Description
This creamy garlic shrimp pasta combines succulent shrimp with a rich, buttery sauce made from garlic, heavy cream, and Parmesan cheese. Tossed with fettuccine pasta and finished with a splash of lemon juice and fresh parsley, this Italian-American main course is perfect for a comforting weeknight dinner or a special occasion. The dish balances the richness of the sauce with the bright acidity of lemon and the warming touch of red pepper flakes, creating a flavorful and satisfying seafood pasta meal.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine pasta
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Juice of 1/2 lemon
- 2 tablespoons chopped parsley
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. Reserve 1/4 cup of the pasta cooking water before draining the pasta and set the pasta aside.
- Cook the Shrimp: In a large skillet over medium-high heat, heat the olive oil. Season the peeled and deveined shrimp with salt and black pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and red pepper flakes if using, sautéing for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring frequently.
- Add Cheese and Flavorings: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Add the fresh lemon juice and the reserved pasta water to loosen the sauce to your desired consistency.
- Toss Pasta and Shrimp: Add the cooked pasta and shrimp back into the skillet. Toss everything together thoroughly to coat the pasta in the creamy sauce. Cook for an additional 1 to 2 minutes to heat everything through.
- Garnish and Serve: Sprinkle chopped parsley over the pasta for color and fresh flavor. Serve immediately while hot for the best experience.
Notes
- For a lighter version of the sauce, substitute half-and-half for the heavy cream.
- Add fresh spinach or sun-dried tomatoes to the sauce for extra flavor and texture.
- Serve this pasta with crusty bread to soak up the delicious sauce.
- A crisp green salad pairs well with this creamy shrimp pasta to balance richness.
