Creamy Shrimp Pasta Recipe Ready in 30 Minutes

This creamy shrimp pasta is so delicious and reminds me of my favorite dish, Alfredo sauce. Creamy Alfredo sauce is the best combo with shrimp and noodles.

If you have a craving for chicken or shrimp alfredo but want something more, this creamy shrimp pasta is for you. While the pasta boils, you can make this creamy Alfredo sauce and have this creamy shrimp pasta ready in less than 30 minutes. 

Creamy shrimp pasta ingredients are so simple and short in the list, but they give you restaurant taste and quality. This Creamy Shrimp Pasta recipe is a winner for family lunch.

Why does cream make pasta better?

Heavy cream is good for health, which is a question in every nutrition circle. With so much conflicting information about what is and isn’t good for us, I say we stop stressing ourselves and enjoy our food. 

Over time, I experimented with this dish and decided to make it even more delicious by adding cream and tomato paste. The addition brought a richness, warmth, and fancy taste.

Ingredients:

• 1 lb: Large shrimp that have been shelled, cleaned, and thoroughly dried with a paper towel, and their tails have also been removed.
• 2 tsp: Your choice of standard store-bought Cajun seasoning or homemade spice blend.
• 6 Tablespoons Use extra-virgin olive oil and salt.
• 1One small yellow onion, roughly chopped. 
• 1red bell pepper, cleaned and cut into large pieces. 
• 4 whole cloves of garlic, peeled. 
• 12 oz linguine
• 1 cup heavy cream
• 3 oz  Parmesan, finely grated (about 1 1/2 cups), if you want more, plus more for serving
• 1/2 cup of finely chopped fresh parsley. 
• 1/2 cup of finely sliced chive
  Creamy Shrimp Pasta

  A rich and creamy shrimp pasta with a Parmesan cream sauce, ready in under 30 minutes — a restaurant-quality dish made simple for a weeknight family lunch.

  Print Recipe

  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  Total Time 30 minutes mins

  Servings: 4 people

  Course: Main Course

  Cuisine: American, Italian, Italian-American

  Ingredients Equipment Method Notes

  Ingredients

    

  • 1 lb large shrimp shelled, cleaned, and patted dry
  • 2 tsp Cajun seasoning
  • 6 tbsp extra-virgin olive oil
  • Salt to taste
  • 1 small yellow onion chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic peeled and minced
  • 12 oz linguine
  • 1 cup heavy cream
  • 3 oz Parmesan finely grated (about 1½ cups), plus more for serving
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup chives finely sliced (for garnish)
  • 2 tbsp butter

  Equipment

  • Large pot
  • Large non-stick skillet or pan
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife

  Method

   

  1. Bring a pot of salted water to a boil and cook the linguine until al dente. Drain (do not rinse) and set aside, reserving 3/4 cup of pasta water.
  2. Season the shrimp with salt, black pepper, and Cajun seasoning. Heat 1 tbsp oil in a large non-stick pan over medium heat and cook shrimp for 2 minutes per side until opaque. Transfer to a plate.
  3. In the same pan, add butter and onion; sauté for 3–5 minutes until soft and golden. Add garlic and bell pepper, cooking for another 1–2 minutes until fragrant.
  4. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then immediately reduce the heat.
  5. Whisk in the Parmesan cheese until melted and the sauce is smooth. Stir in the cooked shrimp, pasta, parsley, chives, and reserved pasta water until everything is well coated and glossy.
  6. Top with extra Parmesan before serving.

  Notes

  • Do not boil the sauce after adding cheese, or it may separate from the cream.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Gluten-free pasta can be used as a substitute; watch the cooking time closely as it softens faster.
  • Milk can replace heavy cream for a lighter sauce, though it will be thinner.

  Pro Tip: When reheating, add a splash of milk and warm the pasta slowly over low heat never let it boil, or the creamy sauce will break and turn oily instead of staying smooth.

  s for garnish.

Instructions:

How to cook:

Cook 1/3 to 3/4 of the pasta in boiling water with 1 tablespoon of salt until al dente. Drain the noodles without rinsing them, and set them aside.

Prepare & Sear the Shrimp:

When pasta is cooking, season the shrimp with ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1/4 teaspoon of paprika. Put 1 spoon of oil in a large non-stick pan over a medium flame. Cook the shrimp in a single layer for 2 minutes per side, just until they are opaque and cooked through, then transfer them to a separate plate. 

Build the Flavor Base:

Add 2 tablespoons of butter and the chopped onion to the same hot pan. Sauté for 3 to 5 minutes, stirring it until soft and golden. Stir in the minced garlic and cook for 1 more minute until you can smell it. Add 1/3 cup of water and let it boil down until most of the liquid has evaporated, leaving about a quarter of it behind. 

Sauté the Vegetable Base:

Now, in the same skillet, add 2 tablespoons of oil over medium heat. Add chopped onion, bell pepper, and garlic to the food processor until smooth, about 1 minute. 

Make the Creamy Sauce:

Add some shrimp and stir over low heat. Pour the cream into the pan with the onions, use your spoon to scrape up any tasty brown bits stuck to the bottom, and bring the mixture to a boil, then immediately turn off the heat.

Finish with Cheese and Pasta:

Next, whisk in the Parmesan cheese until it melts, and the sauce becomes smooth and thick. Finally, stir in the cooked shrimp, pasta, parsley, chives, and 3/4 cup of saved pasta water until everything looks shiny, adding a splash more water if it feels too thick, and top with extra Parmesan cheese before serving. 

Notes:

Important: When you add cheese, do not boil the alfredo sauce because overheating separates the cheese from the cream.

Storage and Reheating Instructions:

For Creamy shrimp pasta leftovers, you can store the onion, peppers, and garlic mixture in the fridge for a week or in the freezer for 3 months. Use an airtight container for up to 5 days or 3 months. 

Top tips:

This Creamy shrimp pasta tastes great the next day! To reheat it, add a splash of milk and warm it up slowly over low heat until it is hot. Do not let it boil. Just like any Alfredo sauce, heating it up too fast or on high heat will make the cream turn into liquid butter.

 What to Serve with Shrimp?

roasted cabbage, a chocolate pie, or a vegan chickpea salad. Add some green veggies to balance out the rich flavors. A Blueberry Lemonade Martini goes perfectly with this Creamy shrimp pasta!

Can I use gluten-free pasta?

Yes, you can use gluten-free pasta. It works well as a substitute in most recipes and cooks similarly to regular pasta. Just be careful not to overcook it, as gluten-free pasta can soften or turn mushy more quickly.

Can you use milk instead of cream?

Yes, you can use milk instead of cream! It will make the sauce a little lighter. Just keep in mind that milk is thinner than cream, so your sauce may not be as thick or creamy.

What sauce goes best with Creamy shrimp pasta?

The best sauces for creamy shrimp pasta are garlic butter and creamy Alfredo, as they complement the shrimp’s flavor perfectly. Tomato marinara and lemon-garlic sauce are also great, lighter options that pair well with shrimp.

What is the secret to a good creamy sauce? 

The secret to a good creamy sauce is to use full-fat cream and cook it on low heat so it does not burn or separate. Always add your cheese or butter slowly while stirring, so the sauce stays smooth.