh parsley or basil

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This creamy garlic shrimp pasta was born on one of those nights when I wanted comfort but didn’t want effort. You know the mood. Pajamas calling. Dishes already side-eyeing me from the sink.

I pulled shrimp from the freezer, pasta from the pantry, and told myself I’d keep it simple. Famous last words.

The moment garlic hit warm butter, the kitchen changed. Cozy. Inviting. That “okay, this is going to be good” smell.

I added cream almost on instinct, watching it swirl into something glossy and promising. The shrimp cooked fast, curling just right, pink and tender.

I tasted the sauce. Then tasted again. Then stood there eating straight from the pan like a very civilized adult.

Now this garlic shrimp pasta with cream sauce is my go-to when I want something indulgent that still feels doable. It’s fast, forgiving, and quietly impressive.

Recipe Résumé (Why You’ll Love It)

Restaurant vibes at home.
Ready in under 30 minutes.
Rich but balanced sauce.
Garlic-forward (in the best way).
Weeknight-friendly.
Crowd-pleasing.
Minimal ingredients.
Pure comfort in a bowl.

Why This Creamy Garlic Shrimp Pasta Is The Only One You’ll Ever Need

Cuisine: Italian-American

I’ve made versions of this for friends, date nights, and solo dinners where the TV was my company. It always delivers. The sauce clings, the shrimp stay juicy, and somehow it feels fancy without demanding your whole evening. That’s a rare thing.

What You Really Need to Make This Amazing Creamy Garlic Shrimp Pasta (Simplified)

Shrimp, peeled and deveined
Pasta (fettuccine, linguine, or spaghetti)
Butter
Olive oil
Garlic
Heavy cream
Parmesan cheese
Salt and black pepper
Red pepper flakes (optional)
Fresh parsley or basil

How to Master the Perfect Creamy Garlic Shrimp Pasta (My Secret Method)

Start your pasta water early—salt it well. While it boils, pat the shrimp dry and season lightly.

Sauté shrimp quickly in butter and oil until just pink. Remove them. Don’t overthink it.

In the same pan, add garlic and let it soften until fragrant—not browned. Pour in cream, lower the heat, and let it gently thicken. Add cheese slowly, stirring until smooth.

Toss pasta into the sauce, splash in pasta water if needed, then return the shrimp. One last stir. Taste. Adjust. Done.

Chef’s Notes and Tips For A Flawless Creamy Garlic Shrimp Pasta

Shrimp cook fast. If they’re rubbery, they stayed too long. Pull them early and let the sauce finish the job.

Pasta water is your secret weapon. A few spoonfuls loosen the sauce and help it cling beautifully.

Get Creative! Easy Substitutions and Fun Variations

Add spinach or sun-dried tomatoes. Swap shrimp for scallops. Finish with lemon zest. This creamy shrimp pasta recipe welcomes creativity.

Lighten It Up! Simple Swaps for a Healthier Creamy Garlic Shrimp Pasta

Use half-and-half instead of cream. Try whole-wheat pasta or zucchini noodles. Reduce cheese slightly. Still comforting, just lighter.

And there you have it!

Creamy, garlicky, comforting pasta—no reservations required. Let us know how yours turns out, and don’t forget to browse more cozy dinners while you’re here.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make creamy garlic shrimp pasta ahead of time?
You can, but it’s best fresh. Cream sauces tend to thicken as they cool, and shrimp can overcook when reheated. If needed, store leftovers tightly covered and reheat gently with a splash of milk or cream.

This keeps the garlic shrimp pasta with cream sauce smooth and prevents separation.

2. What’s the best pasta for creamy shrimp pasta?
Long noodles like fettuccine or linguine work best because they hold the sauce well. Short pasta works too, but you’ll want something with ridges.

The key is surface area—more grip equals more sauce per bite.

3. How do I keep shrimp tender?
High heat, short time. Sear quickly and remove early. Shrimp finish cooking when added back to the hot sauce, keeping them juicy.

This is essential for any easy creamy shrimp pasta dinner.

4. Can I use frozen shrimp?
Absolutely. Thaw completely and pat dry. Extra moisture can thin the sauce and prevent proper searing.

5. Is this recipe very garlicky?
It’s garlic-forward but balanced. If you’re sensitive, reduce by one clove. If you love garlic, add more. No judgment here.

6. Can I add wine to the sauce?
Yes. A splash of white wine after sautéing garlic adds depth. Let it reduce before adding cream.

7. Does creamy shrimp pasta reheat well?
It can, gently. Low heat, frequent stirring, and added liquid help maintain texture.

8. What should I serve with it?
A simple salad or crusty bread is perfect. You don’t need much—this dish does the heavy lifting.