Description
A quick and delicious dish featuring succulent shrimp in a rich garlic cream sauce, served over pasta.
Ingredients
Scale
- 12 oz (340 g) pasta (linguine, spaghetti, or fettuccine)
- 1/2 tsp salt (for boiling water)
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for garnish)
Instructions
- Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Toss shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and red pepper flakes, if using. Simmer for 2–3 minutes until slightly thickened.
- Stir in lemon juice, salt, and pepper. Add cooked pasta and toss to coat, adding reserved pasta water as needed for desired consistency. Return shrimp to skillet and toss together.
- Plate the pasta, garnish with parsley and extra Parmesan, and serve immediately.
Notes
For extra flavor, marinate shrimp in lemon juice before seasoning. Add vegetables like spinach or cherry tomatoes for a colorful twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg