Description
Whip up a comforting Creamy Garlic Shrimp Pasta for dinner! My easy recipe brings rich flavors and a personal touch to your table. Quick and satisfying!
Ingredients
Scale
- Main Ingredients:
- 12 oz linguine or fettuccine
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Flavor Boosters:
- 6–8 cloves garlic, minced (I usually use 8!)
- 1/2 tsp red pepper flakes (or more, if you like heat!)
- Fresh Accents:
- 1/4 cup fresh parsley, chopped
- Pantry Staples:
- Salt and freshly ground black pepper, to taste
Instructions
- Get the Pasta Party Started:: First things first, get a big pot of water boiling for your pasta. And please, remember to salt it generously! I mean, make it taste like the ocean. I can’t tell you how many times I’ve gotten distracted and forgotten this crucial step, and honestly, unsalted pasta just makes me a little grumpy. Cook your linguine or fettuccine according to package directions until it’s al dente. Before you drain it, scoop out about a cup of that starchy pasta water – you’ll thank me later, it’s a lifesaver for the sauce.
- Shrimp Sizzle Time:: While the pasta’s doing its thing, pat your shrimp really, really dry with paper towels. This helps them get a beautiful sear. In a large skillet, melt a tablespoon of butter with a drizzle of olive oil over medium-high heat. Once it’s shimmering, add your shrimp in a single layer. Don’t crowd the pan, or they’ll steam instead of sear! Cook for just 1-2 minutes per side until they’re pink and opaque. Overcooked shrimp are rubbery, and nobody wants that. Pull them out and set them aside; we’ll add them back in at the very end.
- Garlic & Butter Bliss:: In the same skillet (don’t clean it, those bits of flavor are gold!), melt another tablespoon of butter over medium heat. Add your minced garlic and red pepper flakes. Sauté for about 1 minute, just until the garlic is fragrant. This is where your kitchen starts to smell absolutely incredible! Be super careful not to burn the garlic; burnt garlic is bitter, and that’s a mistake I’ve made before when I got distracted by a text. Keep it moving!
- Sauce Creation Station:: Pour in the chicken or vegetable broth, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then stir in the heavy cream. Bring it to a gentle simmer, but don’t let it boil vigorously. Reduce the heat to low, then gradually stir in your freshly grated Parmesan cheese until it’s melted and the sauce is smooth. If it feels a little too thick, this is where that reserved pasta water comes in handy – add a splash or two until it reaches your desired consistency. It’s all about feeling it out!
- Bring It All Together:: Now for the grand finale! Add your cooked pasta directly into the creamy garlic sauce in the skillet. Toss it gently to coat every strand. This is where the pasta absorbs all that lovely flavor. If you put the sauce on the pasta, it just doesn’t mix as well, trust me. Then, gently fold in your seared shrimp. You just want to warm them through at this point, not cook them further. I usually give it a good stir, making sure everything is coated in that luscious sauce.
- Serve and Savor:: Divide the Creamy Garlic Shrimp Pasta among plates. Garnish generously with fresh chopped parsley. A little extra sprinkle of Parmesan never hurt anyone either, right? Take a moment to appreciate how good it looks and smells. This dish always makes me feel like I’ve cooked something fancy, even though it’s surprisingly straightforward. Serve it up immediately and get ready for some happy sighs!