Creamy Garlic Shrimp Pasta - Recipes GLTasty

This creamy garlic butter shrimp pasta is a luxurious yet simple dish bursting with rich flavors! It’s fast to make—just 15 minutes—and ideal for a busy weeknight, a romantic dinner, a celebration, or a cozy family meal. No matter the occasion, it’s sure to impress everyone at the table!

Picture plump, buttery shrimp infused with garlic, swimming in a velvety cream sauce, and mixed with perfectly cooked pasta—pasta lovers, this is your new obsession!

I came up with this shrimp pasta on a whim one evening, adding shrimp to my favorite garlic butter pasta. I had some cream to use up, so I tossed it in for extra richness, and voilà—this amazing recipe was created!

It’s surprisingly easy to pull off, but when you serve it to someone special, it feels like a gourmet effort. The garlicky shrimp paired with the silky cream sauce is unforgettable, and the textures are just right!

This pasta feels decadent but isn’t overly heavy. It’s lighter and healthier than restaurant versions, which often drown dishes in butter, oil, and salt. This recipe delivers all the flavor without the guilt!

For more creamy pasta inspiration, try my creamy lemon pasta—it’s a total winner!

What You’ll Need for Shrimp Pasta
Here’s everything you need for this easy, elegant creamy shrimp pasta:

Shrimp – Go for high-quality raw frozen shrimp, peeled and deveined, or do it yourself. Any size works as long as you cook it carefully to avoid overcooking. If you have cooked shrimp leftover, they’re perfect here. I’ve got a full guide on poaching shrimp with a homemade cocktail sauce—great for using extras in this dish!
Olive oil, butter, and garlic – The flavor foundation of this dish.
Pasta – Use any long pasta, like linguine—I love how it holds the sauce.
Cream – Heavy cream (double cream in the UK) is best. Its richness blends with starchy pasta water to create a glossy sauce that coats the pasta beautifully. You can use half-and-half (single cream), but the sauce will be less thick and take longer to set.
Parmesan – Grab the best parmesan you can find for that savory depth—it also helps thicken the sauce.
Optional seasoning – I swear by homemade Old Bay for seafood—it adds a fantastic kick. Cajun or smoked paprika are great alternatives if you prefer.
Salt, pepper, and parsley – For seasoning and a fresh finish.

How to Make Creamy Shrimp Pasta
Bring a medium pot of salted water to a boil and cook the pasta according to the package until al dente. Before draining, save 1 cup of the pasta water, then set the pasta aside.

In a skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add the shrimp and cook for about a minute, then season with salt, pepper, and Old Bay (or paprika, if using). Keep cooking until the shrimp turn pink—work in batches if you’re concerned about overcooking. Move the shrimp to a plate and keep warm.

In the same skillet, melt the remaining butter, add garlic, and cook for 30 seconds until aromatic. Pour in the heavy cream and scrape the pan with a spatula to lift any tasty bits. Stir in the parmesan, let it melt, then use a bit of the reserved pasta water to thin the sauce. Let it simmer for a minute, then taste and add more salt or pepper if needed.

Mix the pasta into the sauce until fully coated. Gently warm the shrimp back in the sauce, sprinkle with fresh parsley, and serve hot.

Pro Tips

Cook the pasta to al dente—it’ll finish cooking gently with the sauce, so you don’t want it mushy.
If using frozen shrimp, some liquid might release—that’s okay, just simmer it down briefly (not long enough to overcook). Thawing shrimp beforehand gives the best results, keeping them dry and tender.
Always save about a cup of pasta water—it’s starchy and perfect for adjusting the sauce’s consistency. You’ll probably use less, but it’s good to have extra on hand.
This recipe serves 4 regular portions or 3 generous ones.

Storage and Reheating Tips

Fridge: Keep leftovers in a sealed container in the fridge for up to 3 days.
Reheat: Warm it in a skillet over low to medium heat with a splash of water to loosen the sauce, or do the same in the microwave.
Freezer: I wouldn’t recommend freezing this creamy pasta—it doesn’t hold up well.

What to Pair with Garlic Shrimp Pasta
I love serving this with a fresh side salad or a homemade Caesar salad. Crusty breadsticks are perfect for mopping up the sauce, and roasted veggies make a nice complement. Choose your favorite veggies and enjoy!

Creamy Garlic Shrimp Pasta Recipe Card
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

8 ounces (225 grams) linguine pasta
1 tablespoon olive oil
1 ½ tablespoons butter, divided
1 pound (450 grams) raw shrimp (frozen, peeled, and deveined)
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon Old Bay seasoning (optional—can use smoked paprika or Cajun)
1 clove garlic, minced
½ cup (120 ml) heavy cream
½ cup (40 grams) grated parmesan
¼ cup chopped fresh parsley

Instructions:

Boil salted water in a medium pot. Cook pasta per package instructions until al dente. Reserve 1 cup pasta water, then drain.
In a skillet over medium heat, melt 1 tablespoon butter with olive oil. Cook shrimp for 1 minute, season with salt, pepper, and Old Bay (or paprika, if using). Continue until shrimp are pink—use batches if needed to prevent overcooking. Remove shrimp to a plate and keep warm.
In the same skillet, melt remaining butter, add garlic, and cook 30 seconds until fragrant. Add heavy cream, scrape the pan to deglaze.
Stir in parmesan, let it melt, then thin with reserved pasta water. Simmer 1 minute, adjusting salt and pepper to taste.
Toss pasta with sauce until coated. Reheat shrimp gently in the sauce, garnish with parsley, and serve.

Notes:

If using frozen shrimp, some liquid may release—simmer briefly (not long enough to overcook). Thaw shrimp first for best results.
Reserve 1 cup pasta water for the sauce—you’ll likely use less.
Serves 4 regular or 3 large portions.
Store in the fridge for up to 3 days; reheat with a splash of water. Do not freeze.