Description
This easy creamy garlic shrimp pasta features tender shrimp in a rich Parmesan cream sauce with garlic, white wine, and fresh herbs. Restaurant-quality flavor in just 30 minutes—perfect for weeknights or date night!
Ingredients
Scale
For the Pasta:
- 12 oz linguine or fettuccine
- Salt for pasta water
For the Shrimp and Sauce:
- 1½ lbs large shrimp, peeled and deveined (16–20 count)
- 4 tablespoons butter, divided
- 6–8 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- ½ cup dry white wine (or chicken broth + 1 tablespoon lemon juice)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Juice of ½ lemon (about 2 tablespoons)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Lemon wedges for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- Prep the shrimp: While pasta cooks, pat shrimp completely dry with paper towels. Season both sides with salt and black pepper. Dry shrimp is crucial for proper searing.
- Sear the shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once butter is foaming, add shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes per side until pink and just cooked through. Don’t overcook or they’ll be rubbery. Transfer shrimp to a plate and set aside.
- Sauté the garlic: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons butter. Add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant but not browned—watch carefully as garlic burns quickly.
- Deglaze with wine: Pour in the white wine and increase heat to medium-high. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. This adds tremendous flavor! Let the wine reduce by about half.
- Create the cream sauce: Reduce heat to medium-low. Stir in the heavy cream, chicken broth, and Italian seasoning. Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
- Add cheese: Remove from heat and stir in the freshly grated Parmesan cheese, stirring constantly until melted and smooth. The residual heat will melt the cheese without making it grainy. Add lemon juice and stir.
- Combine everything: Return shrimp to the skillet along with any accumulated juices. Add the drained pasta and fresh parsley. Toss everything together using tongs, adding reserved pasta water a little at a time if needed to loosen the sauce. The pasta water helps the sauce coat the pasta perfectly.
- Season and serve: Taste and adjust seasoning with salt and pepper. The sauce should be creamy and coat the pasta beautifully. If it’s too thick, add more pasta water; if too thin, let it simmer for another minute.
- Plate and garnish: Divide the creamy garlic shrimp pasta among serving plates or bowls. Garnish with extra Parmesan, fresh parsley, and lemon wedges. Serve immediately while hot.
Notes
- Don’t overcook shrimp: They cook very quickly (4-5 minutes total). Overcooked shrimp are rubbery. Remove them when just pink and opaque.
- Pasta water is magic: The starchy water helps bind the sauce to the pasta. Always reserve some before draining.
- Fresh Parmesan matters: Pre-grated won’t melt smoothly. Grate it fresh for the silkiest sauce.
- Wine substitute: If avoiding wine, use chicken broth + lemon juice for acidity.
- Gluten-free option: Use gluten-free pasta and ensure broth is gluten-free.
- Make it lighter: Use half-and-half instead of heavy cream, reduce butter to 2 tablespoons total, and use less cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups
- Calories: 680
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 285mg