Shrimp Pasta With Garlic Cream Sauce

Name: Shrimp Pasta With Garlic Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz linguine or spaghetti; Salt for pasta water; 2 tbsp butter; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 1 lb shrimp, peeled and deveined; Fresh parsley, chopped (for garnish)

Highlighted under: Classic Recipes

I absolutely love making Shrimp Pasta With Garlic Cream Sauce when I want something truly satisfying yet simple to prepare. The combination of succulent shrimp and a rich, velvety cream sauce is simply irresistible. Every bite is a delightful experience, bringing together the garlicky aroma with perfectly cooked pasta. This dish is particularly great for impressing guests or enjoying a cozy night in, and the best part is it can be made in under 30 minutes. Trust me, your taste buds will thank you!

Created by

Aileen Prescott

Last updated on 2026-02-27T17:45:34.744Z

When I first attempted this Shrimp Pasta With Garlic Cream Sauce, I was blown away by how quickly it came together. The secret to the luscious sauce is slowly simmering the garlic in butter to draw out its flavor, creating a beautiful base for the cream. I remember thinking that this dish felt like something you'd order at a fancy restaurant, yet here I was, making it effortlessly at home!

Over time, I've perfected my timing, ensuring the shrimp are tender and the pasta is al dente. One trick I learned is to reserve a bit of the pasta water to adjust the cream sauce's consistency, making it just right. This dish has since become a staple in our home, and I can't wait for you to try it!

Why You Will Love This Recipe
Rich and creamy sauce that elevates the dish
Quick preparation time makes it perfect for weeknights
Succulent shrimp enhances the flavors beautifully

Creating the Perfect Garlic Cream Sauce

The garlic cream sauce is the heart of this dish, and its creamy texture creates a luxurious feel. When melting the butter, ensure it’s over medium heat to prevent it from burning before adding the garlic. Sautéing the garlic for just one minute is key; it should be fragrant but not brown, as burnt garlic can impart a bitter taste. Keep an eye on it, and be ready to proceed as soon as it reaches that lovely aroma.

As you pour in the heavy cream, reduce the heat slightly to keep the sauce from boiling too aggressively. You want it to gently simmer, which allows the flavors to meld beautifully. The richness of the cream complements the shrimp exquisitely, creating that desired luxurious sauce that clings to the pasta. Stir continuously to prevent the sauce from sticking to the skillet and forming an undesirable crust.

Selecting and Cooking Shrimp

For this recipe, it’s essential to use fresh, high-quality shrimp to elevate the overall flavor. Look for shrimp that are firm and have a mild ocean scent. If using frozen shrimp, thaw them thoroughly and ensure they are dried well before cooking; excess moisture can dilute the sauce. I recommend using medium to large shrimp, as they hold their texture beautifully and absorb the flavors in the sauce wonderfully.

When adding the shrimp to the skillet, cook them until they turn pink and opaque, which typically takes about 3-4 minutes. Be cautious of overcooking, as shrimp can become rubbery. By the time your sauce is ready, the shrimp should be perfectly tender, providing a juicy bite that complements the creaminess of the sauce. Keep your skillet over medium heat; if you see the sauce bubbling vigorously, lower the heat to maintain a gentle simmer.

Ingredients

For the Pasta

8 oz linguine or spaghetti
Salt for pasta water

For the Garlic Cream Sauce

2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1 lb shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Make the Garlic Cream Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring continuously until it begins to simmer.

Add Shrimp and Parmesan

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in the Parmesan cheese and season with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine and Serve

Add the drained pasta to the skillet and toss everything together until the pasta is well coated. Serve hot, garnished with fresh parsley.

Pro Tips

For an extra kick, consider adding red pepper flakes to the sauce. This adds a nice heat that complements the rich creaminess.

Serving Suggestions

This Shrimp Pasta With Garlic Cream Sauce is best served immediately, while the pasta is still warm and the sauce is velvety. For an added touch, consider serving it with a side of garlic bread or a light garden salad to balance out the richness of the dish. A sprinkle of extra Parmesan on top can also enhance the savory flavor and present it beautifully to guests.

Pairing it with a white wine, like a Sauvignon Blanc or Chardonnay, can complement the seafood beautifully and elevate your dining experience. If you're looking to add a pop of color to your plate, tossing in some cherry tomatoes or spinach at the end can add both visual appeal and nutritional value.

Storing and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be mindful that reheating can sometimes change the texture of the shrimp and sauce. To reheat, do so gently in a skillet over medium-low heat, adding a splash of water or additional cream to prevent the sauce from thickening too much and losing its creamy texture.

Freezing this dish is not recommended due to the shrimp's potential to become rubbery upon thawing. However, if you do need to freeze it, consider preparing the pasta and sauce separately. Cooked pasta can be frozen, but it’s best to do so with a light coating of oil to prevent sticking, and the sauce can be stored in a freezer-safe container for up to a month.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! Feel free to swap the linguine for your favorite pasta shape like fettuccine or penne.

→ Is there a substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative, though the flavor and richness may vary.

→ How can I make this dish healthier?

You can reduce the amount of cream used or substitute half of it with vegetable broth for a lighter sauce.

→ Can I prepare this dish ahead of time?

It's best served fresh as the sauce can thicken when cooled. However, you can prep the ingredients ahead of time to save time while cooking.