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Creamy Garlic Butter Shrimp Spaghetti

Creamy Garlic Butter Shrimp Spaghetti

This creamy garlic butter shrimp spaghetti combines juicy seared shrimp and tender pasta in a rich Parmesan cream sauce made with garlic, butter, and broth. Ready in 30 minutes, it is an indulgent Italian-inspired seafood dinner for busy nights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 735
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 5 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth or seafood broth
  • 3/4 cup Parmesan cheese, grated
  • 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes, optional
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Extra Parmesan, for serving

Equipment

  • large pot
  • Colander
  • large skillet
  • Tongs
  • wooden spoon or spatula

Method
 

  1. Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Pat the shrimp dry and season with paprika, salt, black pepper, and Italian seasoning.
  3. 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.
  4. In the same skillet, melt the butter. Add the garlic and crushed red pepper flakes, if using. Cook for 30 seconds, until fragrant.
  5. 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. 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. Return the shrimp to the skillet and gently toss with the spaghetti until everything is warm and coated in sauce.
  8. Sprinkle with fresh parsley and extra Parmesan. Serve hot.

Notes

Do not overcook the shrimp during the first sear because they will warm through again when returned to the sauce.
Reserve 1/2 cup of pasta water before draining. Its starch helps loosen the sauce and makes it cling to the spaghetti.
Use freshly grated Parmesan for the smoothest sauce.
Omit the crushed red pepper flakes for a milder dish or increase them for more heat.
Linguine or fettuccine may be substituted for spaghetti.
Frozen shrimp may be used after thawing completely and patting dry before cooking.
Half-and-half may replace the heavy cream, although the sauce will be thinner and less rich.