Description
Creamy Garlic Shrimp Pasta packed with plump shrimp, savory garlic, and a rich creamy sauce. Luxurious and comforting seafood dish.
Ingredients
Scale
- 8 oz (225g) linguine or fettuccine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 4 tablespoons (56g) unsalted butter, divided
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1 cup (240ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ½ teaspoon red pepper flakes (optional)
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Pasta Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook until al dente according to package directions, usually 8-10 minutes. Remember that the pasta will continue cooking slightly when tossed with the hot sauce, so aim for the firmer side of al dente. Just before draining, reserve ½ cup of the starchy pasta water for later use. Drain the pasta but don’t rinse it – you want to preserve that surface starch that helps the sauce adhere.
- Step 2: Cook the Shrimp While the pasta is cooking, pat the shrimp dry with paper towels – this ensures they’ll sear rather than steam. Season them generously with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat until it’s bubbling but not brown. Add the shrimp in a single layer without crowding the pan (work in batches if needed). Cook for 2 minutes on the first side until pink and starting to curl, then flip and cook for 1 more minute. Transfer to a plate and cover loosely to keep warm.
- Step 3: Create the Garlic Cream Sauce In the same skillet, reduce heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté gently for 30-60 seconds until fragrant but not browned – burned garlic will ruin your sauce. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it reduce slightly for 2-3 minutes until it just starts to thicken. Whisk in the Parmesan cheese until completely melted and smooth.
- Step 4: Combine and Finish Add the cooked pasta directly to the sauce, tossing continuously with tongs to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Return the shrimp to the skillet along with any accumulated juices (these contain incredible flavor). Gently fold in the lemon juice and most of the chopped parsley, reserving some for garnish. Taste and adjust seasoning with salt and pepper if needed.
- Step 5: Serve Immediately Transfer your Creamy Garlic Shrimp Pasta to warmed plates or a large serving platter. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese if desired. For an additional touch of brightness, offer lemon wedges on the side. Serve immediately while hot and creamy for the best texture and flavor experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the recipe)
- Calories: 630
- Sugar: 3g
- Sodium: 625mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 285mg