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Creamy One-Pot Garlic Shrimp Pasta: Easy 20-Minute Dinner

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This creamy one-pot garlic shrimp pasta is a quick and easy weeknight dinner that comes together in under 20 minutes. With simple ingredients like garlic, shrimp, cream, and Parmesan, it delivers restaurant-quality flavor with minimal cleanup.

Ingredients

Scale
  • 8 ounces fettuccine or linguine, broken in half
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 cup dry white wine (optional, or use extra broth)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, for squeezing

Instructions

  1. Season the shrimp: Pat shrimp dry with paper towels. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of red pepper flakes. Toss to coat and set aside.
  2. Cook the shrimp: Heat 2 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through. Remove to a plate and set aside.
  3. Build the garlic base: Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and cook about 30 seconds, stirring constantly, until fragrant but not browned.
  4. Deglaze with wine: Pour in white wine and let bubble for 1 minute, scraping the bottom of the pot. If skipping wine, add 1/2 cup extra broth instead.
  5. Add liquids: Pour in chicken broth and heavy cream. Add remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine and bring to a gentle simmer.
  6. Cook the pasta: Add broken pasta, ensuring it’s submerged as much as possible. Cover and simmer for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Pasta should be al dente and sauce should coat the back of a spoon.
  7. Finish the dish: Remove pot from heat. Stir in grated Parmesan until melted and sauce is silky. Add cooked shrimp back to the pot along with any accumulated juices. Squeeze half a lemon over everything and toss gently.
  8. Serve immediately: Divide among bowls, sprinkle with fresh parsley and extra Parmesan if desired. Add a final squeeze of lemon on top.

Notes

Don’t overcook the shrimp; they should curl into a loose C shape. Use freshly grated Parmesan for a smooth sauce. Stir pasta frequently to prevent sticking. Let the pasta rest off heat for a minute before serving to allow sauce to thicken. For leftovers, reheat on stovetop with a splash of milk or broth.

Nutrition

Keywords: creamy garlic shrimp pasta, one-pot pasta, quick dinner, weeknight meal, shrimp pasta, garlic cream sauce

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