Creamy Garlic Parmesan Shrimp Bowtie Pasta Recipe – Easy 30-Minute Dinner

Posted on September 27, 2025

Introduction

There’s just something about the aroma of garlic sizzling in butter that instantly makes me feel at home. Picture this: tender bowtie pasta, juicy shrimp, and a lusciously creamy Parmesan sauce all tucked together in a single skillet—what could be better after a long day? My creamy garlic Parmesan shrimp bowtie pasta recipe has been a weeknight lifesaver more times than I can count. I remember the first time I whipped this up, I was racing against the clock with a hungry family and a nearly empty fridge. A handful of pantry staples, a bag of frozen shrimp, and a generous scoop of Parmesan later, dinner was on the table in under half an hour. Honestly, this is the kind of meal that feels fancy but is secretly super simple.

This recipe is perfect for anyone who craves comfort food without the fuss. Whether you’re cooking for picky kids, impressing a special someone, or just rewarding yourself after a long workday, this creamy garlic Parmesan shrimp bowtie pasta checks all the boxes. It’s rich, satisfying, and—best of all—completely doable even on your busiest nights. I’ve tested different versions (with more garlic, less cream, swapping out the pasta shapes), and every time, the combination of flavors brings smiles all around. If you’re ready for a dinner that feels like a restaurant treat but takes less time than takeout, you’re in the right place. Let’s face it, creamy garlic Parmesan shrimp bowtie pasta is the kind of recipe you’ll come back to over and over.

Why You’ll Love This Creamy Garlic Parmesan Shrimp Bowtie Pasta Recipe

Quick & Easy: Ready in just 30 minutes—perfect for busy weeknights, last-minute guests, or when you want something special without spending all night in the kitchen.
Simple Ingredients: No need to hunt for rare items; most of these are pantry staples or easy finds at any grocery store.
Perfect for Any Occasion: Ideal for cozy family dinners, date nights at home, or even casual gatherings with friends. It’s that versatile.
Crowd-Pleaser: Trust me, kids and adults alike go crazy for the creamy, garlicky sauce and perfectly cooked shrimp. I’ve had picky eaters ask for seconds!
Unbelievably Delicious: The combination of Parmesan, garlic, and shrimp is pure comfort in a bowl. The sauce clings to every piece of bowtie pasta—so satisfying!

What makes this creamy garlic Parmesan shrimp bowtie pasta stand out? For starters, blending the garlic into the sauce (rather than just sautéing) creates an extra smooth, flavorful base. I use heavy cream and real Parmesan for a rich, authentic taste—no shortcuts here! And, honestly, bowtie pasta is just plain fun to eat (kids love it), holding onto all that creamy sauce beautifully. The shrimp cook up perfectly tender, not rubbery, thanks to a simple seasoning and short cook time. Over years of testing, I’ve tweaked this recipe to get that just-right balance of flavors. It’s not just another pasta dish—this one is the definition of comfort food, with a little wow-factor thrown in.

Sometimes, recipes are more than just food—they’re about creating moments. This pasta is one of those dishes that makes everyone pause after the first bite. It’s rich, creamy, and reminds you to savor the little things. Whether you’re looking to impress or just need a nourishing pick-me-up, this recipe delivers every time.

What Ingredients You Will Need

This creamy garlic Parmesan shrimp bowtie pasta recipe relies on simple, honest ingredients that come together for incredible flavor. Most are pantry staples, and a few are easy to swap if needed. Here’s what you’ll need:

Bowtie Pasta (Farfalle): 12 oz (340g), uncooked (holds sauce beautifully, but any short pasta works in a pinch)
Shrimp: 1 lb (450g), large, peeled and deveined (fresh or thawed from frozen)
Butter: 3 tbsp (42g), unsalted (for rich flavor and sautéing)
Olive Oil: 1 tbsp (15ml) (prevents butter from burning; use extra virgin if possible)
Garlic: 5 cloves, minced (packs in that signature garlicky punch—feel free to add more if you’re garlic-obsessed like me!)
Heavy Cream: 1 cup (240ml) (creates the creamy base; half-and-half works for a lighter version)
Parmesan Cheese: 1 cup (90g), freshly grated (the real stuff melts best—pre-grated cheese can be grainy)
Chicken Broth: 1/2 cup (120ml) (adds flavor and helps thin the sauce)
Lemon Juice: 2 tsp (10ml) (brightens up the richness—fresh is best!)
Italian Seasoning: 1 tsp (2g) (adds a herby note; dried basil and oregano work too)
Crushed Red Pepper Flakes: 1/4 tsp (optional, for a gentle kick)
Salt & Black Pepper: to taste (I use about 1/2 tsp each, but always taste and adjust)
Fresh Parsley: 2 tbsp, chopped (for garnish and a pop of color)

Ingredient Tips:

Use wild-caught shrimp if you can—it’s sweeter and cooks up beautifully. For convenience, I often grab frozen peeled and deveined shrimp (just let them thaw in a colander under cold water for 10 minutes).
For the cheese, I always reach for Parmigiano-Reggiano—yes, it’s worth it! It melts into the sauce and gives that restaurant-quality finish.
If you need a gluten-free option, swap bowtie pasta for your favorite gluten-free variety. The sauce works on any pasta shape, honestly.
No heavy cream? Half-and-half or a combo of milk and a splash of extra butter works too. Just note the sauce will be a bit lighter.
Out of chicken broth? Vegetable broth works fine, or use reserved pasta water for extra silkiness.

I’ve played around with adding things like spinach, sun-dried tomatoes, or even a few frozen peas for color and nutrition. Don’t be afraid to make it your own—this creamy garlic Parmesan shrimp bowtie pasta is super forgiving and always tasty!

Equipment Needed

Large Pot: For boiling the bowtie pasta. A 4-6 quart pot works well. If you only have a medium pot, just cook the pasta in two batches.
Large Skillet or Sauté Pan: You want something wide (at least 12 inches) to fit the shrimp and toss everything together. Nonstick is easiest for cleanup, but stainless steel gives great caramelization.
Colander: For draining the pasta. I’ve even used a slotted spoon in a pinch!
Wooden Spoon or Heat-Proof Spatula: Perfect for stirring the sauce and gently tossing shrimp.
Chef’s Knife and Cutting Board: For mincing garlic and chopping parsley.
Measuring Cups & Spoons: Helps with the cream, broth, and spices. I keep a set clipped together for easy grabbing.
Microplane or Cheese Grater: Freshly grated Parmesan really makes a difference. If you don’t have one, just use the smallest holes on a box grater.

If you’re just starting out, don’t stress about having fancy equipment. I made this creamy garlic Parmesan shrimp bowtie pasta for years with mismatched pots and a $10 skillet! As long as your pan can handle the sauce and shrimp together, you’re good to go. Stainless steel needs a little more oil to prevent sticking, while nonstick makes cleaning up much easier (especially on weeknights).

One quick tip: Rinse your colander with hot water before draining the pasta. It keeps the pasta from cooling too quickly and sticking together—a trick I learned after way too many pasta clumps!

Preparation Method

Cook the Bowtie Pasta:
- Bring a large pot of salted water to a boil. (About 2 quarts/2 liters water + 1 tbsp salt.)
- Add 12 oz (340g) bowtie pasta and cook according to package directions, usually 10-12 minutes, until just al dente.
- Reserve 1/2 cup (120ml) of pasta cooking water, then drain the pasta in a colander. Set aside.
- Tip: Don’t overcook—al dente pasta will finish cooking in the sauce and hold its shape nicely.
Prep the Shrimp:
- While the pasta cooks, pat 1 lb (450g) shrimp dry with paper towels.
- Season lightly with salt, pepper, and half of the Italian seasoning (about 1/2 tsp/1g).
- If using frozen shrimp, make sure they’re fully thawed for even cooking.
Sauté Shrimp:
- Heat 1 tbsp (15ml) olive oil and 1 tbsp (14g) butter in a large skillet over medium-high heat.
- Add shrimp in a single layer. Cook for about 1-2 minutes per side until just pink and opaque. Don’t overcrowd—work in batches if needed.
- Remove shrimp to a plate and cover to keep warm.
- Warning: Overcooked shrimp get rubbery fast. As soon as they curl and turn pink, they’re done.
Make the Creamy Garlic Parmesan Sauce:
- In the same skillet, lower heat to medium and add remaining 2 tbsp (28g) butter.
- Add 5 cloves minced garlic and sauté for 30-60 seconds until fragrant—don’t let it brown.
- Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth, stirring to scrape up any browned bits from the pan.
- Mix in 1 tsp (2g) Italian seasoning, 1/4 tsp red pepper flakes (if using), and 2 tsp (10ml) lemon juice.
- Bring to a gentle simmer and cook for 2-3 minutes to thicken slightly.
Add Parmesan & Finish Sauce:
- Lower heat to low, then add 1 cup (90g) freshly grated Parmesan, stirring constantly as it melts.
- If the sauce gets too thick, add a splash of reserved pasta water or extra broth, a tablespoon at a time, until silky.
- Taste and season with extra salt and black pepper as needed.
- Note: The sauce should be smooth and creamy, not clumpy—fresh Parmesan melts best!
Combine Everything:
- Add drained bowtie pasta to the skillet and toss to coat in the sauce. If the skillet is too small, use the pasta pot.
- Gently fold in the cooked shrimp and any juices from the plate.
- Simmer together for 1-2 minutes, just until everything is heated through and the pasta is coated.
- If needed, add more pasta water to loosen the sauce to your liking.
Garnish & Serve:
- Sprinkle with 2 tbsp chopped fresh parsley and extra Parmesan.
- Serve immediately, piping hot.
- Sensory cue: The sauce should be glossy and cling to the pasta, with a gentle aroma of garlic and cheese.

Personal Tips: Try prepping all your ingredients before starting (mise en place makes weeknight cooking a breeze). If you’re nervous about timing, cook the pasta first and let it sit in a bit of olive oil while you make the sauce. And don’t worry if your sauce looks thin at first—it thickens as it cools and once tossed with pasta.

Cooking Tips & Techniques

Use Fresh Garlic: Pre-minced garlic in a jar just doesn’t have the same punch. I always reach for fresh cloves and mince them right before cooking—worth the extra minute!
Don’t Overcook the Shrimp: Shrimp cooks super fast. The moment it turns opaque and curls, it’s done—overcooking makes it tough. I learned this the hard way after my first attempt turned rubbery. Now I set a timer and stay close.
Grate Your Own Parmesan: Pre-shredded cheese can make the sauce grainy. I grab a wedge of Parmigiano-Reggiano and grate what I need. It melts into the sauce and gives that silky finish.
Keep the Cream on Low Heat: High heat can cause cream to split or curdle. Once you add the cream, lower the heat and let it thicken gently.
Reserve Pasta Water: This starchy liquid helps the sauce bind to the pasta. I always scoop out a mugful before draining—just in case the sauce needs thinning.
Taste as You Go: I’ve made the mistake of trusting measurements without tasting—sometimes you need a bit more salt, a squeeze of lemon, or a dash of pepper for balance.
Timing is Everything: Try to have the sauce ready right as the pasta finishes. If things get ahead of schedule, just keep the pasta tossed in olive oil to prevent sticking.
Multitasking Tips: Start the pasta water first, then prep shrimp and garlic while it boils. Clean up as you go—I always feel less frazzled this way!

Honestly, my first few times making creamy garlic Parmesan shrimp bowtie pasta were a little chaotic. I learned to keep everything close at hand (no hunting for the cheese mid-stir), and now it’s a smooth, stress-free process. Every cook has a learning curve—the good news is, this recipe is pretty forgiving and so worth it!

Variations & Adaptations

Low-Carb or Gluten-Free: Swap out the bowtie pasta for your favorite gluten-free variety, or try zucchini noodles (“zoodles”) for a lower-carb option. The creamy garlic Parmesan shrimp sauce is delicious on both!
Dairy-Free: Use coconut cream instead of heavy cream and a plant-based Parmesan alternative. The flavor will be a little different, but still super tasty. A splash of nutritional yeast can boost the cheesy flavor.
Veggie Boost: Toss in a couple of handfuls of baby spinach, frozen peas, or chopped sun-dried tomatoes just before adding the shrimp back into the skillet. They wilt and blend right in.
Spicy Kick: Add more red pepper flakes or even a splash of hot sauce for some heat. My partner loves it this way!
Chicken Instead of Shrimp: Substitute sliced boneless chicken breast or thigh. Sauté until golden, then follow the rest of the recipe as written.

Personally, I love adding a handful of fresh baby spinach for color and nutrition. It wilts down beautifully in the sauce. Once, when I was out of bowtie pasta, I used penne and it was just as satisfying—so don’t stress about the pasta shape. The creamy garlic Parmesan sauce works its magic on almost anything!

Serving & Storage Suggestions

This creamy garlic Parmesan shrimp bowtie pasta is best enjoyed hot, straight from the skillet. The sauce is at its silkiest when fresh, but leftovers are still a treat!

Serving Suggestions: Serve in shallow bowls, topped with extra Parmesan and fresh parsley. Pair with a crisp green salad or roasted broccoli for balance. A slice of crusty bread is perfect for mopping up every bit of sauce.
Beverage Pairings: I love a glass of chilled Pinot Grigio or sparkling water with lemon. Even a light lager works well if you’re feeling casual.
Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, but loosens up nicely when reheated.
Reheating: Warm gently in a skillet over low heat, splashing in a tablespoon or two of milk or broth to loosen the sauce. Stir frequently to keep the shrimp tender.
Freezing: I don’t recommend freezing this one—the sauce can separate and the shrimp lose their texture. If you must, freeze just the sauce and add fresh-cooked shrimp and pasta later.

Honestly, the flavors meld and get even richer after a night in the fridge. Just remember to reheat gently—high heat can make the shrimp tough. I’ve made this ahead for potlucks, and it’s always a hit served family-style!

Nutritional Information & Benefits

This creamy garlic Parmesan shrimp bowtie pasta is as nourishing as it is delicious. Here’s an estimated breakdown per serving (based on 4 servings):

Calories: ~600
Protein: 35g
Fat: 30g
Carbohydrates: 48g
Fiber: 3g
Sugar: 3g

Nutrition Highlights:

Shrimp is a fantastic source of lean protein and provides selenium, vitamin B12, and omega-3s.
Parmesan cheese adds calcium and flavor, so a little goes a long way.
Heavy cream brings richness, but you can lighten things up with half-and-half or swap in more broth if you’re watching fat.

This recipe is naturally nut-free and can be made gluten-free or dairy-free with the swaps above. Major allergens to note: shellfish, dairy, and wheat (if using regular pasta). From a wellness perspective, I love that this recipe gives you protein, some healthy fats, and is satisfying enough to keep you full for hours. Balance it with veggies or a salad for a complete meal!

Conclusion

If you’re after a dinner that’s equal parts cozy, quick, and downright irresistible, my creamy garlic Parmesan shrimp bowtie pasta recipe is calling your name. It’s become a kitchen staple in my house for good reason—easy ingredients, big flavors, and happy faces around the table every time. Whether you stick to the classic or try one of the fun variations, this dish has a way of making even a weeknight feel special.

I hope you’ll make this creamy garlic Parmesan shrimp bowtie pasta your own—throw in your favorite veggies, swap out the pasta shape, or crank up the garlic if you’re a superfan like me. There’s no wrong way to enjoy it! If you try this recipe, I’d love to hear how it goes—leave a comment below, share your tweaks, or tag me if you post a pic. Cooking is all about having fun and making memories, so dig in and enjoy every bite!

Here’s to more delicious, low-stress dinners. You’ve totally got this!

Frequently Asked Questions

Can I use frozen shrimp in this creamy garlic Parmesan shrimp bowtie pasta recipe?

Absolutely! Just thaw frozen shrimp under cold running water and pat them dry before cooking. They work just as well as fresh.

What can I substitute for heavy cream?

Half-and-half works for a lighter sauce, or you can use a combination of milk and a little extra butter. The sauce will be less rich but still creamy.

How do I prevent the Parmesan sauce from clumping?

Use freshly grated Parmesan (not pre-shredded) and melt it in over low heat, stirring constantly. If the sauce thickens too much, add a splash of pasta water.

Can I make this recipe ahead of time?

You can cook the pasta and shrimp ahead, but for best results, make the sauce fresh. Reheat gently with a splash of milk or broth to keep it creamy.

Is there a good dairy-free version of this pasta?

Yes! Use coconut cream and a plant-based Parmesan alternative. The flavor changes a bit, but it’s still delicious and creamy.