Description
A decadent pasta dish with shrimp and a rich garlic cream sauce, perfect for special occasions or cozy nights in.
Ingredients
- 12 oz (340 g) linguine, spaghetti, or fettuccine
- 1/2 tsp salt (for boiling water)
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for garnish)
Instructions
- Cook the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until they turn pink and opaque. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat, then add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and red pepper flakes, if desired. Let the sauce simmer for 2–3 minutes until it thickens slightly. Add lemon juice and season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat, adding reserved pasta water gradually if the sauce needs loosening. Return the shrimp to the skillet and gently toss everything together.
- Serve divided among plates, garnished with chopped parsley and extra Parmesan cheese. Enjoy immediately.
Notes
Swap the type of pasta for different textures and flavors. Consider adding spinach or sun-dried tomatoes for extra flavor.
