Creamy Garlic Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340g linguine, spaghetti, or fettuccine
02 -
1/2 tsp salt for boiling water
→ Shrimp
03 -
450g large shrimp, peeled and deveined
04 -
1 tbsp olive oil
05 -
1/2 tsp smoked paprika
06 -
1/2 tsp garlic powder
07 -
Salt and pepper to taste
→ Garlic Cream Sauce
08 -
2 tbsp unsalted butter
09 -
4 cloves garlic, minced
10 -
240ml heavy cream
11 -
50g grated Parmesan cheese
12 -
1/4 tsp red pepper flakes (optional)
13 -
1 tsp lemon juice
14 -
Salt and pepper to taste
→ Garnish
15 -
2 tbsp fresh parsley, chopped
16 -
Extra Parmesan cheese for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120ml of pasta water, then drain and set aside.
02 -
In a medium bowl, season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and red pepper flakes (if using), stirring until the cheese is melted and the sauce thickens slightly. Stir in the lemon juice and season with salt and pepper to taste.
04 -
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Return the cooked shrimp to the skillet and toss gently to combine.
05 -
Divide the pasta among plates, garnish with fresh parsley and extra Parmesan cheese, and serve immediately.
# Notes:
01 -
For best results, slightly undercook the pasta as it will continue cooking when combined with the hot sauce.