Description
This creamy shrimp pasta features perfectly seared shrimp in a rich garlic parmesan cream sauce that coats every strand of tender pasta. Restaurant-quality flavor in just 30 minutes with minimal cleanup—this one-pan wonder is destined to become your new favorite weeknight dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces linguine or fettuccine pasta
- 3 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
- Juice of 1/2 lemon
- Zest of 1 lemon (optional, for extra brightness)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (usually 1 minute less than package instructions). Reserve 1 cup of pasta water, then drain and set aside.
- Season the shrimp: Pat shrimp dry with paper towels and season generously with salt and pepper on both sides. This step is crucial for proper searing and flavor.
- Sear the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once butter is melted and foam subsides, add shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Build the sauce: In the same skillet, reduce heat to medium and add remaining 1 tablespoon olive oil. Add minced garlic and red pepper flakes, sautéing for about 30-45 seconds until fragrant but not browned.
- Deglaze the pan: Pour in white wine (or broth), scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
- Create the cream sauce: Add heavy cream and Italian seasoning to the skillet. Stir well and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened, stirring occasionally.
- Add the cheese: Reduce heat to low. Gradually add grated parmesan cheese, stirring constantly until melted and smooth. If sauce becomes too thick, add reserved pasta water a little at a time until you reach desired consistency.
- Combine everything: Add remaining 2 tablespoons butter to the sauce and stir until melted. Add the cooked pasta to the skillet, tossing with tongs to coat every strand in the creamy sauce. If needed, add more pasta water to help the sauce cling to the pasta.
- Finish the dish: Return the cooked shrimp to the pan along with any accumulated juices. Toss gently to combine and heat through, about 1-2 minutes. Remove from heat.
- Final touches: Stir in fresh parsley, basil (if using), and squeeze lemon juice over the top. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately: Plate the creamy shrimp pasta, garnish with extra parmesan, fresh herbs, and lemon zest if desired. Serve hot with crusty bread for soaking up that incredible sauce.
Notes
- Pasta water is your friend: The starchy pasta water helps create a silky sauce that clings to the pasta. Don’t skip saving a cup before draining.
- Don’t overcook the shrimp: Shrimp cook quickly and can become rubbery if overdone. They’re ready when they turn pink and form a “C” shape.
- Room temperature cream: Let heavy cream sit at room temperature for 15 minutes before adding to prevent it from seizing when it hits the hot pan.
- Fresh parmesan only: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your sauce grainy.
- Make it spicier: Add more red pepper flakes or a dash of cayenne pepper to the sauce.
- Wine substitute: If not using wine, replace with equal parts chicken broth plus 1 tablespoon lemon juice for acidity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 685
- Sugar: 3g
- Sodium: 645mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 265mg