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
- 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
- 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
•[url:4]The Recipe Critic Measuring Cups[/url]
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
Killer good recipe! Followed exactly, other than started the ball rolling with a few strips of bacon fried crisp. wonderful.1
CAN THE GARLIC BE LEFT OUT?
Yes, no problem!
Just make this dish for my hubby, and he LOVED it. I did do a few things differently: I use Half-n-half vs. heavy cream, added 1 tablespoon of flour to thicken, and I doubled the recipe. Now we have leftovers for tomorrow night. ❤️
Used receipt added mushroom cooked with shrimp and taken out at same time as shrimp. Also used the wine and corn starch with pasta water. It turned out wonderful.
I made this delicious creamy garlic shrimp pasta. I did a little variation on the recipe. It says use heavy cream. I instead used half & half it was a little thinner, so I added a can of Cream of mushroom soup. It was awesome.
Great and easy recipe. I only gave it a three because I had to wade through many unnecessary pictures and ads before I could even get to it.
I followed the recipe and it was delicious! Thank you!
Best dish ever!
Delicious. Used angel hairs, and added crushed red peppers.
My son was to hungry.
He loved it.
hi if I don’t have Italian seasoning can i leave it out or what do I replace it with?
Thanks so much for following along with me! You can always make your own. Here are the things that you will need:
1/2 teaspoons dried oregano.
1 teaspoon dried marjoram.
1 teaspoon dried thyme.
1/2 teaspoon dried basil.
1/2 teaspoon dried rosemary.
1/2 teaspoon dried sage.
I hope that this is helpful. Please let me know how it turns out!
So yummy, I left out the broth, just garlic, shrimp in butter, s&p, Italian seasoning and parmesan plus cooked Tagliatelle noodles. I loved it!
I have not cooked this yet but I am reading it and the comments with interest. I have learned a pasta thing from some chefs on tv and on radio to undercook the pasta so that it finishes in the sauce, absorbing some flavor as it does. This also thickens the sauce. Along with that, adding pasta water does add starch to help thicken it. Next, having lived 10 miles from the Gulf of Mexico for two decades, I find terms like “jumbo” shrimp to be imprecise. Overcoming the shrimp may be due to them being smaller than intended. I’ve seen some “jumbo” in packages at the grocery store that I call “medium”. The best thing for relating shrimp size is to include a count per pound. For example, I like 36-40 (per pound) size for making po boy sandwiches. I look forward to trying this. What about using a beschemel sauce?
Alyssa unlike you I have always been a shrimp lover and almost order some form of it when eating out because the only thing I know to make at home is shrimp scampi and that is getting old. I made this last night and it was delicious!!! I followed your measuring instructions and as with every recipe read the reviews. The cream sauce was a little runny so I too added cornstarch. Turns out I added a little more than I should have, but no problem, I used some of the pasta water to fix it. As for the directions, I never cook shrimp first because it cooks fast, I sautéed my garlic (and onions because I put them in everything), then added the cream and chicken stock cooked that a bit added cornstarch and pasta water and when it was the right consistency I sautéed my shrimp in a separate skillet with MORE garlic because there’s no such thing as too much garlic. I sautéed the shrimp shy of done (same with the pasta) and added it to the cream sauce and turned it off allowing the shrimp to continue cooking. Then added some grated cheese and tossed it all together. I used penne rigate because we like when the sauce gets into the tube shape and penne rigate has ridges unlike plain penne so any sauce coats them well. This is now our go to shrimp dinner and I will even make it with chicken, although shrimp scampi will still make an appearance since I always have the ingredients on hand for that. Thank you for this recipe.
That is great to hear! Thank you so much for sharing! I am so glad that you have loved shrimp for so long.