A Restaurant-Quality Seafood Pasta You Can Make at Home in Under 30 Minutes

If you’re looking for a pasta dish that feels like it came straight out of a coastal Italian trattoria but can be made in your own kitchen in less than 30 minutes, this creamy shrimp pasta with basil and Parmesan is it.

Plump shrimp are seared until just golden, tossed in a velvety cream sauce infused with garlic and fresh basil, and finished with a generous sprinkle of Parmesan cheese. Traditionally, Italian seafood pasta is served without cheese — but I love the rich, savory depth Parmesan brings to the sauce, so I add it here for a personal twist.

The result? A perfect balance of fresh seafood sweetness, fragrant herbs, and creamy indulgence — ideal for date nights, family dinners, or when you just want to treat yourself.

Why You’ll Love This Recipe

✅ Quick and easy: Ready in about 25 minutes from start to finish.
✅ Balanced flavors: Creamy without being heavy, with fresh basil for brightness.
✅ Restaurant quality at home: Perfect for special occasions but simple enough for weeknights.
✅ Flexible: Works with spaghetti, linguine, or tagliatelle — fresh or dried.

Ingredients You’ll Need (Serves 2)

200–220 g dry pasta (spaghetti, linguine, or tagliatelle)
8 large shrimp (21/25 size, peeled & deveined — ≈ 220–250 g peeled weight)
2–3 tbsp (30–45 ml) olive oil
6 garlic cloves (≈ 18–24 g), finely minced
150–200 ml heavy cream (35% mf) or crème fraîche
20–30 g fresh basil, chopped (plus extra leaves for garnish)
30–50 g freshly grated Parmesan (start with 30 g, add to taste)
Fine salt & freshly ground black pepper, to taste
Pasta water: 2–2.2 L water + 20–22 g salt (about 1 heaping tbsp fine salt)
Optional: 30 ml dry white wine or 1–2 tsp (5–10 ml) lemon juice
Optional for spice: pinch of chili flakes

Step-by-Step Instructions

1. Boil the pasta water

Bring 2–2.2 L water to a boil in a large pot. Add 20–22 g salt. For a golden hue, add a pinch of turmeric (purely for color).

2. Cook the pasta

Add pasta to the boiling water and cook until al dente, following package instructions. Reserve ½ cup (120 ml) starchy pasta water before draining.
Tip: Start cooking the shrimp about 3 minutes before your pasta is ready so both finish at the same time.

3. Sear the shrimp

Heat olive oil in a large pan over medium-high until shimmering. Add shrimp in a single layer, season lightly with salt and pepper, and cook 1–2 minutes on the first side until just turning pink.

4. Add garlic

Lower heat to medium to prevent burning. Add minced garlic and sauté 30–45 seconds, stirring constantly until fragrant.
If you want heat, add chili flakes now.

5. Deglaze (optional)

If using wine or lemon juice, pour it in now. Simmer 30–60 seconds to let it reduce slightly.

6. Add the cream

Pour in the cream, stirring gently. Simmer over medium-low for 1–2 minutes until slightly thickened. Avoid boiling — high heat can split cream, especially if using lemon juice.

7. Add basil and Parmesan

Stir in chopped basil. Lower heat to its minimum. Gradually add Parmesan, tossing constantly so it melts evenly. Add a splash of pasta water if the sauce gets too thick — you want a glossy, silky coating.

8. Combine pasta and sauce

Add drained pasta to the sauce. Toss over low heat for 30–60 seconds, adding more pasta water if needed to loosen the sauce.

9. Serve

Plate the pasta, arrange shrimp evenly, garnish with fresh basil leaves, and, if desired, sprinkle with a little extra Parmesan.

Chef’s Tips for Perfect Results

Water-to-salt ratio: Use 1 L water + 10 g salt per 100 g pasta for perfect seasoning without oversalting.
Timing matters: Start shrimp just before pasta is done to avoid overcooking.
Cream + cheese stability: Keep the heat low when adding Parmesan to prevent clumping.
Traditional note: Italians usually skip cheese with seafood pasta, but Parmesan here adds extra umami — use to taste.
Make it lighter: Swap cream for half-and-half and skip the Parmesan for a fresher finish.

Possible Substitutions

Pasta: Swap spaghetti for fettuccine, bucatini, or even fresh tagliatelle.
Shrimp: Use scallops, lobster, or even chunks of firm white fish.
Herbs: Replace basil with parsley or a mix of fresh tarragon and chives.
Dairy-free: Use coconut cream (unsweetened) and nutritional yeast instead of Parmesan.
Gluten-free: Choose gluten-free pasta and ensure Parmesan is certified gluten-free.

Serving Suggestions

This creamy shrimp pasta pairs beautifully with:

A crisp green salad like Classic Homemade Grated Carrot Salad with Mustard Vinaigrette
A slice of crusty bread to soak up the sauce
A glass of chilled Sauvignon Blanc or Pinot Grigio

Frequently Asked Questions

Q: Can I make this ahead of time?
A: It’s best enjoyed fresh, but you can prep ingredients in advance. Cook pasta and shrimp just before serving.

Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking to prevent excess water.

Q: Why is my sauce too thick?
A: Add more pasta water gradually while tossing until you reach the desired consistency.

Q: Why did my cream split?
A: The heat may have been too high after adding cream, or acid was added too late. Always add lemon/wine before cream and keep the heat gentle.

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