This creamy shrimp pasta is rich, silky, and absolutely packed with flavor. Tender shrimp (or prawns) are coated in a garlicky cream sauce with plenty of Parmesan and a bright squeeze of lemon to keep everything fresh. It’s simple, comforting, and comes together in under 20 minutes, the perfect weeknight pasta that still feels a little fancy.
Hi! I’m writing up my second shrimp pasta recipe because I wanted to create two completely different versions. The first, my Garlic Butter Shrimp Pasta, is light, bright, and has no cream or Parmesan. This one leans the other way which is richer, more indulgent, and with that luxurious creamy sauce everyone loves.
I know it’s a cardinal sin in Italy to pair cheese with seafood, but we can’t be perfect all the time. My Creamy Salmon Pasta is one of the most popular recipes on my site, and those thousands of readers can’t be wrong!
Main ingredients:
Raw shrimp (prawns) - Peeled and deveined. Fresh will always give a little more flavor, but frozen is totally fine for convenience, just thaw completely, rinse, and pat dry before cooking. I like to leave the tails on for extra flavor and a bit of presentation flair, but remove them if you prefer.
Garlic - Fresh garlic cloves are best, jarred garlic has a potent flavor.
Red pepper flakes - Also known as chili flakes. This is completely optional and you can adjust the amount to suit your spice preference.
Cream - In the U.S. use a whipping or heavy cream as that is most common. Where I live I use a single or light cream. You can adjust with pasta water so it doesn't matter too much.
Parmesan cheese - This needs to be REALLY finely grated with something like a microplane or the star side of a box grater. Grate your own as pre-grated cheese has additives and won't melt as well.
Lemon - I always add fresh lemon juice to a creamy sauce, it cuts through the richness perfectly. Keep your heat low when adding it and whisk it in quickly. If you have had trouble with it curdling in the past then mix it through right at the end after you have added the cooked pasta.
Italian Parsley - This is always optional but it adds freshness and a pop of color to the finished dish.
How to make creamy shrimp pasta
Here is how the recipe comes together. The full ingredient and more detailed steps are in the recipe card below.
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ONE: In a tablespoon of olive oil, pan-fry the shrimp (prawns) on medium - high heat for one minute each side, until just cooked through. Set aside. Use a large skillet, big enough to hold pasta at the end.
TWO: Lower to a medium heat, add a tablespoon of butter and gently fry the garlic and red pepper flakes for 30 seconds - 1 minute.
THREE: Pour in the cream and bring to a very gentle simmer. Add the grated Parmesan in 2 - 3 separate lots. Add ¼ cup of pasta water and the lemon juice and let thicken for 2 minutes.
FOUR: Add your cooked pasta in and toss well. Check for seasoning, I love to add a big pinch of salt and some black pepper.
FIVE: Add the chopped parsley and toss.
SIX: Add your cooked prawns and toss to warm through.
Expert tips
- Weigh your pasta portions! I know it might seem a bit fiddly but I write my recipes with the perfect sauce to pasta ratio. My perfect pasta portion is 100 grams dried pasta per person or 150 grams fresh. Use any type of pasta you like.
- I always undercook dried pasta by a minute from package instructions so that it can bubble away IN the sauce at the end and still be perfectly al dente.
- Add the lemon on a very low heat. If you are worried it will curdle the cream sauce then add it in with the cooked pasta and toss quickly.
- Creamy sauces thicken fast once off the heat, so make sure it’s a touch “too saucy” in the pan, it will settle into the perfect creamy consistency by the time you serve.
Tips for cooking the shrimp
- If using frozen shrimp, thaw completely, rinse, and pat very dry. If they’re wet, they’ll steam instead of sear.
- Use a large skillet or cook in batches so the pan isn't too crowded.
- Preheat your pan well. If using a stainless steel one, a good trick to test is by flicking in a few drops of water. If they sizzle and evaporate it's not hot enough. If the droplets dance around the surface, you are good to go.
- Only sear them for one minute each side, otherwise they can overcook and go rubbery.
Recipe FAQs
Either is completely fine. Fresh shrimp (or prawns) will give slightly more flavor, but frozen shrimp are super convenient and work perfectly in this recipe. Just make sure they’re fully thawed, rinsed, and patted very dry before cooking. Any extra moisture will stop them from searing properly.
I hate rules! Use whatever you love or have in the cupboard at the time, I used a dried pappardelle. My only piece of advice is to weigh it, I design the perfect sauce to pasta ratio! 200 grams dried pasta or 300 grams fresh.
This pasta is best fresh, but leftovers can be kept in the fridge in an airtight container for up to 2 days. Not suitable for freezing.
Absolutely! Think of this as a fantastic base recipe to add anything into. Some baby spinach, green beans, peas or asparagus would work well.
Some other recipes to try
If you loved this creamy shrimp pasta recipe then make sure you head to my entire pasta recipe collection! Here are a few suggestions to get you started.
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Recipe
Creamy Garlic Shrimp Pasta with Lemon
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Ingredients
Pasta
- 200 grams dried pasta or 300 grams fresh
For the shrimp/prawns
- 1 tablespoon olive oil
- 200 grams raw shrimp or prawns peeled and deveined, see notes
For the sauce
- 1 tablespoon butter
- 3 cloves garlic finely diced
- ¼ - ½ teaspoon red pepper flakes (chili flakes)
- ¾ cup cream
- 50 grams parmesan very finely grated
- 1 tablespoon fresh lemon juice plus zest to serve
- salt and black pepper to taste
- ½ packed cup Italian parsley finely chopped (you should have about 2 tablespoons chopped)
Instructions
- Boil your pasta in well salted boiling water, see notes below for the perfect ratio of salt to water! Reserve a cup of water before draining.
- Heat the olive oil in a large fry pan over medium - high heat. Pat the shrimp dry and season lightly with salt and pepper right before frying.
- Sear for 1 minute each side until just cooked through. Set aside.
- Reduce the heat to medium and in the same pan add 1 tablespoon of butter and then the garlic and red pepper flakes. Cook for 30 seconds - 1 minute.
- Pour in the cream and bring to a gentle simmer, turn the heat down if you need, it should only be bubbling very gently.
- Use a wooden spoon or spatula to scrape up any brown bits from cooking the shrimp.
- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
- Add ¼ cup of pasta water and let it gently simmer for 2 - 3 minutes to thicken slightly.
- Add the lemon juice and mix in quickly (if you have ever had trouble with lemon juice curdling a sauce then add it at same time as pasta)
- Add the cooked pasta in and toss well, let it gently bubble away in the sauce for 1 - 2 minutes to thicken. Add more pasta water if you need.
- You want it to seem a bit too saucy in the pan as creamy sauces dry up so quickly off the heat.
- Toss through the parsley followed by the prawns to warm through.
- Serve with finely grated lemon zest and some extra parsley on top.
Sarah says
I've always been a bit scared to cook shrimp but it is so easy! Thank you for the clear instructions!
Emilie Pullar says
Honestly same haha, it's so simple! Thanks so much for making 🙂