First, a huge THANK YOU for being here—whether you’re browsing for inspiration or seriously craving something buttery, garlicky, and straight-up delicious. It means so much to have you cooking alongside me. You guys are the reason I love sharing these recipes, and today’s dish? It’s special. This Creamy Garlic Butter Shrimp Pasta is one of those magical meals that tastes like it came from a fancy restaurant, but it’s done in just 15 minutes. Yes, 15!
You’re getting juicy, golden shrimp tossed in a silky garlic butter cream sauce, tangled with tender strands of pasta and finished with a shower of Parmesan. It’s luxurious without being heavy, quick without sacrificing flavor, and honestly… anything but boring!!
Let’s dive into this dreamy bowl of comfort, shall we?
Ingredients
Here’s what you’ll need to bring this beautiful pasta dish to life:
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8 oz linguine or spaghetti – cooked al dente, your favorite pasta shape works too!
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1 tablespoon olive oil – helps sear the shrimp and balance the richness
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1½ tablespoons unsalted butter, divided – flavor central
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1 lb raw shrimp, peeled and deveined – I use large or jumbo
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon Old Bay seasoning (or smoked paprika/Cajun seasoning for a kick)
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1 clove garlic, minced – use more if you’re a garlic lover!
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½ cup heavy cream – the heart of that creamy, dreamy sauce
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½ cup grated Parmesan cheese – adds depth, richness, and that iconic salty umami
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¼ cup fresh parsley, chopped – for freshness and color
How to Make Creamy Garlic Butter Shrimp Pasta
1. Cook the Pasta
Start by boiling your pasta in salted water until perfectly al dente. This is key—overcooked pasta won’t hold up in the sauce. Before you drain it, scoop out a cup of the starchy pasta water (don’t skip this—it’s liquid gold for silky sauces!). Set the pasta and water aside.
2. Sauté the Shrimp
In a large skillet, melt 1 tablespoon of butter with the olive oil over medium heat. Add the shrimp in a single layer and season them with salt, pepper, and Old Bay (or your seasoning of choice). Let them sizzle for about a minute, then flip and cook until pink and opaque. This happens fast—about 2-3 minutes total.
Once the shrimp are just cooked, remove them from the skillet and set aside. You don’t want to overcook them—they’ll go back in later!
3. Make the Creamy Garlic Butter Sauce
Add the remaining butter to the same skillet. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant (don’t let it brown!). Pour in the heavy cream and use a spatula to scrape up any tasty browned bits from the bottom of the pan.
Lower the heat and stir in the grated Parmesan until melted and smooth. This is the point where your kitchen will start to smell like heaven.
4. Bring It All Together
Add the cooked pasta to the sauce, tossing gently to coat. Gradually stir in some of the reserved pasta water until the sauce reaches your desired consistency—it should be creamy and glossy, not too thick or too runny.
Gently fold the shrimp back into the skillet and toss everything together until warmed through. Sprinkle with chopped parsley, give it one final toss, and you’re ready to serve!
Helpful Tips
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Don’t skip the pasta water! It’s full of starch and helps the sauce cling to the noodles like a hug.
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Use good Parmesan. Freshly grated is best—it melts smoother and tastes infinitely better than the pre-shredded stuff.
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Shrimp cook FAST. The moment they turn pink and start to curl, they’re done. Overcooked shrimp = rubbery disappointment.
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Deglaze the pan. When you pour in the cream, use it to lift up all those golden bits from the bottom of the pan. That’s pure flavor.
Substitutions & Variations
This recipe is a dream to customize. Here are some easy swaps and ideas:
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Make it spicy: Add red pepper flakes or swap Old Bay for Cajun seasoning for a fiery kick.
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Use a different protein: Try sliced grilled chicken, scallops, or even crispy tofu.
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Add veggies: Throw in a handful of spinach, sautéed mushrooms, or roasted cherry tomatoes.
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Swap the cream: Half-and-half works for a lighter version, but the sauce may be thinner.
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Try another pasta: Penne, fettuccine, or even gluten-free pasta all work beautifully.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking. Excess water will mess with your sear and dilute the sauce.
What’s the best way to know when shrimp are cooked?
They turn pink and opaque and form a little “C” shape. If they curl tightly into an “O,” they’re likely overcooked. You want that tender, juicy bite!
Can I make this ahead of time?
This dish is best fresh, but you can prep the components ahead—like cooking the shrimp and pasta separately. Just reheat gently with a splash of cream or pasta water before serving.
Storage Instructions
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently on the stove with a splash of cream or water to loosen the sauce. Avoid microwaving too long—shrimp can get rubbery.
Freeze: I don’t recommend freezing this one. Cream sauces can split, and shrimp texture doesn’t hold up well.
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I hope it brings as much joy to your table as it does to mine. Don’t forget to sprinkle a little extra Parmesan on top—because there’s no such thing as too much cheese!
Happy cooking