I remember the first time I needed a dinner that felt special but came together in a flash on a busy weeknight. That’s how this creamy shrimp pasta became my go-to. It’s easy, fast, and ready in about 20 minutes—a perfect way to bring comfort and flavor to the table, even when time is short.
Table of Contents
Shrimp Pasta
Ingredients
Equipment
Method
- Boil water in a saucepan, salt it, and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet, melt 1 tablespoon shortening with olive oil. Cook shrimp for a minute, then season with salt, pepper, and Old Bay. Remove shrimp when pink.
- In the same skillet, melt remaining shortening, add garlic, and cook until fragrant. Add heavy cream and deglaze the pan.
- Stir in parmesan until melted, then loosen sauce with reserved pasta water. Simmer for a minute and adjust seasoning.
- Toss pasta with the sauce, add shrimp back to reheat, and garnish with parsley before serving.
Notes
Why You’ll Love This Easy Shrimp Pasta Recipe
- Foolproof for beginners, so anyone can make it without stress.
- Ready in under 20 minutes, perfect for busy weeknights.
- Uses simple, easy-to-find ingredients.
- Delivers a rich, creamy sauce that feels indulgent without complicated steps.
Ingredients for The Perfect Shrimp Pasta
These are the exact ingredients you’ll need to create a flawless creamy sauce and succulent shrimp pasta:
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 ½ tablespoons vegetable shortening (divided)
- 1 pound raw shrimp (buy frozen, peeled, and deveined shrimp)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old Bay seasoning (optional – or smoked paprika or cajun)
- 1 clove garlic (minced)
- ½ cup heavy cream ((double cream in the UK))
- ½ cup parmesan (grated)
- ¼ cup chopped fresh parsley (chopped)
A Closer Look at Key Ingredients
Vegetable shortening might seem unusual, but it’s fantastic for getting a high-heat sear on the shrimp without burning them. Old Bay seasoning adds that classic, savory touch that makes the shrimp pop with flavor, though smoked paprika or cajun spice work beautifully too. Heavy cream is the secret to the sauce’s lush richness and silky texture, giving you that beautifully stable, creamy finish every time.
How to Prepare Your Shrimp
If you’re starting with frozen shrimp, thaw them safely either overnight in the fridge or quickly under cold running water in a colander. Even if you buy peeled and deveined shrimp, it’s good to know how to do it yourself: peel away the shell and use a small knife to remove the vein along the shrimp’s back. For the best experience, look for 16-20 count shrimp — they’re large enough to stay juicy and give you those satisfying bites. Make sure to pat them completely dry before cooking; this helps get that perfect sear instead of steaming them.
How to Make Creamy Shrimp Pasta (Step-by-Step)
- Boil and cook pasta: In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- Cook shrimp: In a skillet over medium heat, melt 1 tablespoon of the vegetable shortening, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
- Finish shrimp cooking: Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
- Make sauce: In the same pan, melt the remaining vegetable shortening and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan. The starchy pasta water is key to creating a silky homemade Alfredo sauce that clings to every noodle.
- Add cheese and simmer: Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.
- Combine and serve: Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.
Pro Tips for Flawless Shrimp Pasta
- Salt your pasta water generously—“it should taste like the sea”—to season the pasta from within and boost overall flavor.
- Avoid overcrowding the pan when cooking shrimp; this ensures they sear nicely instead of steaming, which keeps them tender and full of flavor.
- Cook garlic just until fragrant—about 30 seconds—to avoid bitterness that can overpower the sauce.
- Use starchy pasta water to loosen the sauce; the starch helps emulsify it, creating a silky texture that clings to every noodle.
Variations and Customizations
| To Achieve This… | Use This Addition/Substitution | Aisha’s Tip |
|---|---|---|
| Make it Spicy | Add red pepper flakes | Sprinkle a pinch while cooking shrimp for gentle heat |
| Add Veggies | Spinach, cherry tomatoes | Toss them in just before finishing the sauce |
| Lighter Sauce | Substitute heavy cream with half-and-half | Be gentle when simmering to avoid breaking the sauce |
| Add More Flavor | Splash of white wine or lemon juice | Add after deglazing pan for fresh, zesty brightness |
What to Serve with Shrimp Pasta
Pair this creamy shrimp pasta with a simple arugula salad tossed in lemon vinaigrette for a fresh contrast. Crusty garlic bread is perfect for soaking up every bit of that luscious sauce. Or keep it simple with steamed asparagus to add a touch of green to the plate. For another quick and easy side, consider checking out The Ultimate Fried Pickle Dip Recipe.
Storing and Reheating Leftovers
Store your shrimp pasta in an airtight container in the fridge for up to 2-3 days. When reheating, warm it gently on the stovetop with a splash of water or milk. This loosens the sauce and helps keep the shrimp tender instead of rubbery.
Frequently Asked Questions
Can I use frozen cooked shrimp?
Yes, but they won’t sear well and can become rubbery easily. Add them at the very end of cooking just long enough to warm through.
My shrimp turned out rubbery! What did I do wrong?
Overcooking is the main cause. Cook shrimp quickly over medium-high heat until just pink, then remove immediately to avoid toughness.
How do I keep my garlic from burning and turning bitter?
Cook garlic only until fragrant (about 30 seconds) on medium heat, then add other ingredients to prevent burning.
My cream sauce seems greasy or separated. How can I fix it?
Make sure to simmer gently and use starchy pasta water to help emulsify the sauce. Avoid boiling the cream too hard.
I’m a garlic lover. Can I use more than one clove?
Absolutely! Just add garlic carefully and cook it gently to keep it from overpowering or burning.
Conclusion
This creamy shrimp pasta is the perfect blend of easy and indulgent, ready to rescue your weeknight dinners. I hope you try this recipe soon and feel the same comfort it has brought me after long days. If you loved it, please leave a rating and a comment below sharing your experience or any tasty twists you tried.
