This shrimp spaghetti tastes like something you’d order at your favorite Italian restaurant, but it comes together right in your own kitchen. Juicy shrimp get tossed with tender spaghetti in a rich, creamy garlic butter Parmesan sauce, finished with fresh parsley. It’s indulgent, comforting, and ready in just 30 minutes.
Why You’ll Love This Recipe
- Restaurant-style comfort at home. The creamy garlic Parmesan sauce feels indulgent without being complicated to make.
- Ready in 30 minutes. A satisfying dinner that doesn’t require a lot of time.
- Rich and cheesy without being heavy. The broth keeps the cream sauce from feeling too dense.
- A little heat, if you want it. Crushed red pepper flakes are optional, so you can adjust the spice to your taste.
Ingredients
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth or seafood broth
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp crushed red pepper flakes, optional
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Extra Parmesan, for serving
How to Make Creamy Garlic Butter Shrimp Spaghetti
1. Cook the spaghetti. Cook the spaghetti in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Season the shrimp. Pat the shrimp dry and season with paprika, salt, black pepper, and Italian seasoning.
3. Sear the shrimp. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and lightly golden. Remove and set aside.
4. Make the garlic butter base. In the same skillet, melt the butter. Add the garlic and crushed red pepper flakes, if using. Cook for 30 seconds, until fragrant.
5. Make it creamy. Pour in the chicken broth or seafood broth and heavy cream. Bring to a gentle simmer, then stir in the Parmesan cheese until smooth and creamy.
6. Toss the pasta. Add the cooked spaghetti to the creamy garlic butter sauce and toss until coated. Add a splash of reserved pasta water if needed to loosen the sauce.
7. Add the shrimp. Return the shrimp to the skillet and gently toss with the spaghetti until everything is warm and coated in sauce.
8. Garnish and serve. Sprinkle with fresh parsley and extra Parmesan. Serve hot.
Tips for the Best Creamy Shrimp Spaghetti
- Don’t overcook the shrimp in the first sear. They only need 1 to 2 minutes per side, since they’ll warm through again when tossed back in.
- Save that pasta water. The starch helps the sauce cling to the noodles, so don’t skip reserving it.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
- Adjust the spice level to taste. Leave out the red pepper flakes for a milder dish or add extra for more heat.
What to Serve with Creamy Garlic Butter Shrimp Spaghetti
A simple side salad or garlic bread pairs nicely, since the pasta itself is rich and satisfying on its own. A crisp white wine also complements the creamy sauce well if you’re serving this for a special dinner.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, linguine or fettuccine both work well in place of spaghetti.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before searing so they brown properly instead of releasing extra water.
Can I lighten up the sauce?
Half-and-half can be used in place of heavy cream, though the sauce will be a bit thinner and less rich.
Creamy Garlic Butter Shrimp Spaghetti
Ingredients
Equipment
Method
- Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Pat the shrimp dry and season with paprika, salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and lightly golden. Remove and set aside.
- In the same skillet, melt the butter. Add the garlic and crushed red pepper flakes, if using. Cook for 30 seconds, until fragrant.
- Pour in the chicken broth or seafood broth and heavy cream. Bring to a gentle simmer, then stir in the Parmesan cheese until smooth and creamy.
- Add the cooked spaghetti to the creamy garlic butter sauce and toss until coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Return the shrimp to the skillet and gently toss with the spaghetti until everything is warm and coated in sauce.
- Sprinkle with fresh parsley and extra Parmesan. Serve hot.
