Description
A luscious and easy-to-make Creamy Garlic Shrimp Pasta recipe featuring tender shrimp sautéed in a flavorful garlic cream sauce, tossed with perfectly cooked fettuccine or linguine. This Italian-inspired dish is perfect for weeknight dinners or special occasions, combining rich cream, Parmesan cheese, and a hint of lemon for a fresh finish.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine pasta
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth or dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Arrange the shrimp in a single layer, season lightly with salt and pepper, and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant, taking care not to burn the garlic.
- Simmer Liquids: Pour in the chicken broth or dry white wine and let it simmer for about 2 minutes to reduce slightly, intensifying the flavor.
- Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese, then allow the sauce to simmer gently for 3 to 4 minutes until it thickens to a creamy consistency.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything thoroughly to coat the shrimp and pasta evenly with the sauce.
- Finish and Garnish: Stir in the lemon juice for brightness, adjust seasoning with salt and pepper to taste, and garnish with freshly chopped parsley. Serve immediately for a warm, comforting meal.
Notes
- For a lighter version of this dish, substitute half-and-half for the heavy cream to reduce fat content.
- Add fresh baby spinach or sun-dried tomatoes while making the sauce for added flavor, nutrition, and color.
- This recipe can be adapted for gluten-free diets by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 610
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 215 mg
