This is the pasta you make when you want something that feels special but you only have 25 minutes. Juicy shrimp, lots of garlic, butter and a splash of cream come together into a glossy sauce that clings to every strand.
The trick is cooking the shrimp first, then building the sauce in the same pan so nothing is wasted.
Recipe: Creamy Garlic Butter Shrimp Pasta
Prep10 min
Cook15 min
Total25 min
Serves4
LevelEasy
Calories~620
Ingredients
- 340 g (12 oz) fettuccine or linguine
- 450 g (1 lb) large shrimp, peeled and deveined
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 5 cloves garlic, minced
- ½ tsp red pepper flakes
- ¾ cup (180 ml) heavy cream
- ½ cup (50 g) grated parmesan
- Zest and juice of ½ lemon
- Salt and black pepper
- Chopped parsley to serve
Instructions
- Cook pasta in well-salted water until al dente. Save 1 cup of pasta water, then drain.
- Pat shrimp dry and season with salt and pepper. Heat oil and 1 tbsp butter in a large skillet; cook shrimp 1–2 minutes per side until pink. Remove.
- Lower heat, add remaining butter, garlic and pepper flakes. Cook 1 minute until fragrant.
- Pour in cream and simmer 2 minutes. Stir in parmesan, lemon zest and juice.
- Toss in the pasta and shrimp, adding pasta water a splash at a time until silky. Top with parsley and serve.
💡 Tips for success
- Don’t overcook the shrimp — they finish warming in the sauce.
- Pasta water is the secret to a smooth, glossy sauce.
Questions? We’ve got answers
Can I use frozen shrimp?
Yes. Thaw in cold water for 10 minutes, then pat very dry before cooking.
Can I make it without cream?
Use 1 cup of pasta water plus extra parmesan for a lighter, still-creamy sauce.
