This Creamy Garlic Shrimp Pasta is a 30-minute dinner that brings restaurant flavors to your kitchen on a budget. Using frozen shrimp and pantry staples, this easy linguine recipe is perfect for a quick weeknight meal or a low-stress date night at home.
What makes this recipe great
Look, I’m a fan of a nice dinner out as much as anyone. But for a special night at home? This Creamy Garlic Shrimp Linguine is my secret for when I want something that feels upscale but actually fits the grocery budget. It’s rich, garlicky, and honestly better than the overpriced pasta you get eating out.
- Restaurant quality, pantry prices: Most of this — pasta, broth, butter, and seasonings — is probably already in your kitchen. Just grab a bag of shrimp, some fresh spinach and parmesan cheese!
- Weeknight friendly: From the time the water starts boiling to the time you’re serving, you’re looking at maybe 30 minutes tops.
- Easy cleanup: One skillet, plus the pasta pot – and you’re done!
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
Buy the frozen, peeled, and deveined bag with the tails off. It saves so much time and mess. Just thaw them before you start.
Use a dry white like Pinot Grigio or Sauvignon Blanc. If you don’t keep wine in the house, just sub in extra chicken broth and a squeeze of lemon.
And please, grab the wedge of fresh parmesan if you can. The stuff in the green can won’t melt into the sauce correctly and can leave it feeling grainy.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: Sear the shrimp.
The biggest mistake people make with shrimp is leaving them in the pan too long. Sear them for 2-3 minutes per side until they just turn pink, then get them out of there!
2: Start the sauce.
Once the shrimp are out, use that same skillet for the garlic and liquids. All those little browned bits left in the pan from the shrimp are pure gold.
3: Finish with cream.
When you add the cream and parmesan, keep the heat low. If you let the sauce boil after the cream is in, it might break or curdle.
4: Save some pasta water.
This is the most important “ingredient” in the whole recipe. That starchy water is what turns a thin sauce into a creamy glaze that actually sticks to the noodles.
5: Bring it all together.
Toss the pasta and spinach into the sauce. Add that reserved pasta water a little at a time. It acts like magic, smoothing everything out until every strand of linguine is perfectly coated. Toss the shrimp back in at the very last second just to warm them through.
6: How to serve.
Serve this one immediately – you don’t want the shrimp to get cold and dry out, or the pasta to soak up all the sauce! Some red pepper flakes and extra parm are perfect with it.
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Prep First: This recipe moves fast once the garlic hits the pan. Have your lemon zested and your cream measured before you start the stove.
- Tail-Off is Better: For a family meal, buy shrimp with the tails already removed. It makes the dish much easier (and less messy) for the kids to eat.
- Low and Slow with Cream: Never boil the sauce once the heavy cream and cheese are added. A gentle simmer is all you need to keep it silky.
- Quick recipe rundown: Start the pasta. Sear your shrimp and set aside. Sauté garlic and deglaze, add lemon zest. Stir in cream and cheese. Toss it all together with pasta water and serve.
FAQs
Can I use milk instead of heavy cream?
I wouldn’t recommend it. Milk is too thin and prone to curdling with the lemon and wine. If you’re out of cream, a dollop of cream cheese or mascarpone is a better substitute.
What if I don’t have linguine?
Fettuccine or even spaghetti works great. Just stick to a long noodle to catch all that creamy sauce.
Is this good for leftovers?
Shrimp can get a little rubbery when reheated, so I wouldn’t specifically make this for the leftovers. But if you end up with too much food, add a tiny splash of water or broth before microwaving to loosen the sauce back up.
If you’re looking for more fast pasta dinners that feel like a treat, try my Lemon Chicken Pasta, Tomato Basil Pasta or this One-Pan Cheesy Tortellini that is always a hit with the kids!
Garlic Butter Shrimp Pasta
Ingredients
- 12 oz. pasta (preferably linguine)
- 3 tablespoons butter (divided use)
- 1 pound large shrimp (raw, deveined, peeled and tail-off; defrosted if frozen)
- salt + freshly ground black pepper (to taste)
- 6 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ⅓ cup white wine
- ½ cup chicken broth
- ½ lemon (zest only)
- ½ cup freshly grated parmesan
- ½ cup heavy cream (or more to taste and as needed)
- 2 tablespoons chopped fresh parsley
- 3 cups baby spinach (not packed)
- lemon juice, red pepper flakes, and additional parmesan (optional for serving)
Instructions
- Prep: Prep your ingredients – this recipe comes together fast once you’re getting started. Set aside a plate and some foil to keep the cooked shrimp warm. Get a pot of water boiling for the pasta and place a colander in the sink for draining.
- Cook pasta: Once the water is at a boil, cook the pasta according to package directions. IMPORTANT: Reserve ½ cup of cooking water before draining the pasta!12 oz. pasta
- Cook the shrimp: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Sear until browned and cooked through, about 2-3 minutes per side.Set aside on a plate and cover with foil. Wipe the skillet only if a lot of browned bits are stuck to the pan.1 tablespoons butter, 1 pound large shrimp, salt + freshly ground black pepper
- Cook the sauce: In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the garlic and Italian seasoning and cook for 1 minute. Pour in the white wine and chicken broth. Add the lemon zest and simmer for 3 minutes.2 tablespoons butter, 6 cloves garlic, 1 teaspoon Italian seasoning, ⅓ cup white wine, ½ cup chicken broth, ½ lemon
- Add cheese and cream: Reduce the heat to a low simmer. Stir in the parmesan, cream and parsley and simmer gently for 1 more minute – do not boil!½ cup freshly grated parmesan, ½ cup heavy cream, 2 tablespoons chopped fresh parsley
- Finish the dish:Add the cooked and drained pasta to the skillet and toss. Add the spinach and toss until it's wilted, about 1 minute. Add reserved pasta cooking water, a little at a time, and toss until the sauce is smooth and creamy and coats the pasta well. Toss in the shrimp. Add an extra cream if needed to coat everything in sauce.3 cups baby spinach
- Serve: Serve ASAP with parmesan, black pepper, chili flakes and fresh lemon juice.lemon juice, red pepper flakes, and additional parmesan
s kidder says
loved it!! thank you!
Nora says
I’m so glad!
Vanesa says
Hubby loved it, kid #1 said it was ok, kid #2 had 2 HUGE servings and then retreated to his cave – he liked it too ❤️ The version I used did not use the lemon juice from half a lemon. Didn’t realize until after that I did t use it or see it in the instructions ??♀️ it was fine wo it as far as I can tell. I’ll add the juice w the zest next time ?? Thanks for the recipe – it’s a keeper
Nora says
I’m so glad, Vanesa!
Bill says
Great was a hit with the family will fix it again
Nora says
I’m so glad, Bill!
Jackie says
I am a 20 year old who is barely learning how to make my own meals and this one was delish and easy to follow. My mom and siblings loved it.
RaeAnne says
My husband-who is a total food snob-and my 4 year old licked their bowls clean! I didn’t trust the process and didn’t add all the pasta water, I was afraid of the sauce thinning out even more. The flavors were on point, I will try as written next time and add all the water.
Nora says
I’m so glad your family enjoyed the pasta, RaeAnne!
Regenia says
Enjoyed this dish immensely. Delicious. A keeper for sure!
DOREEN SOMERVILLE says
I am looking for recipes for an Italian dinner party for 20. My plans are to make a beef, vegetarian, chicken and shrimp pasta dishes. Could I make the a day ahead and reheat?
Thanks,
Doreen
Nora says
Hi Doreen, I wouldn’t recommend making the shrimp ahead to reheat the day after. The shrimp would dry out, and seafood in general is a protein I only ever make right before eating because I don’t want to risk it spoiling. Sorry I don’t have a better answer for you!
Albert says
I think this is life changing! I love everything about this recipe, plus I am a shrimp-a-holic, so yeah, this is amazing!
Nora says
Thanks Albert!