Creamy Shrimp Pasta is super quick and easy for busy weeknights. A tangy cream sauce tossed with spaghetti and topped with garlic butter shrimp is a tasty meal that is sure to become a family favorite.
Creamy Fettuccine Alfredo topped with shrimp is one of our favorite pasta dinners but sometimes we crave something a little lighter and this creamy shrimp pasta is just the ticket. We serve it up with a quick garden salad and garlic bread for a complete dinner.
Creamy Shrimp Pasta ~ Quick and Easy Meal
This creamy shrimp spaghetti is just as tasty as your favorite restaurant pasta and surprisingly simple to make at home.
Ingredients Needed:
For the Shrimp:
- Jumbo Shrimp ~ peeled and deveined
- Salted Butter
- Minced Garlic
- Ground Rosemary
- Dried Thyme
- Black Pepper
- Brown Sugar
For the Pasta & Sauce:
- Spaghetti or Fettuccine
- Butter
- Minced Garlic
- All Purpose Flour
- Whole Milk
- Heavy Cream
- Sour Cream
- Kosher Salt
- Coarse Ground Black Pepper
- Fresh Parsley
How to Make Creamy Shrimp Pasta:
- Make the garlic butter for the shrimp by adding salted butter to a small skillet with minced garlic. Cook over low heat, stirring constantly until garlic starts to brown and becomes lightly toasted.
Remove from heat, mix in rosemary, thyme and black pepper. Cool 2 minutes, mix in brown sugar until well combined. Set aside.
Cook the shrimp. We tossed our shrimp on the grill and cooked for 5 minutes. Shrimp can also be cooked in a skillet with 2 tablespoons of butter or olive oil over medium heat. Turn as the shrimp start to turn pink and curly. Shrimp is cooked through at 145°.
- Toss shrimp with garlic butter and keep warm.
- Cook the pasta according to package directions and drain well.
- Meanwhile, make the sauce. Add butter and minced garlic to a large skillet and place over medium heat, cook until garlic becomes fragrant, about 2 minutes.
- Whisk in all purpose flour and cook 2 minutes, whisking occasionally.
- Add milk, heavy cream and sour cream. Whisk until smooth, cooking until sauce starts to bubble and is thickened, about 5 minutes.
- Remove from heat and whisk in salt and coarse ground pepper.
- Top pasta with sauce and add shrimp over the top. Garnish with parsley if desired.
How to Store and Reheat:
- Store leftover pasta in an airtight container in the refrigerator up to 3 days.
- The cream sauce can be refrigerated in an airtight container up to 5 days.
- Store leftover shrimp in an airtight container in the refrigerator up to 2 days.
- Reheat pasta and sauce together in a pan over medium heat, stirring often until heated through.
- Reheat shrimp in a separate pan in melted butter over low heat, flip after a few minutes and continue cook until heated through.
If you love seafood pasta dishes, this Pasta with Clam Sauce is a must-try for a quick and easy weeknight dinner.
More Shrimp Recipes to Try:
Creamy Shrimp Pasta is a family friendly dinner that can be on the table in under 30 minutes. It's full of delicious garlic flavor, a rich and creamy sauce and buttery shrimp served over comforting pasta. Add it to your dinner rotation this week!
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Creamy Shrimp Pasta
Creamy Shrimp Pasta is super quick and easy for busy weeknights. A tangy cream sauce tossed with spaghetti and topped with garlic butter shrimp is a tasty meal that is sure to become a family favorite.
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- ¼ cup salted butter
- 2 large garlic cloves, minced
- 1 teaspoon ground rosemary
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
for the pasta and sauce:
- 1 pound spaghetti or fettuccine, cooked and drained according to package
- 3 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 ¼ cups whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 1 teaspoon kosher salt
- 2 teaspoons coarse ground black pepper
- fresh parsley for garnish
Instructions
- Make the garlic butter for the shrimp by adding salted butter to a small skillet with minced garlic. Cook over low heat, stirring constantly until garlic starts to brown and becomes lightly toasted.
- Remove from heat, mix in rosemary, thyme and black pepper. Cool 2 minutes, mix in brown sugar until well combined. Set aside.
- Cook the shrimp. We tossed our shrimp on the grill and cooked for 5 minutes. Shrimp can also be cooked in a skillet with 2 tablespoons of butter or olive oil over medium heat. Turn as the shrimp start to turn pink and curly. Shrimp is cooked through at 145°.
- Toss shrimp with garlic butter and keep warm.
- Cook the pasta according to package directions and drain well.
- Meanwhile, make the sauce. Add butter and minced garlic to a large skillet and place over medium heat, cook until garlic becomes fragrant, about 2 minutes.
- Whisk in all purpose flour and cook 2 minutes, whisking occasionally.
- Add milk, heavy cream and sour cream. Whisk until smooth, cooking until sauce starts to bubble and is thickened, about 5 minutes.
- Remove from heat and whisk in salt and coarse ground pepper.
- Top pasta with sauce and add shrimp over the top. Garnish with parsley if desired.
Notes
- Store leftover pasta in an airtight container in the refrigerator up to 3 days.
- Cream sauce can be refrigerated in an airtight container up to 5 days.
- Store leftover shrimp in an airtight container in the refrigerator up to 2 days.
- Reheat pasta and sauce together in a pan over medium heat, stirring often until heated through.
- Reheat shrimp in a separate pan in melted butter over low heat, flip after a few minutes and continue cook until heated through.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 827Total Fat: 48gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 368mgSodium: 1616mgCarbohydrates: 60gFiber: 3gSugar: 9gProtein: 39g
Nutritional calculations are estimated and may not be accurate.
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