Can I use pre-cooked shrimp for creamy garlic shrimp pasta?

Technically, yes — but it’s not ideal. Pre-cooked shrimp can turn rubbery fast when reheated. If you must use them, just toss them into the sauce at the very last second to warm through. If possible, start with raw shrimp for the best flavor and texture.

What can I substitute for heavy cream?

No heavy cream? No problem! You can use half-and-half , whole milk with a little butter , or even full-fat coconut milk for a dairy-free spin. Each swap will slightly change the texture and flavor, but your creamy garlic shrimp pasta will still taste amazing!

Can I make creamy garlic shrimp pasta ahead of time?

You can prep parts of it ahead, like cooking the pasta and cleaning the shrimp. However, it’s best to make the sauce fresh. Cream sauces can thicken or separate if left sitting too long, and reheating shrimp isn’t always pretty. If you must, store components separately and assemble right before serving for best results.

What pasta types work best for this recipe?

While linguine is the go-to classic, you can absolutely use spaghetti , fettuccine , or even angel hair pasta . Short pasta shapes like penne or farfalle work too, though you’ll lose that classic creamy swirl that long noodles bring.

How do I thicken my creamy garlic sauce without cream?

If you’re out of cream or need a thicker sauce, pasta water is your secret weapon! Stirring in a few tablespoons of starchy pasta water helps bind the sauce beautifully. Alternatively, a spoonful of cream cheese or a slurry made with cornstarch and water can thicken things up in a pinch.

Creamy Garlic Shrimp Pasta Recipe

Description

This Creamy Garlic Shrimp Pasta is a quick and easy dish packed with rich flavors. Tender shrimp are sautéed in garlic butter and tossed with creamy pasta for a cozy, satisfying meal that’s ready in just 15 minutes. Perfect for busy weeknights or special dinners, it’s a comfort food favorite that’s simple yet elegant.

Ingredients

Scale

8 ounces (225 grams) linguine pasta
1 tablespoon olive oil
1½ tablespoons butter, divided
1 pound (450 grams) raw shrimp (peeled and deveined)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon Old Bay seasoning (optional)
1 clove garlic, minced
½ cup (120 ml) heavy cream
½ cup (40 grams) parmesan cheese, grated
¼ cup fresh parsley, chopped

Instructions

Boil salted water in a saucepan. Cook linguine pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add shrimp, season with salt, pepper, and optional Old Bay seasoning. Cook for 1–2 minutes per side until pink. Remove shrimp and set aside.
In the same skillet, melt the remaining butter and sauté minced garlic for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted, adding reserved pasta water if needed to thin the sauce.
Toss cooked pasta into the creamy sauce, stirring to coat evenly.
Return shrimp to the skillet, combine gently, and garnish with chopped parsley before serving.

Notes

Use freshly grated parmesan for the best flavor and smooth sauce texture.
For a lighter version, swap heavy cream with half-and-half or coconut milk.
Gluten-free pasta can be used for a gluten-free meal.
Reserve pasta water to adjust sauce consistency easily.
Don’t overcook shrimp to keep them tender and juicy.

Prep Time: PT10M
Cook Time: PT15M
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 334 kcal
Sugar: 1 g
Sodium: 1411 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 29 g
Cholesterol: 343 mg

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