Description
A rich and flavorful Creamy Shrimp Pasta featuring tender shrimp in a luscious garlic Parmesan sauce, tossed with perfectly cooked fettuccine or linguine. This Italian-American dish is quick to prepare, making it an ideal weeknight dinner that’s both satisfying and elegant.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or linguine pasta
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt (for shrimp seasoning)
- 1/2 teaspoon black pepper (for shrimp seasoning)
Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium heat and add olive oil and 1 tablespoon of butter. Add the shrimp and cook for 2 to 3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for about 30 seconds, stirring frequently, until fragrant. Pour in the chicken broth and simmer for 2 minutes to reduce slightly.
- Add Cream and Seasonings: Stir in the heavy cream, Italian seasoning, and red pepper flakes if using. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly.
- Melt the Cheese: Reduce heat to low and add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat with the sauce. If the sauce is too thick, add reserved pasta water gradually to loosen it to desired consistency.
- Combine Shrimp and Finish: Return the cooked shrimp to the skillet, gently tossing to combine with the pasta and sauce. Remove from heat and stir in fresh lemon juice and chopped parsley for brightness and freshness.
- Serve: Plate the creamy shrimp pasta immediately, garnished with extra Parmesan or parsley if desired.
Notes
- Use freshly grated Parmesan cheese for the smoothest, creamiest sauce.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Substitute half and half for heavy cream for a lighter sauce, but note it will be less rich.
- For added nutrition, toss in steamed broccoli or spinach before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
