Creamy Garlic Shrimp Pasta
A quick and delicious one-pot meal combining shrimp and pasta in a rich garlic cream sauce, perfect for busy nights or special occasions.
Ingredients
For the Pasta
- 12 oz pasta (linguine, spaghetti, or fettuccine)
- 1/2 tsp salt for boiling water
For the Shrimp
- 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
For the Garlic Cream Sauce
- 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
For Garnish
- 2 tbsp fresh parsley, chopped
- Extra Parmesan cheese
Instructions
Preparation
- Cook the pasta in salted water until al dente, then reserve 1/2 cup of pasta water and drain.
- Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Cooking
- In the same skillet, melt butter over medium heat, then sauté garlic for 1–2 minutes until fragrant.
- Add heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and red pepper flakes (if using); let it simmer for 2–3 minutes until slightly thickened.
- Stir in lemon juice and season with salt and pepper.
- Toss the cooked pasta in the sauce, adding reserved pasta water little by little to loosen if needed. Return the shrimp to the skillet and toss everything together.
Serving
- Serve immediately, garnished with parsley and extra Parmesan.
Notes
Don’t Overcook the Shrimp: Cook shrimp just until they turn pink and opaque to ensure they stay tender. Save Some Pasta Water: The starch from the reserved pasta water can help bind the sauce to the noodles. Customize the Sauce: Feel free to adjust the amount of garlic or add herbs like basil or oregano for different flavor profiles.