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Serves 4Prep 8 minCook 12 minTotal 20 min

Ingredients

• 12 ounces linguine, spaghetti or fettuccine
• 1 pound large raw shrimp, peeled and deveined
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 5 garlic cloves, finely minced
• 1 cup heavy cream
• ¾ cup finely grated Parmesan cheese
• ½ cup reserved pasta water, plus more as needed
• 1 tablespoon fresh lemon juice
• ½ teaspoon fine salt, plus more for the pasta water
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley
• 1 teaspoon finely grated lemon zest, optional

Method

1. Prepare the pasta water. Bring a large pot of generously salted water to a boil. Cook the pasta according to the packet instructions until al dente. Before draining, reserve at least ½ cup of the cooking water.
2. Dry and season the shrimp. Pat the shrimp dry with paper towels. Season with the salt and black pepper. Removing excess moisture helps the shrimp sear instead of steam.
3. Cook the shrimp. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted, add the shrimp in a single layer. Cook for approximately 1½ to 2 minutes on the first side, then turn and cook for another 1 to 2 minutes. Remove the shrimp to a clean plate as soon as they are pink, opaque and just cooked through. Avoid cooking them until they form tight rings, as this can indicate overcooking.
4. Cook the garlic. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes, if using. Cook for 30 to 45 seconds, stirring continuously. The garlic should be fragrant but not dark brown.
5. Make the cream sauce. Pour the heavy cream into the skillet. Stir to loosen any browned pieces from the base of the pan. Bring the cream to a gentle simmer, but do not allow it to boil vigorously.
6. Add Parmesan and pasta water. Stir in the Parmesan cheese and ¼ cup of the reserved pasta water. Continue stirring until the cheese melts and the sauce begins to thicken. Add more pasta water, 1 tablespoon at a time, if the sauce appears too thick.
7. Combine the pasta and shrimp. Add the drained pasta to the skillet. Toss until the noodles are evenly coated. Return the shrimp and any juices from the plate to the pan. Add the lemon juice and toss for approximately 1 minute, until everything is hot.
8. Finish and serve. Taste and adjust the seasoning. Scatter over the parsley and lemon zest, if using. Serve immediately with additional Parmesan.

Creamy Garlic Butter Shrimp Pasta (20-Minute)

A rich pasta dinner does not require a long cooking time. This creamy garlic butter shrimp pasta is ready in about 20 minutes, using one pot for the pasta and one skillet for the shrimp and sauce.

Shrimp cook quickly, while pasta water helps create a smooth, glossy sauce without making it heavy. Garlic, butter, cream, Parmesan and lemon provide the main flavour, with red pepper flakes available for a mild chilli finish.

Serve this recipe immediately while the sauce is silky and the shrimp are tender.

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Why this recipe works

• READY IN 20 MINUTES: The pasta cooks while the shrimp and sauce are prepared.
• ONE SKILLET SAUCE: The cream, Parmesan and reserved pasta water combine directly in the shrimp pan.
• BALANCED FLAVOUR: Garlic butter provides richness, while lemon juice and parsley add freshness.
• FLEXIBLE: Use linguine, spaghetti, fettuccine or another long pasta.
• EASY TO ADJUST: Add vegetables, chilli or extra lemon according to preference.

For food safety, shrimp should be fully opaque and pink with no translucent centre. An instant-read thermometer should register approximately 145°F (63°C) at the thickest part. For additional practical guidance on cooking shrimp with pasta, see this garlic butter shrimp pasta reference.

Recipe

Creamy Garlic Butter Shrimp Pasta

Servings: 4
Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes
Category: Main course
Cuisine: Italian-American

Ingredients

• 12 ounces linguine, spaghetti or fettuccine
• 1 pound large raw shrimp, peeled and deveined
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 5 garlic cloves, finely minced
• 1 cup heavy cream
• ¾ cup finely grated Parmesan cheese
• ½ cup reserved pasta water, plus more as needed
• 1 tablespoon fresh lemon juice
• ½ teaspoon fine salt, plus more for the pasta water
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley
• 1 teaspoon finely grated lemon zest, optional

Method

1. Prepare the pasta water.
   Bring a large pot of generously salted water to a boil. Cook the pasta according to the packet instructions until al dente. Before draining, reserve at least ½ cup of the cooking water.

2. Dry and season the shrimp.
   Pat the shrimp dry with paper towels. Season with the salt and black pepper. Removing excess moisture helps the shrimp sear instead of steam.

3. Cook the shrimp.
   Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted, add the shrimp in a single layer.

   Cook for approximately 1½ to 2 minutes on the first side, then turn and cook for another 1 to 2 minutes. Remove the shrimp to a clean plate as soon as they are pink, opaque and just cooked through. Avoid cooking them until they form tight rings, as this can indicate overcooking.

1. Cook the garlic.
   Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes, if using. Cook for 30 to 45 seconds, stirring continuously. The garlic should be fragrant but not dark brown.

2. Make the cream sauce.
   Pour the heavy cream into the skillet. Stir to loosen any browned pieces from the base of the pan. Bring the cream to a gentle simmer, but do not allow it to boil vigorously.

3. Add Parmesan and pasta water.
   Stir in the Parmesan cheese and ¼ cup of the reserved pasta water. Continue stirring until the cheese melts and the sauce begins to thicken. Add more pasta water, 1 tablespoon at a time, if the sauce appears too thick.

4. Combine the pasta and shrimp.
   Add the drained pasta to the skillet. Toss until the noodles are evenly coated. Return the shrimp and any juices from the plate to the pan. Add the lemon juice and toss for approximately 1 minute, until everything is hot.

5. Finish and serve.
   Taste and adjust the seasoning. Scatter over the parsley and lemon zest, if using. Serve immediately with additional Parmesan.

Tips for the best result

Dry the shrimp thoroughly

Wet shrimp release water into the skillet, reducing browning and diluting the butter. Pat them dry immediately before seasoning.

Do not overcrowd the skillet

The shrimp should sit in a single layer with space between them. If the skillet is small, cook the shrimp in two batches.

Reserve more pasta water than you need

Starchy pasta water helps emulsify the butter, cream and Parmesan. The sauce will continue to thicken as it cools, so reserve extra water in case the pasta needs loosening before serving.

Add Parmesan off aggressive heat

Very high heat can cause cheese-based sauces to become grainy. Keep the cream at a gentle simmer and stir the Parmesan in gradually.

Cook shrimp only until done

Shrimp continue to cook slightly from residual heat. Remove them from the skillet as soon as the centres become opaque. If using a thermometer, check the thickest shrimp rather than the smallest pieces.

Serve immediately

Cream sauces are at their smoothest straight from the skillet. If the pasta sits for several minutes, add a small splash of warm water and toss before serving.

Variations

Add spinach

Stir 2 packed cups of baby spinach into the sauce before returning the shrimp to the skillet. Cook for 1 to 2 minutes until wilted.

Use sun-dried tomatoes

Add ⅓ cup of chopped oil-packed sun-dried tomatoes with the garlic. Their acidity and concentrated flavour work well with the cream sauce.

Add vegetables

Sauté sliced mushrooms, asparagus pieces, peas or courgette before cooking the shrimp. Transfer the vegetables to a plate, cook the shrimp, then return the vegetables with the pasta.

Make it spicier

Increase the red pepper flakes or add ½ teaspoon of Cajun seasoning to the shrimp. Check the salt level before adding more, as some seasoning blends contain salt.

Use milk instead of cream

For a lighter sauce, use whole milk. The result will be thinner, so use slightly less pasta water and allow the sauce a little more time to reduce. Do not boil the milk.

Make it gluten-free

Use certified gluten-free pasta and confirm that the Parmesan and other packaged ingredients meet your dietary requirements.

Storage and reheating

Refrigerate leftovers in a sealed container within two hours of cooking. Use within 2 days for best quality.

To reheat, place the pasta in a skillet over low heat with 1 to 2 tablespoons of water, milk or cream. Cover and warm gently, stirring occasionally. Avoid high heat, which can make the shrimp rubbery and cause the sauce to separate.

Freezing is not recommended because the cream sauce may split and the shrimp may develop a firmer texture after thawing.

FAQ

Can I use frozen shrimp?

Yes. Thaw frozen shrimp in the refrigerator overnight or place them in a sealed bag under cold running water. Dry them thoroughly before seasoning. Do not thaw shrimp at room temperature.

What size shrimp is best?

Large shrimp labelled 16/20 or 21/25 work well. Smaller shrimp cook faster, so reduce the cooking time and remove them from the skillet as soon as they become opaque.

Can I make this without Parmesan?

Yes. The sauce will be less salty and slightly less thick. Add an extra tablespoon of butter and use a little less pasta water. A small amount of cream cheese can also provide body, although it will change the flavour.

Why is my cream sauce too thick?

Add reserved pasta water one tablespoon at a time while tossing the pasta. The starch helps loosen the sauce while keeping it attached to the noodles.

Why did my sauce become grainy?

The pan may have been too hot when the Parmesan was added, or the cheese may not have melted smoothly. Reduce the heat and stir in the cheese gradually. Use finely grated Parmesan rather than thick shreds.

Can I prepare this recipe in advance?

The pasta and shrimp are best cooked just before serving. You can peel the shrimp, mince the garlic, grate the cheese and chop the parsley in advance to reduce preparation time.

What should I serve with shrimp pasta?

Serve it with a simple green salad, steamed broccoli or roasted asparagus. Crusty bread is also suitable for collecting the remaining sauce.

Is shrimp pasta safe during pregnancy?

Fully cooked shrimp can generally form part of a balanced diet during pregnancy. Cook shrimp until completely opaque and steaming hot, and follow current advice from a qualified healthcare professional or relevant public health authority.

Nutrition estimate

Per serving: approximately 690 calories, 34g protein, 68g carbohydrates, 30g fat and 4g fibre.

Values are estimates and vary according to the pasta, cream, Parmesan and shrimp used.