Creamy Shrimp Pasta: A Rich Creamy Dinner

A rich creamy shrimp pasta with garlic and Parmesan. Ready in 30 minutes for a cozy dinner.

Prep time:10 minutes
Cook time: 20 minutes
Total time:30 minutes
Servings: 4
Calories: 500 kcal per serving

This creamy shrimp pasta makes a filling dinner you can cook on a weeknight. The sauce is rich without feeling heavy.

You will get tender shrimp in a smooth garlic-Parmesan cream. It looks special but is simple to make.

— Ready in just 30 minutes
— Uses everyday ingredients
— Creamy sauce coats every bite
— Perfect for a family or date night
— Easy to adjust for more spice or herbs

Shrimp is the ultimate weeknight hack because it cooks in just minutes. If you’re in a rush, our 15-minute shrimp stir-fry is a vibrant, veggie-packed lifesaver. For something even simpler yet sophisticated, you can’t go wrong with our lemon garlic shrimp. And if you need a complete, prepped meal in one dish, this shrimp and rice bowl is the perfect balanced solution for a busy evening.

Ingredients
(Serves 4)

• 8 oz (225 g) pasta (fettuccine or linguine)
• 1 lb (450 g) shrimp, peeled and deveined
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, minced
• 2 tbsp (30 g) butter
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken broth
• ½ cup (50 g) grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

How to make it

1. Cook the pasta in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer.
3. Cook shrimp 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, melt butter. Add minced garlic and cook 30 seconds, stirring.
5. Pour in chicken broth and scrape any bits from the pan. Let it simmer 1 minute.
6. Stir in heavy cream and bring to a gentle simmer.
7. Add grated Parmesan. Stir until the sauce is smooth and slightly thick.
8. Season with salt and pepper. Taste and adjust.
9. Return shrimp and cooked pasta to the skillet. Toss to coat well.
10. Garnish with parsley if you like. Serve hot.

Tips and common mistakes

— Do not overcook shrimp or they become rubbery.
— Use pasta water to thin sauce if it is too thick.
— Grate your own Parmesan for best melt and flavor.

Substitutions

— Heavy cream: use half-and-half plus 1 tsp flour for a lighter sauce.
— Shrimp: swap for diced chicken breast, cook until no longer pink.
— Parmesan: try Pecorino Romano or Asiago for a sharper taste.

Storage instructions

Let the pasta cool completely. Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk.

FAQ

1. Can I freeze creamy pasta?
It may separate when frozen. Best to eat fresh or store in the fridge.
2. How do I reheat without drying out?
Warm in a skillet with a little cream or broth. Stir often.
3. Can I make this dairy-free?
Use coconut cream and dairy-free cheese, but flavor will change.
4. What pasta shape works best?
Long noodles like fettuccine or linguine catch the sauce well.
5. Can I add vegetables?
Yes. Spinach, peas, or sun-dried tomatoes work nicely.