Creamy Garlic Shrimp Pasta

This creamy garlic shrimp pasta combines al dente pasta with plump shrimp in a velvety garlic-infused sauce that comes together in just 30 minutes. The combination of tender seafood, aromatic garlic, and rich cream creates a restaurant-quality dish that never fails to impress at my dinner table.

I first created this recipe when my husband requested something special for our anniversary but our babysitter canceled. This elegant yet simple dish saved our celebration and has become our go to "date night at home" meal ever since.

Ingredients

• Linguine pasta forms the perfect base for capturing the creamy sauce in every bite
• Large shrimp provide a tender protein that cooks quickly and absorbs flavors beautifully
• Heavy cream creates the luxurious sauce texture that coats every strand of pasta
• Fresh garlic cloves offer aromatic flavor that store bought garlic powder simply cannot match
• Parmesan cheese adds saltiness and depth while helping thicken the sauce naturally
• Smoked paprika provides subtle warmth and beautiful color to the shrimp
• Fresh lemon juice brightens all the rich flavors and cuts through the creaminess
• Fresh parsley adds color and a fresh herb finish that completes the dish

Step-by-Step Instructions

Boil the Pasta

Fill a large pot with water adding about 1 tablespoon salt per gallon of water. Bring to a rolling boil before adding pasta. Cook according to package directions until al dente usually 8 to 10 minutes. Important tip stir occasionally to prevent sticking and taste test before draining. Always reserve some pasta water as it contains starch that helps bind the sauce.

Season and Cook Shrimp

Pat shrimp completely dry with paper towels to ensure proper browning. Toss in a bowl with smoked paprika garlic powder salt and pepper making sure each piece is evenly coated. Heat olive oil in a large skillet until it shimmers then arrange shrimp in a single layer. Cook just until they turn pink and curl into a C shape about 2 minutes per side. Overcooked shrimp become rubbery so watch them carefully.

Create the Garlic Sauce

Using the same pan with all those wonderful shrimp flavors melt butter over medium heat. Add minced garlic and cook just until fragrant about 30 seconds being careful not to brown it as garlic turns bitter when burnt. Pour in the heavy cream stirring constantly and allow it to gently bubble not boil for about 3 minutes. Sprinkle in Parmesan gradually while whisking to prevent clumping. The sauce should coat the back of a spoon when ready.

Combine Components

Lower heat to medium low before adding drained pasta to the sauce. Use tongs to gently toss pasta until every strand is coated in the creamy sauce. If it seems too thick add reserved pasta water one tablespoon at a time. Return the shrimp to the pan folding them in gently to preserve their texture and warm them through. Finish with a squeeze of fresh lemon juice which brightens the entire dish.

Save

The smoked paprika is truly the secret ingredient that elevates this dish from good to extraordinary. I discovered this by accident when I ran out of regular paprika during a dinner party. My guests were so impressed with the subtle smoky depth it added that I've never gone back to using regular paprika in this recipe.

Make Ahead Options

While this dish is best served immediately you can prepare components ahead of time to streamline dinner service. Clean and season the shrimp up to 8 hours ahead keeping them refrigerated. The cream sauce can be made up to 24 hours in advance and gently reheated. Cook pasta fresh when ready to serve for the best texture.

If you do need to make the entire dish ahead complete all steps but undercook the pasta slightly. Refrigerate in an airtight container then reheat gently on the stovetop with a splash of cream. The pasta will continue cooking during reheating resulting in the perfect texture.

Customize Your Pasta

This versatile recipe welcomes many additions and variations based on what you have available. For a vegetable boost fold in sautéed mushrooms spinach or halved cherry tomatoes when combining the pasta with sauce. Asparagus tips blanched for 2 minutes also make a wonderful spring variation.

For a more robust flavor profile substitute half the shrimp with scallops or add 2 tablespoons of white wine to the sauce before adding the cream. Those looking for a spicier version can double the red pepper flakes or add a diced jalapeño when sautéing the garlic.

Serving Suggestions

This luxurious pasta deserves complementary side dishes that balance its richness. A simple arugula salad dressed with lemon vinaigrette provides a peppery contrast that cuts through the cream. Garlic bread might seem excessive with the garlic in the pasta but it's perfect for sopping up every last bit of sauce.

For wine pairing I recommend a crisp Pinot Grigio or unoaked Chardonnay that won't compete with the delicate flavors. If serving for a special occasion start with a light antipasto platter and finish with a tart lemon sorbet to cleanse the palate after the rich main course.

Recipe FAQs

→ Can I use frozen shrimp for this pasta dish?

Yes, frozen shrimp works well. Thaw completely before cooking by placing in a colander under cold running water for 5-7 minutes. Pat dry with paper towels before seasoning to ensure proper browning when sautéed.

→ How can I make this dish lighter?

Substitute heavy cream with half-and-half or a mixture of milk and cornstarch (1 tablespoon cornstarch per cup of milk, whisked together). Reduce the amount of Parmesan cheese and add extra pasta water to maintain creaminess with less fat.

→ What vegetables pair well with creamy garlic shrimp pasta?

Excellent vegetable additions include baby spinach, halved cherry tomatoes, sautéed mushrooms, asparagus pieces, or roasted red peppers. Add leafy greens at the end to just wilt them, while heartier vegetables should be sautéed before adding the cream.

→ Can I make this dish ahead of time?

This pasta is best served fresh as the sauce may thicken upon standing or refrigeration. If needed, prepare components separately—cook shrimp and make sauce, but keep pasta separate. When ready to serve, reheat sauce gently with a splash of cream or pasta water, then combine with freshly cooked pasta.

→ What's the best pasta shape for creamy garlic shrimp?

Long pasta shapes like linguine, fettuccine, or spaghetti work exceptionally well as they provide good surface area for the sauce to cling to. Shorter shapes like penne or fusilli are also excellent choices as the cream sauce can get into all the nooks and crevices.

→ How do I know when shrimp is perfectly cooked?

Perfectly cooked shrimp turns from translucent gray to opaque pink and forms a C-shape. If shrimp curls into a tight O-shape, it's overcooked. Cook for approximately 2-3 minutes per side, and remember that shrimp continues cooking slightly after removal from heat.