Garlic Shrimp Pasta is the perfect easy recipe for a busy weeknight. Pasta and sautéed shrimp are tossed in a creamy homemade white wine sauce for a light yet hearty meal. 

Serve with a side of garlic bread and a fresh arugula salad for a delicious summer dinner ‘al fresco’.

Closeup of Shrimp Garlic Pasta in a skillet

Dinner in Minutes

Shrimp is a great weeknight protein because it cooks in about 5 minutes whether you’re making Grilled Shrimp or shrimp tacos. In this recipe the shrimp and sauce are all made in one pan as the pasta cooks and the whole thing is table ready in about 30 minutes!

How to Make Garlic Shrimp Pasta

Garlic butter shrimp pasta is a perfect example of simple ingredients making an extraordinary meal with just a few easy steps.

  • Cook pasta, reserving one cup of pasta water to add to the sauce, if necessary.
  • While the pasta is cooking, season (per recipe below) and cook the shrimp. Cook just until pink, it’ll cook a bit more in the sauce so be sure you do not overcook.
  • Remove and deglaze pan with white wine and lemon juice.

What is Deglazing? It simply means to use liquid to release the seasoned bits from the bottom of the pan. This helps to create a more flavorful sauce.

Overhead shot of shrimp cooking in one pan, other pan has butter, cream and spices in it

  • Add remaining ingredients, stirring constantly until sauce is barely thickened.
  • Add shrimp and pasta back to the pot and add the parsley. Continue stirring until heated thoroughly.

Serve with a generous dose of parmesan cheese…and more vino of course!

A pan of shrimp in cream sauce and another pan with pasta added to the shrimp

My Favorite Wines to Use

To make garlic shrimp pasta, select a wine that complements the lemon juice and the garlic.

Dry wines like Chardonnay have buttery undertones that go great with the delicate flavor of shrimp. But for a creamier, sweeter sauce flavor, try a Pino Grigio or even a Riesling.

Whatever white wine you choose, pour a glass for the chef! ;)

Overhead shot of Shrimp Garlic Pasta in a skillet

What to Serve with Garlic Shrimp Pasta

Breadsticks are definitely the go-to here, especially for soaking up any leftover sauce. A bright salad with a tangy vinaigrette works well too since the acidic dressing will ‘cleanse’ the palate from this rich, alfredo-style sauce.

Got Leftovers?

Fridge: Make sure leftovers are kept in a tightly sealed container in the fridge for up to 3-4 days.

Freezer: Cooked pasta in creamy sauces rarely freeze well. I’d recommend refrigerating leftovers and enjoying within a few days (this recipe can be halved if needed).

Reheating: Reheat this in a shallow pan on the stove on low or in the microwave! If it’s been in the fridge, give it a stir and adjust the flavors with a splash (or two!) of wine/cream, a pinch of red pepper flakes and some salt & pepper.

Fave Seafood Pastas

Closeup of Shrimp Garlic Pasta in a skillet
4.92 from 45 votes↑ Click stars to rate now!
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Garlic Shrimp Pasta

Garlic Shrimp Pasta is the perfect easy recipe for a busy weeknight. Spaghetti and sautéed shrimp are tossed in a creamy homemade white wine sauce for a light yet hearty meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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  • 8 ounces spaghetti
  • ¾ pound medium shrimp peeled and deveined
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • cup white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup butter
  • ½ cup heavy cream
  • ½ cup chicken broth
  • ¼ cup parsley


  • Cook spaghetti in salted water according to package directions.
  • Season shrimp with old bay seasoning, red pepper flakes, and salt & pepper to taste.
  • Heat the oil in a large skillet. Add the shrimp and garlic and cook for 2 minutes, turn over and cook 1 minute more. Remove shrimp and set aside.
  • Add wine and lemon juice to deglaze pan. Add butter, cream and chicken broth. Simmer 5 minutes or until slightly reduced.
  • Drain spaghetti, reserving 1 cup of pasta water.
  • Return the shrimp to the skillet and cook until heated through. Stir in pasta and parsley and cook until heated through adding pasta water if needed.
4.92 from 45 votes

Nutrition Information

Calories: 606 | Carbohydrates: 47g | Protein: 26g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 286mg | Sodium: 893mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Thanks, Holly. Very easy and oh, so good. I made your recipe as written, except added some fresh grated Parm-Reggiano to the sauce. Fussy Hubby said it was a keeper, so our complements to you.
    Carol G.5 stars

  2. Mine came out like pasta soup? Should the sauce be so runny? Added a bunch of parm to thicken up. Flavor was ok.3 stars

    1. Did you use heavy whipping cream and simmer in a large skillet? If using a saucepan, the sauce will need longer to thicken. If you’re finding it runny, it should likely simmer a bit longer.