Easy Creamy Garlic Shrimp Pasta
A restaurant-quality creamy garlic shrimp pasta that's ready in just 15 minutes! This elegant dish features succulent shrimp seared to perfection and tossed in a luscious garlic butter cream sauce that clings beautifully to every strand of pasta. Perfect for weeknight dinners or special occasions.
Equipment
- Large pot
- Large skillet
- colander
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb large shrimp 16/20 count, peeled and deveined
- 12 oz linguine or spaghetti
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 4 cloves garlic minced
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- 1/4 cup dry white wine optional
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley chopped
- 1 teaspoon Old Bay seasoning optional
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste optional
Instructions
- Prepare pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Cook shrimp: In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add shrimp in single layer, season with salt, pepper, and Old Bay if using. Cook 1 minute, flip, and cook until pink and curled (about 90 seconds total). Remove to plate.
- Make sauce: In same skillet, melt remaining butter. Add garlic and cook 30 seconds until fragrant. Add lemon juice and wine (if using), simmer until reduced by half. Add cream and Parmesan, whisking until cheese melts. Add pasta water gradually to desired consistency.
- Combine: Add drained pasta to sauce and toss until coated. Fold in cooked shrimp gently. Remove from heat, garnish with parsley and lemon zest. Serve immediately.
Notes
- Don't overcook shrimp – they continue cooking from residual heat and should form a loose "C" shape when done
- Save pasta water – it's essential for proper sauce consistency and helps emulsify the cream sauce
- For lighter version, substitute half and half for heavy cream, though sauce will be thinner
- Wine can be substituted with chicken broth plus extra lemon juice
- Store leftovers 2-3 days in refrigerator; reheat gently to prevent shrimp from becoming rubbery
- Not recommended for freezing as cream sauce and shrimp texture will degrade
- Pat shrimp dry before cooking for better searing
- Cook shrimp in single layer to avoid overcrowding and ensure even cooking
Nutrition
Nutrition Facts
Easy Creamy Garlic Shrimp Pasta
Amount per Serving
Calories
520
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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