Description
This Creamy Shrimp Pasta is a luscious and satisfying dish featuring tender shrimp cooked in a rich Parmesan-infused cream sauce with garlic and spinach, tossed with perfectly al dente fettuccine or linguine. It’s an easy-to-make Italian-American classic that’s perfect for a comforting weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or linguine pasta
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- salt and black pepper to taste
- 1/2 teaspoon paprika
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
Greens and Finishing Touches
- 1 cup baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package directions until al dente. Drain the pasta and set aside.
- Prepare and Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, black pepper, and paprika. Cook the shrimp for 2 to 3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and heavy cream, stirring to combine. Bring this mixture to a gentle simmer.
- Finish the Cream Sauce: Add the grated Parmesan cheese and Italian seasoning to the simmering sauce, stirring until the sauce is smooth and slightly thickened. This will create a rich and creamy texture.
- Incorporate Spinach and Shrimp: Add the baby spinach to the skillet and cook until wilted. Return the cooked shrimp to the skillet, along with the cooked pasta. Toss everything together carefully to coat the pasta and shrimp evenly with the sauce.
- Add Lemon Juice and Garnish: Stir in the lemon juice for a fresh brightness. Garnish with fresh chopped parsley before serving to add color and fresh flavor.
Notes
- Do not overcook the shrimp to avoid rubbery texture; remove them from heat as soon as they turn pink and opaque.
- Freshly grated Parmesan cheese melts better and results in a creamier sauce compared to pre-grated varieties.
- For a lighter sauce, you can substitute half-and-half for heavy cream, though the sauce will be less rich and creamy.
