Creamy Garlic Butter Shrimp Pasta
Silky garlic butter shrimp pasta in a light parmesan cream sauce. One pan, 25 minutes, restaurant-worthy.
⏱ 25 min🍽 Serves 4👩🍳 Easy
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.
The recipe
Creamy Garlic Butter Shrimp Pasta
Prep10 min
Cook15 min
Total25 min
Serves4
LevelEasy
Calories~620
Ingredients
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.
Calories are an estimate per serving. Cuisine: Italian-American · Course: Easy Dinners
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.
