Name: Creamy Garlic Butter Shrimp Pasta (One-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American / Italian‑inspired
Ingredients: 8 oz (≈ 225 g) pasta (e.g. linguine, spaghetti); 1 lb (≈ 450 g) shrimp, peeled and deveined; 4 tbsp unsalted butter, divided; 4 cloves garlic, minced; ½ tsp red pepper flakes (optional); 1 cup low‑sodium chicken stock or pasta water; ¼ cup heavy cream; ½ tsp Italian seasoning; Salt and black pepper, to taste; Juice of 1 lemon (≈ 2 tbsp); ¼ cup grated Parmesan cheese; Fresh parsley, chopped, for garnish (optional)

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This creamy garlic butter shrimp pasta is a dreamy, one-pot meal that’s full of rich flavor and comforting texture. With juicy shrimp, buttery garlic, zesty lemon, and a hint of spice all tied together in a luscious cream sauce, this dish comes together fast with minimal cleanup — perfect for weeknights when I want something satisfying but simple. Creamy Garlic Butter Shrimp Pasta (One-Pot)

Why You’ll Love This Recipe

I love how everything cooks in one pot — less mess, more flavor. The shrimp are perfectly tender and juicy, the pasta absorbs all the buttery, garlicky goodness, and the sauce is smooth and creamy with just a touch of heat and brightness from lemon. It’s indulgent without being too heavy, and easy enough to whip up even on a busy night. Plus, I can customize it with veggies or dial the cream up or down to fit my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz (≈ 225 g) pasta (e.g. linguine, spaghetti)
1 lb (≈ 450 g) shrimp, peeled and deveined
4 tbsp unsalted butter, divided
4 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 cup low‑sodium chicken stock or pasta water
¼ cup heavy cream
½ tsp Italian seasoning
Salt and black pepper, to taste
Juice of 1 lemon (≈ 2 tbsp)
¼ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish (optional)

directions

I start by bringing a large pot of salted water to a boil and cook the pasta until just al dente. Before draining, I make sure to reserve about ½ cup of the pasta water.
In the same pot over medium‑high heat, I melt 2 tablespoons of butter and cook the shrimp, seasoned with salt and pepper, until they turn opaque — about 2 to 3 minutes. Then I remove them and set them aside.
I add the remaining 2 tablespoons of butter to the pot and sauté the garlic and red pepper flakes for about 30 seconds to 1 minute until fragrant.
Next, I stir in the chicken stock (or reserved pasta water), heavy cream, Italian seasoning, and a bit more salt and pepper. I let it simmer for 2 to 3 minutes until it thickens slightly.
I toss the pasta and cooked shrimp back into the pot and stir everything together until well coated.
Finally, I mix in the Parmesan cheese and lemon juice. If the sauce feels too thick, I loosen it with some extra pasta water or stock.
I finish it off with a sprinkle of fresh parsley and serve it up immediately.

Servings and timing

This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes skip the heavy cream or reduce it for a lighter version, using just more stock and a touch of butter.
Adding vegetables like baby spinach, sautéed mushrooms, or sun-dried tomatoes gives more texture and flavor — I love the way they play off the shrimp.
If I’m out of Parmesan, I swap it with Pecorino Romano for a sharper taste.
For a spicier version, I add extra red pepper flakes or a dash of hot sauce to the sauce.
I’ve also made this with scallops or even leftover grilled chicken when I don’t have shrimp on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or stock and warm it gently on the stove over medium-low heat, stirring frequently. If I’m in a hurry, I microwave it in short bursts, stirring in between to keep the sauce smooth. I avoid overheating, especially the shrimp, to prevent them from turning rubbery.

FAQs

What type of pasta works best for this dish?

I like using long noodles like linguine or spaghetti because they coat beautifully with the creamy sauce, but any pasta shape will do.

Can I make this ahead of time?

I wouldn’t recommend making it too far in advance, especially because shrimp can get overcooked when reheated. But I do sometimes prep the garlic and shrimp ahead to save time.

How do I know when the shrimp are done?

Shrimp cook quickly — I look for them to turn pink and opaque with a slight curl. It usually takes just 2 to 3 minutes.

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan.

Is it possible to make this dairy-free?

To make it dairy-free, I use olive oil instead of butter and a dairy-free cream or coconut milk. I skip the Parmesan or use a dairy-free cheese alternative.

Conclusion

This creamy garlic butter shrimp pasta is a go-to comfort dish I keep coming back to. It’s flavorful, quick, and easy, with that luxurious feel of a restaurant-quality meal — made right in my own kitchen in just one pot. Whether I’m cooking for myself or serving guests, it never fails to impress.