Garlic Parmesan Shrimp Seafood Pasta Recipe

It’s 6 PM. You’re hungry. The family is hungry. The thought of another boring dinner is just too much.

You need a hero. A fast, flavor-packed hero. I’m here with your cape. This Garlic Parmesan Shrimp Seafood Pasta is that hero. If you love this style of quick, cheesy pasta, you should also try our Garlic Parmesan Chicken Pasta for another fast flavor boost.

We’re talking creamy, cheesy, garlicky sauce. Juicy shrimp. All tangled up with pasta. It feels fancy. It tastes incredible. And it’s on your table in about 20 minutes. Let’s save dinner.

Recipe Overview

• Cuisine: Italian-American
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ultimate Guide to Garlic Parmesan Shrimp Seafood Pasta

Why is this the only guide you need? Because I’m a busy cook, just like you. I don’t have time for fussy steps or a sink full of dishes.

This guide gets you maximum flavor for minimum effort. We use one pot for the sauce and shrimp. We build flavor fast. The sauce comes together in the time it takes to boil pasta.

You get a restaurant-quality meal on a Tuesday night budget. It’s your new secret weapon for crazy weeknights. Or for when you just need a big bowl of cheesy comfort.

The Simple Ingredients

Check your pantry. You probably have most of this already. That’s the beauty of this recipe. It’s built on staples.

• 12 ounces penne pasta (or your favorite shape)
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 6-8 cloves garlic, minced
• 1 1/2 cups half-and-half or heavy cream
• 1 cup freshly grated parmesan cheese, plus more for serving
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for a kick)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking! (The Step-by-Step)

Grab your big pot and a large skillet. Let’s move. This process is fast and fluid, so have your ingredients ready.

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente. Before draining, save about 1 cup of the starchy pasta water. This is liquid gold for your sauce.
2. Cook the shrimp. While the pasta boils, pat the shrimp dry. Season with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Don’t overcook! Remove them to a plate immediately.
3. Make the garlic sauce. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for just 30-60 seconds until fragrant. You want to wake up the garlic, not burn it.
4. Create the creamy base. Pour in the half-and-half. Let it simmer gently for 2-3 minutes, stirring occasionally. It will thicken slightly.
5. Cheese, please! Turn the heat to low. Gradually whisk in the grated parmesan cheese. Keep whisking until it’s melted and the sauce is smooth. If the sauce seems too thick, add a splash of that reserved pasta water. Season the sauce with salt and pepper.
6. Bring it all home. Add the drained pasta and cooked shrimp back to the skillet with the sauce. Toss everything together until it’s beautifully coated. If needed, add more pasta water a little at a time to make it silky.
7. Serve. Dish it up immediately! Garnish with more parmesan cheese and fresh parsley. Dinner is served, just like that.

What to Serve With This Dish

This pasta is a full meal in a bowl. But if you want to round it out, keep it simple and quick.

Recipe

Garlic Parmesan Shrimp Seafood Pasta Recipe

Make Garlic Parmesan Shrimp Seafood Pasta Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 10 min | Cook: 15 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 12 ounces penne pasta (or your favorite shape)
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 6-8 cloves garlic, minced
• 1 1/2 cups half-and-half or heavy cream
• 1 cup freshly grated parmesan cheese, plus more for serving
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for a kick)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking! (The Step-by-Step)

1

Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente. Before draining, save about 1 cup of the starchy pasta water. This is liquid gold for your sauce.

2

Cook the shrimp. While the pasta boils, pat the shrimp dry. Season with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Don’t overcook! Remove them to a plate immediately.

3

Make the garlic sauce. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for just 30-60 seconds until fragrant. You want to wake up the garlic, not burn it.

4

Create the creamy base. Pour in the half-and-half. Let it simmer gently for 2-3 minutes, stirring occasionally. It will thicken slightly.

5

Cheese, please! Turn the heat to low. Gradually whisk in the grated parmesan cheese. Keep whisking until it’s melted and the sauce is smooth. If the sauce seems too thick, add a splash of that reserved pasta water. Season the sauce with salt and pepper.

6

Bring it all home. Add the drained pasta and cooked shrimp back to the skillet with the sauce. Toss everything together until it’s beautifully coated. If needed, add more pasta water a little at a time to make it silky.

7

Serve. Dish it up immediately! Garnish with more parmesan cheese and fresh parsley. Dinner is served, just like that.

Notes

Enjoy your homemade Garlic Parmesan Shrimp Seafood Pasta Recipe!

Nutrition Information

Calories: ~650

Carbohydrates: 55g

Protein: 38g

Fat: 30g

Saturated Fat: 18g

Cholesterol: 300mg

Sodium: 900mg

Fiber: 2g

Sugar: 4g

Did You Make This?

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A bagged Caesar salad or a simple arugula salad with lemon vinaigrette is perfect. Some crusty garlic bread is never a wrong answer. It’s great for soaking up every last bit of that garlic sauce.

For a veggie side, try roasted asparagus or broccoli. You can toss them in the oven while you cook the pasta. Easy.

Make This Recipe Your Own (Quick Swaps)

Don’t have penne? No problem. This sauce loves any pasta. Try fettuccine, linguine, or shells. Use what’s in your cupboard.

Want more veggies? Toss in a handful of spinach with the sauce to wilt. Or add some sun-dried tomatoes for a sweet, tangy punch. Sliced mushrooms cooked with the garlic are also fantastic.

Not a shrimp fan? Use cooked, shredded chicken. Or leave the protein out altogether for a killer garlic parmesan pasta. It’s your kitchen. You make the rules. For another fantastic shrimp and parmesan combo with minimal cleanup, check out these Creamy Parmesan Pesto Shrimp Foil Packets.

How to Store Leftovers (If You Have Any!)

This dish is best eaten fresh. But leftovers happen. Store them in an airtight container in the fridge for up to 2 days.

The sauce will thicken as it chills. Reheat it gently in a skillet with a splash of milk or cream. Stir it often to bring back that creamy texture. I don’t recommend freezing this one, as the dairy sauce can separate.

NUTRITION INFORMATION

• Calories: ~650
• Carbohydrates: 55g
• Protein: 38g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 300mg
• Sodium: 900mg
• Fiber: 2g
• Sugar: 4g

*This is an estimate. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use pre-cooked shrimp?

You can, but be careful. Add them at the very end, just to warm through. If you cook them longer, they’ll get rubbery. Fresh or frozen raw shrimp give the best texture.

My sauce is too thin. How do I thicken it?

Let it simmer a bit longer. The heat will reduce and thicken the cream. You can also add a little extra parmesan cheese. The starch from the pasta water also helps bind it all together.

Can I use milk instead of half-and-half?

You can, but the sauce won’t be as rich or thick. For a lighter version, it works. To help it thicken, make a quick slurry with 1 tablespoon of cornstarch and a splash of milk. Whisk it into the simmering sauce.

See? I told you we could do it. In less time than it takes to decide on takeout, you made a stunning meal. You won the weeknight.

This recipe is your new go-to. It’s fast, forgiving, and packed with the kind of flavor that makes everyone ask for seconds. Print it, bookmark it, make it your own. And if you’re looking for a low-carb twist on this concept, our Keto Garlic Butter Shrimp Packets with Zucchini Noodles are a must-try.

Now go enjoy that cheesy, garlicky goodness. You earned it! Did this recipe save your dinner? Let me know how it went by leaving a comment and rating below!