This creamy garlic Parmesan shrimp pasta features tender shrimp in a rich, lemony sauce for an easy yet restaurant-quality dinner that feels elegant. It’s an easy recipe ready in 40 minutes!
Table of Contents
There is something especially comforting about a bowl of creamy pasta at the end of the day. Especially one that comes together in under an hour and still feels polished enough for company. This Creamy Garlic Parmesan Shrimp Pasta has a silky lemon Parmesan sauce that clings to every strand of fettuccine, with tender shrimp folded in at the very end for a rich yet balanced dinner.
The lemon keeps the cream sauce from feeling too heavy, while the garlic and Parmesan bring depth and savory flavor to every bite. It is the sort of dinner that works just as well for a busy weeknight as for a relaxed weekend meal.
Ingredients and Estimated Cost
Per Serving Cost: $4.11
Recipe Cost: $16.42
- 8 ounces fettuccini pasta
- ¼ cup pasta water reserved
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- ½ cup white onion, finely chopped
- 3 garlic cloves, minced
- ½ lemon zested and juiced
- ⅓ cup white cooking wine
- 2 teaspoons all-purpose flour
- 1 cup heavy whipping cream
- 1 ½ cup shredded parmesan cheese
- ½ teaspoon Italian seasoning
- ¾ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 pound raw shrimp, thawed, deveined, and peeled
- 1 Tablespoon parsley, finely chopped
How To Make Garlic Parmesan Shrimp Pasta
- Cook Pasta: Cook the 8 ounces of fettuccine pasta for 2 minutes less than the package directions. Reserve ¼ cup of the pasta water. Drain the noodles. Do not rinse them.
- Sauté Aromatics and Build Flavor: Melt the 2 tablespoons of butter with the 1 tablespoon of olive oil in a large pot over medium heat. Add the ½ cup of chopped onion. Cook for a few minutes until softened. Stir in the 3 minced garlic cloves, the zest and juice of ½ lemon, and ⅓ cup of white wine. Cook for about 5 minutes.
- Thicken: Add the 2 teaspoons of flour. Stir for 2 to 3 minutes to cook out the raw flour taste.
- Make Sauce: Stir in the 1 cup of heavy cream, 1 ½ cups of Parmesan cheese, ½ teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook for about 5 minutes. Stir continuously until the sauce thickens.
- Cook Shrimp and Combine: Add the shrimp and cook for 5 to 7 minutes until pink and opaque. Add the cooked pasta to the pot. Toss to coat the noodles in the sauce.
- Adjust and Serve: Add the reserved pasta water a little at a time until the sauce reaches your desired consistency. Transfer the pasta to a serving dish. Top with the 1 tablespoon of fresh parsley. Serve right away.
Recipe Tips
- Add the shrimp at the end to prevent overcooking.
- Use freshly grated Parmesan for a smoother sauce.
- The pasta water helps loosen the sauce and creates a better texture.
Baking at Altitude Adjustments
For high-altitude cooking, pasta may take a few additional minutes to become tender. Keep extra pasta water on hand since sauces can thicken more quickly at elevation.
Cream sauces sometimes reduce faster at altitude, so lowering the heat slightly during simmering can help maintain a smooth texture without over-thickening.
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Creamy Garlic Parmesan Shrimp Pasta
Equipment
- large pot
- colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- chef's knife
- cutting board
- Measuring cups & spoons
- zester
- Cheese grater
Ingredients
- 8 ounces fettuccini pasta
- ¼ cup pasta water reserved
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- ½ cup white onion finely chopped
- 3 garlic cloves minced
- ½ lemon zested and juiced
- ⅓ cup white cooking wine
- 2 teaspoons all-purpose flour
- 1 cup heavy whipping cream
- 1 ½ cup shredded parmesan cheese
- ½ teaspoon Italian seasoning
- ¾ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 pound raw shrimp thawed, deveined, and peeled
- 1 Tablespoon parsley finely chopped
Instructions
- Cook the pasta for 2 minutes less than the package directs. Drain the pasta, but do not rinse it.8 ounces fettuccini pasta
- In a large pot, add the butter and olive oil over medium heat. Bring to a small simmer.2 Tablespoons unsalted butter, 1 Tablespoon olive oil
- Add the onion, garlic, lemon juice, lemon zest, and wine to the pot. Stir for 5 minutes.½ cup white onion, 3 garlic cloves, ½ lemon zested and juiced, ⅓ cup white cooking wine
- Add 2 teaspoons of flour and stir for 2 to 3 minutes to make sure the flour is cooked.2 teaspoons all-purpose flour
- To the pot, add the whipping cream, Parmesan cheese, Italian seasoning, salt, and pepper.1 cup heavy whipping cream, 1 ½ cup shredded parmesan cheese, ½ teaspoon Italian seasoning, ¾ teaspoon coarse kosher salt, ½ teaspoon ground black pepper
- Stir for 5 minutes or until you have the thickness you like.
- Add the cooked pasta. Toss until combined.
- Add the shrimp and cook for an additional 5 to 7 minutes or until the shrimp turn pink and opaque. Make sure not to cook it too long, as the shrimp will become rubbery.1 pound raw shrimp
- Add the reserved pasta water, 2 tablespoons at a time, until you reach the smooth consistency you desire.¼ cup pasta water reserved
- Transfer the pasta to your serving dish and top with parsley.1 Tablespoon parsley
- Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the pasta gently in a skillet over low heat with a splash of cream, milk, or water to loosen the sauce. Microwaving works too, though lower heat helps prevent the shrimp from becoming rubbery.
- Freezing is not ideal for cream sauces since they can separate once thawed. If needed, freeze in portions for up to 1 month and reheat slowly while stirring well.
- To make ahead, the sauce can be made a few hours in advance and gently reheated before adding freshly cooked shrimp and pasta.
Nutrition
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Recipe FAQs
Once the shrimp turns pink and clear, it is done cooking. This typically takes about 5-7 minutes.
Use freshly grated Parmesan cheese, as it melts more smoothly into the sauce; store-bought can make the sauce grainy.
Absolutely. I think spinach, asparagus, or broccoli would all be delicious additions.
More Shrimp Recipes
- Coconut Shrimp
- Smoked Shrimp
- Baked Stuffed Shrimp Recipe
- Shrimp Cocktail and Shrimp Cocktail Sauce
- Shrimp Baked Potato
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