Creamy Parmesan Garlic Shrimp Pasta

Let me start by saying how thankful I am to be sharing one of my absolute favorite dishes with you! If you’re a fan of rich, creamy sauces and tender, succulent shrimp, then this Creamy Parmesan Garlic Shrimp Pasta is going to become your next go-to meal. It’s decadent, full of flavor, and—here’s the best part—it comes together in just 25 minutes!

You’re definitely going to want to save this recipe because it’s the perfect dish for busy weeknights and for impressing guests. Let’s dive in!

Why You’ll Love This Recipe

• Creamy and Rich: The sauce, made from heavy cream and Parmesan, is so smooth and indulgent.
• Quick & Easy: With a total cook time of just 25 minutes, this dish is perfect for last-minute dinners.
• Customizable: Add veggies, switch up the pasta, or even make it lighter!
• Delicious Shrimp Flavor: The shrimp adds a wonderful sweet and briny flavor that pairs perfectly with the cheesy garlic sauce.

What Does It Taste Like?

This Creamy Parmesan Garlic Shrimp Pasta is the ultimate comfort food. Imagine al dente fettuccine coated in a silky sauce made with heavy cream, fresh garlic, and Parmesan. The shrimp is perfectly tender and juicy, offering that mild seafood sweetness with every bite. The final touch of fresh parsley brightens up the dish, while the grated Parmesan adds just the right amount of savory depth. Heavenly.

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 oz fettuccine or spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup Parmesan cheese, grated
• ½ cup chicken broth (or vegetable broth)
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large skillet
• Large pot for boiling pasta
• Wooden spoon for stirring
• Fine grater for the Parmesan
• Tongs or pasta fork for tossing

How to Make Creamy Parmesan Garlic Shrimp Pasta

1. Cook the Pasta

First, cook your pasta according to the package instructions. Fettuccine and spaghetti are both great choices here, but feel free to use whatever pasta you have on hand. Drain the pasta and set it aside for now.

2. Cook the Shrimp

In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with a pinch of salt and pepper. Cook until the shrimp turns pink and is fully cooked through (about 2-3 minutes per side). Remove the shrimp from the skillet and set it aside.

3. Make the Sauce

In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant—this only takes about 30 seconds. Next, pour in the chicken broth (or vegetable broth for a vegetarian twist) and the heavy cream, stirring to combine. Bring this to a gentle simmer.

4. Add the Parmesan Cheese

Gradually stir in the Parmesan cheese, allowing the sauce to thicken as the cheese melts. Keep stirring to make sure everything is smooth and creamy. The smell when this is simmering is incredible!

5. Combine Everything

Now it’s time to bring it all together! Add your cooked pasta and shrimp back into the skillet. Toss everything together so the pasta and shrimp are evenly coated in that delicious, creamy sauce.

6. Serve & Enjoy

Garnish your dish with freshly chopped parsley for a pop of color and brightness. For a little extra something, squeeze a touch of lemon juice over the top—trust me, it adds the perfect zesty note!

Tips for Perfect Shrimp Pasta

• Don’t overcook the shrimp: Shrimp cooks very quickly. As soon as they turn pink and opaque, remove them from the heat to avoid a rubbery texture.
• Customize the sauce: For a lighter version, you can substitute the heavy cream with half-and-half or even milk. The sauce will be a bit thinner, but still delicious.
• Add veggies: Want to boost the nutrition? Toss in some sautéed spinach, cherry tomatoes, or even mushrooms.
• Lemon love: Adding a squeeze of lemon at the end can brighten the whole dish. It’s optional, but I highly recommend it!

What to Serve with Creamy Parmesan Garlic Shrimp Pasta

This pasta is already a star on its own, but you can elevate your meal with a side of:

• Garlic bread (because more garlic is always a good idea!)
• A crisp green salad dressed with a light vinaigrette
• Roasted asparagus or steamed broccoli for extra veggies

Storage Instructions

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to bring the sauce back to life. Note that reheating shrimp can sometimes make them a little tough, so it’s best to warm this dish gently over low heat.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just make sure to thaw the shrimp fully before cooking. You can thaw them quickly by placing them in a bowl of cold water for about 15 minutes.

Can I make this dish gluten-free?

Yes! Simply swap out the fettuccine or spaghetti for your favorite gluten-free pasta. The sauce itself is naturally gluten-free.

Can I substitute the Parmesan cheese?

If you’re not a fan of Parmesan, you can try Pecorino Romano or Grana Padano. Just keep in mind that these cheeses have a slightly different flavor profile—Pecorino is saltier, while Grana Padano is milder.

Conclusion

I hope you’ll love this Creamy Parmesan Garlic Shrimp Pasta as much as I do! It’s quick, packed with flavor, and versatile enough to be dressed up or down depending on the occasion. Whether you’re cooking for a weeknight family dinner or hosting a small gathering, this dish is guaranteed to impress.

Recommended Recipes Featuring Shrimp:

• The Spicy Cajun Salmon and Shrimp Delight – A spicy, flavor-packed combo of salmon and shrimp with Cajun seasoning.
• Creamy Garlic Butter Lobster Tails – Rich, buttery lobster tails that melt in your mouth.
• New Orleans-Style BBQ Shrimp – A bold, saucy shrimp dish inspired by the flavors of New Orleans.

Don’t forget to pin this recipe on Pinterest for later at The Flavor Vault, and I’d love to hear how it turns out! Leave a review or share your photos with me. Happy cooking!

Nutritional Information (Per Serving)

• Calories: 450
• Fat: 26g
• Protein: 28g
• Carbs: 35g
• Sodium: 880mg

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