18 Delicious Creamy Shrimp Pasta Recipes for Dinner

Savor the creamy comfort of perfectly cooked shrimp pasta tonight! Whether you’re craving a quick weeknight dinner or planning a special meal, these 18 delicious recipes offer something for every taste and occasion. From classic garlic parmesan to spicy Cajun twists, get ready to discover your new favorite dish that will have everyone asking for seconds. Let’s dive into these mouthwatering creations!

Garlic Butter Creamy Shrimp Pasta

Feeling like you need a restaurant-quality meal without the fuss? This garlic butter creamy shrimp pasta comes together in under 30 minutes and delivers that wow factor you crave. You’ll love how the rich sauce coats every single noodle.

Ingredients

• 8 ounces of dried fettuccine pasta
• 1 pound of large raw shrimp, peeled and deveined
• 4 tablespoons of unsalted butter
• 4 cloves of fresh garlic, minced
• 1 cup of heavy cream
• 1/2 cup of freshly grated Parmesan cheese
• 2 tablespoons of freshly chopped parsley
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 1/4 teaspoon of crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 8-10 minutes, stirring occasionally, until al dente.
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water for later use.
4. Pat the raw shrimp completely dry with paper towels to ensure a good sear.
5. Melt the unsalted butter in a large skillet over medium-high heat.
6. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a clean plate.
8. Reduce the heat to medium and add the minced fresh garlic to the same skillet.
9. Cook the garlic for 30-60 seconds, stirring constantly, until fragrant but not browned.
10. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
11. Whisk in the freshly grated Parmesan cheese until the sauce is smooth and slightly thickened.
12. Season the sauce with kosher salt, freshly cracked black pepper, and crushed red pepper flakes.
13. Return the cooked shrimp to the skillet and toss to coat in the sauce.
14. Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet.
15. Toss everything together for 1-2 minutes until the pasta is well-coated and glossy.
16. Stir in the freshly chopped parsley just before serving.

But the real magic happens when you take that first bite—the pasta is luxuriously creamy with a subtle kick from the red pepper flakes. Serve it immediately with extra Parmesan for grating over the top, or pair it with a simple green salad to balance the richness.

Creamy Cajun Shrimp Pasta

You know those nights when you want something restaurant-worthy but don’t feel like leaving the house? This creamy Cajun shrimp pasta is your answer—it’s got just the right amount of kick and comes together in under 30 minutes.

Ingredients

– 8 ounces dried fettuccine pasta
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons Cajun seasoning blend
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon coarse sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound of large raw shrimp completely dry with paper towels.
4. Toss the dried shrimp with 2 tablespoons of Cajun seasoning blend until evenly coated.
5. Heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the seasoned shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Reduce heat to medium and add 4 cloves of minced fresh garlic to the same skillet.
9. Sauté garlic for 30 seconds until fragrant but not browned.
10. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer.
11. Whisk in 1/2 cup of freshly grated Parmesan cheese until the sauce is smooth and slightly thickened.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water.
13. Add the drained pasta to the cream sauce along with the cooked shrimp.
14. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
15. Stir in 1/4 cup of chopped fresh parsley and 1 tablespoon of fresh lemon juice.
16. Season with 1/2 teaspoon of coarse sea salt and serve immediately.

So creamy and packed with flavor, this pasta has the perfect balance of spicy Cajun seasoning against the rich cream sauce. Serve it with crusty bread to soak up every last bit, or add a simple green salad for a complete meal that feels special any night of the week.

Lemon Herb Shrimp Alfredo

Sometimes you just need a dinner that feels fancy but comes together in no time. This lemon herb shrimp alfredo is exactly that kind of magic—creamy, bright, and packed with flavor that will have everyone asking for seconds.

Ingredients

• 1 pound of large, raw shrimp, peeled and deveined
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of fresh garlic, minced
• 1 cup of heavy cream
• 1/2 cup of freshly grated parmesan cheese
• 2 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of chopped fresh parsley
• 1 teaspoon of chopped fresh thyme
• 8 ounces of fettuccine pasta
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of fettuccine pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound of large, raw shrimp completely dry with paper towels.
4. Season the shrimp evenly with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly cracked black pepper.
5. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the seasoned shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
7. Transfer the cooked shrimp to a clean plate, leaving any oil in the skillet.
8. Reduce the skillet heat to medium and add 3 cloves of minced fresh garlic, sautéing for 30 seconds until fragrant but not browned.
9. Pour 1 cup of heavy cream into the skillet, scraping up any browned bits from the bottom.
10. Simmer the cream for 3 minutes, stirring constantly, until slightly thickened.
11. Whisk in 1/2 cup of freshly grated parmesan cheese until completely melted and smooth.
12. Stir in 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of chopped fresh parsley, and 1 teaspoon of chopped fresh thyme.
13. Drain the cooked fettuccine, reserving 1/4 cup of pasta water.
14. Add the drained pasta and cooked shrimp to the skillet with the sauce.
15. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.

Most importantly, serve this immediately while it’s hot and creamy. The sauce clings beautifully to every strand of pasta, while the plump shrimp add a lovely texture contrast. Try topping with extra lemon zest and a sprinkle of red pepper flakes for a bright, spicy kick that takes it to the next level.

Basil Pesto Creamy Shrimp Linguine

Tired of the same old pasta dishes? This basil pesto creamy shrimp linguine is about to become your new weeknight hero. You get tender shrimp swimming in a luscious, garlicky cream sauce with that fresh basil punch we all love.

Ingredients

• 8 ounces dried linguine pasta
• 1 pound large raw shrimp, peeled and deveined
• 3 cloves fresh garlic, minced
• 1/2 cup high-quality basil pesto
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons rich extra virgin olive oil
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels—this ensures they sear properly instead of steaming.
4. Season shrimp evenly with coarse kosher salt and freshly cracked black pepper.
5. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
7. Reduce heat to medium and add minced fresh garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
8. Pour in heavy cream and high-quality basil pesto, whisking constantly until smooth and combined.
9. Simmer the sauce for 3-4 minutes until slightly thickened, stirring frequently to prevent scorching on the bottom.
10. Stir in freshly grated Parmesan cheese until melted and the sauce is creamy.
11. Drain cooked linguine, reserving 1/4 cup pasta water, then add pasta directly to the sauce.
12. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time if needed to reach your desired consistency.
13. Return cooked shrimp to the skillet along with fresh lemon juice, gently folding everything together.
14. Garnish with thinly sliced fresh basil leaves just before serving.

Velvety cream sauce clings to every strand of linguine, while the shrimp stay plump and tender. That bright basil pesto cuts through the richness perfectly. Try serving it with crusty bread to soak up every last drop of that incredible sauce.

Tuscan Creamy Shrimp Fettuccine

Sometimes you just need a bowl of pure comfort that feels fancy but comes together in no time. This Tuscan-inspired shrimp pasta delivers creamy richness with bright pops of sun-dried tomato and spinach—it’s the kind of meal that makes weeknights special.

Ingredients

• 8 ounces dried fettuccine pasta
• 1 pound large raw shrimp, peeled and deveined
• 2 tablespoons rich extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1/2 cup julienned sun-dried tomatoes in oil
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach leaves
• 1 teaspoon Italian seasoning blend
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound large raw shrimp completely dry with paper towels—this ensures a good sear.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce heat to medium and add 3 cloves minced fresh garlic to the same skillet, cooking for 30 seconds until fragrant.
7. Stir in 1/2 cup julienned sun-dried tomatoes and cook for 1 minute to release their oils.
8. Pour in 1 cup heavy cream, scraping up any browned bits from the bottom of the pan for extra flavor.
9. Add 1 teaspoon Italian seasoning blend, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon finely ground black pepper, and 1/2 teaspoon kosher salt to the cream sauce.
10. Simmer the sauce for 3-4 minutes until slightly thickened, stirring frequently.
11. Whisk in 1/2 cup freshly grated Parmesan cheese until smooth and creamy.
12. Add 2 cups fresh baby spinach leaves to the sauce, stirring until just wilted, about 1 minute.
13. Drain the cooked fettuccine, reserving 1/4 cup pasta water.
14. Add drained pasta and cooked shrimp to the skillet, tossing to coat in the sauce.
15. If the sauce is too thick, gradually stir in reserved pasta water until desired consistency is reached.
16. Garnish with 2 tablespoons chopped fresh parsley before serving.

A silky cream sauce clings beautifully to each strand of fettuccine, while the plump shrimp and chewy sun-dried tomatoes create wonderful texture contrasts. The subtle heat from red pepper flakes balances the richness perfectly—try serving it with crusty bread to soak up every last bit of sauce, or add a squeeze of lemon right at the table for a bright finish.

Spicy Tomato Creamy Shrimp Pasta

Ugh, you know those nights when you want something fancy-feeling but don’t want to spend hours in the kitchen? This spicy tomato creamy shrimp pasta is your answer—it comes together in about 30 minutes but tastes like you slaved over it. Let’s get cooking!

Ingredients

• 8 ounces dried linguine pasta
• 1 pound large raw shrimp, peeled and deveined
• 2 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 (15-ounce) can crushed San Marzano tomatoes
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the raw shrimp completely dry with paper towels.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer shrimp to a clean plate using tongs.
7. Reduce heat to medium and add the minced fresh garlic and crushed red pepper flakes to the same skillet.
8. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Pour in the crushed San Marzano tomatoes and simmer for 5 minutes, stirring occasionally.
10. Stir in the heavy cream until fully incorporated and sauce turns pale orange.
11. Add the freshly grated Parmesan cheese and stir until melted and smooth.
12. Season the sauce with fine sea salt and freshly ground black pepper.
13. Drain the cooked linguine, reserving 1/2 cup of pasta water.
14. Add the drained pasta and cooked shrimp to the sauce in the skillet.
15. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce reaches your desired consistency.
16. Remove from heat and stir in the chopped fresh basil leaves.

Just look at that gorgeous creamy sauce clinging to every strand of pasta! The spicy kick from the red pepper flakes balances perfectly with the rich tomato cream base, while the plump shrimp add that satisfying bite. Try serving this with some crusty garlic bread to soak up every last drop of sauce—trust me, you’ll want to.

Mushroom and Shrimp Pasta in Cream Sauce

Tired of the same old pasta dishes? This mushroom and shrimp pasta in cream sauce is about to become your new weeknight favorite. It’s rich, comforting, and comes together faster than you can say “seconds, please!”

Ingredients

– 8 ounces dried fettuccine pasta
– 1 pound large raw shrimp, peeled and deveined
– 8 ounces cremini mushrooms, thinly sliced
– 3 cloves fresh garlic, minced
– 1 small yellow onion, finely diced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried fettuccine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound large raw shrimp completely dry with paper towels.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a clean plate using tongs.
7. Add 2 tablespoons unsalted butter to the same skillet and melt over medium heat.
8. Sauté 1 small yellow onion, finely diced, for 4-5 minutes until translucent and softened.
9. Add 8 ounces thinly sliced cremini mushrooms and cook for 6-7 minutes until golden brown and moisture has evaporated.
10. Stir in 3 cloves minced fresh garlic and cook for 1 minute until fragrant.
11. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
12. Reduce heat to low and whisk in 1/2 cup grated Parmesan cheese until smooth and creamy.
13. Season sauce with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes.
14. Drain cooked pasta, reserving 1/2 cup pasta water.
15. Add drained pasta to the cream sauce along with cooked shrimp.
16. Toss everything together, adding reserved pasta water 1 tablespoon at a time if sauce seems too thick.
17. Stir in 1 tablespoon freshly squeezed lemon juice and 2 tablespoons chopped fresh parsley.
18. Serve immediately while hot.

The creamy sauce clings beautifully to every strand of pasta, while the tender shrimp and earthy mushrooms create wonderful texture contrasts. For an extra touch, top with additional Parmesan and serve with crusty bread to soak up every last drop of that luxurious sauce.

Creamy Spinach and Shrimp Tagliatelle

Usually when you’re craving something fancy but don’t want to spend hours in the kitchen, pasta comes to the rescue. This creamy spinach and shrimp tagliatelle feels luxurious but comes together in under 30 minutes—perfect for those busy weeknights when you deserve something special.

Ingredients

• 8 ounces dried tagliatelle pasta
• 1 pound large raw shrimp, peeled and deveined
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 5 ounces fresh baby spinach leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried tagliatelle pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound of large raw shrimp completely dry with paper towels—this ensures they’ll sear properly instead of steaming.
4. Heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the dried shrimp to the hot oil in a single layer and cook for 2 minutes until bottoms turn pink.
6. Flip each shrimp and cook for 1 more minute until opaque throughout, then transfer to a clean plate.
7. Reduce heat to medium and add 4 cloves of minced fresh garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
8. Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the wine for 2 minutes until reduced by half, which concentrates the flavor.
10. Stir in 1 cup of heavy cream and bring to a gentle bubble.
11. Add 5 ounces of fresh baby spinach leaves to the cream sauce, stirring constantly until wilted, about 2 minutes.
12. Sprinkle in 1/2 cup of freshly grated Parmesan cheese, stirring until melted and smooth.
13. Season the sauce with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes.
14. Drain the cooked pasta, reserving 1/2 cup of starchy pasta water.
15. Add the drained pasta directly to the cream sauce along with the cooked shrimp.
16. Toss everything together, adding splashes of reserved pasta water until the sauce coats the pasta beautifully.
17. Finish with 1 teaspoon of freshly squeezed lemon juice and 2 tablespoons of chopped fresh parsley, tossing once more to combine.

Let this dish rest for 2 minutes before serving—the sauce will thicken slightly as it cools. The silky cream clings to every ribbon of pasta while the plump shrimp add juicy bites throughout. Leftovers reheat beautifully with a splash of cream to revive the sauce.

Cheesy Shrimp and Broccoli Pasta Bake

Just when you need some serious comfort food, this cheesy shrimp and broccoli pasta bake comes to the rescue. It’s the kind of meal that feels fancy but comes together with minimal effort. You’ll love how the creamy sauce coats every single bite.

Ingredients

• 8 ounces of dried penne pasta
• 1 pound of fresh raw shrimp, peeled and deveined
• 2 cups of fresh broccoli florets
• 3 tablespoons of rich extra virgin olive oil
• 4 cloves of fresh garlic, minced
• 2 cups of shredded sharp cheddar cheese
• 1 cup of grated Parmesan cheese
• 2 cups of heavy cream
• 1 teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• 1 teaspoon of smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the dried penne pasta to the boiling water and cook for exactly 8 minutes until al dente.
4. Drain the pasta thoroughly in a colander, then return it to the warm pot.
5. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat.
6. Add the fresh raw shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
7. Transfer the cooked shrimp to a clean plate using tongs.
8. Add the remaining tablespoon of rich extra virgin olive oil to the same skillet over medium heat.
9. Sauté the minced fresh garlic for 1 minute until fragrant but not browned.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in 1½ cups of shredded sharp cheddar cheese and ½ cup of grated Parmesan cheese until the sauce is smooth and creamy.
12. Season the sauce with kosher salt, freshly ground black pepper, and smoked paprika.
13. Add the fresh broccoli florets to the cheese sauce and cook for 3 minutes until bright green and slightly tender.
14. Combine the drained penne pasta, cheese sauce with broccoli, and cooked shrimp in the large pot, gently folding everything together.
15. Transfer the mixture to your prepared baking dish, spreading it evenly.
16. Sprinkle the remaining ½ cup of shredded sharp cheddar cheese and ½ cup of grated Parmesan cheese evenly over the top.
17. Bake at 375°F for 20 minutes until the cheese is melted and bubbly with golden spots.
18. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Velvety cheese sauce clings to every noodle while the shrimp stays tender and the broccoli adds fresh crunch. The smoked paprika gives it that subtle smoky depth that makes this dish truly special. Serve it straight from the baking dish with some crusty bread to soak up every last bit of that creamy sauce.

One-Pot Creamy Shrimp Scampi

Zesty and satisfying, this one-pot creamy shrimp scampi comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the rich, garlicky sauce clings to every strand of pasta, and cleanup is a breeze since everything cooks in a single pot. It’s the perfect weeknight dinner that feels fancy enough for company.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 8 ounces linguine pasta
– 4 tablespoons rich unsalted butter
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup dry white wine
– 2 tablespoons fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Cook linguine in a large pot of salted boiling water for 8 minutes until al dente, then drain and set aside.
2. Melt unsalted butter in the same large pot over medium heat until foamy.
3. Add minced garlic and cook for 1 minute until fragrant but not browned.
4. Add raw shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
5. Remove shrimp from pot and set aside on a plate.
6. Pour dry white wine into the pot and scrape up any browned bits from the bottom.
7. Simmer wine for 2 minutes until reduced by half.
8. Pour in heavy cream and bring to a gentle simmer.
9. Stir in freshly grated Parmesan cheese until completely melted and smooth.
10. Add fresh lemon juice, kosher salt, and freshly ground black pepper.
11. Return cooked linguine to the pot and toss to coat in the creamy sauce.
12. Add the cooked shrimp back to the pot along with chopped fresh parsley and crushed red pepper flakes.
13. Gently toss everything together until heated through, about 1 minute.
14. Serve immediately while hot.

So creamy and luxurious, this shrimp scampi has the perfect balance of garlicky richness and bright lemon notes. The tender shrimp and al dente pasta soak up every bit of that velvety sauce, making each bite better than the last. Serve it with crusty bread to mop up every last drop, or add a simple green salad for a complete meal that’ll have everyone asking for seconds.

Sun-Dried Tomato and Shrimp Cream Pasta

Kicking off your weeknight dinner rotation just got more exciting with this creamy pasta dish. You’ll love how the briny sun-dried tomatoes pair with sweet shrimp in a luxurious cream sauce that comes together in about 30 minutes. It’s the kind of meal that feels fancy but is actually super approachable for any home cook.

Ingredients

– 8 ounces dried linguine pasta
– 1 pound large raw shrimp, peeled and deveined
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1/2 cup julienned sun-dried tomatoes in oil
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the raw shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a clean plate using tongs, leaving any oil in the skillet.
7. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Sauté the minced fresh garlic for 30 seconds until fragrant but not browned.
9. Stir in the julienned sun-dried tomatoes and cook for 1 minute to release their oils.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
12. Season the sauce with kosher salt and freshly cracked black pepper, adjusting as needed.
13. Drain the cooked linguine, reserving 1/2 cup of pasta water.
14. Add the hot pasta directly to the cream sauce in the skillet, tossing to coat thoroughly.
15. If the sauce seems too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
16. Return the cooked shrimp to the skillet and gently fold into the pasta.
17. Remove from heat and stir in the chopped fresh basil leaves just before serving.
So creamy and satisfying with that perfect al dente bite from the pasta. The sun-dried tomatoes add this wonderful chewy texture against the tender shrimp, while the fresh basil brightens everything up. Try serving it with crusty bread to soak up every last bit of that luxurious sauce.

White Wine Creamy Shrimp Penne

Vividly creamy and packed with flavor, this white wine shrimp penne is the kind of meal that feels fancy but comes together in no time. You’ll love how the garlic-infused sauce clings to every noodle, making each bite better than the last. It’s perfect for impressing guests or treating yourself on a busy weeknight.

Ingredients

– 8 ounces dried penne pasta
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried penne pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound large raw shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the dried shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a clean plate using tongs, leaving any oil in the skillet.
7. Reduce heat to medium and add 4 cloves minced fresh garlic to the skillet, cooking for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the wine for 2-3 minutes until reduced by half, allowing the alcohol to cook off.
10. Stir in 1 cup heavy cream and bring to a gentle simmer, not a boil, to prevent curdling.
11. Whisk in 1/2 cup freshly grated Parmesan cheese until completely melted and smooth.
12. Season the sauce with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.
13. Drain the cooked penne pasta, reserving 1/4 cup of the starchy pasta water.
14. Return the cooked shrimp to the skillet with the creamy sauce.
15. Add the drained penne pasta to the skillet, tossing to coat evenly with the sauce.
16. If the sauce seems too thick, gradually add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
17. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
So velvety and rich, this pasta delivers a luxurious texture that coats each penne perfectly. The plump shrimp add a sweet contrast to the garlicky white wine cream sauce. Serve it with crusty bread for dipping into any extra sauce left in the bowl.

Conclusion

Just imagine — 18 creamy, dreamy shrimp pasta dinners ready to inspire your next meal! Whether you’re craving classic comfort or a fresh twist, there’s a recipe here to delight every palate. We’d love to hear which one becomes your new favorite — drop a comment below and don’t forget to share these tasty ideas on Pinterest for later. Happy cooking!