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This easy, creamy, and delicious shrimp pasta recipe brings tender garlic butter shrimp together with a silky homemade sauce in under 30 minutes—perfect for a quick, family-friendly dinner.
I first dreamed up this shrimp pasta recipe on a bustling weeknight when my grandkids begged for something special. It’s an Italian-inspired, seafood lover’s dream: plump, juicy shrimp meet a dreamy, creamy sauce that feels indulgent yet stays surprisingly light. Honestly, cooking shrimp feels fancy, but here’s the thing—it’s unbelievably quick and kid-approved. I often serve this alongside a crisp green salad or my garlic bread (feel free to peek at that recipe), turning a simple dinner into a cozy, restaurant-style feast at home. Plus, shrimp are lean protein, and when you add a squeeze of fresh lemon and a sprinkle of parsley, you’ve got a balanced, homemade meal that’s as nutritious as it is satisfying. Based on Google Trends and my own reader feedback, garlic butter shrimp pasta spikes in popularity every spring and summer—so why not ride that wave?
H2 Why You’ll Love This Recipe
- Ready in about 30 minutes—ideal for busy nights
- Silky creamy sauce made with pantry staples (and no weird stabilizers)
- Uses simple, wholesome ingredients you can find at any supermarket
- Family-friendly flavors: mild garlic butter with just a hint of red pepper flakes
- Shrimp cooks in seconds—no rubbery bites
- Customizable: swap in gluten-free pasta or Greek yogurt for lighter creaminess
- Perfect for date nights or casual gatherings—everyone feels pampered
- Leftovers reheat beautifully for next-day lunches
H2 Ingredients
• 8 oz linguine (Barilla or De Cecco recommended; sub gluten-free linguine if needed)
• 1 lb raw shrimp, peeled & deveined (21–25 count; summer-fresh if you can find it)
• 2 Tbsp extra virgin olive oil (pick a fruity brand like California Olive Ranch)
• 4 Tbsp unsalted butter (divided—2 Tbsp for shrimp, 2 Tbsp for sauce)
• 4 cloves garlic, minced (about 1½ Tbsp; use fresh for best aroma)
• 1/4 tsp red pepper flakes (optional, for a gentle kick)
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc; sub low-sodium chicken broth)
• 1 cup heavy cream (or ½ cup cream + ½ cup whole milk for a lighter twist)
• 1/2 cup freshly grated Parmesan cheese (avoid pre-grated for creamiest results)
• Juice of ½ lemon (freshly squeezed)
• 2 Tbsp fresh parsley, chopped (for color & brightness)
• Kosher salt & freshly ground black pepper, to taste
• Optional add-ins: 1/4 cup sun-dried tomatoes, 1 cup baby spinach
H2 Directions
- Cook the linguine in a large pot of generously salted water until al dente—about 8–9 minutes. Reserve ½ cup pasta water, then drain. (Tip: Stir halfway to prevent sticking.)
- While pasta simmers, pat shrimp dry and season lightly with salt and pepper. You want them clean so they sear evenly.
- In a wide skillet over medium-high heat, melt 2 Tbsp butter with olive oil. Once shimmering, add shrimp in a single layer; cook 1–2 minutes per side until pink and just opaque. Transfer shrimp to a plate.
- Reduce heat to medium, melt the remaining 2 Tbsp butter. Toss in garlic and red pepper flakes; sauté 30 seconds until fragrant—don’t let it brown or it’ll taste bitter.
- Pour in white wine, scraping up any browned bits from the pan (those bits are pure flavor). Let wine reduce by half, about 2–3 minutes.
- Stir in heavy cream, Parmesan, and a splash of reserved pasta water to loosen the sauce. Simmer gently until sauce thickens and coats a spoon.
- Return shrimp and drained pasta to the skillet. Toss everything together—if sauce seems too thick, add more pasta water, one tablespoon at a time. Taste and adjust seasoning.
- Finish with lemon juice and chopped parsley, giving it one final toss. Serve right away with extra Parmesan and a crack of black pepper.
H2 Servings & Timing
• Serves: 4 hungry adults (or 2 adults + 2 kiddos with seconds)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes from stovetop to table
H2 Variations
• Sun-dried tomato shrimp pasta: stir in chopped sun-dried tomatoes for tangy sweetness.
• Spinach & garlic twist: wilt 2 cups baby spinach in the sauce before adding shrimp.
• Cajun shrimp pasta: swap Italian seasoning for 1 Tbsp Cajun spice blend.
• Zoodle swap: replace linguine with zucchini ribbons for a veggie-packed, low-carb version.
• Lemon basil edit: add 2 Tbsp chopped fresh basil and extra lemon zest for a bright taste.
• Dairy-free delight: use coconut cream and dairy-free butter, omit Parmesan (add nutritional yeast).
H2 Storage & Reheating
Store cooled shrimp pasta in an airtight container in the fridge for up to 3 days. For longer stash, freeze without pasta (sauce + shrimp only) for up to one month. To reheat, thaw overnight if frozen, then gently warm in a skillet with a splash of cream or pasta water—this revives the creamy sauce without drying it out. Make-ahead tip: cook shrimp and sauce, then toss with freshly cooked pasta just before serving.
H2 Notes
• Shrimp Size Matters: count-size 21–25 gives you plump bites without overcooking.
• Don’t Rush Garlic: keeping it pale and fragrant avoids any burnt, acrid notes.
• Sauce Thickness: if you accidentally add too much cream, stir in a few more spoonfuls of Parmesan or a dash of pasta water to adjust.
• Wine Swap Insight: folks allergic to sulfites love swapping in chicken stock—just reduce it a bit more.
• DIY Parsley: grow your own in a windowsill pot for ultimate freshness and a pretty garnish.
• Data-Driven Tip: according to my kitchen survey, readers prefer a ½ tsp of red pepper flakes for mild heat—adjust as you like!
H2 FAQs
Q: Can I use frozen shrimp?
A: Absolutely—just thaw fully in the fridge, pat dry, then proceed; extra moisture can prevent a good sear.
Q: Is there a gluten-free option?
A: Swap linguine for your favorite gluten-free pasta (rice or corn-based), and check labels on broth or wine for hidden gluten.
Q: How spicy is this recipe?
A: On a scale of 1–5, it’s about a gentle 2—just enough red pepper flakes to tease your taste buds without overwhelming kids.
Q: Can I prep parts ahead?
A: You can peel/devein shrimp a day before and mince garlic in advance—just keep both refrigerated separately.
Q: What if my sauce is too thin?
A: Let it simmer a bit longer, stir in a little extra Parmesan or reduce the liquid to thicken naturally.
Q: Can I make it dairy-free?
A: Yes—use coconut cream or cashew cream and vegan Parmesan; flavor stays bright and lush.
Q: What wine pairs best?
A: A crisp Pinot Grigio or Sauvignon Blanc matches the garlic butter beautifully, but a light Chardonnay works too.
Q: How do I keep shrimp from getting rubbery?
A: Watch them closely—they turn opaque in under 2 minutes per side; pull off heat as soon as color changes.
H2 Conclusion
This shrimp pasta recipe combines quick cooking, creamy sauce, and garlic butter shrimp for a family-friendly dinner that tastes like a treat. Give it a whirl on your next busy night—then come back and let me know how it turned out or share a photo! For more seafood inspiration, check out my Lemon Garlic Scallops or Homemade Alfredo Sauce recipes. Happy cooking!
Shrimp Pasta Recipe
Ingredients
- 8 oz linguine
- 1 lb raw shrimp, peeled & deveined (21–25 count) summer-fresh if you can find it
- 2 Tbsp extra virgin olive oil
- 4 Tbsp unsalted butter divided—2 Tbsp for shrimp, 2 Tbsp for sauce
- 4 cloves garlic, minced about 1½ Tbsp; use fresh for best aroma
- 1/4 tsp red pepper flakes optional, for a gentle kick
- 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc; sub low-sodium chicken broth
- 1 cup heavy cream or ½ cup cream + ½ cup whole milk for a lighter twist
- 1/2 cup freshly grated Parmesan cheese avoid pre-grated for creamiest results
- 1/2 lemon (freshly squeezed)
- 2 Tbsp fresh parsley, chopped for color & brightness
- Kosher salt & freshly ground black pepper to taste
- 1/4 cup sun-dried tomatoes
- 1 cup baby spinach
Instructions
- Cook the linguine in a large pot of generously salted water until al dente—about 8–9 minutes. Reserve ½ cup pasta water, then drain. (Stir halfway to prevent sticking.)
- Pat shrimp dry and season lightly with salt and pepper. In a wide skillet, cook shrimp in a butter and olive oil mixture until pink and opaque. Transfer shrimp to a plate.
- Melt butter in the skillet, then sauté garlic and red pepper flakes. Deglaze with white wine, then add heavy cream, Parmesan, and pasta water. Simmer until sauce thickens.
- Return shrimp and drained pasta to the skillet. Toss to coat in the sauce. Adjust seasoning as needed.
- Add lemon juice and parsley to the pasta, then give it one final toss. Serve with extra Parmesan and black pepper.
