Kitchen notes · a little help before you start
Creamy Garlic Shrimp Pasta
Garlic and Parmesan make this shrimp pasta a welcome sight when you're craving a creamy bowl of noodles. The shrimp has a little char against that smooth sauce, and the linguine catches plenty of it. A little extra Parmesan at the table feels right at home here.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Seafood
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Save the pasta water
Scoop out the pasta water before draining. It goes into the skillet with the cream and parmesan, loosening the sauce so it coats the pasta instead of turning too thick.
2. Season the shrimp early
While the pasta cooks, toss the shrimp with the oil and seasoning. That little head start means the shrimp is ready for the hot skillet as soon as you need it.
3. Move quickly once the shrimp cooks
The shrimp only gets a minute per side before it comes out of the pan. After that, the garlic, cream, parmesan, and pasta all follow in quick order.
Get to know the ingredients
Raw peeled shrimp
Use raw shrimp that are already peeled and deveined. They cook directly in the skillet with the seasoning, then go back in at the end so they stay tender.
Cajun or Old Bay seasoning
Either seasoning works here. It seasons the shrimp before cooking, along with the garlic powder, Italian seasoning or oregano, salt, and pepper.
Grated parmesan
Grated parmesan melts into the cream and pasta water to make the sauce. Add it before the pasta goes in, then stir until it has melted through.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Creamy Garlic Shrimp Pasta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Toss the cooked pasta through the sauce first, then add the shrimp on top and gently combine. Serve it right away while the sauce is creamy and coating the linguine.
A little more help as you go
Keep an eye on the garlic
Once the shrimp is out, the minced garlic only needs about 30 seconds in the butter. Stop when it smells fragrant, then add the cream mixture ingredients.
Adjust salt after the cheese melts
Taste the sauce after the parmesan has melted and the pasta water has loosened it. Adjust salt at that point, before the pasta is tossed in.
A few questions you might have
Can I use a different pasta shape?
Yes. You can use linguine or pasta of choice. Cook it until al dente, reserve the pasta water, and toss it through the sauce the same way.
Why take the shrimp out before making the sauce?
The shrimp cooks fast, just a minute per side. Removing it lets you make the garlic cream sauce in the same skillet without keeping the shrimp over the heat the whole time.
What should the sauce look like before I add the pasta?
The parmesan should be melted through, and the sauce should look loosened by the reserved pasta water. That is the point to taste and adjust the salt if needed.
Do I add the shrimp before or after tossing the pasta?
Toss the cooked pasta with the sauce first so it gets fully coated. Then top with the shrimp and gently toss everything together.
Can leftovers be reheated?
Yes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in 30 second microwave intervals, adding a splash of water or broth if the pasta needs loosening.
Any more cooking tips?
To store: Place leftovers in an airtight container, in the refrigerator for up to 4 days. To reheat: Rewarm servings in 30 second intervals in the microwave until warmed through. It may be necessary to add a splash of water or broth to loosen up the pasta and keep it from being overly dry.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
