Creamy Garlic Butter Shrimp Pasta

Name: Creamy Garlic Butter Shrimp Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 lbs frozen garlic butter shrimp; 1/4 cup extra virgin olive oil; 1/2 red onion, chopped; 4 cloves garlic, sliced; 2 tbsp tomato paste; 1/2 cup dry white wine; salt, to taste; black pepper, to taste; 2 cups heavy cream; 1 lb linguine; 2 tbsp fresh parsley, chopped (for garnish); 1/4 cup grated Parmesan cheese, for serving

This creamy garlic butter shrimp pasta transforms frozen garlic butter shrimp into a restaurant-quality Italian-American dish with a silky tomato cream sauce, ready in under 30 minutes.

🌍Italian-American 🏷️Creamy pasta 🏷️Shrimp pasta 🏷️Linguine 🏷️Garlic butter shrimp Quick dinner

🏷️

🏷️Weeknight meal

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TikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs frozen garlic butter shrimp
1/4 cup extra virgin olive oil
1/2 red onion, chopped
4 cloves garlic, sliced
2 tbsp tomato paste
1/2 cup dry white wine
salt, to taste
black pepper, to taste
2 cups heavy cream
1 lb linguine
2 tbsp fresh parsley, chopped (for garnish)optional
1/4 cup grated Parmesan cheese, for servingoptional

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Instructions

1
In a large skillet over medium heat, add the extra virgin olive oil. Once warm, add the chopped red onion and sauté for a couple of minutes until softened.
2
Add the sliced garlic to the skillet and cook for another minute until fragrant.
3
Stir in the tomato paste and cook for about one minute.
4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
5
Season the sauce with salt and pepper to taste.
6
Allow the sauce to simmer and reduce for about 10 minutes, stirring occasionally.
7
While the sauce simmers, bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
8
Stir the heavy cream into the sauce until well combined.
9
Add the frozen garlic butter shrimp directly to the sauce. Stir to combine and cook until the shrimp are heated through and the sauce has thickened slightly.
10
Stir in the chopped fresh parsley.
11
Using tongs, transfer the cooked linguine directly from the pot into the skillet with the shrimp sauce.
12
Toss everything together until the pasta is fully coated in the creamy sauce.
13
Serve immediately, garnished with grated Parmesan cheese if desired.

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Tips & Notes

Pro tips

Do not thaw frozen garlic butter shrimp; add them directly to the sauce so they cook evenly and absorb the flavors without becoming rubbery.
Bloom the tomato paste in olive oil for 1–2 minutes before adding wine to deepen its umami and reduce any metallic aftertaste.
Reserve 1 cup pasta water before draining; use it to loosen the sauce and help it cling to the linguine for a silkier finish.
Taste and adjust seasoning after adding the cream, as salt in the shrimp and pasta water concentrates as the sauce reduces.

Substitutions

Heavy cream → half-and-half or crème fraîche (sauce will be lighter and slightly tangier)
Dry white wine → chicken stock or vegetable broth (omit if avoiding alcohol; reduce to 1/4 cup to avoid diluting the sauce)
Linguine → fettuccine, pappardelle, or spaghetti (avoid thin pastas; they will absorb too much sauce)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of pasta water to restore creaminess. Do not freeze.

Common Questions

Can I use fresh shrimp instead of frozen?

Yes. Thaw frozen shrimp first, pat dry, and add to the sauce in the final 2–3 minutes to avoid overcooking. Fresh shrimp will cook faster than the frozen garlic butter variety.

What pasta shape works best?

Linguine is ideal for coating evenly, but fettuccine, pappardelle, or spaghetti work well. Avoid thin pasta like angel hair, which can break under the heavy cream sauce.

Can I make this ahead?

Prepare the sauce up to 1 day ahead and refrigerate. Reheat gently on the stovetop and cook pasta fresh. Do not freeze; cream sauces separate when thawed.

What wine should I use?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino works best. Avoid oaky wines, which can overpower the delicate shrimp and cream.

How do I prevent the sauce from breaking?

Keep heat at medium once cream is added, stir frequently, and avoid boiling. If the sauce separates, whisk in 1–2 tablespoons of pasta water to emulsify.