Shrimp Pasta
Creamy shrimp pasta with garlic, butter, and parmesan comes together in just 30 minutes.
Ingredients
Pasta Base
- 8 oz linguine pasta
- water (for boiling)
Shrimp
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter divided
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp Old Bay seasoning or smoked paprika or Cajun spice
Creamy Garlic Sauce
- 0.5 tbsp butter
- 1 clove garlic, minced
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh parsley, chopped
Instructions
- Bring salted water to a boil and cook linguine until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil and butter in a skillet over medium heat. Add shrimp, season with salt, pepper, and seasoning. Cook until pink and lightly golden, then remove and set aside.
- Add remaining butter to the skillet. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and scrape the pan. Add parmesan cheese and stir until melted and smooth. Adjust consistency with pasta water if needed.
- Add cooked pasta to the skillet and toss to coat evenly in the sauce.
- Return shrimp to the pan and gently mix. Garnish with fresh parsley and serve immediately.
Notes
Do not rinse pasta after cooking, as the starch helps the sauce stick. Cook shrimp in batches if needed to avoid overcrowding. Use reserved pasta water gradually to adjust sauce consistency. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or water. Freezing is not recommended as the sauce may separate.
Nutrition Facts (Per Serving)
- Calories: 334 kcal
- Carbohydrates: 4 g
- Protein: 29 g
- Fat: 22 g
- Saturated Fat: 11 g
- Cholesterol: 343 mg
- Sodium: 1411 mg
- Potassium: 145 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 965 IU
- Vitamin C: 10 mg
- Calcium: 347 mg
- Iron: 3 mg