Garlic Shrimp Pasta (Printable Version)

Tender shrimp and pasta in a silky garlic cream sauce with Parmesan. A quick 30-minute meal that gives you a restaurant-level taste.

# What You'll Need:

→ Pasta Ingredients

01 - 340g (12 oz) pasta of your choice (like spaghetti, fettuccine, or linguine)
02 - A pinch of salt for boiling water

→ Shrimp Ingredients

03 - 450g (1 lb) large shrimp, cleaned and shells removed
04 - 1/2 tsp garlic powder
05 - A sprinkle of salt and black pepper
06 - 1 tbsp oil (olive works well)
07 - 1/2 tsp smoked paprika

→ Garlic Sauce Ingredients

08 - 4 minced garlic cloves
09 - A dash of red pepper flakes (optional)
10 - 50g (1/2 cup) of finely grated Parmesan cheese
11 - 2 tbsp butter (unsalted)
12 - 1 tsp freshly squeezed lemon juice
13 - A cup (240ml) of heavy cream
14 - Salt and pepper to your liking

→ Extras for Serving

15 - Freshly grated Parmesan for topping
16 - 2 tbsp of finely chopped parsley

# Steps to Follow:

01 - Fill a large pot with water, add some salt, and set it to boil. Cook the pasta until it's just tender, following the directions on the box. Save around 1/2 cup of the pasta water before draining it, then set the pasta aside.
02 - Put the shrimp in a bowl and season with garlic powder, smoked paprika, salt, and pepper. Heat oil in a skillet over medium-high heat, and cook the shrimp for about 2 or 3 minutes on each side, just until they're pink and tender. Remove from heat and set aside.
03 - In the same pan, throw in the butter and let it melt on medium heat. Add garlic and stir for a minute or two till it smells amazing. Slowly pour in the cream, then let it gently bubble. Mix in the Parmesan with the optional pepper flakes until the cheese melts and the sauce thickens a bit. Lemon juice comes next, followed by some salt and pepper for seasoning.
04 - Toss the pasta in the skillet, mixing so it's fully coated in sauce. If the sauce feels too thick, pour in a little saved pasta water. Gently fold the shrimp in with the pasta.
05 - Spoon the pasta into serving bowls or plates, sprinkle with Parmesan and parsley, and eat it while it's hot.

# Additional Notes:

01 - Swap the cream out for half-and-half if you want a lighter sauce.
02 - Throw in some veggies like spinach, mushrooms, or cherry tomatoes if you'd like.
03 - Using gluten-free pasta can make this dish gluten-free.

Go Back