Creamy Garlic Butter Shrimp Pasta

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This luxurious Creamy Garlic Butter Shrimp Pasta combines succulent, perfectly cooked shrimp with al dente pasta in a rich, velvety sauce infused with aromatic garlic and fresh herbs. The marriage of sweet seafood with the decadent garlic butter cream sauce creates an elevated dining experience that’s surprisingly easy to prepare at home. Whether for a special occasion or a weeknight treat, this restaurant-quality dish delivers exceptional flavor in just 30 minutes from start to finish.

Why You’ll Love This Recipe

• The sauce achieves perfect silkiness without being heavy or overwhelming
• Develops deep garlic flavor without any harshness or burning
• Shrimp cook quickly to juicy perfection in the same pan as the sauce
• Easily customizable with your choice of pasta and additional vegetables
• Impressive enough for guests but simple enough for weeknight cooking

Ingredients

For the Shrimp

Large shrimp – Provides sweet, tender protein that cooks quickly and absorbs flavors beautifully

Olive oil – Creates the perfect searing medium for developing flavor without burning

Salt and pepper – Enhances the natural sweetness of the shrimp and balances the rich sauce

Italian seasoning – Adds an aromatic herb foundation that complements both shrimp and sauce

Red pepper flakes – Contributes a gentle background heat that elevates all other flavors

For the Pasta

Fettuccine – Creates the ideal foundation for capturing and holding the creamy sauce

Salt – Properly seasoning the pasta water is essential for flavor from the inside out

For the Garlic Butter Cream Sauce

Butter – Forms the rich, flavorful base that gives the sauce its distinctive character

Garlic – Provides the aromatic heart of the dish with its sweet, pungent depth

Heavy cream – Creates luxurious body and silky mouthfeel that defines the sauce

White wine – Adds acidity and complex notes that balance the richness of cream and butter

Parmesan cheese – Contributes savory depth, subtle saltiness, and natural thickening

Fresh parsley – Brightens the dish with color and herbaceous freshness

Lemon juice – Cuts through richness and enhances the natural flavors of the shrimp

Optional Garnishes

Extra Parmesan cheese – Adds additional savory notes and appealing presentation

Fresh herbs – Provide vibrant color contrast and aromatic freshness

Lemon zest – Contributes bright citrus aroma that elevates the finished dish

Cracked black pepper – Offers subtle heat and visual texture

Step-by-Step Instructions

Preparing the Shrimp and Pasta

Begin by bringing a large pot of generously salted water to a boil for the pasta. While waiting for the water to boil, prepare the shrimp by patting them dry with paper towels to ensure proper searing. Season the shrimp evenly with salt, pepper, Italian seasoning, and a pinch of red pepper flakes. This simple seasoning enhances the shrimp’s natural sweetness while adding complementary flavors. Once the water reaches a rolling boil, add the pasta and cook according to package directions until al dente, typically 8-10 minutes depending on the type of pasta used. Before draining, reserve 1 cup of the starchy pasta water to help adjust the sauce consistency later.

Cooking the Shrimp

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the seasoned shrimp to the hot pan in a single layer, being careful not to overcrowd the pan, which would cause steaming rather than searing. Cook the shrimp for approximately 2 minutes per side until they turn pink and slightly curled, indicating they’re cooked through but still tender. Properly cooked shrimp should form a loose “C” shape; a tight curl indicates overcooking. Remove the shrimp from the pan and set aside temporarily, covered loosely to keep warm while preparing the sauce.

Creating the Garlic Butter Cream Sauce

Using the same skillet with the flavorful remnants from the shrimp, reduce the heat to medium and add the butter. Once melted, add the minced garlic, stirring constantly for 30-60 seconds until fragrant but not browned, as browned garlic can become bitter. Pour in the white wine, scraping the bottom of the pan to release any flavorful bits left from cooking the shrimp. Allow the wine to simmer for 1-2 minutes until slightly reduced, which concentrates its flavor and cooks off the alcohol. Gradually stir in the heavy cream, bringing the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken slightly. Sprinkle in the grated Parmesan cheese a little at a time, whisking continuously to incorporate it smoothly into the sauce without clumping.

Combining and Finishing the Dish

Return the cooked shrimp to the sauce, along with any accumulated juices, which add extra flavor. Gently fold in the drained pasta, tossing everything together to ensure each strand is coated with the silky sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. The starch in the pasta water helps maintain the sauce’s silky texture and helps it cling to the pasta. Squeeze fresh lemon juice over the dish and sprinkle with chopped fresh parsley, stirring to incorporate these final bright notes. Allow the pasta to sit in the sauce for a minute before serving, which helps the flavors meld and the pasta absorb some of the sauce. Taste and adjust seasonings as needed before transferring to warmed serving plates or a large serving bowl.

Pro Tips

• Purchase shrimp that are already deveined but still in their shells for the best flavor and texture
• For the most aromatic garlic, mince it just before adding to the pan rather than preparing it ahead
• Heat your serving plates in a low oven to keep the pasta warm and sauce creamy longer
• Use freshly grated Parmesan instead of pre-packaged for smoother melting and better flavor
• Toast some breadcrumbs in butter for a delightful crunchy topping that contrasts with the creamy sauce

Storage Tips

This Creamy Garlic Butter Shrimp Pasta is best enjoyed immediately after preparation when the pasta is perfectly al dente and the sauce is at its creamiest consistency. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk or cream to revitalize the sauce, which will have thickened considerably in the refrigerator. Warm slowly over medium-low heat in a covered skillet, stirring gently and frequently, or reheat in the microwave at 50% power in short intervals to prevent the sauce from separating and the shrimp from overcooking and becoming tough.

It’s not recommended to freeze this dish, as both the cream sauce and the shrimp’s texture will suffer upon thawing—the sauce may separate and become grainy, while the shrimp often become rubbery. If you wish to prepare components in advance, you can cook the pasta al dente and refrigerate it separately, and clean and season the shrimp ahead of time, keeping them refrigerated until cooking. The sauce is best made fresh just before serving for optimal flavor and texture.

Customization Ideas

This versatile Creamy Garlic Butter Shrimp Pasta can be adapted in numerous ways to suit different tastes and dietary preferences. For a lighter version, substitute half-and-half for the heavy cream and reduce the butter by half, or try using evaporated milk with a touch of cornstarch for thickening. To add more nutrition and color, incorporate vegetables like sautéed spinach, roasted cherry tomatoes, or steamed asparagus cut into bite-sized pieces.

For those who enjoy heat, increase the red pepper flakes or add a diced fresh chili when sautéing the garlic. Seafood lovers might enhance the dish with scallops or chunks of lobster alongside or in place of the shrimp. For an extra layer of flavor, add a few anchovy fillets to melt into the butter, contributing a savory depth without fishiness.

Herb variations can significantly change the profile—try tarragon for a French twist, cilantro and lime instead of parsley and lemon for a Latin-inspired version, or fresh dill for a Scandinavian flair. For a Mediterranean touch, add sun-dried tomatoes, capers, and black olives to the sauce. Those avoiding wine can substitute seafood stock or clam juice with a splash of lemon juice for acidity. For a gluten-free option, simply replace the traditional pasta with your favorite gluten-free version or spiralized vegetables like zucchini noodles.

Special Technique: Perfect Garlic Infusion

The hallmark of an exceptional Creamy Garlic Butter Shrimp Pasta lies in properly developing the garlic flavor without burning or overwhelming the delicate shrimp. This requires mastering the technique of garlic infusion, which professional chefs use to create depth without harshness. Begin with room-temperature, fresh garlic cloves—never jarred—and mince them just before cooking to preserve their volatile oils. The key is temperature control: add garlic to melted butter in a pan that’s warm but not hot, around medium heat rather than medium-high, which risks scorching.

Allow the garlic to cook slowly in the butter, stirring constantly, until it becomes fragrant and just slightly golden but not brown, which takes approximately 30-60 seconds depending on your pan’s heat retention. This gentle cooking breaks down the garlic’s sharp compounds while releasing its aromatic oils into the fat, creating a more mellow, rounded flavor profile that permeates the entire dish. Adding a splash of white wine at precisely this moment serves two purposes: it stops the garlic from continuing to cook and potentially burning, and it deglazes the pan, incorporating all the flavor compounds that have been developing.

For an even more sophisticated garlic profile, use a combination approach: add half the minced garlic during this initial cooking stage for a mellower background note, then add the remaining half just 30 seconds before incorporating the cream for brighter top notes. This layering technique, used in fine dining establishments, creates complexity and dimension in what might otherwise be a one-dimensional garlic flavor. The result is a sauce with perfect garlic infusion—present in every bite but elegantly balanced, neither raw and harsh nor burnt and bitter.

Common Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well—thaw them completely in the refrigerator overnight or under cold running water, then pat them thoroughly dry before seasoning and cooking to ensure proper searing.

What can I substitute for the heavy cream?

Half-and-half or a combination of whole milk with a touch of cornstarch can work, though the sauce won’t be quite as rich. For a dairy-free option, full-fat coconut milk creates a different but delicious flavor profile.

Is there a substitute for white wine?

Seafood stock or chicken broth with a splash of lemon juice or white wine vinegar provides similar acidity and depth. For a non-alcoholic version, try white grape juice diluted with a bit of water and a squeeze of lemon.

My sauce is too thin/thick—how do I fix it?

For a thinner sauce, add reserved pasta water a tablespoon at a time. To thicken, simmer gently for a few more minutes, or create a slurry with a teaspoon of cornstarch mixed with a tablespoon of cold water and stir it into the simmering sauce.

What’s the best way to know when shrimp are perfectly cooked?

Perfectly cooked shrimp form a loose “C” shape and have turned from translucent gray to opaque pink with bright red accents. If they curl into a tight “O” shape, they’ve overcooked and may become rubbery.