A decadent and satisfying dish, spaghetti with shrimp in cream sauce combines the tender chew of perfectly cooked pasta with plump, succulent shrimp, all enveloped in a luscious, garlicky cream sauce. Perfect for weeknight dinners or special occasions, this dish is sure to impress!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy nights.
- Rich and Creamy: The cream sauce is luxurious without being overly heavy.
- Customizable: Add vegetables or switch up the protein for endless variations.
- Restaurant-Quality at Home: A gourmet dish that’s surprisingly simple to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spaghetti
- Shrimp (peeled and deveined)
- Heavy cream
- Garlic cloves
- Parmesan cheese
- Butter
- Olive oil
- Fresh parsley
- Salt and pepper
Directions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes on each side until pink and opaque. Remove and set aside.
- Prepare the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and bring to a gentle simmer.
- Incorporate cheese: Gradually whisk in grated Parmesan cheese until the sauce thickens. Adjust seasoning with salt and pepper.
- Combine: Return the shrimp to the skillet, then toss in the cooked spaghetti. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Garnish and serve: Sprinkle with fresh parsley and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetable Additions: Incorporate spinach, cherry tomatoes, or zucchini for extra nutrients and color.
- Protein Swaps: Substitute shrimp with scallops, chicken, or a vegetarian alternative like mushrooms.
- Spice It Up: Add red pepper flakes or a pinch of cayenne for a bit of heat.
- Gluten-Free Option: Use gluten-free pasta to accommodate dietary restrictions.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to refresh the sauce. Avoid microwaving, as it may overcook the shrimp.
FAQs
1. Can I use frozen shrimp?
Yes, frozen shrimp works perfectly. Thaw it thoroughly and pat dry before cooking.
2. What type of pasta works best?
Spaghetti is classic, but linguine or fettuccine also work well with the creamy sauce.
3. How can I thicken the sauce further?
Simmer the sauce longer or add a bit more Parmesan cheese.
4. Can I use milk instead of cream?
While heavy cream gives the best texture, you can use whole milk, but the sauce will be thinner.
5. Is this dish kid-friendly?
Yes, the creamy sauce and mild shrimp flavors make it appealing to kids.
6. Can I make this dish in advance?
It’s best served fresh, but you can prepare the sauce ahead and reheat before tossing with the pasta.
7. What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce and shrimp.
8. How do I prevent overcooking the shrimp?
Cook the shrimp until just pink and opaque, about 2–3 minutes per side.
9. Can I add lemon juice to the sauce?
Yes, a splash of lemon juice enhances the flavors without overpowering the cream.
10. What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat with a bit of cream or reserved pasta water to keep the sauce creamy.
Conclusion
Spaghetti with shrimp in cream sauce is an easy-to-make yet indulgent recipe perfect for any occasion. With its creamy, garlicky sauce and tender shrimp, it delivers restaurant-quality flavor in every bite. Try it today, and don’t forget to explore the variations to make it uniquely yours!
PrintSpaghetti with Shrimp in Cream Sauce
This Spaghetti with Shrimp in Cream Sauce is a quick and elegant dish perfect for weeknight dinners or special occasions. Juicy shrimp are tossed with tender spaghetti and coated in a rich and creamy garlic Parmesan sauce for a meal that’s as easy as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Pasta and Shrimp:
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Cream Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
- Prepare the Shrimp
- In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and black pepper.
- Heat a large skillet over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side, or until pink and fully cooked. Remove from skillet and set aside.
- Make the Cream Sauce
- Reduce heat to medium and add butter to the skillet. Once melted, sauté minced garlic until fragrant (about 1 minute).
- Stir in heavy cream and broth, bringing the mixture to a gentle simmer. Add Parmesan cheese, Italian seasoning, and red pepper flakes (if using), stirring until the cheese is melted and the sauce is smooth.
- Combine
- Add cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add the cooked shrimp back to the skillet, gently tossing to combine.
- Serve
- Divide among plates, garnish with fresh parsley, and serve immediately.
Notes
- You can substitute spaghetti with fettuccine or linguine if preferred.
- For a lighter option, use half-and-half instead of heavy cream.
- Add a squeeze of fresh lemon juice for extra brightness.