Introduction
Comforting, garlicky, and just rich enough, this creamy garlic butter shrimp pasta recipe is an easy weeknight dinner that still feels a little special. Tender shrimp gets seared in garlic butter, then tossed with penne in a lighter cream sauce brightened with a bit of lemon and parmesan, coming together in about 25 minutes.
I love this version because it leans a little lighter than a full Alfredo-style sauce, letting the garlic butter flavor really come through instead of getting buried under a thick, heavy cream base. The penne holds onto the sauce beautifully in its ridges, so every bite gets a good amount of that garlicky, buttery goodness.
Serve it as a cozy dinner for two, or double the recipe for a bigger group. However you serve it, this creamy garlic butter shrimp pasta recipe is a simple, reliable go-to for pasta night.
Why You’ll Love This Recipe
- Garlic butter forward flavor — lighter than a heavy cream sauce, but still rich.
- Ready in about 25 minutes — a satisfying dinner without a long time commitment.
- One-pan sauce — built right in the same skillet the shrimp was seared in.
- Great for weeknights — simple enough for a regular Tuesday, good enough for guests.
- Flexible pasta shape — penne holds the sauce beautifully, though other shapes work too.
Ingredient Notes
Penne is a great choice here since its ridges and hollow center catch plenty of the garlic butter sauce, though other short pasta shapes like rotini or farfalle would also work well. If you’d rather use a long pasta like fettuccine or linguine, that’s a fine swap too — just note that the eating experience shifts slightly since it won’t hold quite as much sauce in the same way.
Fresh garlic is essential here since it’s such a prominent flavor, and using a generous amount is part of what makes this dish taste like more than just “pasta with shrimp.” A splash of chicken broth mixed with a smaller amount of heavy cream (compared to a full Alfredo) keeps the sauce lighter while still feeling rich and satisfying.
For the shrimp itself, medium to large peeled and deveined shrimp sear quickly and evenly in the same pan the sauce is made in, which helps them soak up a little extra flavor from the browned bits left behind. Make sure to pat the shrimp dry before searing so it gets a light golden color instead of steaming in the pan.
🍝 Creamy Garlic Butter Shrimp Pasta Recipe
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: about 25 minutes Servings: 4
Ingredients
For the Pasta:
- 12 oz penne
For the Shrimp:
- 1.5 lbs medium to large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
For the Garlic Butter Cream Sauce:
- 5 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus extra for serving
- 2 tbsp fresh lemon juice
- 1/2 tsp dried Italian seasoning
- 1/4 tsp salt, plus more to taste
- Pinch of red pepper flakes (optional)
For Finishing:
- 2 tbsp chopped fresh parsley
Instructions
Step 1: Cook the pasta. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining, in case you need to loosen the sauce later.
Step 2: Season and sear the shrimp. While the pasta cooks, pat the shrimp dry with paper towels and toss with olive oil, salt, pepper, and paprika. Heat a large skillet over medium-high heat, add the shrimp in a single layer, and sear for about 1–2 minutes per side, until just pink and opaque. Tip: don’t overcrowd the pan — if needed, sear the shrimp in two batches so each piece gets good contact with the hot surface instead of steaming.
Step 3: Remove the shrimp. Transfer the seared shrimp to a plate and set aside. It’s okay if it’s slightly underdone at this point, since it will finish cooking later in the sauce.
Step 4: Build the garlic base. Reduce the heat to medium and add 3 tablespoons of the butter to the same skillet. Once melted, add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant. Tip: watch the garlic closely here — it can burn quickly, and burnt garlic will make the whole sauce taste bitter instead of savory.
Step 5: Add the broth and cream. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
Step 6: Stir in the parmesan. Add the grated parmesan a little at a time, stirring well between additions until fully melted and smooth. Stir in the lemon juice, Italian seasoning, salt, and red pepper flakes (if using), letting the sauce simmer for 3–4 minutes until slightly thickened.
Step 7: Combine and finish. Add the cooked, drained penne and seared shrimp to the skillet, along with the remaining 2 tablespoons of butter, tossing gently until everything is well coated and heated through. Thin with reserved pasta water if the sauce seems too thick.
Step 8: Serve. Serve immediately, garnished with fresh parsley and extra parmesan. This dish is best enjoyed right away while the sauce is still glossy and the shrimp is at its most tender.
Recipe Notes
- Keep the heat at medium-low once the cream is added — boiling the sauce too vigorously can cause it to break or become grainy.
- This sauce is intentionally lighter than a full Alfredo, so if you’d prefer something richer, increase the heavy cream and reduce the broth slightly.
- Leftover sauce is also delicious tossed with steamed vegetables or drizzled over grilled chicken.
Nutrition Snapshot (Estimated, Per Serving)
- Calories: ~610
- Protein: ~36g
- Carbs: ~46g
- Fat: ~32g
These numbers are estimates based on standard ingredients, including pasta, and will vary depending on brands used and exact portion sizes.
Storage & Reheating
Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, and add a splash of milk or cream to loosen the sauce, which tends to thicken significantly once chilled.
This dish isn’t a great candidate for freezing, since cream-based pasta sauces tend to separate once thawed. If you’d like to prep ahead, the sauce alone can be made a day in advance and reheated gently before adding freshly cooked pasta and shrimp.
Budget Note
This recipe runs about $5–6 per serving, with shrimp and parmesan being the main cost drivers. To keep it more budget-friendly, buy frozen shrimp in bulk bags rather than fresh from the seafood counter, and stretch the dish further by using a bit more pasta relative to the amount of shrimp.
Variations
Healthier/Lighter Version: Reduce the heavy cream further and add more chicken broth in its place, along with slightly less butter, for an even lighter sauce. The garlic flavor still carries the dish well even with less richness.
Keto/Low-Carb Version: This recipe is easy to make low-carb by serving the shrimp and garlic butter sauce over zucchini noodles or spaghetti squash instead of traditional pasta. The sauce itself is naturally low-carb as written.
Spicy Version: Add extra red pepper flakes or a spoonful of Cajun seasoning to the sauce for a spicy twist with a nice kick. This pairs particularly well with the brightness of the lemon.
Meal-Prep Friendly: Make a full batch and portion it into containers for easy lunches throughout the week. Reheat gently on the stove or in short microwave bursts, adding a splash of milk to loosen the sauce as needed.
Frequently Asked Questions
Can I make this ahead of time? Yes — the garlic butter cream sauce can be made a day in advance and stored in the fridge, then reheated gently on the stove with a splash of cream or milk before adding freshly cooked shrimp and pasta. This keeps the shrimp from being overcooked by a second reheat.
How is this different from your creamy garlic butter shrimp fettuccine recipe? This version uses penne and a lighter sauce with more broth relative to cream, giving it a slightly less rich, more garlic-forward flavor. The fettuccine version leans richer and creamier, so choose whichever style fits what you’re craving.
Can I use a different pasta shape? Yes — rotini, farfalle, or even fettuccine all work well in place of penne, though shapes with ridges or curves tend to hold onto this sauce especially nicely. Just adjust the cooking time according to whatever pasta shape you choose.
Why did my sauce turn out grainy? This usually happens when pre-shredded parmesan is used instead of freshly grated, since the anti-caking coating doesn’t melt smoothly. Cooking the sauce at too high a heat once the cheese is added can also cause it to separate, so keep the heat at medium-low during this step.
What should I serve with creamy garlic butter shrimp pasta? Garlic bread and a simple green salad are classic pairings that round out the meal nicely, while steamed broccoli or asparagus add a fresh, lighter contrast to the sauce. A glass of crisp white wine pairs nicely as well.
Related Recipes
- Creamy Garlic Butter Shrimp Fettuccine
- Creamy Cajun Shrimp Pasta
- Shrimp Scampi