Creamy Garlic Shrimp Pasta

This dreamy garlic shrimp pasta tosses tender seafood in a luscious, creamy sauce that hugs every noodle. Garlicky aromas and a quick hit of spice from chili flakes turn it into a meal you’ll be proud to make at home, and it’s all done in about half an hour. Whether it’s a busy Tuesday or you’ve got company over, this one’s always a crowd-pleaser.

I gave this a shot while missing my favorite pasta spot in town. Took a few tries to lock in just the right amount of sauce, but now it’s become the dish my family begs for multiple times a month. Seeing those happy faces at dinner makes all the effort worth it.

Star Ingredients

• Fresh parsley: Finishes things off with color and bright flavor
• Lemon juice: Brings a zippy tang that lifts up the creaminess
• Red pepper flakes: Add only if you want a gentle kick to balance everything
• Smoked paprika: Gives warmth and a bit of depth to the shrimp
• Garlic: Can’t skip this—it’s what takes the sauce to another level
• Parmesan cheese: Shred it fresh so it melts smooth and adds lots of taste
• Heavy cream: Makes the sauce rich and super silky
• Linguine pasta: Flat noodles like these hold onto the sauce so well
• Large shrimp: Go for the freshest you can find—look for a mild, sea-fresh smell and firm feel

Step-by-Step Instructions

Blend Everything Together:

Drop the cooked noodles right into the pan of sauce and toss them around until they’re all slick and glossy. If things start to look too thick, add in some saved pasta water, a little at a time, until it’s as saucy as you like. Scoop the cooked shrimp back into the pan, gently mixing so you don’t break them. Let everything get nice and hot for another minute so the flavors mix together.

Sauce Time:

Slowly pour in the cream and simmer lightly. Keep the heat low so it doesn’t boil. Let it gently bubble for a couple of minutes to thicken. Sprinkle in Parmesan cheese bit by bit, stirring until it’s all smooth and thick. Drop in red pepper flakes if you want and add a squirt of lemon juice at the end to brighten it all up. Give it a taste with a spoon and add more salt or pepper if you need to.

Make a Garlic Cream Base:

Use the same skillet—don’t wash away those tasty shrimp bits. Melt some butter and then toss in the chopped garlic. Keep stirring for a minute or two so the garlic gets fragrant and just a little golden, not too brown. Burnt garlic gets bitter fast, so watch it close.

Shrimp Prep:

Mix your peeled shrimp in a bowl with smoked paprika, garlic powder, pepper, and salt. Get a big skillet hot on medium-high then add olive oil. Lay the shrimp in so they’re all flat. Let them sit for a couple minutes till you see a golden edge, then flip them all over. They cook fast—pull them out once they’re pink and don’t let them go rubbery.

Boil the Pasta:

Get a big pot of water bubbling and salt it until it tastes like the sea. Toss in your pasta and follow the package for al dente. Scoop out half a cup of that cloudy pasta water before draining—it helps the sauce later. Once drained, don’t run cold water on the noodles; that leftover starch helps the sauce stick.

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At a big family dinner, my shrimp-wary nephew took a nervous forkful and wound up coming back for more over and over. The creamy sauce mixed with all that garlic is comfort food at its best, turning even doubters into instant fans. Now I always double-batch whenever he’s around.

Make-Ahead Hacks

For best texture, whip up this pasta right before serving. That said, you can do some tasks early to speed up dinner. Clean and season the shrimp ahead, then pop them in the fridge until needed—up to a day’s head start is fine. If you get the sauce done a few hours before, just warm it up gently before you throw in the pasta. Need to save leftovers? Store them tight in the fridge and reheat low and slow on the stove, adding a bit of cream if things get too thick.

Tasty Pairings

Something tangy helps cut all that rich sauce, so start off with a little arugula salad using a lemony dressing. Don’t forget some garlic bread for sopping up that last bit of sauce—none should go to waste. Wine? Pick a Pinot Grigio or unoaked Chardonnay so the flavors shine. Want something booze-free? Fizzy water with a lemon squeeze is simple and refreshing.

Switch-Ups & Swaps

You can swap the shrimp for scallops or lobster if you want to mix things up or celebrate something big. Try tossing in some cooked asparagus, green peas, or spinach if you’re after more veggies. Make it lighter by using half cream and half chicken broth, just add a little more Parmesan for taste. Need it gluten-free or lower in carbs? Use gluten-free pasta or even spiraled zucchini, and dig in.

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Toss everything with parsley at the end and dig in—the simplest ingredients can blow you away when you put them together just right.

Frequently Asked Questions

→ Can I make this ahead of time?

Honestly, this is best eaten right away. If you really need to prep, feel free to cook the shrimp and sauce first. Later, warm it all back up and toss with freshly cooked pasta for the best result.

→ How do I prevent the cream sauce from breaking?

Keep the stovetop at medium-low when you pour in the cream, and don’t let it bubble hard. When you add the Parmesan, turn off the heat and keep stirring until it’s smooth.

→ What can I add to make this dish more filling?

Try mixing in veggies like mushrooms, spinach, asparagus, or even cherry tomatoes. Leftover cooked chicken or some scallops go great in here for extra protein.

→ How can I make this dish lighter?

Want it lighter? Swap the heavy cream for milk or half-and-half. The sauce will be thinner, but it works! You could use less Parmesan, then just add a splash of pasta water if it needs more liquid.

→ Can I use frozen shrimp?

Yep, frozen shrimp is totally fine! Defrost all the way and blot dry so they cook up nicely and don’t just steam.

→ What type of pasta works best for this dish?

Long noodles like fettucine, spaghetti, or linguine are awesome here—they soak up that creamy sauce. But penne or fusilli are fine too if that’s what you have.