Description
This Creamy Garlic Shrimp Pasta is a rich and flavorful dish featuring tender shrimp sautéed in a buttery garlic sauce, tossed with creamy Parmesan Alfredo-style pasta. A quick and easy dinner that’s perfect for busy weeknights or special occasions!
Ingredients
Units
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
For the Creamy Garlic Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup chicken broth (or pasta water)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
For the Pasta:
- 8 oz fettuccine or linguine pasta
- 2 tbsp fresh parsley, chopped (for garnish)
- 1/2 cup cherry tomatoes, halved (optional)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente. Drain and set aside.
-
Cook the Shrimp:
- Heat olive oil and butter in a large skillet over medium heat.
- Add shrimp, garlic, salt, pepper, paprika, and red pepper flakes.
- Sauté for 2-3 minutes per side until shrimp are pink and opaque.
- Squeeze lemon juice over the shrimp, remove from pan, and set aside.
-
Make the Creamy Garlic Sauce:
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Pour in heavy cream and chicken broth, then stir in Parmesan cheese, salt, black pepper, and Italian seasoning.
- Simmer for 3-5 minutes until sauce thickens.
-
Combine Everything:
- Add cooked pasta to the sauce, tossing to coat.
- Return shrimp to the pan and mix gently.
-
Serve & Garnish:
- Top with fresh parsley and cherry tomatoes if using.
- Serve hot with extra Parmesan cheese.
Notes
- Substitute half-and-half for a lighter sauce.
- Use gluten-free pasta for a gluten-free version.
- Add spinach or mushrooms for extra veggies.
Nutrition
- Calories: ~650 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 250mg
