Creamy Garlic Butter Shrimp Pasta

Sometimes the best recipes come from mixing what you have on hand. One evening, I combined leftover pasta with shrimp from the freezer and a little cream—and out came this rich, comforting dish that feels restaurant-worthy but is surprisingly easy.

Ingredients

200g spaghetti or any pasta

250g shrimp, peeled and deveined

3 tbsp butter

4 cloves garlic, minced

1 cup heavy cream (or evaporated milk as a lighter option)

½ cup grated parmesan cheese

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

Sauté the shrimp: In a large pan, melt 2 tbsp butter. Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.

Make the sauce: In the same pan, melt the remaining butter and sauté garlic until fragrant. Pour in the cream, add parmesan, and stir until smooth.

Combine everything: Add the pasta and shrimp into the sauce. Toss well until coated. Season with salt and pepper.

Serve hot: Garnish with chopped parsley and a sprinkle of parmesan.

Why You’ll Love It

This recipe is creamy, garlicky, and full of flavor—perfect for weeknights when you want something indulgent yet simple. Plus, you can easily swap ingredients: use chicken instead of shrimp, or add spinach and mushrooms for extra nutrition.