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Garlic Butter Shrimp Pasta with Rich Cream Sauce

A close-up of creamy Garlic Butter Shrimp Pasta topped with sautéed shrimp and fresh parsley.
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Make this rich and savory shrimp pasta featuring shrimp cooked in garlic butter and tossed in a simple, creamy white sauce with your favorite pasta.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter and the minced garlic to the same skillet. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream and let it warm through for 2 minutes. Do not let it boil rapidly.
  7. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  8. Stir in the lemon juice, cooked shrimp, and drained pasta. Toss everything together until the pasta is fully coated.
  9. Season with additional salt and pepper if needed. Stir in the fresh parsley just before serving.

Notes

  • To prevent the cream sauce from splitting, keep the heat low when adding the cream and cheese. Do not allow the sauce to boil vigorously after the cream is added.
  • For a stronger garlic flavor, use 5 cloves of garlic.
  • You can substitute half-and-half for heavy cream, but the sauce will be thinner.

Nutrition

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