Creamy Garlic Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1/2 tsp salt for the boiling pot
02 -
340g of your choice: linguine, spaghetti, or fettuccine
→ Shrimp
03 -
450g of large shrimp, deveined and peeled
04 -
1/2 tsp garlic powder
05 -
1/2 tsp smoked paprika
06 -
1 tbsp olive oil
07 -
Season with salt and pepper
→ Garlic Cream Sauce
08 -
4 cloves of garlic, finely chopped
09 -
2 tbsp unsalted butter
10 -
240ml of heavy cream
11 -
A pinch of red pepper flakes if you'd like (1/4 tsp)
12 -
50g Parmesan cheese, grated
13 -
1 tsp lemon juice
14 -
A little salt and pepper to adjust flavor
→ Garnish
15 -
Extra grated Parmesan cheese to top it off
16 -
2 tbsp fresh parsley, chopped up
# Instructions:
01 -
Salt water in a large pot and bring it to a boil. Toss the pasta into the water and cook until almost done (check the package for timing). Save 120ml of the water, then drain and leave aside.
02 -
Toss the shrimp in a bowl with paprika, garlic powder, salt, and black pepper. Heat the olive oil in a big frying pan on medium-high heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Take them out when done.
03 -
In the same pan, melt butter on medium heat. Sauté the garlic for 1-2 minutes until it smells amazing. Pour in the cream and let it gently bubble. Stir in Parmesan and the red pepper flakes (if you want) until it’s a bit thicker and creamy. Add the lemon juice and adjust with salt and pepper to your liking.
04 -
Toss the cooked pasta into the sauce and stir well. If the sauce feels too thick, splash in a little of that reserved pasta water. Add the shrimp back to the pan and toss carefully to combine.
05 -
Split the pasta between plates. Sprinkle parsley on top, grate a bit more Parmesan, and dig in while it's hot!
# Notes:
01 -
For a better result, pull the pasta out before it’s fully cooked since it’ll soften more as it absorbs the sauce.