This creamy Shrimp Pasta recipe is so good you’ll FORGET about your favorite Italian restaurant. It has juicy, seared shrimp and tender pasta coated in the perfect rich, creamy sauce.
This simple shrimp pasta recipe screams restaurant quality with close to zero effort.
The bright lemon and rich garlic take it to the next level.
Here’s What You Need
Gather up these ingredients and tools to get going:
Ingredients
Gather up these pantry favorites to make this easy shrimp pasta:
- Shrimp: Fresh shrimp, peeled and deveined. I like to use large shrimp that are plump for a juicy result.
- Kosher salt and black pepper: Brings out all the yummy flavors and balances the dish. It’s important to season the sauce well.
- Olive oil: Used for sautéing the shrimp, giving a light, fruity flavor.
- Butter: Adds richness and a velvety texture to the sauce.
- Garlic: Use fresh and not powdered garlic for best results.
- Heavy cream: Creates a luscious, creamy base for the pasta.
- Lemon zest and juice: Brightens the dish with a fresh, citrusy note.
- Parmesan cheese: Offers a nutty, salty flavor that melds beautifully with the creamy sauce.
- Chives or parsley: Adds a fresh pop of something green.
Substitutions and Variations
Here are a few thought starters to make this recipe a little different:
- Protein swaps: Swap shrimp for bite-sized pieces of chicken breast or thighs. Use scallops for a slightly sweeter flavor.
- Pasta choices: I recommend a long pasta like spaghetti, fettuccine, tagliatelle, or linguine.(See: fettuccine vs lingine vs tagliatelle).
You could try making it with whole wheat pasta for a nuttier flavor and more fiber.
Go for gluten-free pasta if you have dietary restrictions. - Flavor add-ins: Red pepper flakes or sun-dried tomatoes, or some white wine (a dry white wine like a sauvignon blanc) while cooking the garlic for extra depth of flavor.
- Cheese variations: Swap parmesan with Pecorino Romano or asiago.
Tools to Grab
You don’t need much to make this incredible, totally simple recipe:
- Pasta pot: To cook the pasta.
- Large skillet : To make the sauce in.
- Whisk: To whisk in the parmesan cheese.
How to Make Shrimp Pasta: An Easy Guide
Here’s a step-by-step guide to making this easy-going and creamy shrimp pasta recipe:
Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Cook the shrimp
Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper. Cook until pink and opaque, 2-3 minutes per side. Remove shrimp and set aside. Don’t wipe the pan.
Make the sauce
In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Whisk in heavy cream, lemon zest, salt, and pepper. Bring to a simmer, then remove from heat.
Finish the sauce
Off heat, whisk in parmesan cheese until smooth. Stir in lemon juice.
Combine and serve
Add cooked pasta and shrimp to the skillet with the sauce. Toss to coat evenly. Serve immediately, garnished with minced chives or parsley.
Common Mistakes When Making Shrimp Pasta
I love sharing my foodie insights as a food scientist. Here are the typical trip-ups when making creamy shrimp pasta:
- Missing the sear: Start with shrimp that are patted dry with paper towels. Moisture will prevent getting the beautiful golden crust that adds so much flavor and color to the dish. Preheat the pan for several minutes to ensure it’s super hot before adding the oil and finally the shrimp. Then, don’t touch the shrimp until they release easily from the pan and are browned on the underside. They’ll do most of their cooking on the first side to ensure this gorgeous sear.
- Overcooking the shrimp: Shrimp cook quickly and can become rubbery if overcooked. Cook just until they turn pink and opaque.
- Not seasoning the dish properly: Adding enough salt and pepper at each stage of cooking enhances the overall flavor. Don’t skimp on seasoning the shrimp, pasta water, or sauce.
- Letting the sauce separate: After adding the heavy cream, keep the sauce at a gentle simmer. Removing the skillet from the heat before whisking in the parmesan helps keep the sauce smooth and creamy.
Make Ahead and Storage
There are a few ways to prepare this recipe ahead of time:
- Cooked pasta: Prepare the pasta up to 1 day in advance. Toss with a little olive oil to prevent sticking. Store in an airtight container in the refrigerator.
- Shrimp: Cook the shrimp ahead of time and store in an airtight container in the refrigerator for up to 1 day.
- Sauce: Make the sauce in advance and store in the refrigerator for up to 2 days. Reheat gently before combining with pasta and shrimp.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing this dish.
Reheat leftovers gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened. Avoid microwaving if possible, as it can overcook the shrimp.
How to Serve this Shrimp Pasta recipe
Serve your shrimp pasta with a fresh side salad like this easy peach caprese, or a summery watermelon goat’s cheese + mint salad.
What to Serve with Pasta
Want more? I’ve rounded up all the good sides for pasta from the most popular ideas and inspo to delicious recipes.
FAQs About Shrimp Pasta
Are you whizzing through this recipe post? Here’s what not to miss:
Yes, you can use frozen shrimp. Thaw them in the refrigerator overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in the pan.
You can use Pecorino Romano, Asiago, or a dairy-free alternative like nutritional yeast for a similar cheesy flavor.
Incorporate vegetables like spinach, cherry tomatoes, or bell peppers. Sauté them with the shrimp or add them to the sauce for extra flavor and nutrition.
Yes, you can use a tomato-based sauce or a white wine sauce if you prefer. Just adjust the seasoning and cooking time accordingly.
Psst. Are you in love with seafood pasta recipes in creamy sauce? I feel you! You’ve got to tuck into my lobster ravioli, this shrimp alfredo (including chard and zucchini), or this stunning lobster pasta.
Other Pasta Recipes You’ll Love
For my pasta lovers – here are a couple of must-try recipes:
Shrimp Pasta (Easy + Delicious Creamy Recipe!)
Video
Ingredients
- 12 oz pasta
- 12 oz fresh shrimp peeled and deveined
- Kosher salt
- Black pepper
- 1 tbsp olive oil
- 4 tbsp butter
- 3 cloves garlic minced
- ¾ cup heavy cream whipping cream or 35% m.f. cream
- 1½ tsp lemon zest
- 1 tbsp lemon juice
- ½ cup finely-grated parmesan cheese
- Minced chives or parsley to serve
Instructions
- Bring a large pot of water to a boil and salt it well. Add the pasta and cook until al dente, according to package instructions. Drain in a colander.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp season with 1/2 tsp kosher salt and a few cracks of pepper.
- Cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. Don’t wipe out the pan.
- In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook until fragrant, a 1 minute, scraping up any browned bits from the pan as you stir.
- Whisk in the heavy cream, lemon zest, 1/2 tsp more kosher salt and a few cracks of black pepper. Bring to a simmer and then remove the skillet from the heat.
- Off of the heat, whisk in the parmesan cheese until the sauce is smooth. Stir in lemon juice.
- Add the cooked pasta and shrimp to the skillet with the sauce. Toss to coat everything evenly. Serve immediately, garnished with minced chives or parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This shrimp pasta is super yummy! Whole family enjoyed. The sauce is outstanding.
This is a great recipe a lemon lovers delight very delicious
whats a good side with this?
A simple green salad or garlic bread pairs wonderfully with shrimp pasta!
Made this for my grandkids last weekend. They loved it. Will definitely cook again.
I appreciate the organization of this recipe and the segment on common mistakes. It’s crucial for readers to understand what to avoid. I’ll be featuring a modified version on my blog, with a link back to your original post, Jennifer. Fantastic job.
Love how quick this is! Made it between soccer practice and homework, and the kids actually ate it. Win in my book.
Made this tonight. Easy and tasty!
I’ve made a similar shrimp pasta before but I really appreciate the detailed steps in this recipe, especially the sauce guidance. I usually add a touch of white wine to my sauce for an extra zing. Has anyone else tried that?
can i use frozen shrimp for this pasta or does it have to be fresh? not sure about the difference.
Frozen is perfect! Most “fresh” shrimp at the grocery store was previously frozen anyway. Just thaw and pat dry before cooking it.
Just tried the shrimp pasta recipe for a dinner party and it was a hit! Everyone loved how flavorful it was. Thanks for sharing, Jennifer!