Shrimp Pasta is the perfect 30 minute weeknight meal. With its easy creamy sauce, it’s like a Shrimp Alfredo Pasta that everyone will love.
My husband and I would eat recipes with pasta and shrimp once a week if it was just us. We love them. This easy shrimp pasta is made in 30 minutes and has a creamy, no-fuss sauce that pulls it all together.
This dinner recipe is fast enough and easy enough to be a great weeknight meal, but fancy enough to serve to guests. Or, you could make it for the one you love and have a wonderful date night in.
How to Make Shrimp Pasta
Here is a brief overview of how this garlic shrimp pasta comes together. For the full printable recipe with detailed instructions and ingredient amounts, scroll to the bottom of the page.
Cook the Pasta
Make sure the water is at a roaring boil before you add the dry noodles, and add two teaspoons of kosher salt to the water. Cook until the pasta is al dente.
Cook the Shallots and Garlic
Melt butter in a skillet and add garlic, shallots, and red pepper flakes. Make sure not to overcook or burn the garlic.
Cook the Shrimp
Add shrimp to the skillet and cook for one to two minutes on each side. The shrimp is done cooking when it has just turned pink. Be careful not to overcook. Remove the shrimp from the skillet.
Make the Sauce
Add in the wine and reduce it. Then stir in the cream and Parmesan cheese.
Put it All Together
Add the cooked pasta and shrimp to the sauce and toss to combine. Garnish with a sprinkle of parsley and enjoy!
Tips and Tricks
- What pasta to use: Because we are making something similar to an Alfredo sauce in this recipe, I went with fettuccine noodles. This recipe is very similar to my Shrimp Scampi , which uses angel hair pasta. Really, you can use whatever pasta you enjoy the most.
- Cooking pasta tip: The most important thing when cooking pasta for any recipe is to cook it for the length of time listed on the box. There is nothing worse than overcooked pasta. You can find all of my tips and tricks for perfect pasta here: How to Cook Pasta .
- What shrimp to buy: You can make this recipe with fresh or frozen shrimp. Because it makes for prettier pictures, I used tail-on shrimp, but feel free to use shrimp that don’t have tails.
- How to thaw shrimp: Most shrimp will have directions on the back of the bag for how to thaw it safely. The safest way to thaw your shrimp is in the refrigerator overnight. A quicker way to thaw shrimp is by running them under cold water for 20 minutes.
- Using freshly grated Parmesan: The thing that makes an Alfredo sauce amazing is the combination of butter, cream, and Parmesan cheese. It is for that reason that I think it is really important to use freshly grated Parmesan cheese in this shrimp and pasta. It will melt better and give you the smooth texture you are looking for in the sauce for this creamy shrimp pasta.
- Wine for Garlic Butter Shrimp Pasta: Pinot Grigio is a really great wine for this recipe. You could also use a Sauvignon Blanc. Whatever wine you decide to use, I recommend picking something that you enjoy the taste of. I recommend staying away from cooking wines, as those can be very bitter when cooked. If your family avoids dishes with alcohol, simply substitute the wine for chicken stock.
- How to know when shrimp is done: The key is to pay closer attention to how it looks than the amount of time it has been over the heat. Cook your shrimp until they have just turned pink on the first side, then flip them. Just after the shrimp have turned pink on the second side, remove them from the skillet. I find that metal tongs and a quick hand are the best way to handle the shrimp once they are in the skillet.
Storing and Reheating Leftovers
Store any leftover shrimp pasta in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat by putting the pasta in a small saucepan over low heat. Add a splash of cream to break up the noodles and bring the dish together. Always use your best discretion when reheating and eating leftovers.
What to Serve with Shrimp Pasta
- Ceasar Salad
- Kale Salad
- Oven Roasted Asparagus
If you make this garlic butter shrimp pasta or any of my other recipes, please leave me a comment and let me know what you think!
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Ingredients
- 16 ounces fettuccine cooked according to package instructions
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 small shallots diced fine (about 1/2 a cup)
- 4 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1 pound raw thawed shrimp peeled and deveined, and patted dry
- 3 1/2 teaspoons kosher salt divided
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup fresh Parmesan plus more for serving
- 1/4 cup fresh parsley for serving
Instructions
- Bring a large pot of water to a roaring boil. Add in 2 teaspoons of kosher salt. Add the fettuccine and cook according to the package instructions.
- While the water is coming to a boil, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, shallots, and red pepper flakes. Cook until the shallots are translucent, about 3 to 4 minutes, being careful not to burn the garlic.
- Season the shrimp with salt and pepper and add to the pan. Cook until they have just turned pink, about 1 to 2 minutes, then flipped and 1 to 2 more minutes on the other side. Be careful not to overcook the shrimp. Transfer the shrimp to a plate and set aside.
- Add the wine to the pan and scrape up the brown bits. Bring to a boil and cook for 3 to 5 minutes until it has reduced by half. Whisk in the heavy cream and bring to a low boil. Simmer for 2 minutes. Stir in the Parmesan and let the cheese melt.
- Remove the skillet from the heat and toss in the pasta and the shrimp. Add in the fresh parsley and Parmesan cheese, serve and enjoy!
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Shrimp Pasta
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Shrimp Pasta
Ingredients
- 16 ounces fettuccine cooked according to package instructions
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 small shallots diced fine (about 1/2 a cup)
- 4 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1 pound raw thawed shrimp peeled and deveined, and patted dry
- 3 1/2 teaspoons kosher salt divided
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup fresh Parmesan plus more for serving
- 1/4 cup fresh parsley for serving
Instructions
- Bring a large pot of water to a roaring boil. Add in 2 teaspoons of kosher salt. Add the fettuccine and cook according to the package instructions.
- While the water is coming to a boil, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, shallots, and red pepper flakes. Cook until the shallots are translucent, about 3 to 4 minutes, being careful not to burn the garlic.
- Season the shrimp with salt and pepper and add to the pan. Cook until they have just turned pink, about 1 to 2 minutes, then flipped and 1 to 2 more minutes on the other side. Be careful not to overcook the shrimp. Transfer the shrimp to a plate and set aside.
- Add the wine to the pan and scrape up the brown bits. Bring to a boil and cook for 3 to 5 minutes until it has reduced by half. Whisk in the heavy cream and bring to a low boil. Simmer for 2 minutes. Stir in the Parmesan and let the cheese melt.
- Remove the skillet from the heat and toss in the pasta and the shrimp. Add in the fresh parsley and Parmesan cheese, serve and enjoy!
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