Description
Creamy Garlic Shrimp Pasta is a quick and delicious seafood dish featuring tender shrimp cooked in a rich garlic-infused cream sauce, tossed with perfectly al dente spaghetti or linguine. This comforting pasta meal is enhanced with Parmesan cheese, Italian seasoning, and fresh parsley, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente, about 8-10 minutes. Once cooked, drain the pasta and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 3-4 minutes per side, or until they turn pink and are cooked through.
- Sauté Garlic: Add the minced garlic to the skillet with the shrimp. Sauté for about 30 seconds until the garlic becomes fragrant but not browned.
- Add Cream: Pour the heavy cream into the skillet, stirring continuously. Allow the sauce to simmer gently for 2-3 minutes until it slightly thickens.
- Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the drained pasta to the skillet. Toss everything together well so the pasta is fully coated in the creamy garlic shrimp sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving to add a fresh, herbal note.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes when sautéing the garlic.
- Use freshly grated Parmesan cheese for better melting and taste.
- Do not overcook the shrimp as they can become rubbery; they cook quickly once heated.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but the sauce may be less rich.
- Save some pasta water to adjust the sauce consistency if needed.
