Recipe

Creamy Garlic Shrimp Pasta

A weeknight luxury that actually behaves: juicy shrimp, a silky garlic Parmesan sauce, and pasta that clings to every glossy bite.

By Matt Campbell

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4.8

A bowl of creamy garlic shrimp pasta with Parmesan and chopped parsley on a wooden table, with a fork resting on the rim

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If there is one dinner that makes people think you did something complicated when you absolutely did not, it is creamy garlic shrimp pasta. It has that restaurant glow: shrimp that snap when you bite them, noodles that look like they were meant to be coated, and a garlic perfume that makes everyone wander into the kitchen like a cartoon.

This version is built for real life. We use pasta water to help the sauce turn silky and clingy (fancy results, very unfancy effort), we cook the shrimp fast so they stay tender, and we keep the ingredient list friendly. You can make it on a Tuesday. You can also make it on a Friday and pretend you have a reservation.

Quick pro tip: Grate your Parmesan fresh, and keep the heat low when it goes in. Cheese likes a gentle situation.

Shrimp sizzling in a skillet with melted butter and minced garlic

Why It Works

Big flavor, low drama: Butter, garlic, and Parmesan do most of the heavy lifting, with lemon to keep it bright.
Sauce that clings: A splash of reserved pasta water helps the sauce bind and coat the noodles instead of turning stodgy.
Perfect shrimp texture: Shrimp cook quickly, so we sear them first, then finish them in the sauce to avoid rubbery sadness.
Easy to customize: Add spinach, swap pasta shapes, or turn up the heat with red pepper flakes.

Storage Tips

Cream sauces can be a little dramatic in the fridge, but we can work with that.

Refrigerate

Store in an airtight container for up to 2 days for best texture (shrimp are at their best quickly).

Reheat without breaking the sauce

Warm gently in a skillet over low heat with a splash of water, milk, or broth.
Stir often and stop as soon as it is hot. Overheating can make the sauce separate and the shrimp tough.

Can you freeze it?

You can, but I do not love it. Cream sauces can turn grainy after freezing and thawing. If you must, freeze up to 1 month and reheat slowly with extra liquid, then finish with a small sprinkle of fresh Parmesan.

Common Questions

What shrimp should I buy?

Look for raw shrimp (not pre-cooked), peeled and deveined if possible. Size like 16/20 or 21/25 works great here. Frozen shrimp are totally fine. Thaw overnight in the fridge, or quickly in a bowl of cold water.

Can I make this without heavy cream?

Yes. Swap in half-and-half for a lighter sauce. It will be a bit less lush, but still creamy. I do not recommend straight milk unless you add a little extra Parmesan and keep the heat low to prevent a thin sauce.

Why did my sauce turn grainy?

Usually one of two things: the heat was too high when the cheese went in, or the cheese was pre-shredded with anti-caking agents. Use freshly grated Parmesan and add it off heat or over very low heat, stirring until smooth. Also, do not let the sauce boil after the cheese goes in.

Do I have to use Parmesan?

Parmesan is the classic, but Pecorino Romano works (saltier, sharper). You can also do a mix. Avoid soft pre-grated “sandwich Parmesan” because it does not melt the same.

What pasta shape is best?

Linguine is my favorite, but fettuccine, spaghetti, or even penne work. Choose something that holds sauce. If using short pasta, reserve a little extra pasta water to help coat.

What wine should I use?

Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines, which can make the sauce taste oddly candied. No wine? Chicken broth works great.

Can I add veggies?

Yes. Stir in a few handfuls of baby spinach at the end, or sauté mushrooms in the pan before the garlic. Quick-cooking veg is your friend.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet (12-inch is ideal)
Microplane or fine grater for Parmesan
Tongs for tossing pasta
Measuring cups and spoons
Colander (or tongs to move pasta directly)

This is the meal I make when I want the kitchen to feel like a small, cozy conspiracy. You know the kind. You start with “I have shrimp in the freezer” and suddenly you are grating Parmesan like you are on a cooking show, tasting the sauce straight from the spoon, and pretending your life is perfectly organized.

The first time I nailed this sauce, it was purely accidental. I forgot to drain the pasta completely, tossed it in anyway, and the extra starchy water turned everything glossy and clingy in the best way. Now I do it on purpose, like a responsible adult who learns from mistakes. Mostly.