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Creamy Garlic Shrimp Pasta Pinterest

Creamy garlic shrimp pasta recipe, raw shrimps cooked in a garlicky Pastis and cream sauce served over spaghetti pasta, quick to make, perfect for dinner parties!

This is a quick and easy creamy garlic shrimp pasta that can be made in 30 to 45 minutes. Friends dropped by unexpected? This is a go to recipe that they’ll love.

This creamy garlic and shrimp recipe is also very versatile and can be different each time just by varying the alcohol used for the sauce, my top favorite liquor is Pastis, after almost completely evaporating it, the sauce will have a slight anis flavor that pairs so well with seafood!

Replace Pastis with Noilly Prat that also pairs marvelously with seafood for an herby flavor and beautiful amber colored sauce. Or simply make it with a good white wine, the sauce will be more common but still scrumptious.

I always prefer using raw shrimp in my recipes, whether fresh or frozen, I like to cook them just until they turn orange, I find that store bought cooked shrimp are always overcooked and gummy.

If you are going to make this recipe with frozen shrimp, thaw them completely and pat them dry thoroughly with paper towels, you can accelerate the thawing process by rinsing them under cold water, they will thaw in a few minutes.

If you want to make a lighter version of this recipe, use 1 1/2 cup heavy cream + 1/2 cup half and half or milk, this is what I always do.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 6 servings
  • Easy
  • 0 h 45

Recipe :


1.5 pound (600 g.) Spaghettoni

1.32 pound (600 g.) 16/20 raw shelled shrimp, deveined

4 garlic cloves, chopped

3/4 cups (180 ml) Pastis or Pernod

2 cups (480ml) heavy cream

Salt and pepper to taste

2 tbsp. parsley, chopped

Some olive oil for cooking


Cook your pasta al dente according to the instructions on the pack

Into a large frying pan, heat some olive oil on medium/high, add the shrimp, cook until they turn orange on both sides, remove from the pan and set aside

Add the garlic and pastis, season with salt and pepper to taste, cook until reduced to 1/4, add the heavy cream and chopped parsley, put the shrimp back into the pan, bring to boil, cook for one more minute, taste and adjust seasoning

Assemble with the spaghettoni, toss to distribute, it’s ready!


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