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Creamy Shrimp Pasta in a rich garlic parmesan cream sauce makes the perfect easy weeknight dinner. It’s quick to pull together, comforting, and loaded with juicy shrimp in every bite.
Not only is this creamy shrimp pasta recipe simple to make, it’s packed with bold flavor from the creamy shrimp pasta sauce. Even the kids will be asking for seconds, which is always a win at the dinner table.
What Makes This Creamy Shrimp Pasta Work
What makes this creamy shrimp pasta so irresistible? It’s all about the balance of flavorand texture. The cream sauce is rich and velvety, with garlic and parmesan bringing depth and umami to every bite. Toss in perfectly cooked shrimp and tender pasta, and you’ve got a dish that feels indulgent but comes together fast.
This creamy shrimp pasta recipe also wins points for versatility. You can swap the pasta shape, add veggies like spinach or sun-dried tomatoes, or dial up the heat with a pinch of red pepper flakes.
What Goes Into This Creamy Shrimp Pasta
You don’t need a long list of fancy ingredients to make this creamy shrimp pasta. Just a few pantry staples and a handful of fresh ingredients come together to create a rich, satisfying meal the whole family love.
- Shrimp: Fresh, deveined shrimp are the star of the dish, adding juicy texture and a slightly flavor that pairs beautifully with the creamy sauce.
- Cream Cheese: This creates the silky base for the creamy shrimp pasta sauce. You can use low fat or full fat depending on your preference.
- Garlic: Freshly minced garlic adds a bold, savory kick and infuses the cream sauce with depth.
- Parmesan Cheese: Grated Parmesan melts into the sauce for a salty, nutty finish that rounds out the richness perfectly.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make This Creamy Shrimp Pasta
- Cook the Pasta: Boil linguine in a large pot of salted water according to package instructions. Drain, rinse, and reserve 1/2 cup of pasta water for later.
- Sauté Garlic and Onion: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add half the garlic and cook for 30 seconds, then stir in the onion and sauté.
- Cook the Mushrooms: Add mushrooms and fry until browned. Stir in 2 tablespoons of water and cook to create a flavorful gravy. Transfer mushrooms to a plate and set aside.
- Sear the Shrimp: In the same pan, add the remaining tablespoon of oil. Sauté the remaining garlic until fragrant, then add shrimp and cook until they just start to turn pink.
- Season the Shrimp: Sprinkle in red pepper flakes, paprika, and salt. Stir and cook for 1–2 minutes to coat the shrimp in the spices and deepen the flavor.
- Combine with Mushrooms: Return the mushrooms to the pan. Stir everything together for another minute to let the flavors meld. Transfer mixture to a plate and set aside.
- Make the Cream Sauce: In the same pan, add cream cheese and milk. Bring to a gentle simmer while stirring. Let it simmer until smooth and creamy.
- Melt in the Cheese: Add parmesan and mozzarella to the sauce and stir until melted and fully incorporated. Taste and adjust with a pinch of salt if needed.
- Make the Cream Sauce: In the same pan, add cream cheese and milk. Bring to a gentle simmer while stirring. Let it simmer until smooth and creamy.
- Melt in the Cheese: Add parmesan and mozzarella to the sauce and stir until melted and fully incorporated. Taste and adjust with a pinch of salt if needed.
This creamy shrimp pasta is rich and satisfying on its own, but a few simple sides can take your dinner to the next level. A crisp BLT Breakfast Salad with Honey Mustard Dressing balances the creaminess perfectly, while Cornbread or crusty sourdough is ideal for soaking up every drop of that luscious sauce.
For something a little extra, try Creamy & Crispy Green Bean Casserole on the side. Its bright flavors add contrast and keep the meal feeling fresh. And if you’re pouring a drink, a chilled glass of white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully.
Recipe FAQ’s
Linguine is a great choice, but fettuccine, spaghetti, or even penne work well too. The key is a pasta shape that holds onto the creamy sauce.
You can, but it will change the texture slightly. Cream cheese creates a thicker, silkier base for the creamy shrimp pasta sauce, while heavy cream makes it a bit lighter and more fluid.
Definitely! Spinach, sun-dried tomatoes, or chopped zucchini make great additions that blend beautifully with the creamy shrimp pasta.
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Creamy Shrimp Pasta
Ingredients
- 12 ounces linguine pasta dry weight
- 1/2 cup reserved pasta water
- 2 tablespoons olive oil divided
- 4 cloves garlic minced, divided
- 1 yellow onion chopped
- 8 ounces brown mushrooms sliced
- 1 pound fresh shrimp without shells, washed and deveined
- 1/2 teaspoon crushed red pepper flakes adjust to suit your tastes
- 1 teaspoon mild paprika or smokey
- 1 pinch salt to taste
- 8 ounces cream cheese at room temperature, low fat or fat free are fine to use
- 2 cups milk
- 1/2 cup parmesan cheese grated
- 1/2 cup light mozzarella cheese shredded
- 1 pinch salt if desired
- 2 tablespoons fresh parsley chopped to garnish
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the pasta, rinse briefly, and reserve ½ cup of pasta water for later. Set the pasta aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped onion and cook until softened, about 2 minutes. Add the mushrooms and fry until golden brown. Pour in 2 tablespoons of water to help release their flavor and create a light gravy. Transfer the mushrooms to a plate and set aside.
- In the same skillet, heat the remaining tablespoon of oil. Add the rest of the garlic and sauté briefly. Add the shrimp and cook until they start to turn pink, about 1 to 2 minutes per side. Sprinkle in the red pepper flakes, paprika, and a pinch of salt. Stir well to coat the shrimp in the spices.
- Return the sautéed mushrooms and onions to the skillet with the shrimp. Stir everything together for another minute to allow the flavors to come together. Transfer the entire mixture to a plate and set aside while you make the sauce.
- In the same skillet, add the cream cheese and milk. Stir constantly over medium-low heat until the cream cheese melts and the mixture becomes smooth and creamy. Let it gently simmer for a few minutes to thicken slightly.
- Add the grated Parmesan and shredded mozzarella into the cream sauce. Stir until both cheeses are melted and fully incorporated. Taste and adjust seasoning with a bit of salt if needed.
- Return the shrimp and mushroom mixture to the pan along with the cooked pasta. Stir to coat everything in the sauce over low heat for about 2 minutes. Gradually pour in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Garnish with chopped parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this several times now and we love it! Pretty easy and SO tasty!
Super easy and super tasty Alfredo meal. Can’t wait to try it mixing things up with the meat, veg and spices using the same cream cheese/milk/cheese combo.
Are the calories per serving or for the whole meal
I was so pleased to find this recipe with no cream. I just use what I have on hand. Not only was this dish not complicated, it was delicious. I was informed that this one is a keeper and he’s not easy to please. Next time I’ll up the red pepper flakes a little (personal preference) but it was great as written. Thank you.
When do you add the parmesan and mozzarella?
with the cream cheese —watch the video
Can you use almond milk in place of regular 2%?
SOOOO bomb! Is like an Alfredo sauce with a kick. Perfect with the shrimpies. We used 1 lb of thin spaghetti. YUM
My family loved it!
Can you use cooked shrimp?
I am
I’m sos prey to ask. What brand of the Milk you use for the pasta? Hope to hear from you please.