Description
A creamy and garlicky shrimp pasta dish that’s quick to make and packed with flavor. Perfect for a weeknight dinner or special occasion.
Ingredients
Scale
For the Crust:
- For the pasta:
- 8 oz linguine or spaghetti
- 2 tbsp salt (for pasta water)
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- For the sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- For garnish:
- 2 tbsp chopped fresh parsley
- Lemon wedges
Instructions
1. Prepare the Crust:
- 1. Cook pasta according to package instructions in salted water until al dente. Reserve 1/2 cup pasta water before draining.
- 2. While pasta cooks, season shrimp with salt, pepper, and paprika.
- 3. In a large skillet, melt 1 tbsp butter over medium-high heat. Add shrimp and cook 1-2 minutes per side until pink. Remove and set aside.
- 4. In same skillet, melt remaining butter. Add garlic and sauté 30 seconds until fragrant.
- 5. Stir in heavy cream, chicken broth, and red pepper flakes. Simmer 2-3 minutes until slightly thickened.
- 6. Reduce heat to low, stir in parmesan until melted. Add cooked pasta and toss to coat, adding reserved pasta water as needed.
- 7. Return shrimp to skillet and gently toss. Garnish with parsley and serve with lemon wedges.
Notes
For extra richness, substitute 1/4 cup of the heavy cream with cream cheese. Frozen shrimp works well – just thaw completely before cooking. Leftovers keep refrigerated for 2 days.