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Close-up of ultra creamy garlic parmesan shrimp pasta in a skillet with tender shrimp and spaghetti tossed in a smooth garlic parmesan cream sauce
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Ultra Creamy Garlic Parmesan Shrimp Pasta

This garlic Parmesan shrimp pasta is creamy, garlicky, and packed with flavor. It’s an easy 20-minute dinner that tastes restaurant-quality but comes together right in your own kitchen.
Course dinner
Cuisine American
Keyword Ultra Creamy Garlic Parmesan Shrimp Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Ioana

Ingredients

  • 1 lb shrimp peeled and deveined (tails on or off)
  • 1 tbsp olive oil
  • 4 tbsp butter unsalted, divided
  • ½ onion finely chopped
  • 4 garlic cloves minced
  • ½ cup dry white wine or chicken broth
  • 1½ cups heavy cream full fat or low fat
  • ½ cup Parmesan cheese grated
  • 11 oz 300 g pasta (spaghetti or fettuccine)
  • ½–1 cup reserved pasta water as needed
  • 1 tbsp cornstarch + 2 tbsp water mixed into a slurry
  • 2 tbsp fresh parsley finely chopped
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Cook the shrimp. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Season shrimp with salt and pepper, then add to the pan in a single layer.
  • Cook 1–2 minutes per side, just until pink, lightly charred, and opaque.
  • Remove shrimp from the skillet and set aside.
  • Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve at least 1 cup pasta water, then drain.
  • In the same skillet, reduce heat to medium and add the remaining 3 tablespoons butter.
  • Add chopped onion and cook 2–3 minutes, until soft and translucent.
  • Add garlic and cook 30 seconds, just until fragrant.
  • Pour in the wine or chicken broth. Simmer 2–3 minutes, scraping up any browned bits from the pan.
  • Stir in the cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth.
  • Add the cornstarch slurry and stir continuously for 1–2 minutes, until the sauce thickens and turns glossy.
  • Add the cooked pasta to the sauce along with ½ cup pasta water. Toss to coat.
  • Add more pasta water as needed to loosen the sauce and make it ultra creamy.
  • Return shrimp to the skillet and toss gently to combine. Cook 1–2 minutes, just until heated through.
  • Taste and adjust seasoning with salt and pepper.
  • Remove from heat and finish with chopped parsley.

Video

Notes

  • Pasta water is key. It makes the sauce silky, not heavy.
  • Use freshly grated Parmesan for the smoothest sauce.
  • Do not overcook the shrimp. They should be added back at the very end.
  • If the sauce thickens too much while resting, loosen with a splash of pasta water.

Nutrition

Serving: 1serving