Creamy Garlic Shrimp Pasta Irresistible
This Creamy Garlic Shrimp Pasta is a quick and easy weeknight meal that's bursting with flavor. Succulent shrimp are bathed in a luscious, creamy garlic sauce, all nestled amongst perfectly cooked pasta. Garnish with extra Parmesan cheese and fresh parsley for a truly irresistible dish.
Equipment
- Large pot
- Skillet
- Mixing bowl
- Colander
- Measuring cups
- Measuring spoons
- Tongs or spatula
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 pound pasta linguine, fettuccine, or spaghetti
- 6 tablespoons butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley
- ¼ cup reserved pasta water
Instructions
- In a bowl, toss the shrimp with olive oil, paprika, garlic powder, red pepper flakes (if using), salt, and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
- While the pasta is cooking, heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for about 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the garlic cream sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Gently fold in the cooked shrimp and parsley.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
For a spicier dish, add more red pepper flakes or a dash of hot sauce. You can also add vegetables like spinach, asparagus, or sun-dried tomatoes. A little lemon zest adds a bright, zesty note to the sauce. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Store leftovers in an airtight container in the refrigerator for up to 3 days.