Creamy Garlic Shrimp Pasta
Creamy Garlic Shrimp Pasta combines al dente fettuccine with succulent shrimp in a silky garlic cream sauce, elevated with white wine, fresh herbs, and a hint of lemon. Quick yet impressive, it’s comfort food with a touch of elegance.
Ingredients
- 12 oz 340g fettuccine or linguine pasta
- 1 lb 450g large shrimp, peeled and deveined
- 4 tablespoons unsalted butter divided
- 4-6 cloves garlic minced (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup dry white wine can substitute chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the pasta according to package instructions in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Pat the shrimp completely dry with paper towels and season with salt and pepper. This ensures they’ll sear properly rather than steam.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat until butter is melted and slightly bubbling.
- Add shrimp to the hot pan in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Reduce heat to medium and add remaining butter to the same pan. Once melted, add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by half, about 2 minutes.
- Slowly stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken slightly.
- Reduce heat to low and gradually whisk in the Parmesan cheese until melted and incorporated into a smooth sauce.
- Add lemon juice, zest, and half the parsley to the sauce, stirring to combine. Taste and adjust seasoning with salt and pepper.
- Return the cooked shrimp to the pan and gently toss to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Add the drained pasta directly to the sauce and toss everything together using tongs until the pasta is evenly coated and everything is well combined.
- Serve immediately, garnished with remaining parsley, extra Parmesan cheese, and black pepper.
Notes
- For best results, don’t rinse the pasta after draining – the starch helps the sauce cling better.
- The dish comes together quickly once you start cooking, so have all ingredients prepped and ready to go.
- Quality matters with the Parmesan – use freshly grated rather than pre-packaged for the smoothest sauce.
- This dish is best served immediately, but if needed, you can reheat gently with a splash of cream to revive the sauce.
- For meal prep, keep the pasta and sauce separate until ready to serve.