Creamy Garlic Shrimp Pasta

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Creamy Garlic Shrimp Pasta

Servings: 6 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

  • Pasta: 8 oz (225 g) linguine or spaghetti.

  • Protein: 1 lb (450 g) large shrimp, peeled and deveined.

  • Aromatics: 4 cloves garlic, minced.

  • Liquid Base: 1 cup (240 ml) heavy cream and ½ cup (120 ml) chicken broth (or reserved pasta water).

  • Fats: 2 tbsp butter and 1 tbsp olive oil.

  • Cheese: ½ cup (50 g) Parmesan cheese, freshly grated.

  • Seasoning: 1 tsp Italian seasoning, ¼ tsp red pepper flakes (optional), and salt/black pepper to taste.

  • Garnish: 2 tbsp fresh parsley, chopped.

Instructions

  1. Cook the Pasta: Boil a large pot of salted water and cook the pasta until al dente. Drain and reserve about ½ cup of the pasta water to adjust the sauce consistency later.

  2. Sear the Shrimp: Heat the butter and olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove the shrimp and set aside.

  3. Build the Sauce: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.

  4. Combine: Return the cooked pasta and shrimp to the skillet. Toss thoroughly to coat everything in the sauce. If the sauce feels too thick, add a splash of your reserved pasta water.

  5. Serve: Garnish with fresh parsley and extra Parmesan, and serve immediately while hot.

Tips for Success

  • Fresh is Best: Use fresh garlic and freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-clumping agents that prevent it from melting smoothly into the sauce.

  • Prep the Shrimp: Pat the shrimp dry before cooking to ensure you get a good golden sear instead of steaming them.

  • Prevent Curdling: Keep the heat at a gentle simmer when adding the cream and cheese; a rapid boil can cause the sauce to separate or curdle.

  • Storage: Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce.

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