Creamy, rich, and flavorful shrimp pasta made with tender shrimp, garlic, Parmesan, and a silky cream sauce.
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
½ tsp paprika
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
For the Pasta
12 oz (340 g) fettuccine, linguine, or spaghetti
1 tsp salt, for pasta water
½ cup reserved pasta water
For the Creamy Parmesan Sauce
2 tbsp butter
4 cloves garlic, finely minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp salt, or to taste
¼ tsp red pepper flakes, optional
2 tbsp chopped fresh parsley
1 tbsp fresh basil, optional
Instructions
1. Cook the Pasta
Bring a large pot of water to a boil.
Add salt and cook the pasta according to the package directions until al dente.
Before draining, reserve about ½ cup pasta water.
Drain the pasta and set aside. Do not rinse it.
2. Season the Shrimp
In a bowl, combine shrimp with paprika, Italian seasoning, salt, black pepper, and lemon juice.
3. Cook the Shrimp
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add the shrimp in a single layer.
Cook for approximately 1½–2 minutes per side, until pink, opaque, and cooked through.
Remove the shrimp from the skillet and set aside.
Avoid overcooking the shrimp because it can become rubbery.
4. Make the Garlic Parmesan Sauce
Reduce the heat to medium.
Add 2 tbsp butter to the same skillet.
Add the minced garlic and cook for 30–60 seconds, just until fragrant.
Pour in the heavy cream.
Add Italian seasoning, black pepper, salt, and red pepper flakes.
Simmer gently for 2–3 minutes. Do not let the cream boil aggressively.
Gradually stir in the Parmesan cheese until completely melted and the sauce becomes smooth.
5. Combine Everything
Add the cooked pasta to the sauce.
Toss gently until every strand is coated.
Add a little reserved pasta water, 1–2 tablespoons at a time, until the sauce reaches your preferred consistency.
Return the cooked shrimp to the skillet.
Toss gently and cook for another 1 minute.
6. Garnish and Serve
Top with fresh parsley, basil, extra Parmesan, and a little cracked black pepper.
Serve immediately while hot and creamy.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: ~700–750
Protein: ~40–45 g
Carbohydrates: ~65–70 g
Fat: ~32–36 g
Fiber: ~3–4 g
Sugar: ~4–5 g
Nutrition is an estimate and will vary depending on the pasta, cream, cheese, and portion sizes used.
Nut & Allergen Information
Nuts: No nuts are used in the standard recipe.
Dairy: Contains butter, heavy cream, and Parmesan cheese.
Shellfish: Contains shrimp.
Gluten: Traditional pasta contains wheat/gluten. Use gluten-free pasta if needed.
Eggs: Some pasta varieties contain eggs, so check the package.
Soy: Check packaged pasta and Parmesan for possible soy ingredients if you have an allergy.
Tips for the Best Pasta
Use freshly grated Parmesan because it melts much more smoothly.
Keep the sauce at a gentle simmer; high heat can cause cream sauces to separate.
Save some pasta water—it helps loosen and emulsify the sauce.
Cook shrimp just until opaque and pink.
Serve immediately for the creamiest texture.
Add extra Parmesan at the table for a richer flavor.
Variations
Spinach Garlic Parmesan Shrimp Pasta
Add 2 cups fresh spinach to the sauce and cook until wilted.
Cajun Shrimp Pasta
Replace the Italian seasoning with 1–1½ tsp Cajun seasoning.
Mushroom Shrimp Pasta
Sauté 1 cup sliced mushrooms after cooking the shrimp and before making the sauce.
Broccoli Shrimp Pasta
Add 1½ cups steamed broccoli when combining the pasta and sauce.
Lower-Carb Version
Replace traditional pasta with zucchini noodles, spaghetti squash, or shirataki noodles.
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat them very dry before seasoning and cooking.
Q: Can I use pre-cooked shrimp?
Yes, but add them near the end and heat for only 1–2 minutes so they don’t become tough.
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. For a thicker sauce, you can add a small amount of cream cheese or extra Parmesan.
Q: Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan generally gives a smoother sauce.
Q: How do I prevent the sauce from becoming too thick?
Add reserved pasta water a little at a time while tossing the pasta.
Q: Can I make this ahead of time?
It is best served fresh. If you have leftovers, refrigerate them in an airtight container for up to 3 days.
Q: How should I reheat leftovers?
Reheat gently in a skillet over low-medium heat with a splash of milk, cream, or pasta water to loosen the sauce.
Q: Can I freeze creamy shrimp pasta?
It can be frozen, but cream sauces may change texture after thawing. Fresh preparation is recommended for the best result.
Q: What can I serve with it?
Garlic bread, roasted asparagus, broccoli, a simple green salad, or steamed vegetables make excellent sides.