Creamy Shrimp Pasta

Creamy Shrimp Pasta Ready in Under 30 Minutes

A quick, creamy shrimp pasta dinner you can make in under 30 minutes. Simple steps, beginner-friendly, and full of flavor! This creamy shrimp pasta is perfect for busy weeknights. It takes less than half an hour from start to finish.

You only need a few ingredients and one pan. Even if you are new to cooking, you’ll get a tasty, restaurant-style meal.

If you love rich and creamy dinners, try my chicken Alfredo pasta, Marry Me chicken, this flavorful chicken mushroom pasta, and serve it with roasted potatoes.

Why you’ll love this recipe

— Ready in under 30 minutes
— Uses simple pantry items
— Rich, creamy sauce without heavy cream
— Tender shrimp and al dente pasta
— Beginner-friendly, one-pan method

Ingredients

— 8 oz (225 g) linguine or spaghetti
— 1 tbsp (15 ml) olive oil
— 1 lb (450 g) raw shrimp, peeled and deveined
— 4 cloves garlic, minced
— 1 small onion, finely chopped (about ½ cup / 75 g)
— 1 cup (240 ml) low-sodium chicken broth
— ½ cup (120 ml) half-and-half or light cream
— ¼ cup (25 g) grated Parmesan cheese
— 1 tbsp (15 g) butter
— Salt and black pepper, to taste
— Pinch of red pepper flakes (optional)
— 2 tbsp (8 g) fresh parsley, chopped

How to make it

1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook 1–2 minutes less than package directions. Reserve ½ cup (120 ml) pasta water, then drain.
2. Sauté shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper. Cook 1–2 minutes per side until pink. Remove shrimp and set aside.
3. Cook aromatics: In the same skillet, melt butter. Add onion and cook 2–3 minutes until soft. Stir in garlic and red pepper flakes. Cook 30 seconds until fragrant.
4. Make sauce: Pour in chicken broth and bring to a simmer. Add half-and-half, stirring to combine. Let it cook 2–3 minutes until sauce thickens slightly.
5. Combine: Lower heat to medium-low. Add Parmesan cheese, stirring until melted. If sauce is too thick, add reserved pasta water a little at a time. Return shrimp to pan.
6. Finish: Add cooked pasta and toss to coat. Taste and adjust salt and pepper. Sprinkle parsley on top and serve immediately.

Tips and common mistakes

— Do not overcook shrimp; they turn rubbery if left too long.
— Save pasta water to thin the sauce without watering down flavor.
— Use fresh garlic for the best taste.
— Keep sauce on low heat after adding cream to avoid curdling.

Substitutions

— Pasta: Use fettuccine, penne, or rigatoni.
— Cream: Swap half-and-half with coconut milk for a dairy-free version.
— Protein: Replace shrimp with chicken breast or mushrooms for a vegetarian twist.
— Cheese: Try Pecorino Romano if you like a sharper flavor.

Storage instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat. Add a splash of water or broth to loosen the sauce.

FAQ

Q1: Can I use frozen shrimp?
A1: Yes. Thaw fully and pat dry before cooking to avoid extra liquid.

Q2: How can I make the sauce thicker?
A2: Let it simmer a little longer or add more Parmesan cheese.

Q3: Is this dish spicy?
A3: It’s mild. Add red pepper flakes for a kick.

Q4: Can I prep parts ahead?
A4: Chop onions and garlic in advance. Keep shrimp in the fridge until ready to cook.