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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 flavor and 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 will love.
- Shrimp: Fresh, deveined shrimp are the star of the dish, adding juicy texture and a slightly sweet 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.
- Combine Everything: Return the shrimp and mushroom mixture to the pan, then add in the cooked pasta. Stir everything through the sauce over low heat for 2 minutes.
- Finish and Serve: Pour in reserved pasta water, a little at a time, until desired sauce consistency is reached. Garnish with chopped parsley and serve immediately
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 green salad with a light vinaigrette balances the creaminess perfectly, while garlic bread or crusty sourdough is ideal for soaking up every drop of that luscious sauce.
For something a little extra, try roasted asparagus or sautéed broccolini on the side. Their bright, slightly bitter 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.
WATCH HOW WE MAKE Creamy Shrimp Pasta RIGHT HERE!
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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
- Cook pasta according to package instructions in a pot of salted boiling water; drain and rinse reserving 1/2 cup of the pasta water. Set it aside for later.
- While pasta is boiling, heat a large frying pan/skillet on medium-high heat. Add 1 tablespoon of the olive oil to the pan and fry half of the garlic for about 30 seconds; add the onions, and continue sautéing until soft. Add the mushrooms and fry while occasionally stirring, until the mushrooms have browned. Stir through 1-2 tablespoons of water and cook them for a further minute (they will create a beautiful gravy with their natural juices). Transfer mushrooms to a plate and set it aside (keep any liquid leftover in the pan).
- To the same pan, add the remaining oil. Saute remaining garlic until fragrant. Add the shrimp and cook until they just begin to change colour. Add the pepper flakes, paprika and salt.
- Cook while occasionally stirring for a further 1-2 minutes to combine all the flavours in the pan, Add the mushrooms to the pan, stirring them through the flavours in the pan. Transfer the shrimp/mushroom mixture to the same plate the mushrooms were on.
- Add the cream cheese and milk to the same pan and bring to a gentle simmer while stirring occasionally, while breaking up the cream cheese. (Don’t worry if it’s lumpy. The more it simmers, the more it turns into a creamier consistency.) Allow to simmer for about 5 minutes, then add the cheeses. Once the cheese has melted through, taste test and season with a little salt (if needed.)
- Add the shrimp/mushroom mix along with the pasta into the creamy sauce, stirring everything through for a further 2 minutes on low heat. Add the reserved pasta water — 1/4 cup at a time — only if needed or until reaching your desired consistency.
- Garnish with parsley and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome dish!!
Can this freeze afterwards?
Made this for dinner last night Absolute perfection. I ended up adding chillie flakes, pepper and capsicum as well. It was heavenly. Thanks
My son (10 yrs) made this with supervision and we loved it! We’re from Edinburgh, UK and love these recipes. Thanks and keep them coming!
This was delicious! Even better the second day. Thanks for a great recipe that’s easy and very impressive.
You’re welcome Bev. I’m so happy to hear that!
This recipe was delicious and SUPER easy!! I used Frigo 3 Italian Cheeses in place of the Parm & Mozz. I also didn’t add the onion as my family isn’t a fan of it. I omitted the red pepper flakes & the paprika. This will DEFINITELY be made again. I prepared it for company, & we ate the entire dish!
My small family favourite is meat balls in tomato salsa but this one is worth of trying and changing the top list. Thank you !
My mouth is watering! I’m trying this tonight! Thanks for the ifea$!!
I made this today and it was absolutely delicious!!! Me and my son loved it! Will deffo be making it again. Thanks for sharing this!
I’m so happy to hear that Talitha! Thank you for sharing that with me!
This looks delicious! I don’t think i’ve ever had prawn and mushroom before in pasta, but after seeing this dish I’m going to give it ago.thanks for sharing!
I am in love! This looks amazing!!!!
Prawns are one of my utter favourites and I love the idea of rich and creamy but healthier. Win Win!
Will be trying this in the next view weeks. PINNED!!!
Thank you.
aw that’s awesome! I hope you enjoy it and demolish it like we did….Please let me know how you go! I’d love to hear back… Enjoy! Xx