What cream is best for creamy pasta?

Heavy cream or heavy whipping cream is definitely the best for a rich, stable, and super creamy pasta sauce. Its high fat content prevents it from curdling when heated and creates that velvety texture we all love in a creamy shrimp pasta dish.

How do you make pasta sauce creamier?

The key is to use a high-fat dairy like heavy cream and to simmer it gently to allow it to reduce and thicken. Adding freshly grated Parmesan cheese at the end is also a game-changer; it melts beautifully and makes the sauce even richer. Finally, a splash of starchy pasta water helps the sauce cling to the noodles.

What is a cream-based pasta sauce called?

A classic cream-based pasta sauce made with Parmesan cheese and butter is famously called an Alfredo sauce. While this creamy shrimp pasta is very similar in style, you could also just call it a simple cream sauce or salsa di panna in Italian.

What herbs go well with shrimp pasta?

Fresh parsley is a classic for a reason—its bright, clean flavor is the perfect finishing touch for a rich dish like this. Fresh basil, chives, or even a little bit of thyme would also be delicious and complement the shrimp and garlic wonderfully.

Creamy Shrimp Pasta: The Best 30-Minute Recipe

Name: The Ultimate Creamy Garlic Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 3/4 lb spaghetti; 1 lb large raw shrimp, peeled and deveined; 2 Tbsp unsalted butter; 1 Tbsp olive oil; 1/2 medium onion, finely chopped; 2 cloves garlic, minced; 1/3 cup chicken broth; 1 tsp lemon juice; 2 cups heavy cream; 1/3 cup freshly grated Parmesan cheese; 1/2 tsp sea salt, or to taste; 1/4 tsp black pepper, or to taste; 1/4 tsp paprika; 1 Tbsp fresh parsley, finely chopped

Description

This creamy shrimp pasta recipe delivers a restaurant-quality meal in under 30 minutes, featuring tender shrimp smothered in a rich, velvety garlic cream sauce that clings perfectly to every strand of spaghetti.

Ingredients

Scale

3/4 lb spaghetti

1 lb large raw shrimp, peeled and deveined

2 Tbsp unsalted butter

1 Tbsp olive oil

1/2 medium onion, finely chopped

2 cloves garlic, minced

1/3 cup chicken broth

1 tsp lemon juice

2 cups heavy cream

1/3 cup freshly grated Parmesan cheese

1/2 tsp sea salt, or to taste

1/4 tsp black pepper, or to taste

1/4 tsp paprika

1 Tbsp fresh parsley, finely chopped

Instructions

Get a large pot of salted water boiling and cook spaghetti according to package directions until al dente. Before draining, reserve about a cup of the starchy pasta water.
While the pasta cooks, pat shrimp dry and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.
In the same skillet, melt the butter and add the chopped onion. Sauté for 3-5 minutes until soft and golden. Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits. Let it simmer until the liquid has reduced by about half.
Stir in the heavy cream and bring to a gentle simmer for 2 minutes to thicken slightly.
Turn heat to low and sprinkle in the grated Parmesan cheese. Stir gently until the cheese is melted and the sauce is smooth and velvety. Do not let it boil. Season with more salt and pepper to taste.
Add the drained spaghetti and cooked shrimp back into the skillet. Toss everything gently until the pasta and shrimp are well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Serve immediately, garnished with fresh parsley and more black pepper.

Notes

Don’t Overcook the Shrimp! Remove them from the pan as soon as they turn pink. They will finish warming through when you add them back to the sauce.

Use Freshly Grated Parmesan: Pre-shredded cheese has anti-caking agents and won’t melt as smoothly into the sauce.

Save That Pasta Water: The starchy water is perfect for thinning the sauce to the right consistency without making it watery.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life.

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 45 g
Saturated Fat: 25 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 285 mg

Keywords: creamy shrimp pasta, shrimp spaghetti, garlic shrimp pasta, weeknight dinner