Every time I take my kids out to eat creamy pasta, it’s always the same delightful scene — they dig in happily, twirling noodles around their forks and finishing every last bite until their plates are spotless. That’s how I know a dish truly wins their hearts. So this time, I decided to recreate that magic at home. The result? A total success!
I personally love this kind of one-pot meal because it’s so simple and saves me from doing extra dishes (which I definitely don’t enjoy!).
This recipe is actually a delicious twist on my Creamy Mushroom Chicken, with the same rich, comforting flavor but a simpler cooking process.
From my experience, the cooking time for the pasta really depends on the brand and type — it’s always best to follow the package instructions and taste as you go to make sure the texture is just right for you.
Why you’ll love this recipe
- Restaurant-Quality at Home: This dish delivers the rich, creamy taste and elegant presentation of a restaurant pasta, without the high price tag.
- Perfect Texture & Flavor Balance: The sauce is incredibly silky and clings to the pasta, while the black pepper and garlic perfectly balance the richness of the cream and cheese.
- Surprisingly Simple Process: While the result is impressive, the steps are clear and manageable, focusing on key techniques like cooking pasta al dente and building a smooth sauce.
- Customizable: You can easily adjust the level of garlic or black pepper to suit your taste, making it your perfect version of creamy pasta.
Ingredients and Substitutions
- Pasta – I recommend using spaghetti or fusilli for this recipe. Spaghetti wraps around the creamy sauce beautifully, while fusilli traps every bit of that cheesy goodness in its spirals. Avoid thin pasta that turns mushy or wide noodles that don’t hold the sauce well.
- Shrimp – Use fresh or thawed large shrimp. Make sure to devein and pat them completely dry before cooking. If you don’t have shrimp, you can substitute diced chicken breast or bacon slices.
- Unsalted Butter – Butter gives the pasta its rich base flavor and enhances the aroma when used to sauté garlic and cook the shrimp. I don’t recommend substituting with vegetable oil — you’ll lose the creamy, nutty depth that makes this dish shine.
- Olive Oil – A small drizzle added to the pasta water prevents sticking and improves the pasta’s texture.
- Garlic – Fresh minced garlic is the heart of this dish. It gives that unmistakable, mouthwatering aroma — absolutely essential here!
- Heavy Cream – Use dairy heavy cream (30%+ fat content) to create a smooth, luscious sauce. Avoid plant-based cream alternatives, as they can make the sauce greasy.
- Cheese Slices – Plain cheese slices melt perfectly into the sauce, creating a velvety, rich texture. I like to use one slice while simmering the sauce and another at the end for extra creaminess. You can substitute with shredded mozzarella if needed.
- Salt – Used throughout the recipe — in the pasta water, shrimp marinade, and sauce. Always add gradually to control the final saltiness.
- Black Pepper – Freshly ground black pepper balances the creamy richness with a gentle, spicy aroma.
- Parsley Flakes – A finishing touch that adds a pop of color and freshness. You can use chopped green onions instead if you prefer.
How to make Garlic Cheese Cream Pasta
- Cook & Prepare the Pasta
Bring a large pot of generously salted water (about 1.5 liters) to a rolling boil. Add 1 teaspoon of olive oil. Add the spaghetti, gently separating it with chopsticks to prevent sticking. Cook according to package instructions until it is ‘al dente’ (typically around 8 minutes). Drain the pasta and immediately rinse it with cold water to stop the cooking process and prevent sticking. Drain thoroughly and set aside.
- Marinate & Pan-Fry the Shrimp
Place the shrimp in a small bowl and season with a little salt and black pepper. Toss to coat evenly and let it marinate for 10 minutes. In a skillet, melt the unsalted butter over low heat. Add the marinated shrimp and turn the heat up to medium. Pan-fry for about 1 minute per side, or until the shrimp are fully cooked through and pink. Remove the shrimp from the skillet and set them aside, leaving the residual cooking fat in the pan.
- Prepare the Garlic Cheese Cream Sauce
Using the same skillet, add the minced garlic to the remaining butter and fat. Cook over low heat for 10-15 seconds, just until the garlic is fragrant and lightly golden. Pour in the heavy cream and stir well with a silicone spatula. Heat over medium-low heat until the cream just begins to simmer gently—do not let it boil. Add one slice of cheese and stir continuously until it has completely melted and the sauce has thickened.
- Combine Pasta & Shrimp (Finishing)
Add the drained pasta and cooked shrimp to the sauce in the skillet. Increase the heat to medium and toss everything together quickly for 1-2 minutes, ensuring every strand of pasta is evenly coated with the sauce. Add the second slice of cheese. Finally, season with additional salt and black pepper to taste. Garnish with dried parsley (if using), give it one final toss, and then turn off the heat.
- Serve
Plate the pasta immediately while it’s hot and creamy. Enjoy the perfect combination of tender pasta, savory shrimp, and the luxurious garlic cheese cream sauce.
Storage
This pasta is best enjoyed fresh. If you have leftovers, they can be stored in a sealed container in the refrigerator for up to 1 day. Reheat gently in a microwave or in a skillet over low heat, adding a small splash of cream or water to help loosen the sauce as it will thicken when chilled.
Tips & tricks
- Pasta Water is Key: Using plenty of water, salt, and a touch of oil when boiling the pasta ensures it cooks evenly and doesn’t stick together, forming the perfect base for your sauce.
- Don’t Overcook the Pasta: Cooking the pasta to ‘al dente’ is crucial because it will continue to cook slightly when you toss it in the hot sauce. This prevents it from becoming soft and mushy.
- Pat Shrimp Dry: This simple step is essential for getting a beautiful sear on your shrimp instead of steaming them, and it prevents dangerous oil splatters.
- Low and Slow for the Sauce: Always melt the butter and simmer the cream over low to medium-low heat. High heat can burn the butter, cause the cream to separate, and make your sauce greasy.
- Control Your Salt: Remember that salt is added at multiple stages. Taste the sauce at the end before adding any final seasoning to avoid an overly salty dish.
Frequently asked questions
Can I use a different type of pasta?
Yes! While spaghetti and fusilli are recommended for their sauce-holding abilities, penne or fettuccine would also work well. Just be sure to adjust the cooking time according to the package instructions.
My sauce became too thick. What can I do?
If your sauce becomes too thick, simply stir in a tablespoon or two of water, pasta water, or a little more cream until it reaches your desired consistency.
Why can’t I use plant-based cream?
Plant-based creams often have different stabilizers and fat compositions that can behave unpredictably when heated. They may not thicken properly or can develop a slightly oily or artificial taste, which will affect the final flavor and texture of your dish.
Restaurant-Style Garlic Cheese Cream Pasta (Made in One Pan!)
An easy, creamy pasta recipe that feels like comfort in a bowl. Make this Garlic Cheese Cream Pasta once, and it’ll be on repeat in your kitchen forever!
Ingredients
Pasta & Protein
- 100-120 g spaghetti or fusilli
- 150 g shrimp peeled and deveined
- Salt and black pepper for marinating
Garlic Cheese Cream Sauce
- 15 g unsalted butter
- 1 tsp olive oil
- 10 g minced garlic about 3-4 cloves
- 150 ml heavy cream 30%+ fat
- 2 slices original cheese singles
- Salt and black pepper to taste
- Dried parsley for garnish (optional)
Instructions
Cook & Prepare the Pasta
- Bring a large pot of generously salted water (about 1.5 liters) to a rolling boil. Add 1 teaspoon of olive oil. Add the spaghetti, gently separating it with chopsticks to prevent sticking. Cook according to package instructions until it is 'al dente' (typically around 8 minutes). Drain the pasta and immediately rinse it with cold water to stop the cooking process and prevent sticking. Drain thoroughly and set aside.
Marinate & Pan-Fry the Shrimp
- Place the shrimp in a small bowl and season with a little salt and black pepper. Toss to coat evenly and let it marinate for 10 minutes. In a skillet, melt the unsalted butter over low heat. Add the marinated shrimp and turn the heat up to medium. Pan-fry for about 1 minute per side, or until the shrimp are fully cooked through and pink. Remove the shrimp from the skillet and set them aside, leaving the residual cooking fat in the pan.
Prepare the Garlic Cheese Cream Sauce
- Using the same skillet, add the minced garlic to the remaining butter and fat. Cook over low heat for 10-15 seconds, just until the garlic is fragrant and lightly golden. Pour in the heavy cream and stir well with a silicone spatula. Heat over medium-low heat until the cream just begins to simmer gently—do not let it boil. Add one slice of cheese and stir continuously until it has completely melted and the sauce has thickened.
Combine Pasta & Shrimp (Finishing)
- Add the drained pasta and cooked shrimp to the sauce in the skillet. Increase the heat to medium and toss everything together quickly for 1-2 minutes, ensuring every strand of pasta is evenly coated with the sauce. Add the second slice of cheese. Finally, season with additional salt and black pepper to taste. Garnish with dried parsley (if using), give it one final toss, and then turn off the heat.
Serve
- Plate the pasta immediately while it's hot and creamy. Enjoy the perfect combination of tender pasta, savory shrimp, and the luxurious garlic cheese cream sauce.
Video
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