Creamy garlic shrimp pasta combines tender shrimp, Parmesan cream sauce, fresh lemon, and al dente pasta in a rich 30-minute dinner.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.15 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 12 oz (340 g) linguine or fettuccine
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1/4 tsp red pepper flakes, optional
- 1/2 cup (120 ml) dry white wine or chicken stock
- 1 cup (240 ml) heavy cream
- 1 cup (95 g) freshly grated Parmesan
- Zest of 1 lemon
- 2–3 tbsp lemon juice
- 2 tbsp chopped parsley
- 1/3–1/2 cup reserved pasta water
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Instructions
- 1
Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water and drain.
- 2
Pat shrimp dry and season with salt and pepper.
- 3
Sear shrimp in olive oil and 1 tbsp butter for 60–90 seconds per side. Remove.
- 4
Add remaining butter, garlic, and chili flakes. Cook 30 seconds.
- 5
Add wine or stock and simmer 2–3 minutes.
- 6
Add cream and gently simmer. Stir in Parmesan.
- 7
Add lemon zest and juice.
- 8
Toss pasta into sauce, loosening with pasta water.
- 9
Return shrimp and warm for 30–60 seconds.
- 10
Finish with parsley and Parmesan.
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