Creamy Garlic Butter Shrimp Pasta

Creamy Garlic Butter Shrimp Pasta

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

530

Cuisine

Italian-American

Category

Main Course

Shrimp pasta is one of those dishes that effortlessly combines elegance and ease. Whether you’re cooking for guests or simply craving a cosy homemade dinner, this creamy garlic butter version never fails to satisfy. 


The shrimp are seared to perfection, locking in their natural sweetness, then tossed in a velvety sauce made from butter, garlic, cream, and Parmesan. The result is a rich, savoury coating that clings to every strand of pasta while letting the delicate seafood flavour shine through.


What elevates this recipe is how quickly it all comes together — in just 30 minutes, you’ve got a restaurant-quality meal. A splash of white wine or broth adds depth, lemon juice cuts through the richness, and red pepper flakes offer just a hint of heat. 


You can use linguine, fettuccine, or spaghetti depending on your preference, and the dish pairs beautifully with crusty bread or a crisp green salad. It’s the kind of pasta you’ll crave on a chilly night but is light enough for summer too.

Creamy Garlic Butter Shrimp Pasta

Ingredients

  • 8 oz fettuccine or linguine pasta

  • 1 lb large shrimp, peeled and deveined

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1/2 tsp red pepper flakes (optional)

  • 1/2 cup dry white wine or chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 2 tbsp butter

  • Salt and black pepper, to taste

  • 2 tbsp chopped parsley

  • Juice of 1/2 lemon

Directions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

  2. Pat shrimp dry and season with salt and pepper.

  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Remove and set aside.

  4. In the same skillet, lower heat and add butter, garlic, and red pepper flakes. Cook until fragrant, about 1 minute.

  5. Pour in wine or broth, scraping up browned bits. Simmer for 2 minutes.

  6. Stir in cream and bring to a gentle simmer. Add Parmesan, whisking until smooth.

  7. Toss in drained pasta and shrimp. Add reserved pasta water a little at a time to loosen the sauce, if needed.

  8. Season with salt, pepper, lemon juice, and chopped parsley.

  9. Serve immediately with extra Parmesan on top.

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10 Tips for when cooking this dish

  1. Use raw shrimp — pre-cooked shrimp can become rubbery when reheated.

  2. Salt pasta water like the sea to properly season noodles.

  3. Don’t overcook the shrimp; 1–2 mins per side is enough.

  4. Deglaze the pan with wine or broth to lift flavour.

  5. Use fresh garlic — it makes a big difference.

  6. Add cream gradually to avoid breaking the sauce.

  7. Stir in Parmesan off the heat to prevent clumping.

  8. Save pasta water to adjust sauce consistency.

  9. Add lemon juice at the end to brighten the dish.

  10. Garnish with fresh parsley or basil for a pop of color and flavor.

 

Serve it with suggestions

  • Garlic bread or focaccia

  • Arugula or Caesar salad

  • Roasted asparagus or sautéed zucchini

  • A crisp white wine like Pinot Grigio

  • Steamed broccoli or blistered cherry tomatoes

 

FAQs

Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking.

Q: Can I substitute the cream?
A: You can use half-and-half or a mix of milk and a touch of cream, but the sauce will be lighter.

Q: What’s the best pasta to use?
A: Fettuccine or linguine works best, but spaghetti or penne are great too.

Q: Is this dish spicy?
A: Only mildly spicy from the red pepper flakes — you can omit them or add more to taste.

Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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