If you're a fan of Italian-inspired comfort food, then this easy creamy Creamy Garlic Shrimp pasta is about to become your new favorite weeknight dinner.
It's rich, flavorful, and packed with garlic butter and lemon flavors, making it feel like a cozy, restaurant-worthy meal at home.
Garlic Shrimp Pasta
Inspired by the flavors of my Tuscan soup and gnocchi with mushrooms and spinach, this pasta gives you that same cozy, satisfying feeling, but in less time.
At The Yummy Bowl, I focus on creating healthy recipes, but sometimes I like to indulge—like with this Tuscan shrimp pasta. Super simple ingredients and quick to make from scratch!
Plus, feel free to swap in any veggies you have on hand—this dish is super customizable!
Whether you go with mushrooms, spinach, or whatever else you have, the result will be just as tasty.
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Ingredients
- Shrimp - I recommend using high-quality raw frozen shrimp—peeled and deveined, or you can do it yourself if you prefer. Any size shrimp will work, but just be careful not to overcook it! If you have cooked shrimp leftover, that's perfect for this pasta too.
- Olive oil, butter, and garlic - This is where the magic happens! These three ingredients are the flavor base for the sauce, and trust me, you’ll want to make sure you use enough garlic for that delicious aroma.
- Pasta - For the pasta, I love using linguine, but any long strand pasta will do. It’s all about that perfect bite and how the sauce clings to each noodle!
- Cream - I use heavy cream because it’s rich and creates the silkiest sauce. The higher fat content helps the sauce thicken beautifully. You can swap with half and half if needed, but the sauce will be thinner and take longer to thicken.
- Parmesan - Get the best Parmesan you can find (Asiago works well too)! It adds that savory, umami flavor we all crave, plus it helps thicken the sauce just right. It’s worth splurging on the good stuff.
- Salt, pepper, and parsley - Finally, don’t forget the salt and pepper to taste, and a sprinkle of fresh parsley on top for a pop of color and freshness.
📋 You can find the full ingredient list in the Recipe Card below the article.
What Shrimp to Use
When it comes to shrimp, I usually go for frozen, and let’s be honest, most of us do!
Even the shrimp you find at the grocery store meat counter has likely been frozen and thawed.
I like to use large shrimp (about 21 to 30 shrimp per pound), but honestly, any size will work for this creamy pasta.
How To Make Garlic Butter Shrimp Pasta
- Cook pasta: Boil pasta in salted water until al dente, then drain and set aside.
- Cook shrimp: In a skillet over medium-high heat, melt 1 tablespoon butter and cook shrimp for 1 minute per side until pink and opaque.
- Add garlic & lemon juice: Reduce heat, add garlic, salt, and pepper to taste, and squeeze in half of the lemon juice.
Don’t forget to reserve a cup of pasta water before draining! This is important. The starchy pasta water is your secret weapon for making that creamy sauce extra luscious.
I always end up using a good portion of it to loosen up the sauce and keep everything silky and smooth. Without it, the pasta can get a little too sticky.
- Add wine: Pour in wine and let it cook off.
- Stir in cream & parmesan: Add the remaining butter, slowly stir in cream and Parmesan cheese, and squeeze the rest of the lemon juice. Stir and ad a splash of reserve pasta water to loosen the sauce.
- Thicken sauce: Let the sauce come to a gentle boil, then simmer until it thickens.
- Add thyme & taste: Stir in fresh thyme and taste for seasoning. Adjust if necessary.
- Combine pasta & sauce: Toss the cooked pasta with the creamy garlic butter shrimp sauce. Enjoy!
Love shrimp lemon flavor but want something lighter? Try this shrimp sheet pan next!
Tips
- Don’t overcook the pasta. Make sure to cook the pasta just until al dente. When you toss it with the sauce over gentle heat, you don’t want it turning mushy, so keep an eye on it!
- Shrimp cooking tip. If you cook the shrimp from frozen, don’t worry about the liquid that comes out—it will simmer down in about a minute without overcooking the shrimp. However, for the best results, I recommend thawing the shrimp completely to keep it as dry as possible.
- Reserve pasta water. Always save about a cup of the pasta cooking water. It’s starchy and perfect for loosening up the sauce. You probably won’t need all of it, but I always play it safe and reserve a full cup, just in case.
- Serving size. This recipe makes 4 standard servings, or 3 hearty ones if you’re really hungry!
- Creamy pasta sauce too thin? Try simmering it a little longer to help it thicken. You can also add more cheese, a splash of pasta water, or a thickening agent like cornstarch to reach the perfect creamy consistency.
How Can I Make Creamy Pasta Lighter?
To lighten up creamy pasta, you can swap some of the heavy cream for chicken broth or vegetable broth and reduce the amount of butter.
Storing Leftovers
- To Store. Store in the fridge in a sealed container for up to 3 days.
- To Freeze. I don’t recommend freezing this creamy shrimp pasta as the sauce may separate when reheated. The flavor will also be different!
- To Reheat. Reheat the pasta in a skillet over low-medium heat, adding a splash of water to loosen the sauce. If using the microwave, do the same to keep the sauce creamy.
Check out this guide: How long do pasta recipes last in the fridge.
More Pasta Recipes
Pasta dishes are my go-to easy dinners, check out these top favorites:
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Recipe Card
Creamy Garlic Butter Shrimp Pasta
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INGREDIENTS
- 3 tablespoons butter, i used unsalted
- 2 teaspoons garlic
- 8 ounce linguine, or fettuccine, spaghetti
- ½ pounds jumbo shrimp, 21-30 count per lb, deveined, tails-off
- 1 cup heavy cream
- 1 teaspoon dried thyme
- ½ cup dry white wine
- ½ cup parmesan cheese, grated
- 1 lemon, we will need zest and lemon juice
- salt and pepper to taste
INSTRUCTIONS
- Cook pasta: Boil pasta in salted water until al dente, then drain and set aside. Reserve 1 cup of pasta water.8 ounce linguine
- Cook shrimp: In a skillet over medium-high heat, melt 1 tablespoon butter and cook shrimp for 1 minute per side until pink and opaque.3 tablespoons butter, ½ pounds jumbo shrimp
- Add garlic & lemon juice: Reduce heat, add garlic, salt, and pepper to taste, and squeeze in half of the lemon juice.2 teaspoons garlic, salt and pepper to taste, 1 lemon
- Add wine: Pour in white wine and let it cook off.½ cup dry white wine
- Stir in cream & parmesan: Add the remaining butter, slowly stir in cream and Parmesan cheese, and squeeze the rest of the lemon juice. Stir and add a splash of reserve pasta water to loosen the sauce.3 tablespoons butter, 1 cup heavy cream, 1 lemon, ½ cup parmesan cheese
- Thicken sauce: Let the sauce come to a gentle boil, then simmer until it thickens.
- Add thyme & taste: Stir in fresh thyme and taste for seasoning. Adjust if necessary.1 teaspoon dried thyme
- Combine pasta & sauce: Toss the cooked pasta with the creamy garlic butter shrimp sauce. Enjoy!
NOTES
- To Store. Store in the fridge in a sealed container for up to 3 days.
- To Freeze. I don’t recommend freezing this creamy shrimp pasta as the sauce may separate when reheated. The flavor will also be different!
- To Reheat. Reheat the pasta in a skillet over low-medium heat, adding a splash of water to loosen the sauce. If using the microwave, do the same to keep the sauce creamy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Creamy Shrimp Pasta: FAQs
YES, you can substitute half-and-half for heavy cream, but the sauce will be thinner and may not have the same rich, silky texture.
You can use olive oil, ghee, or even a little coconut oil if you want a dairy-free option, though butter does add a rich flavor that pairs perfectly with shrimp.
Shrimp cooks quickly, so it’s important not to overcook it. Keep an eye on it and remove it from the heat once it’s opaque and firm to the touch.
Mary
Very tasty. I used cooked jumbo shrimp & pinched their tails off. Didn't add shrimp until before adding pasta. Had all ingredients on hand