Creamy Garlic Shrimp Pasta

25 min

2 servings

There are evenings when the kitchen asks for something gentle. Not a project. Not a pile of pans. Just something warm, creamy, and good enough that a child will eat it without negotiation.

That was today.
I spent the whole day at the computer. By late afternoon I had no appetite for a complicated dinner — only for something cozy. This morning, though, I had already done the one important thing: I walked through Barcelona’s Saturday seafood market and brought home a small bag of very fresh, very large shrimp. The plan wrote itself. Pasta. Cream. Garlic. The kind of plate that feels like a restaurant and cooks like a weeknight.

This is not a heavy cream sauce that sits on the pasta. It is silky, garlicky, and just rich enough to coat every strand. The shrimp stay plump and sweet. A handful of parsley at the end makes the whole bowl taste bright instead of sleepy. My son and I ate it slowly and happily. That is the highest review this kitchen gives.

Servings: 2

Ingredients

• 12–15 large shrimp (about 350–450 g / 12–16 oz), peeled and deveined, tails on or off
• 120 g dry spaghetti or any pasta you like (about 4.2 oz — a generous portion for two)
• 3 garlic cloves, finely minced
• 200 ml heavy cream / double cream, at least 33–36% fat (¾ cup + 1½ tablespoons / 6.8 fl oz) Use real heavy cream so the sauce does not split when it heats.
• 50 g finely grated Parmesan (½ cup / 1.8 oz), plus extra to serve
• 15 g unsalted butter (1 tablespoon)
• 1 teaspoon olive oil
• A small bunch of fresh parsley, finely chopped (about 2–3 tablespoons)
• Salt and freshly ground black pepper, to taste
Optional, but useful: a splash of reserved pasta water if the sauce needs loosening.

Cooking Instructions

Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente — it should still have a little bite, because it will finish in the sauce. Before draining, scoop out about ½ cup (120 ml) of the starchy pasta water and set it aside. Drain the pasta and keep it ready.

Sear the shrimp
While the pasta cooks, pat the shrimp dry with paper towels. Heat a large skillet over medium-high heat. Add the olive oil. When it shimmers, lay the shrimp in a single layer. Cook for about 30 seconds per side — just until they turn pink and start to curl. They should not be fully cooked through. Transfer them to a plate. They will finish later in the sauce, and that is what keeps them tender.

Soften the garlic in butter
Lower the heat to low. In the same skillet — do not wipe it out; those browned shrimp juices are flavor — add the butter and the minced garlic. Let the butter melt and the garlic turn fragrant and soft, about 30–45 seconds. Do not let the garlic brown. If it colors too quickly, pull the pan off the heat for a moment.

Build the cream sauce
Pour in the heavy cream. Add the grated Parmesan right away. Season with salt and black pepper. Stir gently over low heat until the cheese melts and the sauce becomes smooth and glossy. Taste it. It should already smell like garlic and taste quietly savory.

Bring the pasta and shrimp together
Add the drained pasta to the skillet and toss until every strand is coated. Return the shrimp and any juices from the plate. Stir for about 1 minute, just long enough for the flavors to meet and for the shrimp to finish cooking. If the sauce feels too tight, loosen it with a spoonful or two of the reserved pasta water.

Finish with parsley
Take the pan off the heat. Scatter over the chopped parsley and toss once more. Taste again for salt and pepper.

Serve immediately, with a little extra Parmesan on top if you like.

Chef's Note

Small notes from the kitchen

• Cream: Light cream or half-and-half can split. Use heavy / double cream.

• Shrimp: Fresh market shrimp need almost no time. Frozen shrimp work too — thaw fully and dry them well before searing.

• Pasta: Spaghetti is classic, but linguine, fettuccine, or a short shape all hold this sauce.

• For children: The garlic is mellow, not sharp. If your child prefers less heat from pepper, season the adult plates at the table.

• Leftovers: Best eaten the same evening. Cream sauces tighten in the fridge; loosen with a splash of cream or water when reheating on low.