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| Creamy Garlic Shrimp Pasta |
If you love creamy pasta but want to skip the heavy cream, this Garlic Shrimp Pasta is your new go-to dish.
Made with simple pantry ingredients and rich in garlic flavor, it's light, satisfying, and comes together in under 25 minutes.
This dairy-light version still feels indulgent but is easier to digest—perfect for busy weeknights or casual dinners.
Ingredients (Serves 2)
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180g (about 6 oz) spaghetti or linguine
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200g (7 oz) raw shrimp, peeled and deveined
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3 cloves garlic, minced
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1 tbsp olive oil
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1 tbsp butter (optional, use vegan butter for dairy-free)
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1 cup unsweetened oat milk or almond milk
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1 tbsp flour (or cornstarch for gluten-free)
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Salt and pepper to taste
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1/4 tsp chili flakes (optional)
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Fresh parsley and lemon wedges for garnish
Instructions
1. Cook the pasta
Boil the pasta in salted water according to the package directions. Reserve 1/4 cup of pasta water and drain the rest.
2. Sauté shrimp
Heat olive oil in a large pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and just cooked through. Remove and set aside.
3. Make the garlic sauce
In the same pan, melt butter (if using) and sauté garlic until fragrant (about 30 seconds).
Sprinkle in the flour and stir for 1 minute. Slowly add oat milk while whisking to avoid lumps.
4. Combine pasta and sauce
Add the drained pasta and reserved pasta water to the sauce. Toss until creamy and evenly coated. Return shrimp to the pan and mix well.
5. Garnish and serve
Top with chopped parsley, lemon juice, and chili flakes if desired. Serve hot!
✨ Tips & Variations
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For a completely dairy-free version, use vegan butter or skip it entirely.
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Add spinach or mushrooms to boost fiber and flavor.
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Cashew cream also works great as a creamy base if blended ahead of time.
