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This easy homemade creamy garlic butter shrimp pasta tastes like a restaurant dinner and comes together in 35 minutes. Juicy seared shrimp, a silky garlic Parmesan cream sauce with a hint of lemon, and linguine tossed through it all.
It’s the dinner to make when you want something a little special on a regular weeknight.
Ingredients
- 12 ounces linguine pasta
- 1 pound large raw shrimp, peeled and deveined
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 garlic cloves, finely minced
- 1 small shallot, finely diced
- ¾ cup low-sodium chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 2 ounces cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- ½ cup reserved pasta cooking water, as needed
How to Make Creamy Garlic Butter Shrimp Pasta
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
Step 2: Season the Shrimp
Pat the shrimp dry with paper towels. Toss them with the smoked paprika, ½ teaspoon salt, and black pepper. Dry shrimp sear instead of steam, so don’t skip the paper towels.
Step 3: Heat the Pan
Heat the olive oil and 1 tablespoon of the butter in a large, deep skillet over medium-high heat.
Step 4: Cook the Shrimp
Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, depending on size, until opaque throughout and 145°F inside. Transfer to a clean plate.
Step 5: Soften the Shallot
Reduce the heat to medium-low. Add another tablespoon of butter and the shallot. Cook for about 2 minutes until softened.
Step 6: Add the Garlic
Add the garlic and stir for about 30 seconds until fragrant. Keep the heat gentle so it doesn’t brown.
Step 7: Deglaze with Broth
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer gently for 2 to 3 minutes.
Step 8: Build the Cream Sauce
Stir in the heavy cream, softened cream cheese, and Italian seasoning. Keep the heat low and stir until the sauce is smooth.
Step 9: Melt in the Parmesan
Add the Parmesan a little at a time, stirring between additions until melted. Warm the sauce gently for another 2 minutes without letting it boil.
Step 10: Add the Lemon
Stir in the lemon juice and zest. Taste and adjust the seasoning if needed.
Step 11: Toss with the Pasta
Add the drained linguine and toss with tongs until coated. Add the reserved pasta water a splash at a time to loosen the sauce. You may not need all of it.
Step 12: Return the Shrimp
Add the shrimp and any juices from the plate back to the skillet. Toss gently over low heat for about 1 minute, just until warmed through.
Step 13: Finish with Butter
Add the remaining tablespoon of butter and toss until melted and glossy.
Step 14: Serve
Remove from the heat, sprinkle with parsley, and serve immediately.
Recipe Notes
- Dry the shrimp thoroughly. It helps them sear and keeps the pan from getting watery.
- Soften the cream cheese and cut it into small pieces. It melts into the sauce much more easily.
- Add pasta water gradually. You may not need the full amount.
- Return the shrimp near the end. This keeps them tender instead of overcooked.
- Keep the sauce below a boil. Gentle heat keeps the cream and Parmesan smooth.
Storage
Fridge: Refrigerate in an airtight container within 2 hours of cooking. Keep at 40°F or below and use within 3 to 4 days. The texture is best within 1 to 2 days.
Freezer: Freezing may soften the pasta and cause the sauce to separate, so refrigerated storage is better for texture.
Reheating: Reheat gently in a skillet with a splash of water or cream. Toss carefully and heat leftovers to 165°F, avoiding prolonged cooking so the shrimp stay tender.
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Easy homemade creamy garlic butter shrimp pasta with seared shrimp, a silky lemon Parmesan cream sauce, and linguine, ready in 35 minutes.
Ingredients
- 12 oz linguine
- 1 lb large raw shrimp, peeled and deveined
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1 small shallot, finely diced
- ¾ cup low-sodium chicken broth
- 1 cup heavy whipping cream
- ½ cup grated Parmesan
- 2 oz cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
- ½ cup reserved pasta water, as needed
Instructions
- Cook linguine in salted water until al dente. Reserve ½ cup pasta water and drain.
- Pat shrimp dry and toss with paprika, salt, and pepper.
- Sear shrimp in olive oil and 1 tablespoon butter for 1 to 2 minutes per side. Set aside.
- Reduce heat to medium-low. Cook shallot in 1 tablespoon butter for 2 minutes. Add garlic for 30 seconds.
- Add broth and simmer 2 to 3 minutes, scraping up browned bits.
- Stir in cream, cream cheese, and Italian seasoning until smooth. Add Parmesan gradually without boiling.
- Stir in lemon juice and zest. Toss with pasta, loosening with pasta water as needed.
- Return shrimp, toss for 1 minute, then add the last tablespoon of butter.
- Sprinkle with parsley and serve immediately.
Notes
- Pat the shrimp very dry for the best sear.
- Keep the sauce below a boil so it stays smooth.
- Add the shrimp back at the end so they don’t overcook.
Frequently Asked Questions
Can I use frozen shrimp for creamy garlic butter shrimp pasta?
Yes. Thaw the shrimp according to the package directions, then drain and pat them thoroughly dry before seasoning and cooking.
Can I use precooked shrimp?
Yes. Skip the initial shrimp cooking step and add them at the end, heating only until hot. Add the paprika, salt, and pepper to the sauce to taste instead.
Can I use another pasta shape?
Yes. Fettuccine, spaghetti, or penne all work well. Use the same dry weight.
Can I leave out the cream cheese?
Yes, although the sauce will be less thick. Simmer the cream gently to reduce it slightly before adding the Parmesan.
Can I add vegetables?
Yes. Stir spinach into the sauce until wilted, or toss in cooked broccoli with the pasta.
Why are my shrimp rubbery?
Shrimp turn firm and rubbery when overcooked. Remove them as soon as they’re cooked through and warm them only briefly in the finished sauce.
Can I make this ahead?
It’s best served right away. To get ahead, chop the shallot and garlic, grate the cheese, and refrigerate everything separately until you’re ready to cook.
How do I know when shrimp are cooked?
They turn opaque and curl into a loose C shape. If they curl into a tight O, they’re overcooked. The internal temperature should reach 145°F.
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