Description
This Creamy Garlic Shrimp Pasta is a delicious and easy-to-make dish combining tender sautéed shrimp with a rich, garlicky cream sauce tossed with linguine. Perfect for a quick weeknight dinner or a cozy meal, it features savory flavors from Old Bay seasoning and parmesan cheese with fresh parsley garnish.
Ingredients
Scale
Pasta
- 8 ounces (225 grams) linguine pasta
Shrimp and Seasoning
- 1 pound (450 grams) raw shrimp, peeled and deveined (frozen is fine)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old Bay seasoning (optional; can substitute smoked paprika or Cajun seasoning)
- 1 tablespoon olive oil
- 1 ½ tablespoons butter, divided
- 1 clove garlic, minced
Sauce and Garnish
- ½ cup (120 ml) heavy cream (double cream in the UK)
- ½ cup (40 grams) parmesan cheese, grated
- ¼ cup fresh parsley, chopped
Instructions
- Cook Pasta: Cook linguine according to package instructions until al dente. Drain and set aside to keep warm.
- Heat Fat: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until melted and hot.
- Cook Shrimp: Add shrimp along with salt, pepper, and Old Bay seasoning (if using). Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining ½ tablespoon of butter and minced garlic. Sauté the garlic for about 30 seconds until fragrant but not browned.
- Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until the cream slightly thickens.
- Add Cheese: Stir in the grated parmesan cheese until it melts fully and the sauce turns smooth and creamy.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet, then add the drained linguine. Toss everything together ensuring the pasta is evenly coated with the creamy garlic sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta and serve immediately while hot.
Notes
- For a spicier flavor, substitute Old Bay seasoning with Cajun seasoning or smoked paprika.
- You can use frozen shrimp, but make sure to thaw and pat dry before cooking to avoid excess water in the skillet.
- Reserve some pasta water before draining to loosen the sauce if it thickens too much.
- Use freshly grated parmesan for best texture and flavor.
- To make it lighter, substitute heavy cream with half-and-half, though sauce will be less rich.
