The first time I made this creamy garlic shrimp pasta I thought restaurant-quality was out of reach for a weeknight.
It comes together fast, uses pantry staples, and still feels like a special meal.
If you like rich, silky sauces with bright garlic and tender shrimp, this recipe is a keeper.
For another hearty, garlicky pasta you might enjoy, try the related creamy parmesan garlic beef bowtie pasta for a different protein twist.
Why You’ll Love This Recipe
- Ready in about 20–25 minutes, making it ideal for busy weeknights.
- Minimal ingredients but maximum flavor: butter, garlic, cream, and Parmesan do heavy lifting.
- Shrimp cooks quickly and elevates the dish into something feel-good and restaurant-worthy.
- Flexible: swap pasta shapes or protein and still win dinner.
This dish balances a velvety cream sauce with the clean, sweet pop of shrimp. The sauce clings to fettuccine so every bite is lush without being overly heavy. Texture plays out as silky sauce, al dente noodles, and snappy shrimp; the garlic gives an aromatic backbone and the Parmesan adds that savory, slightly nutty umami to round it out.
"5 stars — I made this for guests and they asked for the recipe. The sauce is luxuriously creamy but not greasy, and the garlic-perfumed shrimp was cooked perfectly." — Jessica, home cook
For a tangier twist or lighter finish, see how this technique adapts in the tang-forward creamy tomato garlic pasta.
Key Ingredients
Shrimp (1 lb, peeled and deveined)
Shrimp are the star: use medium-large shrimp for the best texture and quick even cooking. If possible buy wild-caught or previously frozen-and-thawed shrimp; they often have better flavor and a firmer bite than some “fresh” shrimp sitting on ice. Pat them dry before cooking so they sear instead of steaming.
Heavy cream (1 cup)
Heavy cream gives the sauce its silk and body. For a creamier, more stable sauce, choose a cream labeled 36% butterfat or higher. If you prefer slightly lighter, try half-and-half but know the sauce will be thinner and more prone to separating unless you finish with a small amount of pasta water or a touch of butter.
Grated Parmesan (1/2 cup)
Real Parmigiano-Reggiano (or a high-quality Parm) melts into the sauce and provides savory depth. Pre-grated powders often contain anti-caking agents and won’t melt as smoothly; grating from a wedge yields a cleaner, more cohesive sauce.
Garlic (4 cloves, minced)
Fresh garlic gives a bright pungent lift. Mince it finely so it disperses through the cream. Roasted garlic can be used if you want a sweeter, mellowed flavor profile.
Full ingredient list:
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook until al dente following the package directions. Drain the pasta, reserving about 1/2 cup of the cooking water in case you need to loosen the sauce.
Pro Tip: Toss the drained pasta with a drizzle of olive oil if you won’t be adding it to the sauce immediately to prevent sticking. You’ll know the pasta is done when it has a slight chew with no hard center.
Step 2: Sauté garlic in butter
Heat a large skillet over medium heat and add 3 tablespoons butter. When the butter is melted and slightly foamy, add the 4 cloves minced garlic. Sauté briefly until fragrant and just starting to turn golden—about 30–60 seconds.
Pro Tip: Garlic browns quickly and can turn bitter, so watch it closely. The scent will shift from sharp to sweet when it’s ready.
Step 3: Cook the shrimp
Add the shrimp to the skillet in a single layer. Cook for 1–2 minutes per side until the shrimp turn pink and opaque throughout. Remove any shrimp that are done earlier to avoid overcooking and set them aside if your pan is small.
Pro Tip: Shrimp keep cooking in residual heat, so pull them from the pan the instant they curl into a loose “C” shape and are opaque all the way through. Overcooked shrimp get rubbery.
Step 4: Build the cream sauce
Pour 1 cup heavy cream into the skillet and stir to combine with the garlic butter. Reduce the heat to low and stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste. Let the sauce thicken gently, stirring, for 1–2 minutes.
Pro Tip: If the sauce looks grainy, lower the heat and stir more; freshly grated Parmesan melts best into a warm sauce. If it becomes too thick, whisk in a splash of pasta water to smooth it out.
Step 5: Combine pasta and shrimp with the sauce
Return the cooked shrimp to the skillet (if you set them aside). Add the drained fettuccine and toss to coat, using reserved pasta water to reach the desired consistency. Heat everything together for 30–60 seconds so flavors marry.
Pro Tip: Toss the pasta vigorously for a minute to help the sauce adhere to the noodles. You’ll know it’s ready when the noodles are glossy and the shrimp are heated through.
Step 6: Garnish and serve
Finish with chopped parsley and a final grind of black pepper. Serve immediately while the sauce is silky and warm.
Pro Tip: A light squeeze of lemon just before serving brightens the cream and lifts the flavors if you want a fresher edge.
Expert Tips for Success
- Heat control matters: Keep the skillet at medium to medium-low once you add the cream. High heat makes cream separate and can produce greasy curds.
- Use fresh-grated cheese: Pre-grated Parmesan has anti-clumping agents that affect meltability. Freshly grate from a wedge for smooth texture and richer flavor.
- Dry shrimp before searing: Moisture equals steaming. Pat shrimp dry with paper towels for a quick sear and better texture.
- Work in batches if necessary: Crowding the pan lowers the temperature and causes shrimp to steam. Cook in batches for even browning.
- Reserve pasta water: The starchy water is your emulsifier. Add a tablespoon or two at a time to the sauce to achieve a glossy, clingy finish without thinning the flavor.
- Monitor garlic: Garlic will transition from raw to sweet to bitter quickly. Remove it from heat as soon as it begins to color.
- Timing is everything: Prep all ingredients before you start—once the cream hits the pan, things move fast. This is classic mise en place.
- Substitute with intention: If you swap heavy cream for milk, add a small slurry of cornstarch (1 tsp cornstarch + 1 tbsp cold water) to thicken and stabilize the sauce.
- Equipment tip: A wide skillet gives you more surface area for the shrimp to sear and for the sauce to reduce evenly. Nonstick is forgiving, but a stainless pan develops a better fond for flavor.
- Make ahead for easy weeknights: Fully cook shrimp and chill separately; reheat gently in the sauce when serving. If you want a one-pot shortcut, try this technique adapted for a single pan in one-pot creamy garlic pasta.
Storage & Freezing
Fridge storage: Cool leftovers quickly and store in an airtight container for up to 3 days. The cream sauce will thicken and may firm up in the fridge. Reheat gently over low heat with a splash of milk or cream and a tablespoon of pasta water to regain silkiness.
Freezing: Cream-based sauces do not always freeze well because the emulsion can split. If you must freeze, consider storing the cooked shrimp and pasta separately from the sauce. Freeze each in flat, airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over low heat rather than the microwave. Add a small amount of liquid—milk, cream, or reserved pasta water—and whisk over low heat until the sauce recombines. Add shrimp last and heat just until warmed; overcooking shrinks shrimp.
Variations & Substitutions
- Lemon-Garlic Twist: Add 1 teaspoon lemon zest and a tablespoon of lemon juice to the finished sauce for brightness. Finish with extra parsley.
- Veggie Boost: Stir in sautéed spinach, halved cherry tomatoes, or steamed asparagus for color and freshness. Add veggies after garlic and before the cream so they cook without losing texture.
- Lighter Version: Substitute half-and-half or whole milk for heavy cream and thicken with a 1:1 cornstarch slurry if needed; expect a thinner mouthfeel.
- Protein Swaps: Use seared scallops, pan-fried chicken breast slices, or thinly sliced steak to change the protein profile. For a different comfort-food spin, check this creamy beef pasta approach at creamy beef pasta.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes—frozen shrimp are a convenient and often economical choice. Thaw them overnight in the refrigerator or under a cold water stream in a sealed bag. Pat dry thoroughly before cooking to avoid steaming and loss of sear.
Q: Why did my sauce separate or look grainy?
A: Overheating cream causes fat to separate and cheese to clump. To avoid this, reduce heat to low before adding cheese and whisk constantly. If separation happens, lower heat and slowly whisk in a tablespoon or two of cold water or milk to bring it back together.
Q: Can I make this dairy-free?
A: You can approximate the texture with full-fat coconut milk and a dairy-free Parmesan alternative, though flavor will differ. For best results, thicken with a bit of blended cashews (soak cashews and blend until silky) and season generously.
Q: How do I prevent overcooked shrimp?
A: Shrimp cook in 2–4 minutes depending on size. Remove shrimp from heat as soon as they turn pink and curve into a “C.” If they curl tightly into an “O,” they’re likely overcooked.
Q: Can I prepare parts of this recipe ahead of time?
A: Absolutely. Mince garlic, grate the Parmesan, and peel/devein shrimp ahead. Cook pasta ahead and toss with a touch of oil. Reheat and combine within minutes for dinner.
Final Thoughts
This creamy garlic shrimp pasta is a quick way to make an impressive dinner with minimal fuss.
If you tried it, please leave a star rating in the recipe card below or pin this to Pinterest to save it for later.
For extra inspiration, compare a similar take at Creamy Garlic Shrimp Pasta – Little Sunny Kitchen or explore an alternate method at Creamy Garlic Shrimp Pasta – Mel’s Kitchen Cafe.
Creamy Garlic Shrimp Pasta
Ingredients
Pasta and Shrimp
- 8 oz fettuccine pasta Pasta of choice can be substituted.
- 1 lb shrimp, peeled and deveined Use medium-large shrimp for best texture.
Sauce Ingredients
- 3 tablespoons butter Melted in a skillet.
- 4 cloves garlic, minced Fresh garlic is recommended for best flavor.
- 1 cup heavy cream Look for cream labeled 36% butterfat for best results.
- 1/2 cup grated Parmesan cheese Freshly grated cheese is preferred for better melting.
- to taste Salt and pepper To season the sauce.
- for garnish Chopped parsley Optional for serving.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente according to package directions. Drain the pasta, reserving about 1/2 cup of cooking water.
Sauté Garlic in Butter
- Heat a large skillet over medium heat and add butter. When melted, add minced garlic and sauté until fragrant, about 30–60 seconds.
Cook the Shrimp
- Add shrimp to the skillet in a single layer. Cook for 1–2 minutes per side until pink and opaque. Set aside any shrimp cooked earlier to avoid overcooking.
Build the Cream Sauce
- Pour heavy cream into the skillet and stir with garlic butter. Reduce heat to low and add grated Parmesan cheese. Season with salt and pepper. Let thicken for 1–2 minutes, stirring.
Combine Pasta and Shrimp with the Sauce
- Return shrimp to the skillet. Add drained fettuccine and toss to coat. Use reserved pasta water to achieve desired consistency. Heat for 30–60 seconds to marry flavors.
Garnish and Serve
- Finish with chopped parsley and a grind of black pepper. Serve immediately.
