Creamy Garlic Butter Shrimp Pasta with Greek Herbs & Parmigiano

Forget Fancy Restaurants, Your Kitchen is the New Hotspot

Hey friends, Jackson from Food Meld here. Let me paint you a picture: it’s been a long day. You’re craving something decadent, something that tastes like it came from a little Italian trattoria with checkered tablecloths and the perfect playlist. But the thought of getting a reservation, putting on real pants, and dealing with the bill? Yeah, hard pass.

What if I told you that the most incredible, soul-warming, “can-I-please-have-this-again-tomorrow” meal is literally 30 minutes away? And you get to make it in your comfy pants. I’m talking about my Creamy Garlic Butter Shrimp Pasta. This isn’t just any pasta dish. This is a flavor explosion where tender, juicy shrimp meet a velvety, garlic-infused sauce that’s bold, a little bit Greek, and has just the right amount of kick. We’re using a secret weapon—Greek seasoning—to lift everything up, and a generous shower of real Parmigiano Reggiano to bring it all home.

This recipe is my jam because it proves that “impressive” doesn’t have to mean “impossible.” It’s fast, it’s forgiving, and it’s packed with those unforgettable flavors I’m always chasing. So, grab your favorite skillet, and let’s turn your ordinary weeknight into a “you’ve gotta try this” moment. Trust me, your taste buds will thank you.

The Little Trattoria That Couldn’t (And Why I Started Making This at Home)

This recipe has a fun little origin story. A few years back, my wife and I were on a trip and stumbled into this tiny, hole-in-the-wall restaurant that smelled like heaven. We ordered their “special” shrimp pasta. One bite and we were hooked—it was creamy, herby, and unlike any pasta we’d had before. We went back two more times that week, desperate to figure out the magic.

On our last visit, I finally worked up the courage to ask the chef, in my broken attempts at the language, what his secret was. He just smiled, pointed to a big, unlabeled container of Greek seasoning his cousin sent him, and said, “It’s the mountains and the sea in one shake.” I never got his exact recipe, but that phrase stuck with me. “The mountains and the sea.” When we got home, I became a man obsessed, trying to recreate that taste. This dish—with its blend of earthy Greek herbs and sweet, oceanic shrimp—is my love letter to that little trattoria and its mysterious, magical shaker. It’s my version of mountains meeting the sea, right in my own kitchen.

Gathering Your Flavor All-Stars

Here’s everything you’ll need to make this magic happen. Don’t stress if you need to make a swap or two—cooking is all about making it yours!

• 2 lbs Angel Hair Pasta: I love how its delicate strands hug the sauce. Chef’s Insight: If you’re in a hurry, angel hair cooks super fast! Sub: Fettuccine or linguine work great for a heartier bite.
• 2 sticks Unsalted Butter: The rich, creamy base of our sauce. Using unsalted lets you control the seasoning perfectly.
• ½ cup Minced Garlic: Yes, that’s a lot, and it’s glorious. This is the aromatic heart of the dish. Chef’s Insight: I use the jarred stuff for convenience, but fresh cloves minced fine are fantastic too.
• 2 lbs Jumbo Shrimp, peeled and deveined: They’re the star! Jumbo shrimp hold up beautifully to the rich sauce. Pro Tip: Pat them completely dry with a paper towel before cooking—this gives you a perfect sear instead of a steam.
• 2 tsp Greek Seasoning (like Cavender’s): Our secret weapon! This blend of oregano, garlic, and other herbs is the “mountain” flavor. Sub: A mix of dried oregano, thyme, a pinch of marjoram, and a little onion powder.
• ¼ tsp Crushed Red Pepper Flakes: This is our “heat.” It doesn’t make the dish spicy, just wonderfully warm and complex. Adjust to your family’s preference!
• 8 oz Cream Cheese, cubed: This is our sauce-thickening hack! Cubing it helps it melt quickly and smoothly into the sauce.
• 2 cups Heavy Whipping Cream & 2 cups Milk: The dynamic duo for our luscious, velvety sauce base. The cream gives it body, and the milk keeps it from being too heavy.
• 1 cup freshly grated Parmigiano Reggiano: Do not, I repeat, do not use the pre-shaken stuff in a can. The flavor of real, freshly grated Parmigiano is nutty, salty, and irreplaceable. Chef’s Rant: This is a non-negotiable for maximum flavor impact!
• 1 cup Reserved Pasta Water: This is liquid gold! The starchy, salty water is the key to making your sauce cling to every strand of pasta.
• Fresh Chopped Parsley & Lemon Zest: The grand finale! The parsley adds a fresh pop of color, and the lemon zest? It cuts through the richness and makes all the flavors sing.

Let’s Build Some Flavor, Step-by-Step

Okay, team. Fire up the stove and let’s get into the flow. I’ll walk you through every step. You’ve got this.

1. Cook the Pasta & Protect the Gold: Bring a large pot of well-salted water to a rolling boil. Cook your angel hair until it’s al dente—it should still have a little bite to it. Chef’s Hack: Right before you drain it, grab a mug and scoop out about a cup of that starchy pasta water. This is our secret sauce weapon! Drain the pasta and set it aside.
2. Sizzle the Aromatics & Sear the Shrimp: In your largest skillet or a deep sauté pan, melt both sticks of butter over medium heat. Once it’s foaming slightly, add all that glorious garlic. Cook for just about 60 seconds until it’s fragrant—don’t let it brown! Now, add your dried-off shrimp in a single layer. Sprinkle the Greek seasoning and red pepper flakes right over the top. Let them cook for 2-3 minutes per side, until they’re pink and opaque. Pro Tip: Don’t crowd the pan! Cook in two batches if you need to for the perfect sear. Remove the shrimp to a plate and set aside. They’ll finish cooking later in the sauce.
3. Create the Velvety Sauce: In that same beautiful, buttery, garlicky pan, lower the heat to medium-low. Add the cubed cream cheese, heavy cream, and milk. Now, just stir, stir, stir! You’re encouraging the cream cheese to melt and become one with the cream and milk. It might look a little split at first, but just keep stirring—it will come together into a smooth, dreamy sauce. Let it simmer gently for 3-4 minutes. You’ll see it start to thicken slightly. This is the foundation of our masterpiece.
4. The Grand Finale: Bring It All Home: Turn the heat down to low. Now, stir in that cup of freshly grated Parmigiano Reggiano. Watch as it melts into the sauce, making it even richer and more complex. This is the time to add the lemon zest and a handful of baby spinach if you’re using it—the spinach will wilt perfectly in the warm sauce. Now, gently add the shrimp and any accumulated juices back into the pan. Finally, add the cooked pasta. Use tongs to toss everything together, coating every single strand. Chef’s Secret: Now, add that reserved pasta water a splash at a time, tossing continuously. You’ll see the sauce transform, becoming silky, glossy, and clinging to the pasta like a dream. You may not need the whole cup—stop when the sauce looks perfect to you.

Plating Up Your Masterpiece

You’ve done the hard work, now let’s make it look as good as it tastes! I like to use a pair of kitchen tongs to twirl a nice nest of pasta into a shallow bowl. Make sure you get plenty of those beautiful shrimp on top. Ladle a little extra sauce over everything because, let’s be real, the sauce is the star. Finish it with a final sprinkle of fresh parsley and another light dusting of Parmigiano Reggiano.

What to serve with it? This dish is rich and satisfying all on its own. But if you want to round out the meal, a simple, crisp arugula salad with a lemon vinaigrette is a fantastic way to cut through the richness. A slice of crusty, warm bread is also non-negotiable for me—it’s the perfect tool for mopping up every last drop of that incredible sauce from your plate. No sauce left behind!

Make It Your Own: Creative Twists

This recipe is like a blank canvas. Feel free to get creative and play with your food!

• Lemon Herb Chicken: Not a shrimp person? Swap it for 2 lbs of cubed chicken breast or thighs. Season the chicken with the Greek seasoning and sear until cooked through. The lemon zest is a must here!
• Sun-Dried Tomato & Spinach: Add ½ cup of chopped sun-dried tomatoes (the ones packed in oil are great) when you’re making the sauce. Their tangy sweetness is a killer combo with the creamy garlic.
• Spicy Arrabbiata Twist: Want more heat? Add a tablespoon of tomato paste with the garlic and let it cook for a minute. Then, stir in a ½ cup of your favorite marinara sauce along with the cream and milk. You’ll get a creamy, spicy, tomatoey vibe.
• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini mushrooms in the butter before you add the garlic. Remove them with the shrimp and add them back at the end. Earthy, meaty, and delicious.
• Lighter Option: You can use half-and-half instead of heavy cream and Neufchâtel cheese instead of cream cheese. The sauce will be a bit thinner, but still totally delicious.

Jackson’s Kitchen Notes & Stories

This recipe has seen a few… *experiments* over the years. The first time I made it, I was so excited I dumped all the Parmesan in at once and it clumped up into a cheesy glob. Lesson learned: always grate your own and add it off the heat, stirring slowly! Another time, I thought “more garlic is always better” and used a whole cup. Let’s just say we were safe from vampires for a month. The half-cup is the sweet spot, I promise.

The beauty of this dish is its flexibility. It’s evolved from that simple recreation attempt into my go-to “I need to impress someone but don’t have all day” meal. It’s been the centerpiece of date nights, birthday dinners, and “I just survived a crazy week” celebrations. Don’t be afraid to make it your own—that’s where the real magic happens.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over time. Here are the big ones:

• My sauce is too thick! What did I do wrong? No worries, this is an easy fix! Your sauce just needs to be loosened up. Simply add a bit more of that reserved pasta water, a tablespoon at a time, until it reaches the silky consistency you love. The starch in the water will help it blend seamlessly.
• Can I make this ahead of time? You can prep the components! Cook the shrimp and make the sauce, storing them separately in the fridge for up to a day. When you’re ready, cook fresh pasta, gently reheat the sauce and shrimp together, and combine. I don’t recommend cooking the pasta fully ahead of time, as it can get mushy.
• My sauce broke/ looks curdled. Can I save it? Yes! This can happen if the heat is too high. Immediately take the pan off the heat. Add a splash of heavy cream or pasta water and whisk like crazy. It should come back together. If it’s still being stubborn, you can carefully blend it with an immersion blender for a few seconds to re-emulsify it.
• What’s the best substitute for Greek seasoning? No Cavender’s? No problem! Make your own blend with 1 tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, and a tiny pinch of dried mint if you have it.

Let’s Talk Nutrition

Okay, let’s keep it real. This is a celebratory, indulgent dish—it’s creamy, buttery, and cheesy, and we love it for that! It’s not your average Tuesday night health food, and that’s perfectly okay. Food is about joy, too.

That said, here’s a rough breakdown per serving (based on 8 servings): You’re looking at about 510 calories, 30g of protein from the shrimp and cheese, 28g of fat (hello, cream and butter!), and 38g of carbs from the pasta. It’s a satisfying, well-rounded meal that fuels you up. If you’re looking for ways to lighten it up, check out the “Lighter Option” in the variations section. But my philosophy? Enjoy the real deal, savor every single bite, and balance it out with lighter meals throughout your week.

You’ve Just Leveled Up Your Pasta Game

And there you have it! You’ve just created a restaurant-worthy dish that’s bursting with personality and flavor. See? I told you you could do it. This Creamy Garlic Butter Shrimp Pasta is more than just a recipe; it’s a reminder that the best meals are the ones made with a little bit of love and a whole lot of flavor.

I hope this becomes a regular in your rotation, the dish you make when you want to treat yourself or impress your friends. Did you try a twist? Add extra spice? I want to hear all about it! Tag me on social @FoodMeld or drop a comment on the blog. Sharing our kitchen wins is my favorite thing.

Until next time, keep your skillet hot and your passion for cooking even hotter. Let’s cook something awesome together again soon.

– Jackson