Description
A deliciously creamy garlic shrimp pasta dish that is perfect for a weeknight dinner.
Ingredients
Scale
- 8 oz linguine or fettuccine
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
- 1 cup baby spinach or sun-dried tomatoes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Season shrimp with salt and pepper, then sear for 1–2 minutes per side until opaque. Remove and set aside.
- Reduce heat to medium. Add remaining 1 tbsp butter and sauté minced garlic and red pepper flakes for 30 seconds.
- Pour in heavy cream while stirring. Let it gently simmer, scraping the skillet for extra flavor.
- Stir in Parmesan cheese until melted. Add lemon juice and zest. Mix in pasta water gradually until the sauce is silky.
- Toss in the drained pasta and cooked shrimp. Add spinach if using. Stir to coat and warm through.
- Garnish with parsley, more Parmesan, and black pepper. Serve hot with lemon wedges.
Notes
- Make sure to reserve the pasta water; it helps create a creamy sauce.
- This recipe can be varied by adding other vegetables like bell peppers or asparagus.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 36 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 24 grams
- Cholesterol: 220 mg