Creamy Garlic Shrimp Pasta – Beth’s Quick Bites Recipe

I took the Easy Garlic Shrimp idea and turned it into Creamy Garlic Shrimp Pasta with garlic-butter seared shrimp and a rich cream sauce that hides a clever shortcut.

I wrote this Creamy Garlic Shrimp Pasta for nights when I want something a little showy but not fussy. I love how the large shrimp pop with each bite and the garlic cloves give that punch that makes you lean in, like you just found a secret menu item.

It sits weirdly between restaurant polish and weeknight speed, and every time I serve it people ask what I did different. If you’re into Garlic Seafood Pasta you might wanna try it even if you think shrimp pasta is played out.

Trust me, there’s a twist you’ll notice.

Ingredients

• Linguine or fettuccine: Mostly carbs for energy, some fiber, fills you up quickly at dinner.
• Shrimp: Lean protein, low in fat, gives seafood flavor and a nice bite every time.
• Garlic: Adds punch and aroma, may support immunity, sharp not sweet, kinda bold.
• Heavy cream: Rich fat for creamy texture, very indulgent, use sparingly, it’s luxurious.
• Parmesan: Salty umami, adds protein and calcium, makes sauce cheesy and savory.
• Lemon: Bright acidity, adds freshness and balances richness, got vitamin C, zesty kick.
• Olive oil: Monounsaturated fats, heart friendly fat, adds a silky mouthfeel and sheen.

Ingredient Quantities

• 12 oz linguine or fettuccine
• 1 lb large shrimp (16 to 20 count), peeled and deveined, tails on or off, your call
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 small shallot, minced (optional)
• 1/4 tsp red pepper flakes (optional, or more if you like heat)
• 1/2 cup dry white wine or low sodium chicken broth
• 1 cup heavy cream
• 3/4 to 1 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon (about 1 tbsp juice)
• 1/2 cup reserved pasta cooking water, plus more if needed
• 2 tbsp chopped fresh parsley
• Extra grated Parmesan for serving (optional)

How to Make this

1. Bring a large pot of water to a rapid boil, salt it generously with kosher salt, then cook 12 oz linguine or fettuccine until just al dente according to package. Before draining, scoop out and reserve 1/2 cup pasta cooking water, then drain pasta (do not rinse).

2. While the pasta cooks, pat 1 lb large shrimp very dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

3. Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams, add the shrimp in a single layer and sear about 1 to 1 1/2 minutes per side until pink and just opaque. Don’t overcook. Transfer shrimp to a plate and set aside.

4. Reduce heat to medium, add 4 minced garlic cloves and the optional minced small shallot plus 1/4 tsp red pepper flakes if using. Cook, stirring, about 30 to 45 seconds until fragrant but not brown.

5. Pour in 1/2 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let it simmer and reduce by about half, roughly 1 to 2 minutes.

6. Stir in 1 cup heavy cream and bring to a gentle simmer. Let the sauce reduce and thicken for 2 to 3 minutes, stir occasionally so it doesn’t scorch.

7. Lower the heat, then gradually whisk in 3/4 to 1 cup freshly grated Parmesan cheese until melted and smooth. If the sauce looks too thick or grainy add small splashes of the reserved pasta water to smooth it out. Add the zest and juice of 1 lemon, and season with kosher salt and freshly ground black pepper to taste.

8. Return the cooked pasta to the skillet and toss to coat, adding more reserved pasta water a tablespoon at a time until the sauce clings nicely to the noodles.

9. Stir the shrimp back in just to warm through, sprinkle 2 tbsp chopped fresh parsley, taste and adjust seasoning. If you want it silkier add a little more cream or pasta water.

10. Serve immediately with extra grated Parmesan on the side. Tip: cook shrimp a touch under if you expect carryover heat, and always add cheese off high heat to avoid a grainy sauce.

Equipment Needed

1. Large pot for boiling the pasta (6 to 8 qt)
2. Colander for draining pasta
3. Large skillet (10 to 12 inch) for searing shrimp and making the sauce
4. Tongs or a pasta fork to toss and transfer the noodles and shrimp
5. Wooden spoon or heatproof spatula for scraping and stirring
6. Measuring cups and spoons for oil, wine, cream, cheese
7. Microplane or fine grater for Parmesan and lemon zest
8. Whisk for smoothing the cheese into the cream
9. Plate and paper towels to pat and rest the shrimp, plus a small bowl or cup to hold the reserved pasta water

FAQ

Creamy Garlic Shrimp Pasta – Beth’s Quick Bites Recipe Substitutions and Variations

• Heavy cream: If you dont have cream, stir 2 tbsp melted butter into 1 cup whole milk for similar richness; half and half gives a lighter but still creamy sauce; canned evaporated milk works in a pinch; for dairy free try full fat canned coconut milk, it will add a slight coconut taste.
• Parmesan cheese: Pecorino Romano or Grana Padano give the same salty, nutty profile; Asiago melts well too; for a vegan option use nutritional yeast plus a pinch of salt for that cheesy umami.
• Shrimp: Use bay scallops or bite sized pieces of firm white fish like cod or haddock cooked until opaque; thinly sliced boneless chicken breast works if you want meat instead of seafood; for a vegetarian swap try extra firm tofu or rinsed chickpeas, just brown them so they get some texture.
• Dry white wine: Low sodium chicken or vegetable broth is the easiest swap; dry vermouth is a good alcohol alternative; or use 1 tbsp white wine vinegar mixed with 1/4 cup water for acidity if you want no alcohol.

Pro Tips

1. Pat the shrimp really dry and sear them hot and fast, then pull them off the heat a touch early so they finish cooking while you finish the sauce. Overcooked shrimp turn rubbery fast, so better slightly under than over.

2. Use the reserved pasta water like magic: add just a tablespoon at a time to loosen and emulsify the cream and cheese so the sauce clings to the noodles. If the sauce looks grainy, take the pan off the heat and stir in a little warm pasta water or a splash more cream to rescue it.

3. Add the grated Parmesan off high heat and whisk gently. Freshly grated Parm melts way better than pregrated stuff, so grate it yourself for a silky sauce; adding cheese to a too-hot pan makes it go grainy.

4. Brightness and finishing matter: grate the lemon zest at the end for aroma and add juice sparingly, tasting as you go, because acidity can tighten the cream. Finish with a small knob of butter or a drizzle of good olive oil and chopped parsley for shine and balance.