Savory Old Bay Garlic Shrimp Pasta You’ll Crave Every Night

This Old Bay Garlic Shrimp Pasta is a quick and comforting dish bursting with flavor, perfect for busy weeknights.

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Course: Main Dishes

Cuisine: American

Keyword: comfort food, garlic shrimp, Old Bay Garlic Shrimp Pasta, quick pasta, seafood pasta, shrimp pasta

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 450kcal

Equipment

Large pot
large skillet
Mixing bowl

Ingredients

For the Shrimp

1 pound shrimp, deveined and peeled fresh shrimp brings the best flavor and texture
1 tablespoon Old Bay seasoning to season the shrimp
2 teaspoons Old Bay seasoning
1.5 tablespoons lemon juice a splash of citrus brightens up the dish beautifully

For the Pasta

12 oz dried spaghetti choose a good quality for the best results

For the Sauce

3 tablespoons butter, divided use unsalted for better control over seasoning
1 tablespoon olive oil adds a lovely richness to the dish
1.5 tablespoons garlic, finely minced nothing beats the aroma of fresh garlic!
0.25 cup shallots, finely minced adds a sweet onion flavor that complements the garlic
0.25 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
0.5 cup heavy cream creates the creamy base that envelops the pasta and shrimp
0.25 cup parsley, chopped fresh parsley adds a pop of color and flavor
0.5 cup Parmesan cheese, freshly shredded adds richness and umami
salt and black pepper to taste; seasoning is key for a well-balanced dish

Instructions

Step-by-Step Instructions

In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add the dried spaghetti and cook according to package instructions, typically around 9-11 minutes, until al dente. Reserve at least ½ cup of the starchy pasta water before draining.
While the pasta cooks, mix the shrimp with 2 teaspoons of Old Bay seasoning and 1 ½ tablespoons of lemon juice in a bowl. Toss well and set aside to marinate.
In a large skillet over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Add ½ tablespoon of minced garlic, cooking for about 30 seconds until fragrant. Add the marinated shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the minced shallots and sauté for about 3-4 minutes until translucent. Stir in 1 ½ tablespoons of minced garlic and cook for another minute.
Pour in the dry white wine and scrape up any browned bits from the skillet. Let simmer for about 2-3 minutes until reduced to about 1 tablespoon.
Lower the heat, then stir in the heavy cream and Parmesan cheese along with 1 tablespoon of Old Bay seasoning. Mix until the cheese is fully melted and the sauce is creamy.
Add the shrimp and chopped parsley to the creamy sauce, stirring to combine. Toss in the cooked spaghetti, adding reserved pasta water as needed for desired consistency.
Taste and adjust seasoning with more Old Bay, salt, or black pepper as necessary. Serve warm, garnished with extra parsley and cheese.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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