Creamy, garlicky mac and cheese gets a seaside upgrade with tender sautéed shrimp — a weeknight dinner that feels special without fuss. This Garlic Shrimp Mac and Cheese balances rich cheddar and mozzarella with bright garlic and a touch of paprika, coming together in about 30 minutes. If you love quick seafood dishes with bold flavor, this is a keeper; it pairs especially well with buttery sides like garlic butter salmon for surf-and-surf nights.
Why you’ll love this dish
This recipe delivers big on comfort and speed. You get the familiar, kid-approved creaminess of macaroni and cheese plus plump shrimp that cook in minutes — so it’s perfect for a busy weeknight or an easy dinner party where you want something that feels elevated but isn’t complicated.
“Weeknights used to be cereal nights; now it’s this. Fast, comforting, and everyone asks for seconds.” — a happy home cook
Reasons to try it:
- Fast: shrimp and pasta both cook in under 10 minutes each.
- Crowd-pleasing: cheese comfort with a protein boost.
- Flexible: easy to scale, swap cheeses, or add spices.
Step-by-step overview
This recipe is built in three quick stages: cook the pasta, sauté the shrimp, then make a garlicky cheese sauce and combine everything. Start the pasta first so it’s ready when the sauce finishes; cook the shrimp briefly to keep them tender, and stir the cheese into warm cream off the heat to avoid grainy sauce. Finish by folding pasta and shrimp into the sauce so every bite is coated.
What you’ll need
- 8 ounces elbow macaroni (or small shells/radiatori)
- 1 pound shrimp, peeled and deveined (medium-large)
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Notes and substitutions:
- Swap the elbow macaroni for cavatappi or small shells for extra sauce cling.
- Use half-and-half instead of heavy cream for a lighter sauce, but it’ll be thinner.
- For a smokier flavor, use smoked paprika or add a handful of cooked, chopped beef pepperoni as a topping.
- Grate the cheese yourself for better melting and creamier texture.
Step-by-step instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Drain and set aside. Reserve a small ladle of pasta water in case you need to loosen the sauce.
Sauté the shrimp
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the shrimp in a single layer. Cook 1–2 minutes per side, until the shrimp turn pink and opaque. Remove shrimp to a plate and set aside. Don’t overcook — shrimp continue to firm up as they rest.
Make the garlic sauce
- In the same skillet, add the remaining 2 tablespoons butter. Add minced garlic and sauté 1–2 minutes until fragrant (don’t let it brown). Pour in the heavy cream and bring to a low simmer.
Make the cheese sauce
- Reduce heat to low. Gradually add the shredded cheddar and mozzarella, stirring constantly until melted and smooth. If the sauce is too thick, thin with 1–2 tablespoons reserved pasta water. Season with paprika, black pepper, and salt. Taste and adjust.
Combine pasta and shrimp
- Add the drained pasta and cooked shrimp to the skillet. Toss gently to coat everything in the cheese sauce. Warm through for a minute so the shrimp reheats without toughening.
Serve
- Transfer to bowls or a serving dish. Sprinkle with chopped parsley and a pinch of extra paprika if desired. Serve immediately.
Best ways to enjoy it
This dish is rich and satisfying on its own, but a few well-chosen sides lift it: a crisp green salad with lemon vinaigrette, roasted asparagus, or garlic bread to mop up the sauce. For a heartier spread, serve alongside a light soup — try a bowl of grandma’s chicken soup as a contrasting starter on chillier nights.
Presentation tips:
- Serve in shallow bowls so the shrimp sit on top and look appealing.
- Garnish with bright parsley and a squeeze of lemon for freshness.
- For a crispy top, transfer to a broiler-safe dish, sprinkle Panko mixed with melted butter, and broil 1–2 minutes until golden.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 2 days (seafood-based dishes are safest within 48 hours).
- Freeze: The texture of cooked shrimp degrades if frozen and reheated. If you must freeze, separate the shrimp from the mac and cheese. Freeze the pasta and sauce up to 1 month; add fresh-cooked shrimp when reheating.
- Reheat: Gently reheat on the stovetop over low heat with a splash of milk or cream, stirring frequently. Reheat to an internal temperature of 165°F to ensure safety. Avoid reheating repeatedly.
Pro chef tips
- Keep shrimp tender: remove shrimp from the heat the instant they’re opaque and pink. Overcooking makes them rubbery.
- Cheese melting: shred block cheese yourself — pre-shredded blends contain anti-caking agents that can make sauces grainy.
- Temperature control: melt cheese over low heat to prevent separation. If sauce looks curdled, whisk in a tablespoon of cream or a splash of warm milk off the heat.
- Texture balance: cook pasta just shy of al dente if you plan to bake it or hold it briefly; finish cooking in the sauce so it soaks up flavor.
Creative twists
- Cajun Shrimp Mac: toss shrimp with Cajun seasoning, swap paprika for cayenne, and add green onions.
- Crunchy topping: mix Panko with melted butter and Parmesan, sprinkle on top, and broil until golden.
- Lobster or crab upgrade: swap shrimp for lobster meat for an indulgent variation (see comparable lobster mac recipes).
- Vegetarian version: skip the shrimp and roast mushrooms or use plant-based shrimp alternatives.
- Low-carb: swap macaroni for cauliflower florets or shirataki pasta.
FAQ
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes: 8–10 minutes to cook pasta, 4–6 minutes to sauté shrimp, and 8–10 minutes to make the sauce and combine.
Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp completely in the fridge or under cold running water, pat dry, then proceed. Dry shrimp sear better and won’t release excess water into the sauce.
Q: Can I bake this with a breadcrumb topping?
A: Absolutely. After combining, transfer to a baking dish, top with a Panko-Parmesan mixture, and broil or bake at 400°F for 8–10 minutes until bubbly and golden.
Q: Is it safe to keep leftover garlic shrimp mac and cheese for several days?
A: Because this contains cooked seafood, refrigerate leftovers promptly and consume within 48 hours. Reheat thoroughly to 165°F before eating.
Q: What cheese gives the best flavor?
A: Sharp cheddar provides bold flavor; mozzarella adds stretch and creaminess. Mixing a bit of Gruyère gives nutty complexity if you want to experiment.
Conclusion
If you want another shrimp-and-pasta take or inspiration for seafood mac and cheese, check this detailed version at Garlic Shrimp Mac and Cheese – RecipeTin Eats. For a lobster-forward, more decadent spin that uses a garlic-lemon crust, see this creative recipe at Lobster Mac and Cheese with Garlic Lemon Crust – Nerds with Knives.
Now grab a skillet and a block of cheese — this Garlic Shrimp Mac and Cheese is one of those recipes that feels like a treat but comes together with minimal fuss. Enjoy.
Garlic Shrimp Mac and Cheese
Ingredients
Pasta
- 8 ounces elbow macaroni Can substitute with small shells or radiatori.
Shrimp
- 1 pound shrimp, peeled and deveined Use medium to large shrimp.
Fat
- 3 tablespoons unsalted butter, divided For cooking shrimp and making the sauce.
Garlic and Spices
- 4 cloves garlic, minced
- 1 teaspoon paprika For flavor.
- ½ teaspoon black pepper
- ½ teaspoon salt Adjust to taste.
Cheese
- 2 cups shredded sharp cheddar cheese Grate yourself for better melting.
- 1 cup shredded mozzarella cheese Grate yourself for better melting.
Dairy
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
Garnish
- 2 tablespoons chopped fresh parsley Optional, for garnish.
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Drain and set aside. Reserve a small ladle of pasta water in case you need to loosen the sauce.
Sauté the shrimp
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the shrimp in a single layer. Cook 1–2 minutes per side, until the shrimp turn pink and opaque. Remove shrimp to a plate and set aside. Don’t overcook — shrimp continue to firm up as they rest.
Make the garlic sauce
- In the same skillet, add the remaining 2 tablespoons butter. Add minced garlic and sauté 1–2 minutes until fragrant (don’t let it brown). Pour in the heavy cream and bring to a low simmer.
Make the cheese sauce
- Reduce heat to low. Gradually add the shredded cheddar and mozzarella, stirring constantly until melted and smooth. If the sauce is too thick, thin with 1–2 tablespoons reserved pasta water. Season with paprika, black pepper, and salt. Taste and adjust.
Combine pasta and shrimp
- Add the drained pasta and cooked shrimp to the skillet. Toss gently to coat everything in the cheese sauce. Warm through for a minute so the shrimp reheats without toughening.
Serve
- Transfer to bowls or a serving dish. Sprinkle with chopped parsley and a pinch of extra paprika if desired. Serve immediately.