Creamy Garlic Shrimp Pasta – Easy 30-Minute Dinner
This creamy garlic shrimp pasta is an easy 30-minute dinner made with juicy shrimp, tender linguine, Parmesan, and a rich garlic cream sauce. It feels a little special, but it’s simple enough for a busy weeknight and comes together with straightforward ingredients.
Why You’ll Love This Recipe
This creamy garlic shrimp pasta is quick, comforting, and full of flavor without requiring a lot of prep. The shrimp cook in just a few minutes, while the creamy garlic sauce comes together in the same skillet. Then the pasta is tossed right into the sauce so everything gets coated evenly.
It’s especially good for nights when you want something cozy but don’t want to spend all evening in the kitchen.
Ingredients
- 12 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water, as needed
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Additional Parmesan for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- While the pasta cooks, pat the shrimp dry and season them with salt and black pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for about 1–2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the heavy cream. Add the Italian seasoning and red pepper flakes, if using. Stir and allow the sauce to gently simmer for 2–3 minutes.
- Reduce the heat to low and gradually stir in the Parmesan cheese until melted and smooth.
- Add the drained linguine to the skillet and toss until coated in the creamy garlic sauce. If the sauce is too thick, add a little reserved pasta water, a few tablespoons at a time.
- Return the cooked shrimp to the skillet and gently toss everything together. Cook for another minute, just until the shrimp are warmed through.
- Finish with chopped parsley and additional Parmesan, if desired. Serve immediately.
Love easy seafood dinners? Try my Garlic Butter Shrimp & Rice next for another simple, flavorful meal that comes together with minimal fuss.
Easy Shortcuts
Use peeled and deveined shrimp to save prep time. Pre-shredded Parmesan will work in a pinch, but freshly grated Parmesan melts more smoothly into the sauce. You can also use frozen shrimp. Just thaw them completely and pat them very dry before cooking so they sear instead of steaming.
Recipe Tips
Do not overcook the shrimp. Once they turn pink and opaque, remove them from the skillet. They will warm through again at the end.
Keep the heat low when adding the Parmesan. High heat can cause the cheese to clump or make the sauce separate.
The reserved pasta water is useful for loosening the sauce without watering down the flavor.
What to Serve With Creamy Garlic Shrimp Pasta
This pasta is filling enough to serve on its own, but it pairs well with garlic bread, a simple green salad, roasted green beans, or steamed vegetables.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.
Avoid overheating the shrimp, since they can become tough if cooked too long a second time.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Frequently Asked Questions
Can I use frozen shrimp for creamy garlic shrimp pasta?
Yes, just thaw the shrimp completely and pat them dry before cooking so they sear properly.
What pasta works best for creamy garlic shrimp pasta?
Linguine works especially well, but fettuccine or spaghetti are also good options.
How do I keep the cream sauce from getting too thick?
Stir in a little reserved pasta water until the sauce reaches the consistency you like.
