Garlic Shrimp Pasta
Garlic Shrimp Pasta is an easy weeknight dinner that always satisfies! Linguine is tossed with pan seared shrimp that’s seasoned to perfection. What really seals the deal here is the creamy, cheesy garlic sauce that coats every last bite!
Quick! Before summer escapes us, enjoy more of the BEST shrimp recipes like Shrimp Scampi and Baked Shrimp. With that being said, we’ll definitely be eating these shrimp entrees well into the fall and winter months as well. We just can’t help ourselves!
Simple Garlic Shrimp Pasta
Will we ever grow tired of pasta dinners? No, no we will not. There are just too many delicious ways to dress up a plate full of noodles!
This Garlic Shrimp Pasta is a tried and true easy dinner recipe that graces our kitchen table at least once a month, if not more. It’s super easy to make!
Just sauté the seasoned shrimp, add the best ingredients (the garlic and butter), then make it all cheesy and creamy. Toss it together with tender linguine pasta and you’ve got yourself one seriously satisfying comfort meal!
How to Make Garlic Shrimp Pasta
- Bring a large pot of salted water to a boil, and cook the pasta according to the package directions. Once done, drain the pasta water and set the pasta aside.
- While the pasta cooks, season the shrimp with garlic powder, parsley, paprika, salt, and pepper.
- Heat a large skillet over low-medium heat, and add the olive oil. After the oil heats, add the seasoned shrimp and cook for 2 minutes per side or until the shrimp begins to turn pink and curl up. Remove the cooked shrimp to a separate bowl and set it aside.
- To the same skillet, add the butter. Once the butter melts, add the minced garlic and saute for 30 seconds to 1 minute.
- Stir in the milk and heavy cream, and allow the sauce to simmer for 4-5 minutes.
- Season the sauce with salt and pepper. Slowly add the parmesan cheese, stirring between additions. Then, remove the skillet from heat.
- Add the cooked linguine and shrimp to the skillet and toss to combine.
- Sprinkle with freshly grated parmesan cheese and chopped parsley. Serve warm.
Tips and Variations:
- For a saucier pasta, reserve about ½ cup of cooked pasta water and add a few splashes at a time while tossing together the noodles and sauce.
- Replace milk with chicken broth while making the sauce if desired.
- Be careful not to over cook your shrimp or they’ll be rubbery! As soon as those tails start to curl and the color turns opaque, they’re either done or close to it.
- Garlic is the star of the show here, so make sure you’re using freshly minced garlic for the best flavor. Pre-minced won’t yield the same aromatic and flavorful results.
Storage and Reheating
Storage: Place your leftover Garlic Shrimp Pasta in an airtight container. In the fridge, your leftovers will stay fresh for about 3 days.
Reheating: You can reheat your leftovers either in the microwave or a pan over medium heat. We prefer using the pan so the shrimp reheat without turning rubbery.
Ingredients
- 8 ounces pasta, linguine, spaghetti or other long pasta
- 1 pound medium shrimp, peeled and deveined
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 cup whole milk
- ¾ cup heavy cream
- Salt and pepper, to taste
- ½ cup parmesan cheese, grated (plus more for serving)
- 2 tablespoons freshly chopped parsley
Instructions
- Bring a large pot of salted water to a boil, and cook the pasta according to the package directions. Once done, drain the pasta water and set the pasta aside.8 ounces pasta
- While the pasta cooks, season the shrimp with garlic powder, parsley, paprika, salt, and pepper.1 pound medium shrimp½ teaspoon garlic powder½ teaspoon dried parsley½ teaspoon paprika½ teaspoon salt¼ teaspoon ground black pepper
- Heat a large skillet over low-medium heat, and add the olive oil. After the oil heats, add the seasoned shrimp and cook for 2 minutes per side or until the shrimp begins to turn pink and curl up. Remove the cooked shrimp to a separate bowl and set it aside.1 tablespoon olive oil
- To the same skillet, add the butter. Once the butter melts, add the minced garlic and saute for 30 seconds to 1 minute.2 tablespoons unsalted butter1 teaspoon garlic
- Stir in the milk and heavy cream, and allow the sauce to simmer for 4-5 minutes.1 cup whole milk¾ cup heavy cream
- Season the sauce with salt and pepper. Slowly add the parmesan cheese, stirring between additions. Then, remove the skillet from heat.Salt and pepper½ cup parmesan cheese
- Add the cooked linguine and shrimp to the skillet and toss to combine.
- Sprinkle with more freshly grated parmesan cheese and chopped parsley. Serve warm.2 tablespoons freshly chopped parsley
- See post for tips and storage options.
