What if your next weeknight dinner could taste like a five-star restaurant meal and take less than 30 minutes to make? That’s the magic of creamy garlic shrimp pasta — a comfort food classic that’s rich, garlicky, and filled with juicy shrimp, all swimming in a luscious Parmesan cream sauce. With Americans consuming over 1.9 billion pounds of pasta annually and shrimp reigning as the most consumed seafood in the U.S., this dish combines two favorites into one stunning bowl of flavor. Let’s unlock how to make this creamy dream dish come alive in your kitchen.
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz penne pasta
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp chopped parsley (for garnish)
Step-by-Step Instructions
Step 1: Cook the Pasta
- Boil a large pot of salted water and cook the penne pasta until al dente, according to package directions.
- Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: Sauté the Shrimp
- In a large skillet, heat olive oil over medium heat.
- Season shrimp with salt, pepper, paprika, and red pepper flakes.
- Add shrimp to the pan and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 3: Make the Creamy Garlic Sauce
- In the same skillet, melt butter and add garlic. Sauté until fragrant (about 1 minute).
- Pour in heavy cream and bring to a simmer, then stir in Parmesan cheese until melted and smooth.
- Add baby spinach and let it wilt into the sauce.
Step 4: Combine and Serve
- Add cooked pasta and shrimp back into the skillet.
- Toss everything together, adding reserved pasta water as needed to thin the sauce.
- Garnish with chopped parsley and serve hot.
Variations
- Use linguine, fettuccine, or rigatoni instead of penne for texture variety.
- Add sun-dried tomatoes for a tangy twist.
- Swap shrimp for scallops or chicken for a protein change.
- Use coconut cream for a dairy-free version with a tropical flavor.
Cooking Note
- Do not overcook the shrimp — it only takes a couple of minutes per side.
- Freshly grated Parmesan melts better and avoids clumps in the sauce.
- Use low heat when adding cheese to keep the sauce silky and smooth.
Serving Suggestions
Serve your creamy garlic shrimp pasta with a side of garlic bread or a fresh Caesar salad for a complete meal. A chilled glass of Sauvignon Blanc or a light Pinot Grigio complements the rich flavors perfectly. You can also top with extra Parmesan, lemon zest, or a drizzle of olive oil to elevate presentation and flavor.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s texture. It’s best to avoid freezing as the cream sauce may separate when thawed.
Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 510
Protein: 32g
Sodium: 620mg
Healthier Alternatives for the Recipe
Swap heavy cream with Greek yogurt or half-and-half to reduce fat. Use whole wheat or chickpea pasta for added fiber and protein. For even fewer calories, skip the butter and sauté shrimp in extra olive oil or broth instead.
Common Mistakes to Avoid
- Overcooking the shrimp — it becomes rubbery quickly. Keep an eye and remove immediately when pink.
- Using pre-grated Parmesan — it often contains anti-caking agents that prevent smooth melting.
- Not reserving pasta water — this starchy water helps emulsify and loosen your sauce perfectly.
- Adding cheese to boiling cream — always reduce heat to avoid curdling.
Conclusion
This creamy garlic shrimp pasta is a quick, flavor-packed meal perfect for busy weeknights or special dinners. Creamy, cheesy, and garlicky with just the right amount of heat, it’s a guaranteed crowd-pleaser. Try it once and you’ll keep it in your weekly rotation. Share your version and let your dinner table shine!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before cooking to prevent excess moisture in the sauce.
Q2: Can I substitute the spinach with something else?
A: Kale, arugula, or even chopped zucchini can work well in place of spinach.
Q3: Is this recipe spicy?
A: It has a mild kick from red pepper flakes, but you can reduce or omit them as needed.
Q4: Can I make this ahead of time?
A: Yes, but for best texture and flavor, reheat gently and stir in a splash of milk or cream before serving.
creamy garlic shrimp pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy garlic shrimp pasta is the ultimate comfort food — loaded with flavor, cheesy goodness, and tender shrimp in every bite.
Ingredients
1 lb shrimp, peeled and deveined
8 oz penne pasta
2 tbsp olive oil
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1 tsp paprika
Salt and black pepper, to taste
2 cups baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp butter
1 tbsp chopped parsley (for garnish)
Instructions
1. Boil a pot of salted water and cook penne until al dente. Drain and reserve 1/2 cup pasta water.
2. In a skillet, heat olive oil. Season shrimp with salt, pepper, paprika, and red pepper flakes.
3. Sear shrimp 1–2 minutes per side until opaque. Remove and set aside.
4. Melt butter in same pan, sauté garlic until fragrant.
5. Pour in heavy cream, stir in Parmesan until melted.
6. Add spinach and let wilt into sauce.
7. Return shrimp and pasta to skillet. Toss everything to combine.
8. Use reserved pasta water to thin sauce if needed.
9. Garnish with parsley and serve hot.
Notes
Use fresh Parmesan for best melting and flavor.
Don’t overcook shrimp — they cook fast and stay tender when pulled early.
Reserve pasta water — it helps emulsify the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 160mg