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- 8 oz fettuccine or linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken or vegetable broth - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon butter - Salt and pepper to taste - 1 teaspoon red pepper flakes (optional) - Fresh parsley, chopped, for garnish - Pasta: Use 8 ounces of fettuccine or linguine. This is enough for four servings. - Shrimp: One pound of large shrimp works best. Make sure they are peeled and deveined. - Garlic: You need four cloves, minced. Fresh garlic gives the best flavor. - Heavy cream: One cup creates a rich and creamy sauce. - Broth: Use one cup of chicken or vegetable broth. This adds depth to the sauce. - Parmesan cheese: Half a cup of grated cheese gives a nice salty touch. - Olive oil: Two tablespoons help cook the shrimp and garlic. - Butter: One tablespoon adds flavor and richness. - Salt and pepper: Use to taste, enhancing the dish. - Red pepper flakes: One teaspoon adds a little heat, if you like it spicy. - Parsley: Freshly chopped parsley is for garnish, adding color and freshness. Both fresh and frozen shrimp work well for this recipe. Fresh shrimp has a sweet flavor and a firmer texture. Frozen shrimp is convenient and often just as good. If using frozen shrimp, thaw them in the fridge overnight or run them under cold water briefly. Always pat them dry before cooking. This helps them sear well, giving you that perfect pink color. {{ingredient_image_1}} Start by filling a large pot with water. Add a good amount of salt to flavor the pasta. Bring it to a boil over high heat. Once boiling, add 8 oz of fettuccine or linguine pasta. Cook it according to the package instructions until it's al dente. This usually takes about 8-10 minutes. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Wait for the butter to melt completely. Add 4 cloves of minced garlic to the skillet. Sauté for about 30 seconds until it smells amazing. Next, add 1 lb of peeled and deveined shrimp. Season with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp and set them aside. In the same skillet, pour in 1 cup of chicken or vegetable broth. Bring it to a simmer. Lower the heat and add 1 cup of heavy cream. Let the mixture simmer for 2-3 minutes. Stir occasionally until it thickens slightly. This is your creamy sauce base. Now it’s time to bring it all together. Add the drained pasta and cooked shrimp back into the skillet. Stir well to coat everything in the creamy sauce. If the sauce seems too thick, gradually add the reserved pasta water until it reaches your desired consistency. Finally, stir in 1/2 cup of grated Parmesan cheese. Mix until the cheese melts and blends into the sauce. Taste and adjust the seasoning if needed. To get the right sauce for creamy garlic shrimp pasta, start with the cream. Use heavy cream for a rich texture. Let it simmer gently in the pan. This helps thicken the sauce. If it gets too thick, add a little reserved pasta water. This will loosen it up without losing flavor. Stir well to mix everything. The sauce should coat the pasta nicely. Cooking shrimp is simple, but timing is key. Use large shrimp for a nice bite. Heat olive oil and butter in a skillet. Once hot, add minced garlic first. This makes the kitchen smell great. Then, add the shrimp. Cook them for 2-3 minutes per side. Watch for color change. When they turn pink and opaque, they are done. Overcooking makes shrimp tough. So, remove them from the heat as soon as they are ready. For extra flavor, don’t skip the seasonings. Salt and pepper are essential. Red pepper flakes add a nice kick if you like heat. Fresh herbs like parsley give a burst of freshness. You can also add lemon zest for a bright note. Parmesan cheese enriches the sauce, so don’t hold back on it. Taste your sauce before serving. Adjust the seasonings if needed. This ensures a dish that impresses every time. Pro Tips Use Fresh Shrimp: Fresh shrimp will enhance the flavor of the dish significantly. If possible, buy shrimp from a reputable source or a seafood market for the best taste and texture. Don't Overcook the Pasta: Cooking the pasta al dente is crucial as it will continue to cook slightly when combined with the sauce. This helps prevent a mushy texture. Adjust the Sauce Consistency: If the sauce becomes too thick, gradually add the reserved pasta water to achieve the desired creaminess without watering down the flavor. Enhance with Lemon: A squeeze of fresh lemon juice just before serving can brighten the flavors of the creamy sauce and shrimp, adding a refreshing touch. {{image_2}} You can easily boost the nutrition of this dish by adding vegetables. Spinach is a great choice. Just add it to the pan with the shrimp. It will wilt quickly and mix well with the sauce. Bell peppers also work. Slice them thin and add them while cooking the shrimp. They add color and crunch. If you need a gluten-free option, don’t worry! Many brands offer gluten-free pasta. You can find rice, chickpea, or lentil pasta. These options cook well and taste great. Just follow the package instructions for cooking time. The creamy sauce pairs well with these gluten-free pastas. To make this dish even more exciting, try adding new flavors. Lemon zest gives a fresh twist. Just grate a little lemon peel and mix it into the sauce. Fresh herbs like basil or cilantro can add a nice touch, too. Chop them finely and stir them in right before serving. These simple changes will make your creamy garlic shrimp pasta unique. To keep your creamy garlic shrimp pasta fresh, let it cool first. Place the pasta in an airtight container. You can store it in the fridge for up to three days. Be sure to cover it well. This helps keep moisture in and flavors strong. When you are ready to enjoy the leftovers, reheating is key. You can use the microwave or a skillet. If using the microwave, heat in short bursts of 30 seconds. Stir in between to avoid hot spots. If using a skillet, add a splash of broth or cream. Heat over low to medium heat, stirring gently until warmed through. This keeps the pasta creamy and delicious. Freezing is a great option if you want to save some pasta for later. First, let the pasta cool completely. Separate the pasta and sauce before freezing. Store each in different airtight containers. This helps them freeze well. You can freeze the sauce for up to three months. The pasta can also freeze, but it is best used within one month. To reheat, thaw overnight in the fridge. Then, use the microwave or stove to warm both up, adding a bit of cream if needed. Yes, you can use any pasta you like! While fettuccine or linguine work best, feel free to try penne, spaghetti, or even gluten-free options. The key is to cook the pasta until it's al dente. This gives you the best texture in the dish. To lighten the dish, swap heavy cream for half-and-half or a plant-based cream. You can also reduce the amount of butter and cheese. Adding more veggies like spinach or zucchini can boost nutrition without adding too many calories. This pasta pairs well with a simple green salad. A light vinaigrette can balance the richness of the dish. Garlic bread is a great choice too. It lets you soak up that creamy sauce. You could also serve it with a glass of white wine for a nice touch. This post shared how to make creamy garlic shrimp pasta. We covered key ingredients and their amounts, plus fresh versus frozen shrimp. The step-by-step guide helped you cook pasta, sauté shrimp, and make a rich sauce. Tips on perfect sauce and shrimp ensured great flavor. Variations let you add veggies or try gluten-free pasta. Lastly, we discussed how to store and reheat leftovers. You now have the tools to create this dish any time. Enjoy your cooking!

Creamy Garlic Shrimp Pasta

A delicious pasta dish featuring shrimp in a creamy garlic sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz fettuccine or linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • to taste salt and pepper
  • 1 teaspoon red pepper flakes (optional)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet over medium heat, add olive oil and butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Place the shrimp in the skillet. Season with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the chicken or vegetable broth and bring to a simmer. Reduce the heat and stir in the heavy cream. Let it simmer for about 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  • Add the cooked pasta and shrimp back into the skillet. Stir well to coat everything in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
  • Stir in the grated Parmesan cheese until fully melted and mixed into the sauce. Taste and adjust seasoning if necessary.
  • Plate the pasta, ensuring an even distribution of shrimp, then garnish with fresh parsley for a pop of color.

Notes

Serve in shallow bowls with extra parsley and Parmesan. Crusty bread pairs well.
Keyword creamy, garlic, pasta, shrimp