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Some nights call for a bowl of pasta that feels a little fancy without the fuss. This garlic butter shrimp pasta comes together fast, but it tastes like something you’d order at a restaurant. It’s creamy without being heavy, loaded with flavor, and the kind of dinner you’ll want on repeat.

Fettuccine with shrimp in creamy white sauce, topped with parsley in skillet.
Creamy Garlic Butter Shrimp Pasta
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If you love this dish, try our garlic butter sauce. You can use on pasta, seafood, or vegetables for quick flavor.

Here’s Why This Garlic Butter Shrimp Pasta Recipe Works

Customizable add-ins: Toss in spinach, cherry tomatoes, or extra herbs to make it your own without changing the base recipe.

Juicy shrimp: A quick sauté keeps them tender and perfectly cooked, never rubbery.

Balanced sauce: Butter, cream, lemon, and wine work together for richness that’s creamy but not heavy.

One-skillet ease: Pasta, shrimp, and sauce come together quickly with minimal effort and cleanup.

Shrimp fettuccine alfredo with parsley and grilled bread on a white table.
Easy weeknight dinner

Recipe Tips

Dry the shrimp: Pat them well before cooking. Moisture keeps them from searing properly.

Watch the garlic: Cook just until fragrant and golden; burnt garlic tastes bitter.

Use dry wine: Sauvignon Blanc or Pinot Grigio add acidity and balance. Skip sweet wines, which throw the flavor off.

Cook pasta al dente: Stop boiling just shy of done so it can finish in the sauce.

Adjust the sauce: If it gets too thick, add a splash of reserved pasta water to bring it back to silky.

Don’t overcrowd the pan: Sear the shrimp in a single layer. Too many at once will steam instead of sear.

Finish with fresh herbs: A sprinkle of parsley or basil at the end brightens the whole dish.

Serve right away: Cream-based sauces thicken as they sit. Have the pasta and shrimp ready so you can toss and serve immediately.

Love shrimp dinners? Try our firecracker shrimp for a spicy kick or blackened shrimp tacos for a smoky, fresh twist.

For an extra-special seafood dinner, try our lobster pasta. It’s rich, elegant, and perfect for a date night at home.

Shrimp fettuccine Alfredo with parsley and grilled bread on a plate.
Yum! Creamy Garlic Butter Shrimp Pasta

Pasta with Shrimp and Garlic Butter Sauce

Garlic butter shrimp pasta is proof that comfort food doesn’t have to be complicated. The sauce comes together in minutes, the shrimp stay tender, and every strand of pasta is coated in garlicky, buttery flavor. Serve it with a side salad or warm bread, and you’ve got a weeknight dinner that feels restaurant-worthy without the fuss.

And if you’re craving something a little brighter, our lemon basil shrimp pasta is a fresh, vibrant alternative.

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Fettuccine with shrimp in creamy white sauce, topped with parsley in skillet.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
4.64 from 30 votes

Creamy Garlic Butter Shrimp Pasta

This simple pasta recipe hits all the right notes. Sweet succulent shrimp, immersed in a creamy garlicky sauce and tossed with thick strands of fettuccine pasta. Plus delicious and quick, start to finish thirty minutes max.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

For the Pasta:

  • 8 ounces dry pasta, your choice
  • salt, 1 tablespoon per quart of water for boiling

For the Shrimp:

  • 2 tablespoons butter
  • 1 pound medium shrimp, cleaned, fresh or frozen (thawed if frozen-See Notes)
  • salt
  • ¼ cup fresh lemon juice, ½ of a lemon

For the Creamy Garlic Butter Sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 to 8 garlic cloves, grated or crushed
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • cups heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper, white or black pepper
  • Pinch crushed red pepper flakes
  • ½ cup grated parmesan cheese
  • 2 to 3 tablespoons fresh chopped parsley

Instructions 

For the Pasta:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufactures directions. Cook until almost tender but firm (al-dente). Drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm. 

For the Shrimp:

  • While the pasta is cooking, Put the shrimp in a plate and pat them dry with paper towels, then sprinkle lightly with sea salt. 
  • Add 2 tablespoons of the butter to a large skillet set over medium-high heat and when it has melted, add the shrimp and the lemon juice. Cook the shrimp just until it begins to turn pink. Do not overcook the shrimp. It will continue to cook after it has been added to the sauce. Remove from the heat, and transfer the shrimp and the liquid remaining in the skillet to a bowl and reserve.

For the creamy garlic butter sauce:

  • Add the other 2 tablespoons of butter and olive oil to the skillet set over medium heat. When the butter has melted add the garlic. Cook and stir for a minute or so until the garlic has softened and very fragrant. Do not brown the garlic. 
  • Sprinkle the flour over the garlic and continue to cook for another 1 or 1-1/2 minutes to cook the flour. Whisk in the chicken stock and the wine. Stir to combine, then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently. 
  • Remove the sauce from the heat and add the reserved shrimp and their juices in the dish, submerge the shrimp into the hot sauce to heat through for a minute or two.  Add the drained, warm pasta to the sauce and toss to combine. 
  • Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley. 

Video

Notes

Choose your pasta: Any type works in this sauce. To keep it from drying or sticking after draining, drizzle with a little olive oil and toss.
Pick medium shrimp: We used 21–25 count per pound with the tails on. Frozen shrimp work fine, quick-thaw in 15–20 minutes by placing them in a colander, submerging in cold water, then draining and patting dry.
Cook shrimp gently: They’ll start turning pink within a minute. Keep tossing as they cook, and remove pieces that turn fully pink first so none overcook.
Use dry wine: Sauvignon Blanc, Chardonnay, or Pinot Grigio work best. Skip sweet wines, they throw off the balance. The wine and broth add flavor while keeping the sauce lighter.
Finish with the shrimp: Add the cooked shrimp back into the hot sauce for 1–2 minutes to reheat before tossing with the pasta.
 

Nutrition

Serving: 1, Calories: 506kcal, Carbohydrates: 33g, Protein: 31g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 227mg, Sodium: 790mg, Fiber: 1.5g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Creamy Garlic Butter Shrimp Pasta
Creamy Garlic Butter Shrimp Pasta

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

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4.64 from 30 votes (30 ratings without comment)

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2 Comments

  1. John / Kitchen Riffs says:

    Shrimp play so well with garlic. Add a little cream to the mix, and I’m in heaven. Good looking dish — thanks.

    1. Pat Nyswonger says:

      Thanks, John….and shrimp is a quick-fix for any dinner when in a hurry. 🙂