This Shrimp Pasta Recipe is a quick, creamy, and family-friendly meal featuring tender shrimp, garlicky butter, and al dente noodles in under 30 minutes.
Full Recipe Introduction
If you’re craving a homemade Italian-style seafood dinner that doesn’t keep you tied to the stove, this shrimp pasta is your new go-to. Think juicy, wild-caught shrimp bathed in a silky garlic butter cream sauce, tossed with spaghetti or linguine, and brightened by a squeeze of lemon and fresh parsley. What makes this dish stand out—besides the fact that it feels fancy—is how easy it is: most of the magic happens in one pan, so cleanup is a breeze. I first whipped up this recipe back when my kids were juggling homework and sports practices, and honestly, it saved our weeknight dinners more times than I can count. According to a National Restaurant Association survey, home cooks have grown 12% more likely to choose seafood over red meat in recent years—so why not bring that trend right into your kitchen? You know what? Even picky eaters can’t resist that creamy sauce coating every strand of pasta. Ready for a little Italian comfort without all the fuss? Let me explain how it all comes together.
Why You’ll Love This Shrimp Pasta Recipe
- Ready in under 30 minutes—perfect for busy weeknights
- Creamy garlic butter sauce that tastes indulgent but stays light
- Family-friendly and kid-approved (no weird ingredients)
- Uses pantry staples plus a handful of fresh herbs
- Flexible: swap in gluten-free pasta or non-dairy cream
- One-pan cooking means fewer dishes to wash
- Seafood boost: shrimp delivers lean protein and omega-3s
- Texturally satisfying with al dente noodles and plump shrimp
Ingredients for Shrimp Pasta Recipe
• 12 ounces spaghetti or linguine (use De Cecco or your favorite brand)
• 1 pound raw shrimp, peeled and deveined (wild-caught if you can find it)
• 2 tablespoons olive oil (extra-virgin for fruitier flavor)
• 3 tablespoons unsalted butter, divided
• 4 garlic cloves, minced (use fresh—jarred loses that zesty punch)
• ½ teaspoon red pepper flakes (optional, for a spicy kick)
• 1 cup heavy cream (or sub ¾ cup whole-milk Greek yogurt for a lighter twist)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• Juice of half a lemon (about 2 tablespoons)
• Zest of half a lemon (for bright aroma)
• 2 tablespoons chopped fresh parsley (flat-leaf basil works too)
• Kosher salt and freshly cracked black pepper, to taste
• ¼ cup reserved pasta water (to thin the sauce as needed)
Shrimp Pasta Recipe Directions
- Cook the pasta. Bring a large pot of salted water to a rolling boil, then add your spaghetti or linguine and cook until just al dente—usually about 8–9 minutes. Drain, reserving ¼ cup of the pasta water, and set aside.
- Sauté the shrimp. While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper, then add to the pan in a single layer. Cook 1–2 minutes per side until pink and just firm—be careful not to overcook. Transfer shrimp to a plate.
- Build the sauce. Reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in garlic and red pepper flakes, cooking until fragrant—about 30 seconds. Here’s the thing: garlic burns fast, so keep it moving.
- Creamy moment. Pour in the heavy cream (or Greek yogurt) and bring to a gentle simmer. Whisk in the Parmesan, lemon juice, and lemon zest until the sauce is silky. If it looks too thick, drizzle in reserved pasta water a little at a time.
- Combine pasta and shrimp. Return the cooked shrimp to the skillet, then add drained pasta. Toss everything together with tongs so each strand gets coated. If you want extra gloss, swirl in another pat of butter at the end.
- Finish and garnish. Taste, then adjust salt and pepper. Scatter fresh parsley over the top and let it rest off heat for a minute—this helps flavors meld.
- Serve immediately. Divide among bowls, sprinkle with more Parmesan, and watch everyone’s eyes light up.
Servings & Timing
Yield: serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (including that 1-minute rest—worth it!)
Variations
• Sun-dried tomato twist: stir in ¼ cup chopped sun-dried tomatoes for a sweet-tart pop.
• Greens boost: add a handful of baby spinach or arugula right before serving.
• Cream-free sauce: swap coconut milk and a teaspoon of cornstarch for dairy-free flair.
• Shellfish duo: toss in scallops or clams alongside the shrimp for extra seafood variety.
• Heat seeker: double the red pepper flakes or blend in harissa for a bolder bite.
Storage & Reheating
Store leftover shrimp pasta in an airtight container in the fridge for up to 3 days. If you want to freeze—though fresh is best—layer pasta in a freezer-safe bag with a splash of cream, then freeze up to 1 month. To reheat, warm gently on the stove with a drizzle of olive oil or a splash of broth to revive that creamy sauce. Make-ahead tip: you can prep the sauce and shrimp separately, then toss with hot pasta right before serving.
Notes
• I learned that resting the sauce off heat for a minute really deepens the flavor—don’t skip it!
• If your sauce feels too thin, simmer a bit longer or stir in more Parmesan.
• Lemon zest is a small step that adds big freshness—grate with a microplane.
• For an extra glossy finish, finish with a knob of butter at the very end.
FAQs
Q: Can I use frozen shrimp?
A: Absolutely—just thaw completely and pat dry so they sear nicely.
Q: What if I need a gluten-free option?
A: Swap in your favorite gluten-free spaghetti; cooking times are usually similar.
Q: Can I lighten this creamy sauce even more?
A: Greek yogurt in place of heavy cream cuts fat while keeping that velvety texture.
Q: Why is my sauce grainy?
A: If the heat’s too high when adding cheese, it can clump—keep it at a gentle simmer.
Q: How do I prevent overcooked shrimp?
A: Watch for the color change to pink and pull them off heat quickly—they keep cooking in residual heat.
Q: Any tip for even seasoning?
A: Season the shrimp, then taste the sauce before combining—adjust salt and pepper as needed.
Q: Can I prep this in advance for guests?
A: You can cook shrimp and sauce ahead, then reheat gently and toss with hot pasta.
Q: What cheese works instead of Parmesan?
A: Pecorino Romano adds a sharper, saltier bite if you prefer.
Conclusion
This Shrimp Pasta Recipe proves you don’t need hours in the kitchen to enjoy creamy, garlic butter seafood pasta that feels special and family-friendly. Give it a whirl, then drop a comment or photo below—I love hearing how it turns out! And if you’re curious about more quick Italian dinners, don’t miss my Creamy Tuscan Chicken Pasta or Lemon Garlic Scampi recipes. Enjoy!
Shrimp Pasta Recipe
Ingredients
- 12 ounces spaghetti or linguine (use De Cecco or your favorite brand)
- 1 pound raw shrimp peeled and deveined (wild-caught if you can find it)
- 2 tablespoons olive oil (extra-virgin for fruitier flavor)
- 3 tablespoons unsalted butter
- 4 cloves garlic (use fresh—jarred loses that zesty punch)
- 1 cup heavy cream (or sub ¾ cup whole-milk Greek yogurt for a lighter twist)
- ½ cup freshly grated Parmesan cheese plus extra for serving
- ½ lemon Juice of half a lemon (about 2 tablespoons)
- ½ lemon Zest of half a lemon (for bright aroma)
- 2 tablespoons chopped fresh parsley (flat-leaf basil works too)
- Kosher salt and freshly cracked black pepper to taste
- ¼ cup reserved pasta water (to thin the sauce as needed)
Instructions
- Bring a large pot of salted water to a rolling boil, then add your spaghetti or linguine and cook until just al dente—usually about 8–9 minutes. Drain, reserving ¼ cup of the pasta water, and set aside.
- While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper, then add to the pan in a single layer. Cook 1–2 minutes per side until pink and just firm—be careful not to overcook. Transfer shrimp to a plate.
- Reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in garlic and red pepper flakes, cooking until fragrant—about 30 seconds. Here’s the thing: garlic burns fast, so keep it moving.
- Pour in the heavy cream (or Greek yogurt) and bring to a gentle simmer. Whisk in the Parmesan, lemon juice, and lemon zest until the sauce is silky. If it looks too thick, drizzle in reserved pasta water a little at a time.
- Return the cooked shrimp to the skillet, then add drained pasta. Toss everything together with tongs so each strand gets coated. If you want extra gloss, swirl in another pat of butter at the end.
- Taste, then adjust salt and pepper. Scatter fresh parsley over the top and let it rest off heat for a minute—this helps flavors meld.
- Divide among bowls, sprinkle with more Parmesan, and watch everyone’s eyes light up.
