If you’re craving comfort food that hits all the right notes, creamy garlic pasta is the dish you need in your life. It’s rich, silky, and bursting with bold garlic flavor — the kind of irresistible meal that feels gourmet but comes together in minutes. Ready to indulge in the ultimate pasta perfection? Keep reading to discover how to make this delicious classic right at home.
Creamy Garlic Pasta
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
There is something truly magical about creamy garlic pasta. It is become one of my absolute go-to dinners on nights when I just need food that feels like a cozy sweater. The buttery garlic melts into the cream for a silky base, and the Parmesan adds just enough salt and catchy richness. Every time I make this dish, I marvel at how something so simple can taste so luxurious.
If I had to describe this recipe to a friend, I’d tell them it is like a little restaurant experience right at home. And the best part? It takes under 30 minutes — faster than ordering takeout. Whether you serve this at a dinner party with a glass of white wine or eat it straight out of the pan in your pajamas (yes, I have), it never disappoints.
Why You’ll Love This Recipe
It’s quick, creamy, and comforting in all the right ways. Ideal for weeknights, yet elegant enough for guests. There is no need for fancy tools or exotic ingredients. Everything here is pantry-friendly and incredibly adaptable.
You can easily make this dish your own — add some seared shrimp, stir in baby spinach, or use a gluten-free pasta. Even if life is hectic, this creamy garlic pasta offers a little delicious pause in the middle of the chaos.
Ingredients
- 12 ounces fettuccine or spaghetti
- 3 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 ¾ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Chopped parsley for garnish
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- Colander
- Chef’s knife
- Cutting board
Instructions
- Start with the pasta: Bring a large pot of generously salted water to a boil. Cook your pasta until al dente, according to package directions. Before draining, reserve ½ cup of the pasta water — I always save more than I think I need, just in case the sauce needs loosening later.
- Sauté the garlic: Melt the butter in a large skillet over medium heat. Once it starts to foam a little, toss in the minced garlic. Stir often and cook for 2 to 3 minutes, until the garlic smells amazing and turns a light golden color. Watch it closely — burnt garlic can quickly overpower the sauce.
- Make the roux: Sprinkle in the flour and stir for 1 minute. This quick roux will give the sauce a bit of structure without feeling heavy. If a whisk helps you here, feel free to use it.
- Build the sauce: Slowly pour in the heavy cream while stirring constantly. This keeps things smooth — no lumps. Let it simmer gently for about 4 to 5 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. You should see soft bubbles, not a rolling boil.
- Season and cheese it up: Stir in the Parmesan, salt, black pepper, and red pepper flakes. Let everything melt and mingle together into a velvety sauce. The red pepper flakes are subtle, not spicy — just enough to wake up the dish. Adjust to taste.
- Combine pasta and sauce: Add the drained pasta directly to the sauce. Use tongs to toss thoroughly and coat every strand. If the sauce feels too thick, use a tablespoon or two of the reserved pasta water to loosen it until it’s glossy and smooth.
- Garnish and serve: Turn off the heat. Sprinkle chopped parsley over the top and serve immediately while it is creamy and hot. I love pairing this with a crisp green salad or simple garlic bread.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture. Quickly sauté them in garlic butter before adding to the finished pasta.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it at home. It melts beautifully and lends that authentic rich flavor. Pre-shredded cheese might not melt smoothly and could make the sauce grainy.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version. Full-fat coconut cream or unsweetened cashew cream also work well as a heavy cream replacement.
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Creamy Garlic Pasta
Ingredients
- 12 ounces fettuccine or spaghetti
- 3 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 ¾ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 2 to 3 minutes until fragrant and slightly golden, stirring frequently so it does not burn.
- Sprinkle the flour into the skillet and stir for 1 minute to form a light roux.
- Slowly whisk in the heavy cream, stirring constantly to combine. Let the sauce simmer gently for about 4 to 5 minutes until it begins to thicken.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Continue stirring until the cheese has melted and the sauce is smooth.
- Add the cooked pasta to the skillet. Toss to coat, adding a bit of the reserved pasta water as needed to reach your desired sauce consistency.
- Taste and adjust seasoning as needed. Remove from heat and garnish with chopped parsley before serving.
