Creamy pasta with garlic and shrimp is one of those meals that feels a little fancy but is actually really simple to make at home.

The best part is that this whole dish is dairy free. Instead of heavy cream, I use full-fat coconut milk to get that same rich and smooth sauce.

If you avoid dairy, you probably know how hard it can be to find creamy recipes that still taste good. This one solves that problem.

The nutritional yeast adds a cheesy flavor without any actual cheese, so the sauce tastes full and satisfying.

It comes together in about 30 minutes, which makes it a great option for a regular weeknight dinner.

Why This Recipe Is a Keeper

Silky Coconut Sauce – Full-fat coconut milk and pasta water create a silky sauce that clings beautifully to every strand of linguine.

Bright, Savory Flavor – Garlic, white wine, lemon, and red pepper create a bright, savory flavor that keeps the creamy sauce from feeling heavy.

Tender Shrimp – The shrimp cook quickly and stay tender, adding a delicate sweetness that pairs perfectly with the rich garlic sauce.

Cheesy Without Dairy – Nutritional yeast adds a subtle cheesy flavor, making this pasta deeply satisfying without any dairy.

Here’s What You’ll Need

For The Pasta

12 Ounces Linguine
1 Pound Large Shrimp, Peeled And Deveined
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Paprika
2 Tablespoons Olive Oil

For The Sauce

1 Tablespoon Dairy Free Butter
6 Garlic Cloves, Minced
1/2 Cup Dry White Wine
1 Cup Full-Fat Coconut Milk
1/4 Cup Nutritional Yeast
1 Tablespoon Lemon Juice
1/2 Teaspoon Crushed Red Pepper
1/2 Cup Reserved Pasta Water
2 Tablespoons Fresh Parsley, Chopped

How to Make It

Step 1

Bring a large pot of salted water to a boil. Cook the linguine until al dente, then reserve 1 cup pasta water and drain.

Step 2

Pat the shrimp dry and season with salt, pepper, and paprika.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side until pink and just cooked through. Transfer them to a plate.

Step 4

Reduce the heat to medium and melt the dairy free butter. Add the garlic and cook for 30 seconds.

Step 5

Pour in the white wine and simmer for 2 minutes, then add the coconut milk, nutritional yeast, lemon juice, and red pepper. Simmer for 3 to 4 minutes.

Step 6

Add the linguine and 1/4 cup pasta water to the skillet. Toss until the sauce coats the pasta, adding more pasta water as needed.

Step 7

Return the shrimp to the skillet, toss gently, and garnish with parsley before serving.

Recipe Tips

Dry the Shrimp Well

Pat the shrimp very dry before seasoning them. Extra moisture can keep them from browning and may make the olive oil splatter.

Cook them in a single layer with space between each piece. If your skillet is small, cook the shrimp in two batches so they sear instead of steaming.

Cook the Shrimp Just Until Done

Cook the shrimp for about 1 to 2 minutes per side, then move them to a plate right away. They should be pink, opaque, and gently curled into a loose C shape.

The shrimp will warm through again when you return them to the sauce. Leaving them in the skillet too long can make them firm and dry.

Cook the Linguine Slightly Firm

Boil the linguine until it is just al dente, since it will finish cooking in the sauce. Pulling it from the water a little early keeps it from becoming soft after tossing.

Reserve the pasta water before draining the linguine. The starchy water helps the coconut milk sauce cling smoothly to the noodles.

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