Garlic Shrimp Spaghetti Recipe

5 from 7 votes

Creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

Prep Time3

Cook Time25

Total Time28

Course: Dinner

Cuisine: North American

Servings:

Calories: 574kcal

In a large pot, cook spaghetti in salted water until al dente.
Meanwhile, preheat large large skillet on medium-high heat and add olive oil. Add shrimp, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Cook until pink, stirring a few times, about 3-4 minutes. Transfer on a plate and set aside.
Return skillet on low-medium heat, add butter and garlic. Saute for 1 minute, stirring a few times. Add white wine, heavy cream, remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper and simmer for about 5 minutes, stirring occasionally. Turn off heat.
Add drained spaghetti, previously cooked shrimp and parsley to the skillet. Using tongs, toss gently to combine everything.
Serve shrimp spaghetti hot garnished with more parsley.

Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of broth, milk or water and simmer on low while covered.
Freeze: Do not freeze. Pasta generally does not freeze well.
Spaghetti: Any pasta will work - whole wheat spaghetti, white spaghetti, even gluten free pasta (it will need less cook time).
How do you know pasta is ready? Remove one piece of pasta on a plate, let cool for 30 seconds and taste. Also if you can easily cut it with a fork, pasta is ready.
Shrimp: I used large shrimp 31/40 count per pound. You can use extra large shrimp 26/30 count per pound or jumbo shrimp with 21/25 count per pound. Make sure it is squeezed well of excess water.
Make it lighter: Use 1/2 cup heavy cream and 1/2 cup chicken broth. Or you can also omit heavy cream entirely, use chicken stock instead or stir in Greek yogurt.