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30-Minute Garlic Shrimp Pasta 🍤
When I want dinner to feel a little special but I am short on time, this is the one I reach for. Plump, garlicky shrimp in a cheesy cream sauce that tastes like it came off a restaurant menu, on the table in about half an hour. The trick is letting the garlic and butter do the heavy lifting, then folding in just enough parmesan to make it feel luxurious without weighing it down. It is fancy, but the Tuesday-night kind of fancy.
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Equipment
Ingredients
- 12 oz pasta of choice penne, fettuccine or gemelli – reserve 1 cup pasta water
- 1 lb shrimp raw and deveined, seasoned with 1 tsp garlic salt
- 1 tbsp olive oil
- 4 tbsp butter
- 1/2 yellow/white onion diced
- 1 cup cherry tomatoes sliced in half
- 3 garlic cloves minced
- 1 tsp red pepper flakes
- 1/4 cup white wine
- 1 cup chicken or vegetable broth
- 1 5.3 oz Boursin cheese (garlic and herb)
- 1/3 cup heavy cream
- 1 tsp salt more to taste
- Parsley for topping
- Parmesan cheese for topping
Instructions
- Boil salted pasta water and cook the pasta until al dente according to package instructions.
- In the meantime, in a large deep pan over medium-high heat, melt the butter and add the olive oil. Add the seasoned shrimp and sauté for 3 minutes, until they turn pink, then remove from the pan.
- Lower heat to medium and add the onions, tomatoes and a sprinkle of salt and pepper. Sauté until softened (about 5 minutes). Add the garlic and red pepper flakes and cook another minute.
- Add the white wine and deglaze the pan. Let it cook until evaporated (a few minutes). Add the broth, then the Boursin cheese and stir until melted. Stir in the heavy cream and salt and let cook on low for 5 minutes.
- Drain the pasta (reserving 1 cup of pasta water). Add the cooked pasta to the sauce and mix. (Add 1/2 cup pasta water at a time depending on your preferred consistency.)
- Return the cooked shrimp and add parsley to the sauce. Top with cheese and enjoy!
Notes
- Organic Valley Heavy Whipping Cream
- Kettle & Fire Organic Chicken Broth
- Boursin Garlic & Fine Herbs Cheese
- Watkins Organic Garlic Salt
- Amazon Grocery Extra Large Raw Shrimp
- NatureSweet Cherub Cherry Tomatoes
- Land O Lakes Salted Butter Half Sticks
- Caraway Nonstick Ceramic Frying Pan
- DeLallo Organic Gemelli Pasta
Nutrition
Tips for Making This Recipe
Don’t overcook the shrimp — they’re done the moment they curl and turn pink, just a couple minutes a side. Pat them really dry before they hit the pan so they sear instead of steam. Keep the garlic on low so it goes golden and sweet, never bitter. Loosen the sauce with a splash of pasta water and finish with fresh parsley and a squeeze of lemon.
Frequently Asked Questions
What size shrimp is best?
Large or jumbo (around 16–21 per pound) stay juicy and feel substantial. Smaller ones work but cook even faster, so watch them closely.
Can I use frozen shrimp?
Absolutely — just thaw them fully and pat them very dry first. Frozen shrimp are often fresher than “fresh” at the counter anyway.
What pasta works best?
Long strands like linguine or spaghetti are classic with shrimp, but short shapes catch more of that cheesy sauce. Use what you love.
Can I make it ahead?
Shrimp pasta is really best fresh, but you can peel and season the shrimp and prep the garlic ahead so the actual cooking takes just minutes.
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Shop What I Used
These are the tools and ingredients I reached for — affiliate links, so I may earn a small commission at no cost to you.
- Organic Valley Heavy Whipping Cream
- Kettle & Fire Organic Chicken Broth
- Boursin Garlic & Fine Herbs Cheese
- Watkins Organic Garlic Salt
- Amazon Grocery Extra Large Raw Shrimp
- NatureSweet Cherub Cherry Tomatoes
- Land O Lakes Salted Butter Half Sticks
- Caraway Nonstick Ceramic Frying Pan
- DeLallo Organic Gemelli Pasta
I tried this and it came out fantastic!!