creamy garlic butter shrimp pasta recipe

Written ByJenny Smyth Posted on
creamy garlic butter shrimp pasta recipe
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The Best creamy garlic butter shrimp pasta recipe

I’m so excited to share this creamy garlic butter shrimp pasta recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family. The combination of the rich garlic butter sauce, succulent shrimp, and al dente pasta is just perfect.

It’s a great way to get everyone around the table, and it’s also a fantastic option for a quick weeknight dinner. I love how easy it is to make, and the best part is that it’s ready in under 30 minutes. The key to this dish is using high-quality ingredients, especially the garlic butter sauce.

It’s what makes the whole dish come together. I like to use a mixture of heavy cream and grated Parmesan cheese to give it that extra depth of flavor. The shrimp cooks up beautifully in this sauce, and it’s just irresistible.

My kids love helping me in the kitchen with this recipe, and they’re always eager to taste the final product. It’s become one of our go-to recipes for special occasions, like holidays or family gatherings. And the best part is that it’s also a great option for everyday meals when we’re short on time.

The leftovers are always devoured quickly, and I love knowing that we’re all getting a good dose of protein and healthy fats from the shrimp and cream. This recipe has truly become a staple in our household, and I’m sure it will be the same for you once you try it.

Creamy Garlic Butter Shrimp Pasta

Creamy Garlic Butter Shrimp Pasta

4.7 from 607 votes

This creamy garlic butter shrimp pasta features succulent shrimp in a rich, velvety sauce with perfectly cooked pasta. It is a quick and satisfying meal that comes together in under 30 minutes, making it ideal for busy weeknights.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

12 oz linguine or fettuccine
1 tbsp salt for pasta water

For the Shrimp and Sauce

1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth
1/2 tsp red pepper flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook until al dente according to package directions, usually about 8 to 10 minutes.
3Reserve 1/2 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
5In a large skillet over medium-high heat, melt 1 tablespoon of butter until it sizzles.
6Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque, then transfer them to a plate.
7Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
8Once melted, stir in the minced garlic and red pepper flakes if using, cooking for about 1 minute until fragrant but not browned.
9Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
10Lower the heat to medium-low and slowly whisk in the heavy cream, then add the Parmesan cheese.
11Stir continuously for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
12Taste and adjust seasoning with salt and pepper as needed.
13Add the drained pasta and cooked shrimp to the skillet, tossing everything together with tongs until well coated.
14If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches a silky consistency.
15Sprinkle with fresh parsley and serve immediately.

🔧Equipment

Large pot
Colander
Large skillet
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 220mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use whole wheat pasta. Do not overcook the shrimp as they become rubbery; remove them as soon as they turn pink.

Watch Video Of How Creamy Garlic Butter Shrimp Pasta Works

This creamy garlic butter shrimp pasta recipe is truly a winner in our household – it’s easy to make, delicious, and perfect for any occasion. We love serving it at family gatherings or special events because everyone always raves about it.

And as an added bonus, it’s also relatively healthy compared to other rich pasta dishes. The shrimp provides a good dose of protein, while the garlic butter sauce gives us some healthy fats.

Plus, using high-quality ingredients like fresh shrimp and real butter makes all the difference in terms of flavor and texture.

❓ Frequently Asked Questions About Creamy Garlic Butter Shrimp Pasta

What type of pasta should I use for this recipe?

The best type of pasta for this recipe is a long, thin shape like spaghetti or fettuccine.

Can I substitute the heavy cream with something else?

No, heavy cream is an essential component of this recipe as it adds richness and depth to the garlic butter sauce.

How do I prevent the shrimp from overcooking?

The key is to not overcook the shrimp – cook them until they’re just pink and still slightly tender.

Can I use frozen shrimp instead of fresh?

No, frozen shrimp will not have the same texture or flavor as fresh shrimp.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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