Creamy Garlic Parmesan Shrimp Pasta is an easy recipe to throw together for a quick, satisfying dinner. Made with juicy shrimp and pasta in a garlic Parmesan creamy sauce, it’s a delicious meal the whole family will love.
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Shrimp is a great choice when you need a quick dinner because it only takes a few minutes to cook them. Add some pasta and a creamy, cheese garlic sauce and dinner will be ready in no time.
This recipe for Creamy Garlic Parmesan Shrimp Pasta definitely fits the bill!
Interested in more quick, shrimp recipes? Try this Greek Shrimp with Tomatoes and Feta recipe next!
Why This Recipe Works
This recipe is very quick and straightforward to make. It takes less than 30 minutes to make, but you can also use pre-cooked shrimp to save even more time without sacrificing flavor.
The recipe is made from mostly staple ingredients that you might already have on hand.
Both adults and children will love this creamy, cheesy pasta recipe!
Step-By-Step Instructions
Ingredients
- 1 pound pasta: any shape works fine.
- 1 tablespoon butter
- 1 pound shrimp (peeled and deveined)
- salt
- pepper
- 6 cloves garlic (minced)
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 Parmesan cheese
- 1 tablespoon fresh parsley (minced)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Start boiling a large pot of salted water for pasta.
If you are using frozen shrimp, make sure they are completely thawed, peeled, and deveined before you begin.
Mince the garlic and the parsley and set aside.
Create!
As soon as the water for the pasta starts boiling, add the pasta and cook according to the directions on the package, then drain, reserving some of the pasta water (you may or may not need some later).
While the pasta is cooking, melt the butter in a large, deep skillet over medium heat.
Season the shrimp with salt and pepper and cook on one side, undisturbed, for 2-3 minutes. Flip and cook another 1-2 minutes or until they are just slightly opaque and cooked through. Remove to a bowl or plate and tent with foil to keep warm.
Chef’s Tip: if using pre-cooked shrimp, wait until the end to add the shrimp in with the pasta, then cook a few minutes to warm them.
Add the garlic to the same pan and cook for 1-2 minutes until fragrant.
Next, add the chicken stock and heavy cream. Whisk in the Parmesan cheese. Keep whisking to prevent lumps.
Turn the heat to medium-high and bring to a boil, then lower and simmer until thickened, whisking frequently.
Mix in the shrimp and cooked pasta and heat through. The sauce should be creamy and slightly thick, but you can add some of the pasta water if it becomes too thick.
Present!
Garnish with fresh, minced parsley. Serve hot.
Tips and Techniques
- For a thicker sauce you can mix 2 tablespoons of stock with 2 tablespoons of cornstarch and whisk it in after adding the stock and heavy cream. Alternatively, if the sauce is too thick, you can use some of the reserved pasta water to thin it, as needed.
- To change things up a bit try adding a cup of peas to the mixture, or top with breadcrumbs for some added texture. This meal pairs well with garlic bread or salad.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
Can You Use Cooked Shrimp In Place Of Raw?
Yes. You can use pre-cooked shrimp in this recipe. It will decrease the cooking time. The shrimp just need to be tossed in during the last few minutes of cooking, along with the pasta, then cooked just a few minutes to heat through.
Can Garlic Parmesan Shrimp Pasta Be Made Gluten Free?
Yes. Just be sure that your stock is gluten free as well as the pasta that you choose to use.
More Shrimp Recipes
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Creamy Garlic Parmesan Shrimp Pasta
Ingredients
- 1 pound pasta (any shape)
- 1 tablespoon butter
- 1 pound shrimp (peeled and deveined)
- salt
- pepper
- 6 cloves garlic (minced)
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 Parmesan cheese
- 1 tablespoon fresh parsley (minced)
Instructions
- Start boiling a large pot of salted water for pasta.
- As soon as the water for the pasta starts boiling, add the pasta and cook according to the directions on the package, then drain, reserving some of the pasta water (you may or may not need some later).1 pound pasta
- While the pasta is cooking, melt the butter in a large, deep skillet over medium heat.1 tablespoon butter
- Season the shrimp with salt and pepper and cook on one side, undisturbed, for 2-3 minutes. Flip and cook another 1-2 minutes or until they are just opaque and cooked through. Remove to a bowl or plate and tent with foil to keep warm.1 pound shrimp, salt, pepper
- Add the garlic to the same pan and cook for 1 minute or until fragrant, then add the chicken stock and heavy cream. Whisk in the Parmesan cheese. Keep whisking to prevent lumps.6 cloves garlic, 1 cup chicken stock, 1 cup heavy cream, 1/2 Parmesan cheese
- Turn the heat to medium-high and bring to a boil, then lower and simmer until thickened, whisking frequently.
- Mix in the shrimp and cooked pasta and heat through. The sauce should be creamy and slightly thick, but you can add some of the pasta water if it becomes too thick.
- Garnish with fresh, minced parsley. Serve hot.1 tablespoon fresh parsley
Notes
Tips and Techniques
- If using pre-cooked shrimp, mix them in at the end and continue to cook to warm through.
- For a thicker sauce you can mix 2 tablespoons of stock with 2 tablespoons of cornstarch and whisk it in after adding the stock and heavy cream. Alternatively, if the sauce is too thick, you can use some of the reserved pasta water to thin it, as needed.
- To change things up a bit try adding a cup of peas to the mixture, or top with breadcrumbs for some added texture. This meal pairs well with garlic bread or salad.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
This recipe was originally published on April 13, 2017. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in March 2025.
