Description
A quick and creamy weeknight dinner that comes together in 30 minutes. This restaurant-quality garlic parmesan shrimp pasta uses simple pantry ingredients to create a rich sauce that clings perfectly to linguine or fettuccine.
Ingredients
Scale
- 1 pound (450g) Linguine or Fettuccine
- 2 tablespoons Butter (unsalted)
- 6–8 cloves Garlic (minced)
- 1 cup (240ml) Heavy Cream (full-fat)
- ½ cup (120ml) Chicken Broth (low-sodium)
- 1 cup (100g) Parmesan Cheese (freshly grated)
- 1 pound (450g) Large Shrimp (peeled, deveined, and patted dry)
- ½ teaspoon Red Pepper Flakes (optional)
- ¼ cup Fresh Parsley (chopped)
- Salt and Black Pepper (to taste)
- 2 cups Spinach (optional)
- 1 cup Cherry Tomatoes, halved (optional)
Instructions
- Prep ingredients: Chop parsley, mince garlic, measure cream and broth, grate Parmesan, and pat shrimp dry with paper towels.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside (do not rinse).
- While pasta cooks, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside on a plate.
- Reduce heat to medium. Add remaining 1 tablespoon of butter to the same skillet. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not brown.
- Pour in chicken broth and simmer for 2 minutes, scraping up browned bits from the bottom of the pan.
- Add heavy cream and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Remove skillet from heat. Gradually stir in grated Parmesan cheese until melted and smooth. If sauce is too thick, add pasta water a tablespoon at a time.
- Add drained pasta and cooked shrimp (with any juices) to the sauce. Toss to coat evenly. Adjust seasoning with salt and pepper if needed.
- Stir in fresh parsley. Serve immediately topped with extra Parmesan, black pepper, and optional olive oil.
Notes
Save the starchy pasta water; it is essential for emulsifying the sauce. Do not overcook the shrimp or they will become rubbery. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 480
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 2
- Protein: 22
Keywords: garlic parmesan shrimp pasta, easy weeknight dinner, creamy shrimp pasta, 30 minute meals, family friendly recipes, gluten-free options