Quick Creamy Garlic Butter Shrimp Pasta
A velvety fettuccine pasta tossed in a creamy garlic butter sauce with tender shrimp, ready in just 20 minutes for a comforting and easy weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 1 pound (450g) peeled and deveined medium shrimp
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 8 ounces (225g) fettuccine or linguine pasta
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) fettuccine or linguine and cook until al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Reserve ½ cup (120ml) pasta water before draining.
- While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
- Heat 4 tablespoons (56g) butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Add shrimp in a single layer; cook 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- Lower heat to medium-low and add 1 cup (240ml) heavy cream to the skillet. Stir to deglaze browned bits and simmer gently for 2-3 minutes until cream thickens slightly.
- Stir in ½ cup (50g) grated Parmesan cheese until melted and smooth. Add 1 tablespoon fresh lemon juice. Adjust seasoning with salt, pepper, and optional red pepper flakes.
- Add drained pasta and cooked shrimp back into the skillet. Toss gently to coat. Add reserved pasta water as needed to reach desired sauce consistency.
- Remove from heat, sprinkle with 2 tablespoons chopped fresh parsley, toss again, and serve immediately.
Notes
Do not overcook shrimp to avoid rubbery texture. Keep garlic cooking on moderate heat to prevent bitterness. Reserve pasta water to loosen sauce if needed. Use fresh or thawed shrimp for best results. For dairy-free, substitute heavy cream with coconut cream and omit Parmesan or use nutritional yeast.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 475
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: shrimp pasta, creamy garlic butter sauce, quick dinner, easy pasta recipe, weeknight meal, fettuccine, garlic butter shrimp