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Creamy Garlic Shrimp Pasta in 30 Minutes – Rich, Cheesy & Comforting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz (340 g) pasta such as fettuccine, linguine, or spaghetti
  • 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 5–6 cloves garlic, finely minced
  • 1/2 tsp red pepper flakes (optional, adjust to taste)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2–3/4 cup reserved pasta water (as needed)
  • 1 tbsp fresh lemon juice, plus zest from 1/2 lemon
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley, for garnish

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve about 1 cup of pasta water, then drain.
  2. Season the shrimp: Pat shrimp dry. Season with 1/2 tsp salt and a few grinds of pepper.
  3. Sear the shrimp: Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Transfer to a plate.
  4. Build the garlic base: Lower heat to medium. Add butter to the same skillet. Once melted, add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  5. Deglaze: Pour in white wine (or broth). Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Creamy sauce time: Stir in heavy cream. Simmer gently 2–3 minutes, stirring, until slightly thickened. Season with a pinch of salt and pepper.
  7. Add cheese: Reduce heat to low. Sprinkle in Parmesan gradually, stirring until smooth. If too thick, add a splash of pasta water.
  8. Bring it together: Add cooked pasta and shrimp to the skillet. Toss to coat, loosening with more pasta water until the sauce clings silkily to the noodles.
  9. Brighten: Stir in lemon juice and zest. Taste and adjust salt, pepper, and heat from chili flakes.
  10. Finish and serve: Sprinkle with parsley and extra Parmesan. Serve hot.