Garlic Shrimp Pasta with Panna (Cream) Recipe
Looking for the best Garlic Shrimp Pasta with Panna (Cream) recipe? This creamy Italian-inspired pasta features juicy garlic butter shrimp tossed with perfectly cooked pasta in a rich panna (heavy cream) Parmesan sauce. Ready in just 30 minutes, it’s an elegant yet easy dinner that’s perfect for busy weeknights or special occasions.
❤️ Why You’ll Love This Recipe
Rich, silky garlic cream sauce
Juicy, tender shrimp
Ready in only 30 minutes
Restaurant-quality meal at home
Perfect for family dinners or date nights
Easy to customize with vegetables
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
🛒 Ingredients
For the Pasta
12 oz (340 g) linguine or fettuccine
Salt, for boiling water
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Garlic Panna Cream Sauce
3 tablespoons unsalted butter
5 garlic cloves, minced
1½ cups heavy cream (panna)
½ cup chicken broth or seafood stock
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Garnish
Fresh Parmesan cheese
Fresh parsley
Lemon wedges
👨🍳 Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the linguine or fettuccine until al dente according to the package directions.
Reserve ½ cup of the pasta water, then drain.
Step 2: Cook the Shrimp
Season the shrimp with:
Paprika
Garlic powder
Salt
Black pepper
Heat the olive oil in a large skillet over medium-high heat.
Cook the shrimp for 1–2 minutes per side, until pink and opaque.
Remove from the skillet and set aside.
Step 3: Make the Garlic Cream Sauce
Reduce the heat to medium.
Melt the butter in the same skillet.
Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and heavy cream.
Simmer for 3–4 minutes.
Stir in:
Parmesan cheese
Italian seasoning
Red pepper flakes (optional)
Whisk until smooth and creamy.
Add the lemon juice.
Step 4: Combine
Return the shrimp to the skillet.
Add the cooked pasta and toss until evenly coated.
If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
Step 5: Serve
Garnish with:
Fresh parsley
Extra Parmesan cheese
Lemon wedges
Serve with:
Garlic bread
Caesar salad
Roasted asparagus
Steamed broccoli
Grilled zucchini
💡 Chef’s Tips
Use freshly grated Parmesan for the smoothest sauce.
Avoid overcooking the shrimp—they cook very quickly.
Reserve pasta water to create a silky sauce that clings to the pasta.
Add spinach, mushrooms, or cherry tomatoes for extra flavor and color.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as cream sauces may separate after thawing.
Reheat gently over low heat with a splash of cream or milk.
🥗 Nutrition (Per Serving)
Calories: 690
Protein: 38g
Carbohydrates: 49g
Fat: 38g
Saturated Fat: 20g
Fiber: 2g
Sugar: 3g
Sodium: 680mg
❓ Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator, then pat dry before cooking.
What is panna?
Panna is the Italian word for heavy cream, which gives the sauce its rich, velvety texture.
Can I use another pasta?
Absolutely. Fettuccine, spaghetti, tagliatelle, penne, or rigatoni all work well.
What pairs well with garlic shrimp pasta?
Garlic bread, Caesar salad, roasted vegetables, asparagus, broccoli, or a crisp white wine (for those who drink alcohol) make excellent accompaniments.
