Creamy Garlic Shrimp Alfredo Pasta (One Pot & Easy)
If you’re craving a rich, restaurant-quality pasta at home, this creamy shrimp alfredo pasta delivers every time. Juicy, seasoned shrimp are tossed with tender linguine in a silky garlic parmesan cream sauce with fresh spinach and a hint of lemon. Best of all, it’s made in just one pot for easy cleanup—perfect for busy weeknights.
Ingredients
For Pasta and Shrimp
- 1 lb shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tsp lemon pepper seasoning
- 1/2 tsp paprika
- 1 tsp garlic powder
- salt to taste
- 12 oz linguine pasta
- salt for boiling
Garlic Cream Sauce
- 2 tbsp salted butter
- 6 cloves minced garlic
- 1 cup heavy cream
- 2/3 cup parmesan
- 2 tsp lemon juice
- 1 cup spinach
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- In a bowl, toss shrimp with lemon pepper, paprika, garlic powder, and a pinch of salt. Set aside.
- Heat olive oil in a deep skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until just pink. Remove and set aside.
- Bring a large pot of water to a boil and season generously with salt. Add the linguine and cook for 9–11 minutes, or until tender and al dente.
- While the pasta cooks, return to the same pan and reduce the heat to medium. Add the butter and let it melt, then stir in the minced garlic. Cook for 30–45 seconds until fragrant, being careful not to let it brown.
- Lower heat to medium-low. Stir in heavy cream and warm through for 1–2 minutes.
- Mix in parmesan cheese and lemon juice, stirring until smooth and creamy. Add salt and pepper to taste.
- Return the shrimp to the pan and stir in the spinach until wilted. Add the pasta and toss everything together until well combined.
- Garnish with fresh parsley. Serve immediately while hot and creamy.