Shrimp Pasta in Creamy Garlic Sauce – 15 Minute Restaurant Dinner

• Pasta with Shrimp in Creamy Garlic Sauce made from 250 g pasta, 200 g shrimp, 150 ml cream, 20 g butter, 50 g onion, 2 cloves garlic, 20 g parsley, salt and pepper to taste is the fastest way to make restaurant-quality dinner at home.Finely chopped garlic and onion sautéed 1-2 minutes in 20 g butter until fragrant, add peeled shrimp and cook 2-3 minutes until pink, season with salt and pepper, pour 150 ml cream, bring to boil, add parsley and turn off heat – then toss with pasta cooked according to package. Creamy, garlicky, buttery sauce coats every strand, shrimp stay juicy and tender, parsley gives freshness.Ready in 15 minutes, with only 8 ingredients.Why This Recipe Works Every Time250 g pasta + 200 g shrimp: Perfect ratio – 250 g dry pasta (about 2-3 servings) and 200 g peeled shrimp gives you shrimp in every bite without being too expensive. Any pasta works – spaghetti, fettuccine, penne, linguine – long pasta holds creamy sauce best.20 g butter + 50 g onion + 2 garlic cloves: Butter instead of oil gives nutty richness and doesn't overpower delicate shrimp. 50 g onion (about 1/2 small onion) adds subtle sweetness, 2 garlic cloves add aroma – sautéed just 1-2 minutes until fragrant, not browned, so garlic stays sweet, not bitter.150 ml cream: 150 ml (about 2/3 cup) of 20-30% cream is enough to make silky sauce that coats pasta, not soup. We bring cream just to boil, then turn off – cream thickens slightly, stays smooth, doesn't split. It binds with buttery shrimp juices into instant sauce.20 g parsley: Added at end off heat – parsley stays bright green, fresh, and cuts richness of cream and butter. It also gives color and classic Italian note.Ingredients for 2-3 ServingsPasta – 250 g (spaghetti, tagliatelle, penne, or your favorite)Shrimp – 200 g, peeled, deveined, fresh or thawed frozen (medium size 31/40 best)Cream – 150 ml (20-33% fat)Butter – 20 gOnion – 50 g (1/2 small onion)Garlic – 2 clovesParsley – 20 g (small bunch)Salt, black pepper – to tasteOptional: pinch chili flakes, 20 g grated Parmesan, lemon zestStep-by-Step InstructionsStep 1: Finely Chop Garlic and Onion
• Peel 50 g onion and 2 cloves garlic. Chop very finely – onion into small cubes, garlic minced. Fine chop ensures they sauté quickly and melt into sauce, not large chunks.Chop 20 g parsley – leaves and tender stems, reserve some for garnish.If shrimp are frozen, thaw quickly under cold water and pat dry with paper towels – dry shrimp sear better, not boil.Step 2: Sauté Onion and Garlic 1-2 Minutes in Butter
• In large skillet or sauté pan, melt 20 g butter over medium heat.Add chopped onion and garlic. Sauté 1-2 minutes, stirring, until softened, translucent and fragrant – don't let garlic brown or it becomes bitter. Kitchen will smell amazing.Step 3: Add Shrimp 2-3 Minutes
• Add 200 g peeled shrimp to pan in single layer.Cook 2-3 minutes total, flipping once, until shrimp turn pink, opaque and curl into C-shape – C = cooked, O = overcooked. Don't overcook or shrimp become rubbery. Medium shrimp need about 1.5 min per side.Step 4: Season and Pour Cream
• Season shrimp with salt and black pepper to taste while in pan.Pour in 150 ml cream. Stir gently and bring to light boil – you will see small bubbles around edges. Cream will turn slightly pinkish from shrimp juices and buttery.Step 5: Add Parsley and Turn Off Heat
• As soon as cream comes to boil, add chopped parsley, stir, and immediately turn off heat – residual heat keeps sauce warm, parsley stays fresh, cream doesn't over-reduce or split.Taste sauce – add more salt, pepper, pinch chili if you like.Step 6: Cook Pasta and Toss with Sauce
• Meanwhile, cook 250 g pasta according to package instructions in well-salted boiling water until al dente – usually 8-10 minutes. Reserve 1/2 cup pasta water before draining.Drain pasta and add directly to skillet with shrimp creamy sauce. Toss over low heat for 30 seconds to coat – sauce clings to pasta. If too thick, add splash of reserved pasta water to make silkier.How to ServeServe immediately in warm bowls, twirling pasta, topping with shrimp, spooning extra creamy garlic sauce over.Garnish with remaining parsley and optionally grated Parmesan and lemon zest – lemon zest brightens cream.Best eaten right away – creamy sauce thickens as it cools.Tips for Juiciest Shrimp and Silkiest SauceDon't overcook shrimp – 2-3 minutes max. Remove pan from heat as soon as pink. They continue cooking in hot cream.Pat shrimp dry before adding – wet shrimp water down butter and won't sear.Use 20-30% cream, not milk – milk is too thin and can curdle. 150 ml is ideal – not too much, sauce coats, not drowns pasta.Salt pasta water well – pasta itself should be seasoned, otherwise whole dish tastes bland.Add parsley off heat – keeps it green and fresh, not brown and dull.With just 250 g pasta, 200 g shrimp, 150 ml cream, 20 g butter, onion, garlic and parsley, you get creamy, garlicky, buttery shrimp pasta in 15 minutes – silky sauce, juicy pink shrimp, fresh parsley – a quick dinner that tastes like you ordered it in Italian restaurant.