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Creamy Parmesan Garlic Shrimp Pasta is the perfect quick and easy meal that is on the dinner table in less than 20 minutes! Shrimp get coated in the very best creamy parmesan garlic sauce and is wonderful tossed with fresh pasta.
The sun came out for two days last week. Two days. This winter has been the worst I swear. I remember the sun coming out every once in a while. Not this year. So you better believe my two year old was outside riding her bike like it was summer time and we enjoyed coming out of hibernation for a bit. It really changed the mood and we felt like we could live life again. It is about that time in February when you start to go stir crazy. Actually we have been stir crazy for a while now. We are counting down the days until Spring and good weather.
Now lets get down to business and this shrimp. Are you a shrimp lover or hater? I for one was always a hater. My husband loves shrimp and would always request for me to make it. I started to tolerate it more and more as I would eat it. But let me tell you something. You can’t go wrong with the creamy parmesan garlic flavor combination with anything!
This shrimp is one of the best meals that you are going to make. Not only is is super easy and on the dinner table at no time at all, the flavor is out of this world! I do have to say that I have perfected my creamy parmesan garlic sauce and it only gets rave reviews. So I use the recipe all of the time.
I was reminded how incredible and creamy this sauce was and it added the perfect flavor and coating to this shrimp. The parmesan garlic flavor is perfect and it is unbelievable when you toss it with pasta!
It is amazing how you can create restaurant quality meals at home that are incredibly easy! You are going to love this meal and want to make it again and again. Impress them this week and put this fantastic recipe on the menu!
Creamy Parmesan Garlic Shrimp Pasta
Ingredients
- 2 tablespoons olive oil
- 1 pound jumbo shrimp peeled and deveined
- salt and pepper
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ½ cup parmesan cheese
- 8 ounce linguine cooked to al dente and drained
- Garnish with chopped fresh parsley shredded parmesan, and lemon wedges
Instructions
- In a [url:1]medium sized skillet[/url] add the olive oil. Add the shrimp and garlic and cook over medium high heat until it is almost pink but not cooked completely.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese and stir with shrimp until smooth. Let simmer for about 3-5 minutes until the sauce starts to thicken. Add the pasta and stir until the pasta is coated.
- Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges
Notes
•[url:3]Microplane Grater[/url]
•[url:4]The Recipe Critic Measuring Cups[/url]
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
More delicious shrimp recipes:
Brown Butter Spicy Garlic Shrimp
I made this as the recipe stated and exceeded my expectations. Not to mention it was a hit with the kids.I remade it with chicken and rigatoni and it was just as delicious . Thank you so much ?
YAY! That is great to hear! Thank you for sharing!
“Italian seasoning”? Please…. tell us what the “seasoning” is! Sheeeesh!!!!
Ron,
You can find italian seasoning in you store by in the baking/seasoning isle. It is a favor that is already prepared for you. Thanks for following along!
This was really good I chopped up some spinach and added some bacon but I did take the shrimp out before I made the sauce so I wouldn’t over cook the shrimp but overall it was very good
Shelley!
Great idea. I am glad that you liked it! Thanks for the comment and for sharing with me! Thanks for following along with me!
This was super delicious and quick, even for beginners such as myself. I didn’t have chicken broth, so I used a little bit of water and a shrimp bouillon cube instead. I also used a white wine and garlic butter seasoning by Adams reserve and it really added another dimension to the dish. I didn’t use wine, like some other commenters, but I kept a close eye on the shrimp while following the recipe and got amazing success. Will definitely make again and again! P.S. This is 5 stars but the website wouldn’t allow me to give more than 4 for some reason.
Wow! This is great. Thanks for sharing! I am so glad that you like it. Thanks for following along with me! xoxo
I just made the creamy Parmesan garlic sauce with shrimp it was delicious the best meal I’ve ever made thank you
Can u use Feta Chz instead oof parmesan with the creamu garlic shrimp
Feta will not give the creamy consistency but you are welcome to try it. It will alter the taste too if you prefer that type of cheese. Hope you enjoy! Let me know how it turns out! XOXO
I’m having a hard time finding heavy cream in Southeastern Indiana. Where do you buy yours?
We have ours in the grocery store near the dairy in the fridge. Hope you are able to find it!
Looks SO delish!! Will be trying this. Pinned!!
This was really good but I followed commentors advice about adding wine, cornstarch and taking out the shrimp to avoid overcooking. This will be my go to recipe! Thank you!
I’ve made this several times since I discovered the recipe. It’s simple, quick, and tastes great. It’s not my favorite pasta recipe she has, but it’s a keeper to add to the meal rotation. I buy pre-cooked shrimp. I still saute them in the garlic for a few minutes. I also dice my shrimp into 3 pieces, so there’s a piece of shrimp in almost every bite! It has a great flavor, but I’m mainly rating it 5 stars for simplicity! After a long day at work, the last thing I want to do is slave over a nice meal for an hour. This is a great meal that is ready and on the table in 30 minutes or less!
The cook time overcooks the shrimp. Even large shrimp will overcook in minutes. Came out rubbery and tough. Next time I’ll pull the shrimp out until after the sauce thickens. Flavors and recipe simplicity are good and worth making, thank you!!!
Carl in Clearwater
This came out perfectly, the whole family loved it!
That is great! I am happy your family loves it as much as mine does!! XOXO
Hi There — love the flavour of this recipe! I couldn’t get the sauce to thicken at all. I followed the recipe exactly, except I couldn’t find heavy cream anywhere and everything I googled said that I could use whipping cream instead. Could this be the problem? Heavy cream doesn’t appear to be readily available in Canada. Thanks!
Oh yes, whipping cream and heavy whipping cream are not the same. I hope you will be able to make it again. It is super creamy and delicious. Heavy cream is found in the dairy isle here. I am not sure in Canada. It comes in a smaller milk carton. Hope that helps! XOXO
Had this for dinner this afternoon… Simple, quick and excellent… :O)
It’s Friday during Lent so I needed a relatively easy peasy shrimp pasta dish to make tonight. Well after seeing this incredible recipie I know what I’m making tonight! Hope I get it right! Thank you for this awesome idea!! Rated 5 stars but my phone won’t let me rate 😉
I made this for my husband and I, and usually I dont eat leftovers, but they were all mine this time! An absolutely delicious, restaurant quality dish, super easy and convenient. I will definitely keep this one handy!
Hmm is anyone else experiencing problems with the
images on this blog loading? I’m trying to determine if its a problem on my end or if it’s the blog.
Any feed-back would be greatly appreciated.
You’ve cooked your shrimp entirely too long and now it’s rubbery. Next time, saute the shrimp for maybe three to four minutes till light pink and remove it from the pan. Then add the garlic with some wine and cook till lightly golden around the edges. Add one teaspoon of corn starch to the chicken broth and add to pan. Cook till slightly thick and then add the shrimp, top the pan for three minutes with the lid and serve over the pasta.
Agree totally with JC Allen. The flavors are great but the shrimp is overcooked and the sauce too runny. The pan needs to be de-glazed with a little wine and the sauce thickened with corn starch or arrow root. Next time I might leave out the chicken stock entirely and add some water from the pasta as and if required.
Hey girl- this looks so good! I love shrimp!
A beautiful and absolutely appetizing dish! YUM!