Craving a rich, flavorful, and deeply satisfying shrimp pasta but want to skip the heavy cream? You’ve come to the right place. This garlic butter shrimp pasta without cream delivers all the luxurious texture and robust flavor of a restaurant-quality dish, using a simple yet brilliant technique. It’s a light, bright, and incredibly delicious meal perfect for any night of the week.
We will harness the power of starchy pasta water to create a silky, emulsified sauce that clings to every strand of pasta. Forget the dairy aisle; the secret to a perfect sauce is already in your pasta pot.
Why This No-Cream Shrimp Pasta Recipe Works
The magic behind this recipe lies in technique, not heavy ingredients. By rapidly boiling pasta, you release starches into the water. When combined with fat like butter and olive oil, this starchy water acts as a natural emulsifier, creating a smooth, creamy-textured sauce without a drop of cream.
The flavor is built on a classic combination of sharp garlic, rich butter, a splash of dry white wine for acidity, and a bright finish of lemon and fresh parsley. It’s a symphony of simple ingredients working in perfect harmony.
The Key Ingredients for Success
Great dishes start with quality ingredients. Here’s what you’ll need and why it matters for this garlic butter shrimp pasta.
Choosing Your Shrimp
For the best flavor and texture, opt for large or jumbo shrimp (16-20 or 21-25 count per pound). Both fresh and frozen shrimp work beautifully. If using frozen, be sure to thaw them completely and pat them dry with a paper towel to ensure a perfect sear. You can choose to leave the tails on for presentation or remove them for easier eating.
The Best Pasta for This Dish
Long pasta shapes are ideal for this sauce. Linguine is a classic choice, as its flat surface catches the garlic butter sauce perfectly. Spaghetti, bucatini, or even angel hair are also excellent options. For a different texture, try a short pasta like penne; you can see our guide on how different shapes work in sauces (coming soon).
Building the Flavor Base
The foundation of our sauce is simple but powerful. Use good quality unsalted butter and extra virgin olive oil. Freshly minced garlic is non-negotiable for a vibrant, aromatic flavor. For the wine, a dry white like Sauvignon Blanc or Pinot Grigio is perfect for deglazing the pan and adding a layer of acidity.
The Finishing Touches
A squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley at the end will brighten the entire dish. A pinch of red pepper flakes adds a gentle, warming heat that cuts through the richness of the butter. And of course, freshly grated Parmesan cheese for serving is a must.
How to Make Garlic Butter Shrimp Pasta (Step-by-Step)
This recipe comes together quickly, so it’s best to have all your ingredients prepped and ready to go before you start. This is a classic cooking practice known as ‘mise en place’.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve about 2 cups of the starchy pasta water.
- Sear the Shrimp: While the pasta cooks, heat olive oil in a large skillet or pan over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove the shrimp from the skillet and set aside.
- Build the Sauce: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, until fragrant, being careful not to burn the garlic.
- Deglaze and Emulsify: Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to cook off the alcohol. Add 1 cup of the reserved pasta water and the lemon juice. Bring to a simmer and let it bubble for 2-3 minutes, whisking occasionally, to thicken slightly.
- Combine and Finish: Add the drained pasta directly to the skillet with the sauce. Toss continuously to coat the pasta. The sauce will start to look creamy as the starch from the pasta water emulsifies. Add the cooked shrimp back to the pan along with the fresh parsley. Toss everything together until the shrimp are heated through. If the sauce is too thick, add another splash of pasta water until it reaches your desired consistency.
- Serve Immediately: Serve hot, garnished with extra fresh parsley and a generous amount of freshly grated Parmesan cheese. For another weeknight favorite, check out this One-Pan Lemon Herb Chicken (coming soon).
Mastering the No-Cream Pan Sauce
The most critical part of this recipe is creating the sauce. The key is the pasta water. Don’t just dump it in; add it slowly while tossing the pasta vigorously. This agitation helps the starches bind with the fat, creating that velvety texture.
If your sauce looks thin, let it bubble for another minute to reduce. If it looks too thick or tight, simply stir in another splash of the reserved pasta water. This water is liquid gold, giving you complete control over the final consistency.
Tips from a Seasoned Kitchen
- Don’t Overcook the Shrimp: Shrimp cook in just a few minutes. Sear them just until they turn pink and opaque. They will cook a little more when you add them back to the pasta, so it’s better to slightly undercook them initially.
- Salt Your Pasta Water: The water should taste like the sea. This seasons the pasta from the inside out and is crucial for the overall flavor of the dish.
- Reserve More Pasta Water Than You Need: It’s always better to have extra. You can use it to adjust the sauce consistency as you toss the pasta or even to reheat leftovers. Our Authentic Cacio e Pepe (coming soon) recipe relies on the same principle.
Recipe Variations & Add-Ins
This recipe is a fantastic canvas for creativity. Here are a few ideas:
- Make it Spicy: Double the amount of red pepper flakes or add a finely chopped fresh chili with the garlic.
- Add Vegetables: Wilt in a few handfuls of fresh spinach at the end, or toss in some sautéed mushrooms, zucchini, or cherry tomatoes.
- Wine Substitutions: If you prefer not to use wine, you can substitute it with chicken broth or even just a little extra pasta water and lemon juice.
What to Serve with Your Shrimp Pasta
This dish is wonderful on its own, but it also pairs beautifully with a simple green salad with a vinaigrette dressing, some crusty bread for soaking up the sauce, or roasted asparagus. A glass of the same white wine you used in the sauce is the perfect beverage pairing.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pasta in a skillet over low heat with a splash of water or chicken broth. This will help loosen the sauce and bring it back to its silky consistency without making the shrimp tough.
Garlic Butter Shrimp Pasta Recipe
Garlic Butter Shrimp Pasta Without Cream (The Ultimate Guide)
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. Add linguine and cook according to package directions until al dente. Before draining, reserve 2 cups of pasta water, then drain the pasta.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp dry and season with salt and pepper. Add to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove from skillet and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant.
- Pour in the white wine to deglaze, scraping up bits from the bottom. Simmer for 1 minute. Add 1 cup of reserved pasta water and the lemon juice. Bring to a simmer and cook for 2-3 minutes, whisking, until the sauce begins to thicken.
- Add the drained pasta to the skillet and toss vigorously to coat. The sauce will become silky and cling to the pasta. Add the cooked shrimp and fresh parsley, tossing to combine. If needed, add more pasta water to reach the desired sauce consistency.
- Serve immediately, garnished with more fresh parsley and freshly grated Parmesan cheese.
Nutrition
Notes
Use generously salted pasta water: This is key to a flavorful dish.
Reserve extra pasta water: It's the secret ingredient for creating the perfect sauce consistency and for reviving leftovers.
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Frequently Asked Questions
The secret is vigorously tossing the cooked pasta in a pan with fat (like butter and olive oil) and a few splashes of the starchy water the pasta was cooked in. The starch emulsifies with the fat, creating a surprisingly creamy and rich sauce that clings to the pasta.
If you prefer to cook without wine, you can substitute it with an equal amount of chicken or vegetable broth. For a similar acidic note, add an extra squeeze of fresh lemon juice at the end.
Sear the shrimp separately for just 1-2 minutes per side until they are pink and just opaque. Remove them from the pan while you make the sauce, and then add them back in at the very end to toss with the pasta and just heat through. This prevents them from becoming tough and rubbery.
Long pasta shapes like linguine, spaghetti, or angel hair are excellent choices because their long strands get beautifully coated in the light garlic butter sauce. They are classic pairings for a reason!
Absolutely! This dish is very versatile. You can add a few handfuls of fresh spinach at the end and let it wilt into the sauce, or toss in steamed asparagus, peas, or sautéed cherry tomatoes for extra flavor and nutrition.
More Pasta Recipes to Try
If you loved this simple yet elegant pasta, you’ll surely enjoy exploring other classic recipes. They prove that you don’t need a long list of ingredients to create something truly special in your kitchen.
Tried This Recipe?
There is nothing more satisfying than seeing your own creations come to life. If you make this garlic butter shrimp pasta without cream, I’d love to see it! Leave a comment below or tag me on Pinterest. Your feedback helps and inspires other home cooks!
