Creamy Garlic Parmesan Shrimp Pasta

Creamy Garlic Parmesan Shrimp Pasta is an easy recipe to throw together for a quick, satisfying dinner! It’s creamy, delicious, and on the table in under 30 minutes!

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Growing up one of my birthday dinner requests was often fried shrimp. I liked them steamed too, but fried were my top choice back then.

These days my tastes have changed. I rarely eat plain fried shrimp. I’m all about Coconut Shrimp, or any shrimp recipe that involves a flavorful sauce.

If I’m craving something zestier, I’ll opt for Shrimp Quinoa Salad with Honey-Lime Dressing. And, when I’m craving something more comforting, this Creamy Garlic Parmesan Shrimp Pasta recipe (or the keto version) is my go-to!

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!

How to Make Creamy Garlic Parmesan Shrimp Pasta

Prep!

Start boiling the water for pasta as soon as possible.

If you are using frozen shrimp, make sure they are completely thawed, peeled, and deveined before you begin.

Chop 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.

While the pasta is cooking, melt the butter in a large 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 white. Remove to a bowl or plate.

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, then add the vegetable 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.

Present!

It doesn’t take much to make this dish look as good as it tastes. Top with fresh, chopped parsley.  Serve hot.

Tips and Techniques for the Best Creamy Garlic Parmesan Shrimp Pasta

• 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.
• 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 also pairs well with garlic bread.
• Store leftovers in an air-tight container in the refrigerator. Use 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 to Try

• Sweet Chili Lime Shrimp Skewers
• Lemon Garlic Shrimp Cakes
• Gluten Free Coconut Shrimp

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Print

Creamy Garlic Parmesan Shrimp Pasta

Creamy Garlic Parmesan Shrimp Pasta is an easy recipe to throw together for a quick, satisfying dinner! It's creamy, delicious, and on the table in under 30 minutes!

Course Main Dish

Cuisine American, Gluten Free, Seafood

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 690kcal

Author Lauren Harris

Ingredients

• 12 ounces pasta
• 1 tablespoon butter
• 12 ounces shrimp * I use small or medium
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cloves garlic * minced
• 1 cup vegetable stock
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• 1 tablespoon fresh parsley * roughly chopped

Instructions

• Start boiling the water for the pasta as soon as possible.
• As soon as the water for the pasta starts boiling, add the pasta and cook according to the directions on the package.
• While the pasta is boiling, melt the butter in a large skillet over medium heat.
• Season the shrimp with salt and pepper and add to the hot butter.
• Cook the shrimp on one side, undisturbed, for 2-3 minutes. Flip and cook another 1-2 minutes or until they are just slightly opaque and white. Remove to a bowl or plate.
• Add the garlic to the same skillet and cook for 1-2 minutes until fragrant, then add the vegetable 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.
• Top with fresh, chopped parsley. Serve hot.

Notes

Tips and Techniques for the Best Creamy Garlic Parmesan Shrimp Pasta

• 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.
• 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 also pairs well with garlic bread.
• Store leftovers in an air-tight container in the refrigerator. Use 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.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 68g | Protein: 35g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 312mg | Sodium: 1416mg | Potassium: 332mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1269IU | Vitamin C: 7mg | Calcium: 336mg | Iron: 3mg

This recipe was originally published on April 13, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in October 2019.