Garlic Parmesan Shrimp Seafood Pasta Recipe

It’s 6 PM. You’re hungry. The family is hangry. Takeout menus are calling your name.

But wait! I have a better idea. One that’s faster than delivery and tastes a million times better.

Let’s make Garlic Parmesan Shrimp Seafood Pasta. This is your new weeknight superhero. It’s creamy, cheesy, and packed with flavor, much like our popular Garlic Parmesan Chicken Pasta. You can make it in the time it takes to boil water.

No fancy skills needed. Just one pan, a pot for pasta, and about 20 minutes. Let’s get your dinner back on track.

Recipe Overview

• Cuisine: Italian-American
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ultimate Guide to Garlic Parmesan Shrimp Seafood Pasta

Why is this the only guide you need? Because I’m a busy cook, just like you. I tested this to be foolproof.

We’re talking maximum flavor for minimum effort. The sauce is a creamy dream made from pantry basics. The shrimp cooks in minutes. The parmesan cheese melts into something magical.

This isn’t a fussy restaurant dish. It’s home cooking at its fastest and most satisfying. You get a restaurant-quality meal without the wait or the bill.

Follow these simple steps. You’ll have a creamy, garlicky, cheesy pasta that will become a regular in your rotation. I promise.

The Simple Ingredients

Check your fridge and pantry. You probably have most of this already. That’s the beauty of this recipe.

• 12 oz penne pasta (or your favorite shape)
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 tsp red pepper flakes (optional, for a kick)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking! (The Step-by-Step)

Ready? Set your timer. Let’s move fast and get this dinner on the table. The key is to multitask a little.

Recipe

Garlic Parmesan Shrimp Seafood Pasta Recipe

Make Garlic Parmesan Shrimp Seafood Pasta Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 10 min | Cook: 15 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 12 oz penne pasta (or your favorite shape)
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 tsp red pepper flakes (optional, for a kick)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking! (The Step-by-Step)

1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions for al dente. Drain and set aside.

2

While the pasta cooks, pat the shrimp dry with a paper towel. Season them lightly with salt and pepper.

3

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer.

4

Cook the shrimp for about 1-2 minutes per side, until they are pink and opaque. Do not overcook them! Remove them to a plate and set aside.

5

In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes. Cook for just 30-60 seconds until fragrant. Don’t let the garlic burn.

6

Pour in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally. It will thicken slightly.

7

Reduce the heat to low. Gradually whisk in the grated parmesan cheese. Keep stirring until the cheese is melted and the sauce is smooth.

8

Add the cooked pasta and shrimp back into the skillet with the sauce. Toss everything together until it’s beautifully coated. Taste and add more salt or pepper if needed.

9

Garnish with lots of fresh parsley and an extra sprinkle of parmesan. Serve immediately!

Notes

Enjoy your homemade Garlic Parmesan Shrimp Seafood Pasta Recipe!

Nutrition Information

Calories: ~650

Carbohydrates: 55g

Protein: 35g

Fat: 35g

Saturated Fat: 20g

Cholesterol: 300mg

Sodium: 900mg

Note: Nutrition is an estimate and will vary with specific ingredients used.

Did You Make This?

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1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions for al dente. Drain and set aside.
2. While the pasta cooks, pat the shrimp dry with a paper towel. Season them lightly with salt and pepper.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer.
4. Cook the shrimp for about 1-2 minutes per side, until they are pink and opaque. Do not overcook them! Remove them to a plate and set aside.
5. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes. Cook for just 30-60 seconds until fragrant. Don’t let the garlic burn.
6. Pour in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally. It will thicken slightly.
7. Reduce the heat to low. Gradually whisk in the grated parmesan cheese. Keep stirring until the cheese is melted and the sauce is smooth.
8. Add the cooked pasta and shrimp back into the skillet with the sauce. Toss everything together until it’s beautifully coated. Taste and add more salt or pepper if needed.
9. Garnish with lots of fresh parsley and an extra sprinkle of parmesan. Serve immediately!

What to Serve With This Dish

This pasta is a full meal in a bowl. But if you want to round it out, keep it simple and fast.

A bag of pre-washed salad greens with a quick vinaigrette is perfect. Garlic bread is always a winner for soaking up the extra sauce.

For a green veggie, try steamed broccoli or asparagus. They cook while you make the pasta. Just drizzle with a little olive oil and lemon.

Make This Recipe Your Own (Quick Swaps)

Don’t have penne? No problem. Use any pasta you have. Fettuccine, linguine, or rigatoni all work great.

Want more veggies? Toss in a handful of spinach with the sauce. It wilts in seconds. You can also add sun-dried tomatoes for a sweet, tangy pop.

For a protein swap, use cooked chicken breast or scallops instead of shrimp. The method is exactly the same. Just adjust the cooking time. If you’re looking for a lighter, low-carb option with similar flavors, try our Creamy Garlic Butter Shrimp & Zoodles.

How to Store Leftovers (If You Have Any!)

This dish is best fresh. But if you have leftovers, let them cool completely.

Store them in an airtight container in the fridge for up to 2 days. The sauce will thicken as it chills.

Reheat gently in a skillet with a tiny splash of milk or cream. Stir it over low heat until warm. This helps bring the sauce back to life.

NUTRITION INFORMATION

• Calories: ~650
• Carbohydrates: 55g
• Protein: 35g
• Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 300mg
• Sodium: 900mg
• Note: Nutrition is an estimate and will vary with specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use pre-cooked shrimp?

You can, but for the best texture, use raw shrimp. If you use pre-cooked, add them at the very end just to warm through. This keeps them from getting rubbery.

My sauce is too thick. What do I do?

Easy fix! Just add a splash of the pasta cooking water. It’s starchy and helps thin the sauce perfectly while helping it cling to the pasta.

Is there a substitute for heavy cream?

For a lighter version, you can use half-and-half. The sauce will be a bit less rich, but still delicious. I don’t recommend milk, as it can separate.

See? I told you we could do it. Dinner is served in under 30 minutes. And it’s a showstopper.

You saved the night. You beat the takeout temptation. And you made something truly delicious with very little fuss. That’s a major win in my book.

Now go enjoy your creamy, garlicky, cheesy masterpiece. You’ve earned it. If you loved the garlic-parmesan combo here, you’ll definitely want to try our easy, grill-friendly Garlic Parmesan Chicken Skewers for your next cookout.

Did this recipe save your weeknight? Let me know how it turned out by leaving a comment and rating below!