Creamy Shrimp Pasta
This creamy shrimp pasta is a comforting yet quick dish made with tender shrimp, a velvety garlic butter sauce, and al dente pasta. Ready in under 30 minutes!
Equipment
- Large Skillet
- Pot for boiling pasta
- Tongs for tossing
Ingredients
- 1 lb shrimp, peeled and deveined medium-sized
- 10 oz pasta fettuccine or linguine preferred
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 cup chicken broth low sodium
- 1.5 cups heavy cream
- 1/2 cup Parmesan cheese grated
- 1 tsp Italian seasoning or Cajun for a spicy twist
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp parsley chopped, for garnish
Instructions
- Pat shrimp dry with paper towels, season with salt and pepper.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sear shrimp for 1-2 minutes per side until pink. Remove and set aside.
- In the same skillet, melt 1 tbsp butter and sauté garlic for 30 seconds.
- Pour in chicken broth, scraping up browned bits. Simmer until reduced by half.
- Stir in heavy cream and Parmesan, simmering until thickened.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Add pasta to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water gradually.
- Return shrimp to skillet, squeeze in lemon juice, and toss everything together.
- Garnish with parsley and serve immediately.
Notes
For a spicy kick, add red pepper flakes or Cajun seasoning. To lighten the dish, swap half the heavy cream for milk or a bit of reserved pasta water.