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Creamy Garlic Shrimp Pasta

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Yields: 4 generous servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty: Easy
Intensity: Fast-paced but straightforward. Perfect for a quick, impressive meal.

Ingredients

For the Shrimp and Pasta:

  • 8 ounces (225g) linguine or fettuccine

  • 1 pound (450g) large raw shrimp, peeled and deveined (tail-on or off)

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

For the Creamy Garlic Sauce:

  • 3 tablespoons unsalted butter

  • 4-5 large cloves garlic, minced (about 1 ½ tablespoons)

  • ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) see note for substitution

  • 1 cup heavy cream (or half-and-half for a lighter option)

  • ½ cup freshly grated Parmesan cheese, plus more for serving

  • ¼ teaspoon red pepper flakes (optional, for a subtle heat)

  • 2 tablespoons fresh parsley, finely chopped

Equipment

  • Large pot for boiling pasta

  • Large skillet or pan (preferably stainless steel or cast iron)

  • Tongs

  • Microplane or box grater for the cheese

Instructions

Step 1: Prep and Season the Shrimp

  1. If using frozen shrimp, ensure they are fully thawed and patted completely dry with paper towels. This is crucial for getting a good sear instead of steaming them.

  2. In a bowl, toss the prepared shrimp with smoked paprika, a generous pinch of salt, and a few cracks of black pepper. Set aside while you start the pasta.

Step 2: Cook the Pasta

  1. Bring a large pot of heavily salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions for al dente.

  2. Pro Tip: Just before draining, reserve about 1 cup of the starchy pasta water. This liquid gold is key to perfecting your sauce later.

  3. Drain the pasta and set it aside.

Step 3: Cook the Shrimp to Perfection

  1. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.

  2. Once the oil is shimmering, add the shrimp in a single layer. Do not overcrowd the pan; cook in batches if necessary.

  3. Sear the shrimp for about 1-2 minutes per side, until they are pink, opaque, and slightly golden around the edges. They cook quickly!

  4. Remove the shrimp from the skillet and set them aside on a plate. They will finish cooking later when added back to the sauce.

Step 4: Create the Luxurious Garlic Sauce

  1. Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and optional red pepper flakes. Sauté for just 30-60 seconds until fragrant. Be careful not to burn the garlic, as it will turn bitter.

  2. Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the skillet. Let the wine simmer for 1-2 minutes until it has reduced by about half.

  3. Lower the heat to medium-low and pour in the heavy cream. Stir constantly and bring the sauce to a gentle simmer. Do not let it boil vigorously.

  4. Gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.

Step 5: Bring It All Together

  1. Add the drained pasta and the cooked shrimp (along with any accumulated juices) to the creamy sauce in the skillet.

  2. Using tongs, toss everything together until the pasta and shrimp are evenly coated in the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches a silky, clinging consistency.

  3. Remove from the heat and stir in most of the fresh parsley.

Step 6: Serve Immediately

  1. Divide the pasta and shrimp among warm bowls.

  2. Garnish with the remaining fresh parsley, an extra sprinkle of Parmesan cheese, and another crack of black pepper.

  3. Serve immediately with a side of crusty bread to soak up every last drop of that incredible sauce.

Nutrition Information

(Please note: This is an estimate and can vary based on specific ingredients used.)

Serving Size: ¼ of the recipe
Calories: ~680
Total Fat: 38g

  • Saturated Fat: 20g
    Cholesterol: 315mg
    Sodium: 850mg
    Total Carbohydrates: 45g

  • Dietary Fiber: 2g

  • Sugars: 3g
    Protein: 35g

Chef’s Notes & FAQs

  • Wine Substitute: If you prefer not to cook with wine, you can substitute it with an equal amount of low-sodium chicken or vegetable broth. For acidity, add a tablespoon of fresh lemon juice at the end with the parsley.

  • The Power of Pasta Water: Never skip reserving pasta water! The starch in the water acts as a natural emulsifier, helping the fat from the cream and butter bind with the water-based liquids to create a smooth, non-greasy sauce that perfectly coats the pasta.

  • Don’t Overcook the Shrimp: Shrimp become rubbery and tough when overcooked. Remember, they only need a few minutes total. It’s better to slightly undercook them when searing, as they will warm through again in the sauce.

  • Freshly Grated Parmesan is a Must: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. A block of Parmigiano-Reggiano or a high-quality Parmesan makes a world of difference.

  • Customize It!

    • Add Veggies: Sauté some spinach at the end until wilted, or add sun-dried tomatoes or roasted cherry tomatoes for a pop of color and acidity.

    • Protein Swap: While shrimp are the star, you can use scallops or shredded rotisserie chicken for a different twist.

    • Herb Variation: Fresh basil or chives can be a lovely substitute or addition to the parsley.

Storage: This dish is best enjoyed im

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