Table of Contents

• 1. Creamy Garlic Shrimp Pasta
• 2. Shrimp Alfredo
• 3. Cajun Shrimp Pasta
• 4. Lemon Garlic Shrimp Pasta
• 5. Shrimp Scampi Pasta
• 6. Tuscan Shrimp Pasta
• 7. Spicy Garlic Butter Shrimp Pasta
• 8. Shrimp Pesto Pasta
• 9. Garlic Parmesan Shrimp Pasta
• 10. Creamy Tomato Shrimp Pasta
• 11. Shrimp Florentine Pasta
• 12. Coconut Curry Shrimp Pasta

This one comes together in under 30 minutes and delivers big, garlicky flavor with very little effort. Sautéed shrimp turn tender and slightly caramelized before joining a rich, creamy sauce.

Fresh parsley keeps things tasting bright against the richness of the cream, while the garlic sauce clings to every strand of fettuccine. It’s a simple dinner that feels a little special.

Ingredients

• 1 lb fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1/2 cup grated parmesan
• 2 tbsp butter
• Fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Cook fettuccine in salted boiling water until al dente, then drain, reserving 1/2 cup pasta water.
2. Season shrimp with salt and pepper, then sear in olive oil until pink and just cooked through. Set aside.
3. In the same pan, melt butter and sauté garlic, then stir in heavy cream and parmesan.
4. Simmer until slightly thickened, then return shrimp and pasta to the pan, tossing to coat, and top with parsley.

A classic for a reason, this shrimp alfredo sticks to the basics and does them well. It’s the dish to reach for on a night when you want something familiar and satisfying.

Sautéed shrimp sit over fettuccine coated in a rich, buttery alfredo sauce, finished with a generous crack of black pepper. Simple, but always a hit.

Ingredients

• 1 lb fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 1 cup heavy cream
• 1/2 cup butter
• 1 cup grated parmesan
• 2 cloves garlic, minced
• Black pepper to taste
• Salt to taste

Instructions

1. Cook fettuccine until al dente, then drain and set aside.
2. Season shrimp and sear in a little butter until pink and just cooked through. Set aside.
3. Melt remaining butter in a saucepan, add garlic, then pour in heavy cream and simmer gently.
4. Whisk in parmesan until smooth, toss the pasta and shrimp through the sauce, and finish with black pepper.

For when you want a little heat, this Cajun shrimp pasta delivers bold, spicy flavor in a creamy sauce that keeps things from getting too fiery. Bell peppers add crunch and color throughout.

Blackened shrimp bring smoky depth while the cream sauce mellows the spice just enough to keep every bite balanced. It’s a dish that wakes up a normal weeknight.

Ingredients

• 1 lb penne pasta
• 1 lb shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Toss shrimp in Cajun seasoning, then sear in olive oil until blackened and just cooked through. Set aside.
3. In the same pan, sauté bell peppers until slightly softened, then stir in heavy cream and parmesan.
4. Simmer until slightly thickened, then return shrimp and pasta to the pan and toss to combine.

Bright and light compared to the creamier dishes on this list, this lemon garlic shrimp pasta is what you make when you want something that still feels fresh. It’s especially good in spring and summer.

The lemon garlic butter sauce coats the linguine without weighing it down, while shrimp stay tender and juicy. Parsley finishes it off with a fresh, herby note.

Ingredients

• 1 lb linguine pasta
• 1 lb shrimp, peeled and deveined
• 1/2 cup butter
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• Fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook linguine according to package directions, then drain, reserving 1/4 cup pasta water.
2. Season shrimp and sear in olive oil until pink and just cooked through. Set aside.
3. In the same pan, melt butter and sauté garlic, then stir in lemon juice.
4. Toss the pasta and shrimp through the sauce, adding reserved pasta water as needed, and finish with parsley.

A timeless Italian-American classic, shrimp scampi pasta is all about garlic, butter, and a splash of white wine coming together in a light, glossy sauce. It’s simple, but it never goes out of style.

The shrimp cook quickly right in the buttery garlic sauce, soaking up all that flavor before being tossed with linguine. A squeeze of lemon at the end brightens the whole dish.

Ingredients

• 1 lb linguine pasta
• 1 lb shrimp, peeled and deveined
• 1/2 cup butter
• 1/2 cup dry white wine
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook linguine until al dente, then drain and set aside.
2. Season shrimp and sear briefly in olive oil until just starting to turn pink. Set aside.
3. In the same pan, melt butter and sauté garlic, then deglaze with white wine and let reduce slightly.
4. Return the shrimp to the pan along with lemon juice, then toss with the pasta and top with parsley.

This one brings a little sunshine to the table with sun-dried tomatoes and spinach folded into a creamy garlic sauce. It tastes like something you’d order at an Italian restaurant.

The spinach wilts down into the sauce, adding color and a mild earthiness that balances the richness of the cream. Shrimp soak up all that garlicky, herby flavor.

Ingredients

• 1 lb penne pasta
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Season shrimp and cook in olive oil until pink and just cooked through, then set aside.
3. In the same pan, sauté garlic and sun-dried tomatoes, then stir in heavy cream and parmesan.
4. Add the spinach and stir until wilted, then return shrimp and pasta to the pan and toss to coat.

This one is all about bold, punchy flavor. Shrimp get seared until slightly caramelized in a spicy garlic butter sauce that clings to every strand of spaghetti.

Red pepper flakes bring the heat while parmesan and parsley round things out at the end. It’s a fast dinner that tastes like it took a lot more effort than it did.

Ingredients

• 1 lb spaghetti
• 1 lb shrimp, peeled and deveined
• 1/2 cup butter
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/4 cup grated parmesan
• Fresh parsley, chopped
• Salt to taste
• 2 tbsp olive oil

Instructions

1. Cook spaghetti until al dente, then drain, reserving 1/4 cup pasta water.
2. Season shrimp and sear in olive oil until golden on the edges. Set aside.
3. In the same pan, melt butter and sauté garlic and red pepper flakes until fragrant.
4. Return the shrimp to the pan, toss with the pasta, and top with parmesan and parsley before serving.

Vibrant basil pesto coats every piece of fusilli in this fresh, herby dish that comes together in almost no time. It’s a great way to use up a jar of good pesto or a batch made from scratch.

Cherry tomatoes and pine nuts add pops of sweetness and crunch, while sautéed shrimp make it hearty enough for a full dinner. It’s just as good served cold the next day.

Ingredients

• 1 lb fusilli pasta
• 1 lb shrimp, peeled and deveined
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup grated parmesan
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Cook fusilli according to package directions, then drain, reserving 1/4 cup pasta water.
2. Season shrimp and sear in olive oil until pink and just cooked through.
3. Toss the warm pasta with pesto and a splash of pasta water until evenly coated.
4. Fold in the shrimp and cherry tomatoes, then top with toasted pine nuts and parmesan before serving.

This is the pasta you make when you want something comforting without much fuss. Garlic and parmesan do most of the heavy lifting, turning a handful of simple ingredients into a dish that tastes like it took longer than it did.

Shrimp soak up the creamy sauce while rotini holds onto every bit of it. A finishing dusting of fresh parsley keeps it from feeling too rich.

Ingredients

• 1 lb rotini pasta
• 1 lb shrimp, peeled and deveined
• 1 cup heavy cream
• 3/4 cup grated parmesan
• 4 cloves garlic, minced
• 2 tbsp butter
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook rotini according to package directions, then drain, reserving 1/2 cup pasta water.
2. Season shrimp and sear in butter until pink and just cooked through. Set aside.
3. In the same pan, sauté garlic, then whisk in heavy cream and parmesan until smooth.
4. Return the shrimp and pasta to the pan, tossing to coat, thinning with pasta water if needed, and top with parsley.

This one splits the difference between a classic tomato sauce and a rich cream sauce, giving you the best of both. Shrimp add a light, briny sweetness that pairs perfectly with the tangy tomato base.

Fresh basil and a dusting of parmesan finish things off with a little extra brightness and salt. It’s a comforting dinner that still feels a little lighter than an all-cream sauce.

Ingredients

• 1 lb penne pasta
• 1 lb shrimp, peeled and deveined
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• Fresh basil, torn
• 1/4 cup grated parmesan
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Season shrimp and sear in olive oil until pink and just cooked through, then set aside.
3. In the same pan, sauté garlic, then stir in crushed tomatoes and simmer for 5 minutes.
4. Stir in heavy cream, then return shrimp and pasta to the pan, tossing to coat, and top with basil and parmesan.

Elegant but easy, this shrimp florentine pasta brings restaurant-style flavor home with a garlicky white wine cream sauce. Wilted spinach adds color and a mild, earthy note throughout.

Shrimp stay tender against the silky sauce, while fettuccine holds onto every bit of it. It’s a great dish for when you want something that feels a little fancy.

Ingredients

• 1 lb fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook fettuccine until al dente, then drain and set aside.
2. Season shrimp and sear in olive oil until pink and just cooked through, then set aside.
3. In the same pan, sauté garlic, deglaze with white wine, and let reduce by half.
4. Stir in heavy cream and parmesan, add spinach until wilted, then return shrimp and pasta to the pan and toss to coat.

A fun twist on the usual creamy shrimp pastas, this coconut curry version brings warm spices and a hint of sweetness to the table. It’s a great way to switch things up on a regular pasta night.

Coconut milk gives the sauce a silky, slightly sweet base while curry powder adds warmth and depth. Fresh cilantro and a squeeze of lime keep everything tasting bright.

Ingredients

• 1 lb linguine pasta
• 1 lb shrimp, peeled and deveined
• 1 can full-fat coconut milk
• 2 tbsp curry powder
• 3 cloves garlic, minced
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Cook linguine according to package directions, then drain and set aside.
2. Season shrimp and sear in olive oil until pink and just cooked through, then set aside.
3. In the same pan, sauté garlic and curry powder until fragrant, then stir in coconut milk and simmer until slightly thickened.
4. Return the shrimp to the sauce along with lime juice, toss with the pasta, and top with fresh cilantro.

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