Creamy Garlic Shrimp Pasta
This Creamy Garlic Shrimp Pasta combines tender shrimp, garlic, Parmesan, lemon, and a silky cream sauce with twirlable pasta. It is a cozy seafood dinner that works well for weeknights or a small family meal.
Equipment
- Large Pot
- Colander
- Wide skillet
- Tongs
- Measuring cups and spoons
Ingredients
- 12 oz pasta linguine, spaghetti, or fettuccine
- 1/2 tsp salt for boiling water
- 1 lb 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 heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes optional
- 1 tsp lemon juice
- salt and pepper to taste
- 2 tbsp fresh parsley chopped
- extra Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Pat the shrimp dry and season with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a wide skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side until pink and opaque. Transfer to a plate.
- Lower the heat to medium, melt the butter in the same skillet, and cook the minced garlic just until fragrant.
- Stir in the heavy cream, Parmesan cheese, red pepper flakes, lemon juice, salt, and pepper until the sauce is smooth.
- Add the drained pasta to the skillet and toss with the sauce, using a splash of reserved pasta water if needed.
- Return the shrimp to the skillet and warm briefly until everything is coated in the garlic cream sauce.
- Top with fresh parsley and extra Parmesan cheese, then serve while warm and creamy.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling.
Reheating: Reheat gently on the stovetop with a splash of cream, milk, or pasta water to loosen the sauce.
Freezing: Freeze for up to 1 month only if needed, because cream sauces can separate slightly after thawing.
Best Tips: Pat shrimp dry before cooking, remove them from the skillet once pink, and keep the cream sauce at a gentle simmer.
Variations: Add spinach, broccoli, mushrooms, or a little lemon zest for a fresh twist without changing the main method.
Sauce Tips: Freshly grated Parmesan melts more smoothly and helps the sauce coat the pasta without clumps.