So, About This Creamy Garlic Shrimp Pasta

You know those cheesy, drool-worthy pasta dishes you crave after a long, slightly wobbly Tuesday? Yeah, this creamy garlic shrimp pasta has saved my hide more than once — especially when I’ve promised a real dinner but the only thing in my fridge is a packet of prawns and whatever pasta isn’t ancient. First time I made this, my cousin Jim hovered over the pot like a bumblebee, dipping bread straight into the sauce before I’d even drained the noodles (rude, but can I blame him?). Truth is, it’s that kind of homey — and a little bit show-offy for date nights too, if you care about that sort of thing.

Why You’ll Love This (At Least My Family Does)

I make this creamy shrimp pasta when I need something that seems fancy but, sneakily, comes together in hardly any time. My family goes crazy because — I swear — it tastes like restaurant comfort food but less stressful than finding parking downtown. And when I’m feeling lazy, it’s all one-pan, so not much washing up. There’s this one step with the garlic that always smells so good I end up burning my tongue on a sneaky spoonful (every single time, never learn). Mayyybe it’s not ideal for first dates if you’re garlic-sensitive, which, by the way, I am not.

The Unfussy Ingredients List (With My Swaps)

8 oz (about 250g) dry pasta (I usually grab linguine or spaghetti, but fettuccine is lush. I’ve even tossed this with penne when that’s all I had)
1 lb shrimp, peeled and deveined (I use frozen more than I like to admit — just thaw ’em in a bowl of cold water with a bit of salt, works fine)
3-4 fat cloves garlic, minced (My Nana always used a garlic press — I just chop mine. I’ve even used jarred garlic in emergencies, but shhh, don’t tell her)
2 tbsp olive oil, or butter if you’re feeling extra
1 cup heavy cream (Sometimes I do half milk, half cream to feel less guilty, but honestly skip the guilt and use full cream for the first round)
1/2 cup grated Parm, plus more for topping (I’ll admit, pre-grated is fine here. No shame)
1/2 cup pasta water (Save this — it makes magic happen)
Fresh parsley, chopped, to toss on before eating (Totally optional, but looks swanky)
Zest of half a lemon (Only if I remember. Though it really does brighten things up)
Salt, black pepper, red pepper flakes (Pinches here and there to taste. I go heavy on black pepper personally)

How I Throw This Creamy Garlic Shrimp Pasta Together

First things first, put on a big pot of salted water for your pasta. Bring it to a rolling boil. Then toss in the noodles and cook till they’re just shy of al dente (they’ll finish in the sauce, so don’t overdo it). Scoop out about 1/2 cup pasta water — you’ll want this sticky gold later. Drain, but don’t rinse!
Meanwhile, get your largest skillet heating up over medium-high. Throw in your olive oil (or butter), and swirl to coat. Shrimp goes in next. Season them with salt, pepper, and a small pinch of red pepper flakes for excitement. Cook for about 90 seconds per side, until pink and just barely curled. Don’t wander off — overcooked shrimp is as sad as cold tea.
Scoot the shrimp out onto a plate. Into the same pan (don’t clean it — flavor lives here), add the garlic. Stir till it’s fragrant but not brown, maybe 30 seconds. If you burn the garlic, just start again — life’s too short for bitter sauce.
Pour in the cream. It’ll sizzle, so stand back for a sec if you’re wearing white (I never do — pasta night is T-shirt territory). Bubble for a minute or so, then lower the heat.
Stir in your Parm, handful by handful. If it gets too thick, splash in a bit of that pasta water. This is where I usually sneak a taste — you know, for “seasoning.”
Toss the shrimp back in. Add the lemon zest if you remembered it. Give everything a gentle fold so the shrimp gets cozy in the sauce.
Pasta in! Tangle those noodles in the pan with a couple of forks, tossing until they’re glossy and creamy. Add extra pasta water if it’s not slick and saucy enough — I never use the whole half cup, just a glug or two.
Finish with parsley and a grind of black pepper. Serve hot, and try not to eat straight form the pan (but honestly, who am I to judge?).

Some Notes I’ve Discovered (Often the Hard Way)

Pasta water: Don’t skip it. I used to, and the sauce just seized up — not pretty.
Parmesan: Real Parm is nice, but I swear pre-shredded in a bag gets the job done when you’re in a hurry.
Garlic burn: If you burn the garlic, just toss it and restart. Don’t power through. Learned that the hard way during a Zoom call.

If You Feel Like Going Off-Road: Variations I’ve Tried

Lobster? Decadent, but a totally different vibe. Not an everyday swap, but hey, live a little if it’s payday.
Spinach wilts down nicely into the sauce — healthy-ish?
Once I used coconut cream instead of regular cream. It tasted…odd. Wouldn’t recommend unless you love that combo.
Penne, rigatoni, whatever pasta you’ve got — it almost always works, but spaghetti is my fallback when I can’t decide.

What You Actually Need (And What to Use If You Don’t Have It)

Large skillet (I use nonstick, but if you don’t have one, a big saucepan is fine — just stir more often so nothing glues itself to the bottom)
Pasta pot
Wooden spoon or tongs — or, look, a big fork works too
A zester if you’re getting fancy, or just scrape a spoon over your lemon

Oh, before I forget, I once tried making this in my camping pot — it worked, though the shrimp stuck a bit. Live and learn.

Storing Leftovers (If, Miraculously, You Have Some)

Stick any leftovers in a container in the fridge for up to 2 days, though honestly, in my house this never lasts more than a day unless somebody is hiding it behind the pickles. Reheat gently with a splash of milk or water — it’ll come back to life.

Fancy Serving Ideas (or Just Eat It Out of the Pot)

I like to serve this with crusty bread for cleaning up every last bit of sauce (especially when nobody’s judging). Sometimes, if I’m feeling dangerously civilized, I’ll squeeze a wedge of lemon over each plate and scatter a few extra herbs. Garlic bread is classic, sure, but even a leafy green salad in a big bowl does the trick. Family tradition? We always fight over who gets the leftover sauce at the bottom.

Pro Tips I Only Learned After Messing Up

Don’t rush the pasta timing — one time I did and the noodles turned gluey. Ugh.
If your sauce gets lumpy, a quick whisk or even a splash of pasta water sorts it. But honestly, chasing perfection is overrated; it’ll still taste good.
If you forget to reserve pasta water (which I do all the time), just grab a bit of hot tap water. It’s not the same, but it’ll do in a pinch. More on that here.

FAQ (Because People Always Ask Me These)

Can I use pre-cooked shrimp?
Sure, but add them at the very end so they just warm through — otherwise, you’ll get little rubber bands instead of juicy shrimp.

Is this spicy?
Not really. I chuck in some red pepper flakes for zing, but you can leave ’em out if you want. Or double them if you’re brave.

Can I make this ahead?
You could, but I actually find it’s best right after making. If you must, keep sauce and pasta separate, then combine when reheating — stops everything going gloopy. Actually, I think the flavor develops overnight but the pasta can get a little soft, so it depends if you care about texture more than taste.

What if I don’t have cream?
Honestly, I’ve even tried a mix of milk and a spoon of cream cheese (worked surprisingly well!). Or check out what Budget Bytes does — she’s a genius at this stuff.

Gluten free?
You bet — just use your favorite gluten free spaghetti. I’ve done it with chickpea pasta too (slightly nuttier, but works fine).

Somehow, typing this all up made me hungrier than cooking it. Anyway, that’s my creamy garlic shrimp pasta, messes, contradictions, and all. Let me know if you try it — or if you set off your smoke alarm at the garlic stage (I’m not alone, right?).