If you love a cozy pasta dinner that feels restaurant-worthy but comes together fast, this creamy garlic butter shrimp pasta is for you. The sauce is rich and silky, the shrimp cook in minutes, and the whole dish is perfect for an easy weeknight dinner or a spring-to-summer seafood craving.

Why You’ll Love This Recipe

Fast and satisfying: Ready in about 40 minutes, making it ideal for busy nights.
Rich, creamy flavor: Garlic butter, parmesan, and cream create a luxuriously smooth sauce.
Simple ingredients: Uses pantry staples plus shrimp for an easy, impressive meal.
Flexible and family-friendly: Works with linguine, fettuccine, or spaghetti and pairs well with vegetables.

Ingredients

1 lb (454 g) large shrimp, peeled and deveined (tails on or off)
12 oz (340 g) fettuccine or linguine (dry pasta)
3 tbsp (42 g) unsalted butter (divided)
1 tbsp (15 ml) olive oil (for sautéing)
5 cloves (15 g) garlic, minced (fresh is best)
1/4 tsp (0.5 g) red pepper flakes (optional)
1 1/2 cups (360 ml) heavy cream (for a silky sauce)
1/2 cup (120 ml) chicken broth (or pasta water)
3/4 cup (75 g) freshly grated parmesan cheese (plus more for serving)
1 tbsp (15 ml) lemon juice (brightens the sauce)
1 tsp (6 g) salt (plus more for pasta water)
1/2 tsp (1 g) black pepper (freshly ground)
2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain.
Pat the shrimp dry and season lightly with salt and black pepper. This helps them sear quickly instead of steaming.
Heat 1 tablespoon (15 g) butter with the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
Reduce the heat to medium. Add the remaining 2 tablespoons (28 g) butter, then stir in the garlic and red pepper flakes. Cook for 30 seconds, just until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan. Add the heavy cream, remaining salt, and black pepper, then simmer for 2 to 3 minutes.
Stir in the parmesan cheese until melted and smooth. If the sauce looks too thick, add a splash of reserved pasta water a little at a time until it reaches a creamy, glossy consistency.
Add the drained pasta and toss well to coat. Return the shrimp to the skillet, then add the lemon juice and toss again so everything is evenly coated in sauce.
Taste and adjust with more salt, pepper, or lemon juice if needed. Finish with chopped parsley and extra parmesan, then serve immediately.

Pro Tips & Variations

Don’t overcook the shrimp: Remove them as soon as they turn pink and opaque so they stay juicy and tender.
Use pasta water wisely: The starchy water helps loosen the sauce and makes it cling to the noodles.
Grate parmesan fresh: Pre-shredded cheese can make the sauce grainy instead of smooth.
Try seasonal add-ins: Stir in baby spinach, asparagus tips, peas, or cherry tomatoes for a spring or summer version.

Storage & Serving

Serve this creamy garlic butter shrimp pasta right away while the sauce is silky and hot. Pair it with a crisp green salad, roasted asparagus, or garlic bread for a complete dinner. Store leftovers in an airtight container in the refrigerator for up to 2 days, then reheat gently on low heat with a splash of cream, milk, or water to loosen the sauce. Because shrimp can become tough when over-reheated, warm only until just heated through.

Nutrition (per serving)

Calories: 620 | Protein: 33g | Carbs: 54g | Fat: 31g | Fiber: 2g

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, pat them very dry, and cook them the same way as fresh shrimp.

What pasta shape works best?

Fettuccine and linguine are classic choices, but spaghetti, tagliatelle, or penne also work well.

Can I make it lighter?

You can swap part of the heavy cream for half-and-half, but the sauce will be slightly less rich and may need extra pasta water to stay silky.

How do I keep the sauce from breaking?

Keep the heat at a gentle simmer after adding the cream and cheese, and avoid boiling the sauce hard.