Succulent butter and garlic infused shrimp sizzling in a flavorful cream sauce, tossed with perfectly cooked pasta. This is where every pasta lovers’ dream comes true ❤️ The idea of this shrimp pasta came after one night when I decided to add shrimp to my garlic butter pasta for dinner, I also had some cream that I needed to use up, so I added a splash of cream for extra creaminess and richness, and this perfect recipe was born! It’s SO simple, but when you serve it to someone you love, it will look like you put a lot of effort into making this dish. The flavor of this garlicky shrimp pasta and the cream sauce is just incredible, and the textures are perfect! This creamy shrimp pasta is indulgent but not too heavy. And it’s much healthier than what you’d get at a restaurant, I mean, we all know that restaurant food is so good because it’s LOADED with butter, oil, and salt. But this recipe is lighter, healthier, and still tastes amazing! If you’re looking for more creamy pasta recipes, check out my creamy lemon pasta. It’s SO good!
Shrimp Pasta Ingredients
Here’s what you’ll need to make this simple but elegant creamy shrimp pasta:
Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish! Olive oil, butter, and garlic – this is where most of the flavor comes from. Pasta – any long strand pasta of choice, I went for linguine. Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken. Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savory flavor that you want in the sauce, and it also helps thicken the cream sauce. Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavor. You can also use cajun or smoked paprika if you like. Salt, pepper, and parsley.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Creamy Shrimp Pasta
Top Tips
Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta. If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results. Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest. This pasta makes 4 normal servings, or 3 big ones.
Storage and Reheating Instructions
Fridge: Store in the fridge in a sealed container for up to 3 days. Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave. Freezer: I don’t recommend freezing this creamy shrimp pasta.
What to Serve with Garlic Shrimp Pasta
I like to serve this shrimp pasta with a simple side salad, or a homemade Caesar salad. Homemade breadsticks are perfect for soaking up the sauce, and roasted vegetables would be perfect. Depending on what vegetables you have, pick your favorite side dish here. © Little Sunny Kitchen
