Creamy Shrimp Pasta
Need a quick weeknight dinner? You can whip up this Creamy Shrimp Pasta in just 25 minutes! Tender shrimp with a garlic-Parmesan sauce is served over noodles in this total comfort food recipe.
Have you ever had one of those days where you’re craving something really delicious but don’t have much time to spend in the kitchen? Well, this Creamy Shrimp Pasta recipe is going to be the perfect solution for that situation!
My Creamy Shrimp Pasta is like a hug in a bowl. It combines tender egg noodles, juicy shrimp, and a sauce so creamy and cheesy you’ll want to lick the plate (I won’t judge if you do!).
Trust me, once you try this, you’ll have a new go-to recipe in your back pocket. So, ready to dive into some creamy shrimp with pasta goodness? Let’s get going!
❤️ Why We Love This Recipe
- It’s quick and easy! Even on the busiest night, this recipe comes together in a snap with no complicated ingredients or techniques.
- It’s flavor-packed. Every bite is a delicious mix of garlic, shrimp, and creamy sauce. It’s a flavor party in your mouth!
- It’s versatile. While it’s a stand-out on its own, you can easily mix in other veggies or proteins or even switch up the pasta type.
🛒 Essential Ingredients
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- Egg Noodles – I like using egg noodles because they’re so tender, but you can substitute other types of pasta if you like. Choose one that is flat and broad to hold the sauce well.
- Shrimp – Buy peeled, deveined shrimp to save on time. Fresh or frozen both work, but if you’re using frozen shrimp, you will need to plan ahead a bit to make sure they’re thoroughly defrosted before cooking.
- Green Onions – Also known as scallions or spring onions. If you don’t have them, a small amount of finely chopped white or yellow onion can be used as a substitute.
- Fat-free half-and-half – I use the fat-free version when I want to save a few calories. For a richer sauce, you can use regular half-and-half or even heavy cream.
- Parmesan Cheese – Grate or shave the Parmesan so that it melts quickly and smoothy into the sauce.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🥄 How to Make Creamy Shrimp with Pasta
- Cook the noodles according to the package directions and hold until needed. Pat the raw shrimp dry with paper towels and set them aside. Prepare the green onions.
- Place a large skillet over medium heat and add the butter.
- When the butter has melted, add the green onions and saute for 2-3 minutes. Add the garlic and saute for an additional minute.
- Add the shrimp to the pan. Cook for 5 minutes, stirring frequently, or until the shrimp are done.
- Add the half-and-half along with the Parmesan cheese. Stir until the cheese is melted.
- Add the noodles, salt, and pepper. Stir together to coat the noodles well.
🔀 Recipe Variations
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
- I often add 1/4 cup of white wine, such as Pinot Grigio, to the sauce for more depth of flavor.
- Boost the vegetable content with some spinach, bell peppers, or cherry tomatoes. Sauté them with the garlic and green onions for the best flavor.
- Try a different protein – diced, cooked chicken, scallops, or even tofu works well with the sauce.
- While Parmesan is classic, feel free to experiment with other cheeses like Pecorino Romano or Asiago. For an even creamier texture, blend in a little cream cheese or mascarpone.
🍽️ How to Serve
Serve alongside a crisp green salad drizzled with a light vinaigrette or a simple Caesar salad. Freshly baked garlic bread or a baguette is a lovely accompaniment.
Steamed broccoli, roasted asparagus, or grilled okra are also good side dish choices.
Round out the meal with a light dessert, such as a slice of pound cake topped with fresh berries or, my favorite, Baked Alaska.
🍚 How to Store and Reheat
Store leftovers, well sealed, in the refrigerator for up to 3 days.
The best way to reheat creamy shrimp pasta is on the stovetop. Pour the pasta into a skillet and warm over medium-low heat. If the sauce seems too thick, add a splash of milk or chicken broth to bring back its creamy consistency. Stir gently and frequently to ensure even heating without overcooking the shrimp.
If using a microwave, cover loosely and heat in 30-second intervals, stirring in between to ensure even reheating. Be cautious not to overheat, as the shrimp can become rubbery, and the pasta can lose its texture.
👉 PRO TIP: It’s essential not to reheat the pasta multiple times, as this can compromise the texture of the shrimp and overall dish quality. If you’re reheating a portion, only take out what you’ll eat.
❓ Questions About Creamy Shrimp Pasta
Sauce consistency can vary according to several variables. If it’s too thin, let it simmer a bit longer. If it’s too thick, add a splash more half-and-half or some pasta water to thin it out.
While the recipe is best when served immediately, you can prepare the sauce in advance, store it, and reheat just before mixing in the cooked pasta and shrimp.
It’s crucial not to overcook shrimp. The moment they turn pink and opaque, they’re ready. Always use medium heat and keep a close watch on them.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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Creamy Shrimp Pasta
Ingredients
- 6 ounces egg noodles
- 1 pound shrimp peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ cup green onions finely chopped (about 2 or 3)
- ½ cup fat-free half-and-half
- ½ cup Parmesan cheese shaved or grated
- salt and black pepper to taste
Instructions
- Cook noodles according to package directions and hold until needed. Pat the shrimp dry with paper towels and set them aside. Prepare the green onions.
- Place a large skillet over medium heat and add the butter.
- When the butter has melted, add the green onions and saute for 2-3 minutes. Add the garlic and saute for an additional minute.
- Add the shrimp to the pan. Cook 5 minutes, stirring frequently, or until the shrimp are done.
- Add the half-and-half along with the Parmesan cheese. Stir until the cheese is melted.
- Add the noodles, salt, and pepper. Stir together to coat the noodles well.
Notes
- Store leftovers, well sealed, in the refrigerator for up to 3 days.
- Reheat on the stovetop over medium-low heat. If the sauce seems too thick, add a splash of milk.
- Take care not to overcook shrimp. The instant they turn pink and opaque, they’re ready. Always use medium heat and keep a close watch.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 18, 2009. It has been updated with new photos and additional information.
I made this tonight, but had to improvise just a bit. I didn’t have any half anf half so I mixed evaporated milk with a little french onion dip. It seems to have helped thicken my improvised sauce. I also sauteed some onion and mushrooms, then added the sauce, noodles and finally the shrimp. Topped with some parsley.
wow! quick, easy, and delicious. freshly grated parmagiano regiano, real half and half! will take other’s suggestion and add scallops and possible other seafood.
Quick and good I added scallops with the shrimp and chives instead of green onions my son loves this. It will be on rotation in my house.
I like your idea of adding scallops! Might try that myself.
This was great, although a made a couple of changes. I tried to rely on a quick cheese option but my package of shredded parmesan was moldy. Switched to queso quesadilla rallado instead and it melted and worked out lovely. As for the other change, I had some pepperoni I chopped up and sauted with the onion and garlic. Turned out to be another great addition. Lovely dish we will make again
Made this with spinach instead of green onions, so good :)
very good,
I substituted the pasta for polenta
very good and creamy
That looks so yummy!!!
but darlink…………. if i visit you
i want to EAT
and i am so trying to drop a few pounds…
(i dropped me all into the mud again….. landed on a worm…… a surprise was had by all…..)
vi
Lana, This ones a keeper. Thanks so much for sharing!
Yes, I love all my cookbooks. All 300 or so of them :-)
Beautiful website! I’ve just started scrolling around and absolutely love your recipes and pictures. I can spend a whole afternoon just reading cookbooks, so you and I are sure on the same page! Now, I’ll have to set my cookbooks aside so I’ll have time to roam around your site. This particular recipe for Creamy Shrimp and Pasta is great since fresh shrimp is plentiful where we live, and my husband and I just about live on it. I’m always looking for new ideas to cook up some more shrimp for dinner! Thanks for this yummy recipe and for your exceptionally pretty and informative, and FUN, website!
Thanks! I’m so glad you’re enjoying the web site. Please visit often!
this looks fantastic!!! Hope you can make it for me sometime.
I would love to make this for you any time you want!
Cooking Light – right up my alley. Creamy shrimp and pasta – even more so! This looks delicious! :-)
I do really enjoy Cooking Light. I have probably hundreds of the magazines and dozens of their cookbooks. Always great recipes and ideas to be found there.