This Creamy Shrimp Pasta Recipe is rich, comforting, and packed with flavor. Tender shrimp, silky cream sauce, and perfectly cooked fettuccine come together in a restaurant-style pasta that’s surprisingly easy to make at home—perfect for weeknights or special occasions.
Why You’ll Love This Recipe
- Creamy, indulgent sauce without being heavy
- Juicy shrimp cooked to perfection
- Simple ingredients, big flavor payoff
- Family-friendly and elegant enough for guests
- Ready in under 40 minutes
Creamy Shrimp Pasta Recipe
Creamy shrimp pasta with parmesan and garlic.
Ingredients
- ¾ lb fettuccine pasta
- 1 lb large raw shrimp peeled and deveined (21–25 count)
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 2 tablespoons unsalted butter
- 1 garlic clove minced
- ⅓ cup vegetable broth + 1 tablespoon fresh lemon juice non-alcoholic substitute
- 2 cups whipping cream
- ⅓ cup shredded parmesan cheese
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon paprika or to taste
- 1 tablespoon fresh parsley finely chopped (garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Season shrimp with salt, black pepper, and paprika.
- Heat olive oil in a large non-stick pan over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side, just until opaque. Remove and set aside.
- In the same pan, add butter and chopped onion. Sauté 3–5 minutes until soft and lightly golden.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in vegetable broth and lemon juice. Simmer until reduced by about three-quarters.
- Pour in the cream and bring to a gentle simmer. Cook for 2 minutes.
- Stir in parmesan cheese until smooth and creamy. Season with additional salt, pepper, and paprika to taste.
- Add cooked pasta and shrimp to the sauce, tossing gently until well coated.
- Serve hot, garnished with parsley, extra parmesan, and freshly cracked black pepper.
Notes
Add spinach or mushrooms for extra vegetables
Ingredients
- ¾ lb fettuccine pasta
- 1 lb large raw shrimp, peeled and deveined (21–25 count)
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- ⅓ cup vegetable broth + 1 tablespoon fresh lemon juice (non-alcoholic substitute)
- 2 cups whipping cream
- ⅓ cup shredded parmesan cheese
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon paprika, or to taste
- 1 tablespoon fresh parsley, finely chopped (garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Season shrimp with salt, black pepper, and paprika.
- Heat olive oil in a large non-stick pan over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side, just until opaque. Remove and set aside.
- In the same pan, add butter and chopped onion. Sauté 3–5 minutes until soft and lightly golden.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in vegetable broth and lemon juice. Simmer until reduced by about three-quarters.
- Pour in the cream and bring to a gentle simmer. Cook for 2 minutes.
- Stir in parmesan cheese until smooth and creamy. Season with additional salt, pepper, and paprika to taste.
- Add cooked pasta and shrimp to the sauce, tossing gently until well coated.
- Serve hot, garnished with parsley, extra parmesan, and freshly cracked black pepper.
Tips & Tricks
- Do not overcook shrimp—they cook quickly and stay tender
- Use freshly grated parmesan for best melting
- Simmer gently; boiling cream can cause separation
- Reserve pasta water to loosen sauce if needed
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, pescatarian
Notes
- Add spinach or mushrooms for extra vegetables
- Swap fettuccine for linguine or penne
- Use half-and-half for a lighter version
Nutrition (Approximate, per serving)
- Calories: 540
- Protein: 32g
- Carbohydrates: 48g
- Fat: 25g
FAQ
Can I make Creamy Shrimp Pasta ahead of time?
It’s best fresh, but leftovers reheat well with a splash of cream.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Why replace white wine?
Vegetable broth and lemon juice give brightness without alcohol.
Can I use milk instead of cream?
Cream gives the best texture, but milk will work with a thinner sauce.
Is this recipe spicy?
No, it’s mild. Add chili flakes if you like heat.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently on the stovetop or microwave
- Do not freeze cream-based pasta
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Conclusion
This Creamy Shrimp Pasta Recipe delivers everything you want in a comforting pasta dish—luxurious sauce, tender shrimp, and bold flavor with minimal effort. It’s an easy win for both casual dinners and special nights in.