Description
This creamy garlic shrimp pasta is the perfect combination of rich flavors and comfort. Tender shrimp are cooked in a luscious garlic and cream sauce, then tossed with perfectly cooked pasta. This dish is quick to make, yet elegant enough for a special occasion.
Ingredients
Units
Scale
- 8 oz pasta (spaghetti, linguine, or fettuccine)
- 1 lb shrimp, peeled and deveined
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the shrimp: While the pasta cooks, heat olive oil in a large pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the pan and set aside.
- Make the garlic sauce: In the same pan, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Add cream and broth: Pour in the heavy cream and chicken broth, and stir in the Italian seasoning. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add Parmesan: Stir in the grated Parmesan cheese until melted and smooth. Season with more salt and pepper if needed.
- Combine pasta and shrimp: Add the cooked pasta to the pan and toss to coat in the sauce. Return the shrimp to the pan and stir everything together.
- Serve: Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
- You can substitute half-and-half for heavy cream to lighten the dish.
- For extra heat, add a pinch of red pepper flakes to the garlic sauce.
- Use fresh or frozen shrimp. If using frozen, thaw them before cooking.