Butter Garlic Shrimp Pasta – Panlasang Pinoy

If you’re craving something rich, creamy, and full of flavor, this Butter Garlic Shrimp Pasta is a delicious choice. Tender shrimp tossed with fettuccine and enveloped in a buttery tomato and cheese sauce create a dish that’s both comforting and elegant. The blend of garlic, butter, and cream cheese makes this pasta rich while the tomatoes and basil keep it fresh and bright.

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When I first made this Butter Garlic Shrimp Pasta Recipe, it reminded me of family dinners where everyone gathered around the table just to enjoy a simple yet flavorful meal. Shrimp and garlic have always been a reliable combination, and with the cream cheese and Parmesan blended in, the result is a creamy pasta that’s both indulgent and satisfying.

What is Butter Garlic Shrimp Pasta

Butter Garlic Shrimp Pasta is a creamy seafood pasta dish that combines the sweetness of shrimp with the richness of butter and garlic. This recipe balances creamy, savory, and slightly tangy flavors, creating a meal that feels indulgent yet easy to make. The cream cheese and tomato paste form the heart of the sauce, giving it a velvety consistency that coats every strand of fettuccine perfectly.

It’s a comforting recipe inspired by Italian flavors but adapted to the Filipino kitchen—simple, affordable, and flavorful. If you enjoy recipes like Chicken Alfredo Pasta or Creamy Seafood Pasta, this dish offers that same satisfying creaminess but with a lighter, buttery twist.

Ingredients

Shrimp – sweet and tender seafood that absorbs flavor beautifully

Egg fettuccine nest – flat noodles that hold creamy sauce perfectly

Garlic – provides aroma and depth of flavor

Chili flakes – add a mild heat

Grape tomatoes – bring sweetness and freshness

Tomato paste – gives richness to the sauce

Cream cheese – adds creaminess and body

Chicken broth – serves as the flavorful base of the sauce

Italian seasoning – adds herby aroma and flavor

Sharp cheddar cheese – boosts richness and creaminess

Parmesan cheese – adds saltiness and nutty flavor

Basil leaves – add freshness and color

Olive oil – for sautéing and marinating

Butter – brings richness and aroma

Water – for cooking pasta

Salt – enhances overall taste

Ground black pepper – for a subtle spicy finish

For the marinade:

Salt – seasons the shrimp evenly

Ground black pepper – adds light heat

Lemon juice – balances out the butter’s richness

Olive oil – helps the flavors coat the shrimp

Marinate the shrimp
Combine shrimp with salt, ground black pepper, lemon juice, and olive oil. Mix well and marinate for at least five minutes.

Cook the shrimp
Heat olive oil in a pan. Sauté the marinated shrimp until it turns orange, about one to two minutes per side. Set aside.

Boil the pasta
Boil water with salt. Add fettuccine and cook until al dente. Drain and set aside, keeping some pasta water for later.

Sauté the aromatics
Melt butter and add olive oil. Sauté garlic, chili flakes, and tomatoes until the tomatoes soften.

Simmer the sauce
Add tomato paste and chicken broth. Stir and simmer for about three minutes.

Add the cream cheese
Stir in the cream cheese and let it melt into the sauce until smooth.

Return the shrimp
Add Italian seasoning and the sautéed shrimp. Simmer for another three minutes.

Add cheeses and basil
Mix in cheddar, Parmesan, and basil leaves. Add pasta water if the sauce becomes too thick.

Season and toss
Sprinkle ground black pepper, then toss in the fettuccine until well coated with sauce.

Serve
Transfer to a serving bowl and serve warm. Share and enjoy!

Best Ways to Enjoy

This Butter Garlic Shrimp Pasta pairs beautifully with a slice of Garlic Bread or a light Caesar Salad. If you want to add variety to your table, serve it with some Crispy Baked Chicken Wings for a satisfying meal. A cold drink or glass of white wine completes the experience perfectly.

How This Dish Stands Out

This pasta stands out because it strikes a balance between rich and light. The butter and cream cheese make it indulgent, while lemon juice and tomatoes add freshness. The shrimp provides sweetness that complements the sauce beautifully. Every bite tastes creamy, garlicky, and perfectly seasoned—simple ingredients, but restaurant-quality flavor.

Use linguine or spaghetti instead of fettuccine.

Swap shrimp for chicken breast, salmon, or scallops.

Add vegetables like spinach, mushrooms, or bell peppers.

Replace cream cheese with all-purpose cream for a lighter version.

Adjust chili flakes to make it milder or spicier.

Storage and Leftovers

Store leftovers in an airtight container and refrigerate for up to two days.

Reheat slowly over low heat, adding a bit of broth or milk to loosen the sauce.

Do not freeze to avoid sauce separation.

Stir gently while reheating to keep the sauce creamy.

Can I use frozen shrimp? Yes. Thaw completely and pat dry to avoid watery sauce.

Can I replace cream cheese with milk? Yes, it makes the sauce lighter but slightly less rich.

Can I make it spicier? Add more chili flakes or a bit of fresh chili for stronger heat.

How do I keep the sauce creamy when reheating? Reheat over low heat and add a splash of broth or milk as it warms.

Can I cook the sauce ahead of time? Yes, refrigerate it for up to a day and reheat gently before adding the pasta.

Butter Garlic Shrimp Pasta is a dish that turns ordinary ingredients into something special. Every forkful brings creamy sauce, tender shrimp, and rich garlic flavor that feels both comforting and refined. It’s perfect for busy nights, special dinners, or simply when you crave a taste of comfort. Try it once, and it might become your new family favorite.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Butter Garlic Shrimp Pasta

A rich and creamy fettuccine dish with sautéed shrimp, butter, garlic, and a tomato-based cheese sauce, finished with fresh basil. Perfect for seafood and pasta lovers.

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Equipment

Large skillet For sautéing shrimp and cooking the sauce

Pot For boiling pasta

Colander For draining pasta

Tongs For tossing pasta with sauce

Instructions

Combine shrimp with salt, ground black pepper, lemon juice, and olive oil for the marinade. Mix well and marinate for at least 5 minutes.

1 lbs shrimp, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tbsp lemon juice, 2 tbsp olive oil

Heat 2 tablespoons olive oil in a pan over medium high heat. Sauté the marinated shrimp until it turns orange, 1 to 2 minutes per side. Set aside.

4 tbsp olive oil, 1 lbs shrimp

Boil 1 quart of water and add 1 teaspoon salt. Add the fettuccine and cook until al dente according to package instructions. Reserve a little pasta water and set pasta aside.

1 quart water, 1 teaspoon salt, 1 lbs egg fettuccine nests

Melt the butter in a clean pan and add 2 tablespoons olive oil. Sauté garlic, chili flakes, and grape tomatoes until the tomatoes soften.

3 tbsp butter, 4 tbsp olive oil, 8 cloves garlic, 1/2 teaspoon chili flakes, 10 ounces grape tomatoes

Add tomato paste and pour in chicken broth. Simmer for 3 minutes.

3 tbsp tomato paste, 2 cup chicken broth

Add cream cheese and stir until fully melted and smooth.

4 ounces cream cheese

Stir in Italian seasoning and return the sautéed shrimp to the pan. Simmer for 3 minutes.

1 teaspoon Italian seasoning, 1 lbs shrimp

Stir in sharp cheddar, Parmesan, and basil leaves. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

1/4 cup sharp cheddar cheese, 1/4 cup Parmesan cheese, 10 pieces basil leaves

Season with ground black pepper to taste and stir to combine.

ground black pepper

Add the cooked fettuccine and toss until the pasta is well coated with the sauce.

1 lbs egg fettuccine nests

Transfer to a pasta bowl and serve warm. Share and enjoy!

Notes

Adjust chili flakes to your preferred heat level.
Save some pasta water to fine tune sauce consistency at the end.

Nutrition Information

Calories: 891kcal (45%) Carbohydrates: 91g (30%) Protein: 24g (48%) Fat: 49g (75%) Saturated Fat: 18g (90%) Polyunsaturated Fat: 5g Monounsaturated Fat: 23g Trans Fat: 0.4g Cholesterol: 160mg (53%) Sodium: 1751mg (73%) Potassium: 687mg (20%) Fiber: 6g (24%) Sugar: 7g (8%) Vitamin A: 1825IU (37%) Vitamin C: 16mg (19%) Calcium: 242mg (24%) Iron: 3mg (17%)

© copyright: Vanjo Merano

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