This One-Pan Creamy Garlic Parmesan Cavatappi with Shrimp is the ultimate lightened‑up, high‑protein pasta recipe for busy weeknights.

The cavatappi cooks directly in savory bone broth, creating a naturally silky garlic parmesan sauce without heavy cream while keeping the dish rich, cozy, and family‑friendly.

Tender sautéed shrimp, fresh garlic, and real parmesan come together in under 20 minutes for a healthier creamy shrimp pasta that tastes indulgent but fits a balanced, high‑protein lifestyle.

If you’re searching for an easy one‑pan shrimp pasta, a lighter creamy garlic parmesan recipe, or a quick weeknight dinner packed with flavor, this recipe checks every box.

Why You’ll Love This One-Pan Creamy Garlic Parmesan Cavatappi with Shrimp

It’s gluten free and packed with protein
It’s lighter than a typical garlic parmesan pasta. There’s no heavy cream or full sticks of butter needed
It’s made in just one pan
It’s a family favorite, but also makes for a great meal prep lunch for the week

Ingredients

1 lb Large Shrimp
1-2 tbsp olive oil
1/2 tsp each paprika, salt, pepper, garlic powder
8oz Cavatappi pasta (I used chickpea pasta for higher protein)
4 cups chicken bone broth (I used real broth, not concentrate, as it adds more protein as the protein absorbs the extra 20-30 grams of protein from the broth)
2 garlic cloves, minced
Sauce
1 tbsp butter
5 garlic cloves, minced
1 cup 2% milk
1/2 cup fresh grated parmesan
1/4 tsp black pepper
3 tbsp greek yogurt, for more creaminess
For serving
Fresh parsley, chopped
More parmesan
Roasted red pepper flakes, for an optional kick

Process for One-Pan Creamy Garlic Parmesan Cavatappi with Shrimp

Heat large skillet with olive oil
Pat your shrimp dry and season with salt, pepper, paprika, and garlic powder
Cook over heated skillet for 2-3 minutes per side, remove from pan, and set aside
In the same pan add 2 minced garlic cloves and stir in remaining oil, then add in bone broth and pasta
Simmer uncovered over med-high heat until pasta is al dente (2 minutes less than your boxed pasta calls for), stirring regularly
Then add in butter and remaining 5 minced garlic cloves and stir until fragrant
Add milk, parmesan cheese, and pepper, and simmer 2 minutes until it starts to thicken
If it looks like there’s still a lot of liquid left, remove from heat and allow to sit 3 minutes to thicken naturally
Stir and remove from heat completely
Now you can stir in your greek yogurt for even more creaminess
Add shrimp and coat well
Serve with fresh parsley, a squeeze of fresh lemon, and freshly grated parmesan. Optionally, add some red pepper flakes for a little kick
Store leftovers in an airtight container

I was skeptical myself, but it really did turn out SO creamy!

Thanks to the starch from the pasta, without discarding the fluid it was cooked in, the broth itself, and the milk collectively caramelizing into a glossy, creamy sauce

FAQ

Can I use a different pasta shape instead of cavatappi?

Yes, this creamy garlic parmesan sauce works well with short pasta shapes like penne, rotini, or rigatoni. Choose a pasta that holds sauce well to keep the recipe creamy and high‑protein.

How do I make this creamy garlic parmesan pasta even higher in protein?

You can boost the protein by using chickpea or lentil pasta, adding extra shrimp, or stirring in plain Greek yogurt at the end for a creamy, lightened‑up finish.

Can I make this shrimp pasta without heavy cream?

Absolutely. This recipe is naturally lightened‑up by using broth, parmesan, and a touch of milk or Greek yogurt to create a creamy garlic parmesan sauce without heavy cream.

What can I substitute for shrimp in this recipe?

Chicken breast, chicken sausage, or scallops work well. For a vegetarian option, try white beans or sautéed mushrooms to keep the dish hearty and protein‑forward.

Does the pasta really cook in one pan?

Yes — the cavatappi cooks directly in the broth, which creates a naturally creamy sauce and saves time on cleanup. It also helps the garlic parmesan flavor soak into the pasta.

How do I prevent the shrimp from overcooking?

Add the shrimp toward the end and cook just until pink and opaque. Overcooked shrimp become rubbery, so keep a close eye during the final minutes.

Can I meal prep this creamy shrimp pasta?

Yes, this recipe reheats well. Add a splash of broth or milk when reheating to bring the creamy garlic parmesan sauce back to life.

Is this recipe kid‑friendly and family‑friendly?

Definitely. The mild garlic parmesan flavor, creamy texture, and fun cavatappi shape make it a hit with kids while still being high‑protein and satisfying for adults.

Can I make this gluten‑free?

Use your favorite gluten‑free pasta and monitor the liquid, as gluten‑free pasta absorbs broth differently. Add extra broth as needed to maintain a creamy consistency.

What sides go well with creamy garlic parmesan shrimp pasta?

A simple green salad, roasted broccoli, or garlic‑roasted asparagus pair perfectly with this lightened‑up, high‑protein pasta dish.

One-Pan Creamy Garlic Parmesan Cavatappi with Shrimp (Lightened-Up & High-Protein)

Print Pin Rate

Servings:

Calories: 450kcal

Ingredients

1 lb Large Shrimp
1-2 tbsp olive oil
1/2 tsp each paprika salt, pepper, garlic powder
8 oz Cavatappi pasta I used chickpea pasta for higher protein
4 cups chicken bone broth I used real broth, not concentrate, as it adds more protein as the protein absorbs the extra 20-30 grams of protein from the broth
2 garlic cloves minced

Sauce

1 tbsp butter
5 garlic cloves minced
1 cup 2% milk
1/2 cup fresh grated parmesan
1/4 tsp black pepper
3 tbsp greek yogurt for more creaminess

For serving

Fresh parsley chopped
More parmesan
Roasted red pepper flakes for an optional kick

Instructions

Heat large skillet with olive oil
Pat your shrimp dry and season with salt, pepper, paprika, and garlic powder
Cook over heated skillet for 2-3 minutes per side, remove from pan, and set aside
In the same pan add 2 minced garlic cloves and stir in remaining oil, then add in bone broth and pasta
Simmer uncovered over med-high heat until pasta is al dente (2 minutes less than your boxed pasta calls for), stirring regularly
Then add in butter and remaining 5 minced garlic cloves and stir until fragrant
Add milk, parmesan cheese, and pepper, and simmer 2 minutes until it starts to thicken
If it looks like there’s still a lot of liquid left, remove from heat and allow to sit 3 minutes to thicken naturally
Stir and remove from heat completely
Now you can stir in your greek yogurt for even more creaminess
Add shrimp and coat well
Serve with fresh parsley, a squeeze of fresh lemon, and freshly grated parmesan. Optionally, add some red pepper flakes for a little kick
Store leftovers in an airtight container