Creamy Garlic Butter Shrimp Pasta
This creamy garlic butter shrimp pasta comes together in 30 minutes with one skillet and a few key techniques. The sauce is silky, the shrimp are perfectly seared, and it tastes like something you would order at a little Italian place downtown.
Equipment
- 12-inch Skillet
- Large Pot
- Box Grater or Microplane
- Tongs
Ingredients
For the Pasta and Shrimp
- 1 lb large shrimp, peeled and deveined
- 12 oz fettuccine or linguine
For the Sauce
- 5 tbsp butter, divided
- 6 cloves garlic, thinly sliced
- 1 cup heavy cream
- 1 cup finely grated Parmesan (fresh)
- 1/2 cup reserved pasta water
Seasonings and Garnish
- salt and black pepper, to taste
- 1 pinch red pepper flakes (optional)
- 1/2 lemon
- fresh parsley, chopped, for garnish
- extra Parmesan for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until 1 minute shy of al dente. Before draining, scoop out 1 full cup of the pasta water and set it aside. Drain the pasta (do not rinse).
- Pat the shrimp completely dry with paper towels. Season generously with salt, black pepper, and a pinch of red pepper flakes.
- Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 90 seconds per side, until pink and just cooked through. Transfer to a plate.
- Reduce heat to medium. Add the remaining 3 tablespoons butter and the sliced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the heavy cream and bring to a gentle simmer. Add 1/2 cup of the reserved pasta water and whisk. Let it bubble for 2 minutes, until slightly thickened.
- Remove the pan from the heat completely. Add the grated Parmesan and whisk until melted and smooth. The sauce should be glossy and coat the back of a spoon.
- Add the drained pasta and cooked shrimp to the skillet. Use tongs to toss everything until every strand is coated. If the sauce seems too thick, add a splash more pasta water to loosen it.
- Taste and adjust salt and pepper. Squeeze half a lemon over the top. Serve immediately with a scatter of fresh parsley and extra Parmesan on the side.
Notes
Tips for success: Pat shrimp completely dry to get a golden-brown sear. Always grate fresh Parmesan — pre-shredded contains anti-caking agents that make sauce grainy. Reserve a full cup of pasta water even if you only need half. The starch is key to a silky sauce that clings to pasta.
Make-ahead: Best served immediately. Store leftovers in the fridge up to 2 days. Reheat gently with a splash of cream or milk to revive the sauce.
Substitutions: For gluten-free, use GF pasta. For dairy-free, substitute full-fat canned coconut milk and dairy-free butter. Swap shrimp with thin chicken cutlets or add veggies like spinach or cherry tomatoes.