Description
A comforting and flavorful creamy garlic shrimp pasta, perfect for busy weeknights or special gatherings.
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, reserving 1/2 cup of pasta water. Drain and set aside.
- Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat, then add the shrimp. Cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
- In the same skillet, melt the butter over medium heat and add minced garlic. Sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes if using, simmering for 2–3 minutes until the sauce slightly thickens.
- Stir in lemon juice and season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. If the sauce needs loosening, add reserved pasta water a little at a time.
- Return the shrimp to the skillet and gently combine everything.
- Serve hot, garnished with chopped parsley and extra Parmesan cheese.
Notes
For added depth, incorporate a splash of seafood broth when you add the cream. For extra freshness, toss in baby spinach or arugula at the end of cooking.
