This garlic shrimp pasta is rich, creamy, and ready in just 20 minutes. Loaded with plump shrimp, garlic, and other aromatic flavors, it's the perfect dinner for a busy weeknight or special occasions.
I may have Celiac, but this Italian girl isn't giving up her pasta! I have an extensive collection of gluten free pasta recipes I love to make, and now I'm adding this garlic shrimp pasta to the mix.
Like my prawn chorizo pasta, this shrimp version is ready in just a few minutes. It's rich, creamy, and loaded with tender shrimp and a perfect blend of seasonings to bring everyone running.
Pair it with this arugula salad with pistachios or air-fried asparagus for a delicious meal that's as easy to make as it is tasty.
Before we go any further, I have to tell you about my favorite pan. I used my Circulon Infinity pan for this recipe. Its heavy-duty construction holds and distributes heat evenly, and its scratch defense coating makes it ideal for heavy use, even with metal utensils. Don't forget my favorite part, the straining lid. It is perfect for draining pasta water!
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Why You'll Love This Recipe
- Simple Ingredients: Everything you need for this recipe can be found in any kitchen or grocery store, even the gluten free pasta.
- Easy: This shrimp pasta recipe only takes a few minutes of prep and about 20 minutes from start to finish.
- Easy Cleanup: All you need is a pot for water and a pan for the shrimp and sauce, so cleanup is a breeze.
- Rich and Creamy: This sauce is rich and creamy, with savory flavors and tons of Parmesan cheese.
- Customizable: You can easily tweak this recipe to make different versions for your family.
- Great for Any Meal or Occasion: This is a dish that's easy enough for a weeknight dinner but fancy enough for special occasions.
Key Ingredients
You'll find a full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Shrimp: Choose large, plump shrimp for a nice pop of texture and big shrimp flavor in every bite. If using frozen shrimp, purchase high-quality shrimp from a trusted brand.
- Shrimp Seasoning: A blend of paprika, oregano, garlic powder, thyme, and black pepper creates the perfect smoky finish to the shrimp.
- Olive Oil: I use Costabile olive oil to sear the shrimp. It's authentic Italian olive oil with a wonderful flavor and works well with the other key ingredients. Use Code: GoldenGK for 15% off.
- Broth and Heavy Cream: Chicken broth and heavy cream create a rich sauce.
- Sauce Seasoning: A blend of garlic powder, Italian seasoning, and dry shallots adds a beautiful flavor.
- Parmesan Cheese: Parmesan adds extra creaminess and a bold, warm touch to the sauce. Don't cheap out here. Parmesan adds tons of rich savory flavor, and the higher the quality, the better the sauce.
Variations
- Shrimp: Use chicken to make a creamy chicken pasta version. You can also use strips of your favorite steak to make a steak pasta alfredo with this sauce.
- Add Lemon: Add a spritz of lemon juice to the shrimp and the sauce for a Mediterranean vibe.
- Seasonings: You can change the shrimp seasonings to create totally new dishes. Try jerk seasoning for jerk shrimp pasta or Cajun seasoning for a Cajun creamy shrimp pasta.
- Dairy Free: Use plant-based cream and butter to create a dish that's both gluten free and dairy free.
- Pasta: Any short, textured pasta will work. If you have no gluten issues, feel free to use regular pasta, as well. Fettuccine or spaghetti noodles are also great options.
- Mushrooms: Add mushrooms for more flavor and texture.
- Bacon: Add crumbled bacon for a salty, smoky note.
- Basil: Mix fresh chopped basil into the sauce at the end for a bold flavor.
How to Make Garlic Shrimp Pasta
- Boil the pasta to al dente, reserving some of the water. Next, toss the shrimp with seasoning and sear until C-shaped. Set aside.
- Simmer the seasonings in butter until fragrant in the same pan. Then, add the flour and stir. Add the heavy cream and broth.
- Simmer until the sauce is creamy. Then, add the Parmesan cheese and stir until completely melted.
- Reduce the heat, and add the pasta. Adjust with a bit of the pasta water if your sauce is too thick. Then, gently fold in the shrimp and enjoy!
Expert Tips
- Cook the Pasta to Al Dente: The pasta will be tossed with the warm sauce. You want al dente pasta, so it doesn't get mushy and fall apart.
- Thaw Your Shrimp: I recommend thawing frozen shrimp before cooking them. While you can cook them from frozen, they will produce more liquid, leading to either a thinner sauce or extra cooking time to cook off the liquid, which could result in overcooking.
- Keep That Pasta Water: It's so important to thin your sauce with pasta water. It adds a bit of flavor, and the starch in the water helps prevent the sauce from thinning out too much.
- Toss and Fold: Don't mix your pasta and shrimp into the sauce. Instead, toss the pasta with the sauce to coat, then fold in the shrimp. This ensures the pasta isn't broken apart.
Garlic Shrimp Pasta FAQs
Garlic shrimp pasta pairs well with simple sides like a crunchy kale salad, air fryer zucchini and squash, or roasted veggies like broccoli, asparagus, or Brussels sprouts.
If you overcook your pasta before adding it to the sauce, it will get too soft and break apart. It's important to cook your pasta to al dente and no further.
The best way to ensure your pasta isn't overcooked is to boil it to al dente. Then, drain it and immediately run cold water over it or submerge the strainer in ice water to stop the cooking process. Then, remove it from the water until ready to use.
📖 Recipe
Garlic Shrimp Pasta
Video
Ingredients
Shrimp
- 1 lb jumbo shrimp peeled and deviened
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ tsp thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon olive oil
Pasta
- 12 oz farfalle pasta
- 4 tablespoon butter
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 2 teaspoon dry shallots
- 2 tablespoon gluten free flour
- 3 cups heavy cream
- ½ cup chicken broth
- 12 oz Parmesan cheese shredded
- ¼ cup pasta water
Instructions
Shrimp
- Boil the pasta to al dente. Then, drain it, reserving ¼ cup of pasta water and set aside.
- Toss the shrimp with the paprika, oregano, garlic powder, thyme, black pepper, and salt in a small bowl.
- Heat the olive oil on medium in a large skillet. Then, saute the shrimp for two minutes per side until C-shaped. Transfer to a bowl.
Pasta
- Melt the butter over medium heat in the same pan. Then, add the salt, garlic powder, and Italian sesoning and simmer for one minute.
- Add the flour and stir, scraping the bottom of the pan to completely combine everything.
- Add the heavy cream and chicken broth, whisking for about 5 minutse until a smooth, creamy sauce forms.
- Add the parmesan cheese and stir until completely melted.
- Reduce the heat to medium-low, add the pasta, and toss to coat.
- If the sauce is too thick, adjust with about 1 tablespoon of pasta water, adding more if necessary to achieve your desired thickness.
- Carefully fold in the shrimp and enjoy!
Notes
- The pasta will be tossed with the warm sauce. You want al dente pasta, so it doesn't get mushy and fall apart.
- It's so important to thin your sauce with pasta water. It adds a bit of flavor, and the starch in the water helps avoid thinning the sauce out too much.
- Don't mix your pasta and shrimp into the sauce. Instead, toss the pasta in the sauce to coat it and fold in the shrimp. This ensures the pasta isn't broken apart.
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