Name: Creamy Garlic Shrimp Pasta – Lemon Butter Shrimp Pasta Easy Recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250g linguine or spaghetti; 2 tablespoons olive oil; 500g large shrimp, peeled and deveined; 4 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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There’s something deeply comforting about a bowl of creamy garlic shrimp pasta. I mean, just say that slowly out loud. It’s warm, it’s rich, it’s garlicky—and it comes together so quickly you’ll have time to actually sit down and enjoy it, wine in hand. I remember one night after a long day (the kind where even your socks feel tired), I whipped this up in under 30 minutes and even had leftovers. Leftovers! It starts with a little butter, a lot of garlic, and those pink shrimp that cook faster than your playlist hits the chorus. And the sauce? It’s velvety but not overbearing. Just creamy enough to coat the pasta but still let the shrimp do their thing. It’s easy enough for a Tuesday night but fancy enough to serve when your in-laws “swing by” unexpectedly. So let’s not overthink this. Grab a pan, some shrimp, and let’s do dinner the way it should be—easy, indulgent, and just a bit garlicky.

1) Key Takeaways
2) Easy Creamy Garlic Shrimp Pasta Recipe
3) Ingredients for Creamy Garlic Shrimp Pasta
4) How to Make Creamy Garlic Shrimp Pasta
5) Tips for Making Creamy Garlic Shrimp Pasta
6) Making Creamy Garlic Shrimp Pasta Ahead of Time
7) Storing Leftover Creamy Garlic Shrimp Pasta
8) Try these Dinners next!
9) Creamy Garlic Shrimp Pasta
10) Nutrition

1) Key Takeaways

This creamy garlic shrimp pasta is fast, flavorful, and ready in 30 minutes.
It’s made with simple ingredients but delivers restaurant-level satisfaction.
Perfect for weeknight meals, date nights, or anytime you want a rich and easy dinner.
Pairs beautifully with a glass of white wine and a quiet night in.

2) Easy Creamy Garlic Shrimp Pasta Recipe

This lemon butter shrimp pasta easy recipe became my go-to one hectic Wednesday night when I had half an hour and two starving kids. Quick dinner recipes usually taste like shortcuts, but this one? This one hugs you back. It’s buttery, garlicky, and clings to the pasta just right.

I use big, juicy shrimp because they cook fast and feel like a treat. We eat this when we want comfort without committing to hours at the stove. And guess what? You don’t need fancy tools. If you can stir, you can cook this.

With this lemon butter shrimp pasta easy recipe, we get creamy without being heavy. The shrimp stays the star. It’s like the pasta and sauce are just there to cheer it on, quietly, without making a fuss. No one has ever left leftovers behind. Ever.

3) Ingredients for Creamy Garlic Shrimp Pasta

250g linguine or spaghetti: Use whatever long pasta you love. I usually grab linguine, but spaghetti works just as well. We want the strands long so they swirl around the shrimp and sauce.

2 tablespoons olive oil: This starts everything off. Warm oil helps the shrimp brown a bit and gives everything a nice base flavor.

500g large shrimp, peeled and deveined: I like the big ones. They cook fast, and you can see them nestled into the pasta. Don’t overcook them or they’ll get rubbery. Just pink is perfect.

4 cloves garlic, minced: This is the soul of the dish. That strong garlic smell as it hits the pan? You’ll know you’re in the right place.

1/4 teaspoon red pepper flakes: Just a little heat makes everything taste brighter. Don’t worry—it won’t set your mouth on fire.

1 cup heavy cream: This makes the sauce creamy and rich. Not too much, though. Just enough to hug each bite.

1/2 cup grated Parmesan cheese: Cheese adds depth. I add it off the heat so it melts smoothly.

Salt and black pepper, to taste: Taste as you go. I like pepper on the heavier side for this one.

Fresh parsley, chopped (for garnish): It brightens the plate and the flavor. Even a little goes a long way.

4) How to Make Creamy Garlic Shrimp Pasta

Step 1. Boil your pasta in salted water until just al dente. You don’t want it too soft. Drain it, then set it aside with a drizzle of olive oil so it doesn’t stick.

Step 2. Heat olive oil in a big skillet over medium heat. Toss in your shrimp and cook them for 1 to 2 minutes on each side. You’ll know they’re done when they turn that perfect pink. Set them aside.

Step 3. In that same pan, drop in the minced garlic and red pepper flakes. Let them warm just until fragrant—about 30 seconds. You don’t want burnt garlic. Trust me.

Step 4. Pour in the heavy cream. Stir it slowly while it warms, about 3 minutes. It’ll thicken a little. That’s what you want.

Step 5. Stir in the Parmesan cheese and let it melt into the cream. Now you’ve got yourself a sauce that’s smooth and rich.

Step 6. Put the shrimp back in the pan and coat them with that sauce. Let them mingle for a minute or two.

Step 7. Toss the cooked pasta in the pan. Mix everything gently until the noodles are coated. Taste, adjust salt and pepper, and sprinkle parsley before serving.

5) Tips for Making Creamy Garlic Shrimp Pasta

Keep an eye on the shrimp. Overcooked shrimp are sad shrimp. Once they’re pink and curled, pull them out. They’ll finish cooking when they go back into the sauce.

Don’t rush the sauce. Let the cream warm gently so it thickens on its own. It doesn’t need flour or tricks. Just patience and cheese.

If you’re feeling adventurous, toss in spinach or peas near the end. They add color and a little bite, and it still keeps the creamy garlic shrimp pasta vibe intact.

6) Making Creamy Garlic Shrimp Pasta Ahead of Time

This recipe holds up if you prep the sauce and shrimp ahead of time. Just store them in the fridge in separate containers and reheat gently before adding pasta.

If you’re boiling pasta ahead, toss it with a touch of olive oil and keep it sealed. That’ll stop it from turning into one big clump. Reheat in the sauce later.

For best flavor, don’t combine everything until you’re close to serving. That way the pasta doesn’t soak up the sauce too soon and turn gummy.

7) Storing Leftover Creamy Garlic Shrimp Pasta

Leftovers? Lucky you. Let the pasta cool before storing it in an airtight container. It’ll keep in the fridge for up to three days.

When you reheat it, do it low and slow. Add a splash of cream or milk to loosen the sauce again. Stir gently. Nobody likes broken sauce or rubbery shrimp.

If the shrimp feel too firm out of the fridge, skip microwaving. Warm them in a pan with a little butter and breathe new life into them.

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9) Creamy Garlic Shrimp Pasta