Description
Creamy pasta garlic shrimp is a comforting meal. Learn my easy recipe for a rich, flavorful dish with plump shrimp and a dreamy sauce.
Ingredients
Scale
- Main Stars:
- 1 lb large shrimp, peeled and deveined
- 12 oz linguine or fettuccine pasta
- Sauce Essentials:
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 cup chicken or vegetable broth
- Flavor Boosters:
- 6–8 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
- Prep Your Pasta & Shrimp:: First things first, get a big pot of water boiling for your pasta. Don’t forget to salt it generously – it should taste like the ocean, hon! While that’s heating up, pat your shrimp dry with a paper towel. This helps them get a nice sear later. I always forget to pat them dry sometimes, and then they steam instead of sear, oops! It’s a small step that makes a big difference for our creamy pasta garlic shrimp.
- Sauté the Shrimp & Garlic:: In a large skillet, melt a tablespoon of butter with a splash of olive oil over medium-high heat. Add your shrimp and cook for just 1-2 minutes per side until they’re pink and opaque. Don’t overcook them! Remove the shrimp from the pan and set aside. Now, into that same pan, add the rest of the butter and olive oil, then toss in all that glorious minced garlic. Sauté for about 1 minute until fragrant, but don’t let it burn; burnt garlic is a sad, bitter thing, I’ve learned that the hard way.
- Build the Creamy Pasta Garlic Shrimp Sauce Base:: Pour in your chicken or vegetable broth, scraping up any delicious brown bits from the bottom of the pan. Let it simmer for a minute or two, letting those flavors meld. This is where the magic starts to happen for the creamy pasta garlic shrimp. Reduce the heat to medium-low, then stir in the heavy cream. Let it gently warm through; we’re not boiling, just a happy little simmer.
- Add Cheese & Season:: Stir in your freshly grated Parmesan cheese until it’s completely melted and the sauce looks smooth and lovely. I usually add a pinch of red pepper flakes here for a little warmth. Taste it! This is your moment to adjust the salt and pepper. Remember, the pasta will absorb some of the seasoning, so make sure the sauce is flavorful. I always taste about three times, just to be sure.
- Combine Pasta & Shrimp:: By now, your pasta should be al dente. Drain it, reserving about a cup of the starchy pasta water. Add the cooked pasta directly to the skillet with the sauce. Toss it gently to coat every strand. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This step is where everything comes together for our creamy pasta garlic shrimp.
- Finishing Touches for Creamy Pasta Garlic Shrimp:: Return the cooked shrimp to the skillet and toss gently to combine and warm them through. Take the pan off the heat. Squeeze in that fresh lemon juice and sprinkle generously with fresh chopped parsley. Give it one final, gentle toss. Serve immediately, perhaps with a little extra Parmesan on top. The aroma at this point is just incredible – you’ve done it, hon!