This Creamy Garlic Butter Shrimp Pasta is one of those weeknight dinners that feels fancy but comes together fast. The shrimp get a quick sear, the sauce is buttery and rich, and the feta adds the perfect tangy finish. It’s simple, cozy, and always a hit at my dinner table.
If you love pasta recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients
- Argentinian Shrimp
- Olive Oil
- Onion
- Garlic
- Butter
- Heavy Cream
- Fusilli Pasta
- Feta Cheese
See recipe card for quantities.
Instructions
Fry the shrimp & set aside.
Saute the garlic & onion. Once soft add the shrimp back in with the heavy cream!
Add in the spices & the pasta, mix well!
Serve & enjoy!
- Marinate the Shrimp:
In a bowl, toss the shrimp with olive oil, salt, garlic powder, smoked paprika, and black pepper. Let it sit for about 10 minutes. - Prep the Aromatics:
Dice your onion and mince the garlic so everything is ready to go. - Cook the Shrimp:
Heat a pan over medium, add a little oil if needed, and sear the shrimp for about 2 minutes per side. Remove and set aside. - Build the Sauce:
In the same pan, melt the butter. Add the onion and garlic and sauté until soft and fragrant, about 7 minutes. - Make it Creamy:
Turn off the heat and quickly whisk in the flour slurry to avoid clumping. Pour in the heavy cream and stir until smooth. - Finish the Pasta:
Add the shrimp back in, then stir in all the seasonings, the cooked fusilli, and the feta. Toss until everything is coated in that dreamy, creamy sauce.
Watch video below. Scroll all the way down for the full recipe card.
Substitutions
- Argentinian Shrimp: Regular shrimp, chicken breast strips, or scallops
- Olive Oil: Avocado oil or melted butter
- Onion: Shallots or leeks
- Garlic: Garlic paste or roasted garlic
- Butter: Ghee or margarine
- Heavy Cream: Half-and-half, evaporated milk, or coconut cream
- Fusilli Pasta: Penne, rotini, or spaghetti
- Feta Cheese: Parmesan, goat cheese, or cream cheese
Equipment
- Rachael Ray's Bench Scraper & Garbage Bowl for easy & clean chopping
- Rachael Ray Cucina Ceramic Nonstick Skillet
- Cutting Board
- Strainer
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or water. For freezing, skip the pasta and freeze only the shrimp and sauce for up to 2 months; thaw in the fridge overnight and add freshly cooked pasta when reheating.
Top tips for Success!
- Sear the shrimp just until pink to keep them tender and juicy.
- Add the flour slurry off the heat to prevent clumps and keep the sauce silky.
- Use freshly cooked al dente pasta so it absorbs the sauce without turning mushy.
FAQ
Yes, just thaw them completely and pat them dry before seasoning. Excess moisture prevents a good sear and can water down the sauce.
You can swap the heavy cream for half-and-half or evaporated milk, but the sauce will be slightly thinner. Add a bit more slurry if needed.
Absolutely. Feta adds tang, but Parmesan, goat cheese, or even cream cheese will still give the sauce amazing flavor and creaminess.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Creamy Garlic Butter Shrimp Pasta
Ingredients
Equipment
Method
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, salt, garlic powder, smoked paprika, and black pepper. Let it sit for about 10 minutes. (WATCH VIDEO BELOW)
- Prep the Veggies: Dice your onion and mince the garlic so everything is ready to go.
- Cook the Shrimp: Heat a pan over medium, add a little oil if needed, and sear the shrimp for about 2 minutes per side. Remove and set aside.
- Build the Sauce: In the same pan, melt the butter. Add the onion and garlic and sauté until soft and fragrant, about 7 minutes.
- Make it Creamy: Turn off the heat and quickly whisk in the flour slurry to avoid clumping. Pour in the heavy cream back on the heat & and stir until smooth. Let it bubble & thicken for a couple minutes!
- Finish the Pasta: Add the shrimp back in, then stir in all the seasonings, the cooked fusilli, and the feta. Toss until everything is coated in that dreamy, creamy sauce on low heat. Serve & enjoy!! (WATCH VIDEO BELOW)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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