CategoryChefs Choice, Fish, Main Courses, Pasta, Seafood
This Creamy Garlic Shrimp Pasta is a rich and indulgent dish, featuring perfectly seared shrimp tossed in a velvety garlic Parmesan cream sauce with al dente pasta. Finished with fresh parsley, Parmesan, and a squeeze of lemon, this dish is luxurious yet easy to make, making it perfect for weeknight dinners or special occasions.
For the Pasta and Shrimp
12 oz fettuccine or linguine pasta
500 g shrimp (peeled and deveined)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp red pepper flakes (optional, for spice)
2 tbsp butter
1 tbsp olive oil
Juice of ½ lemon
For the Creamy Garlic Parmesan Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup whole milk (or more heavy cream for extra richness)
½ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, adds depth of flavor)
½ tsp Italian seasoning
¼ cup reserved pasta water (for adjusting sauce consistency)
For Garnish and Serving
Fresh parsley, chopped
Extra grated Parmesan cheese
Lemon wedges
Crusty garlic bread (optional, for serving)
Cook the Pasta
1
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ¼ cup of pasta water, then drain and set the pasta aside.
Cook the Shrimp
2
- Pat the shrimp dry and season with salt, pepper, smoked paprika, and red pepper flakes.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear the shrimp for 2 minutes per side, until pink and slightly golden.
- Squeeze fresh lemon juice over the shrimp, then remove from the pan and set aside.
Make the Creamy Garlic Parmesan Sauce
3
- In the same pan, melt butter over medium heat.
- Sauté the minced garlic for 1 minute, until fragrant.
- Pour in the heavy cream and whole milk, stirring well.
- Whisk in the Parmesan cheese, salt, pepper, nutmeg, and Italian seasoning.
- Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Add the reserved pasta water a little at a time if the sauce is too thick.
Combine Everything
4
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Return the shrimp to the pan, mixing gently to incorporate.
- Simmer for 1-2 minutes, ensuring everything is well coated.
Serve and Enjoy
5
- Plate the pasta and top with extra Parmesan cheese and chopped parsley.
- Serve with lemon wedges for an extra burst of freshness.
- Pair with garlic bread and a glass of white wine for a perfect meal.
Pro Tips
6
- For a richer sauce, substitute whole milk with extra heavy cream.
- For a lighter version, use half-and-half instead of heavy cream.
- For extra spice, add a pinch of cayenne pepper or extra red pepper flakes.
- For extra umami, stir in a teaspoon of Dijon mustard.
Ingredients
For the Pasta and Shrimp
12 oz fettuccine or linguine pasta
500 g shrimp (peeled and deveined)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp red pepper flakes (optional, for spice)
2 tbsp butter
1 tbsp olive oil
Juice of ½ lemon
For the Creamy Garlic Parmesan Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup whole milk (or more heavy cream for extra richness)
½ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, adds depth of flavor)
½ tsp Italian seasoning
¼ cup reserved pasta water (for adjusting sauce consistency)
For Garnish and Serving
Fresh parsley, chopped
Extra grated Parmesan cheese
Lemon wedges
Crusty garlic bread (optional, for serving)
Directions
Cook the Pasta
1
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ¼ cup of pasta water, then drain and set the pasta aside.
Cook the Shrimp
2
- Pat the shrimp dry and season with salt, pepper, smoked paprika, and red pepper flakes.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear the shrimp for 2 minutes per side, until pink and slightly golden.
- Squeeze fresh lemon juice over the shrimp, then remove from the pan and set aside.
Make the Creamy Garlic Parmesan Sauce
3
- In the same pan, melt butter over medium heat.
- Sauté the minced garlic for 1 minute, until fragrant.
- Pour in the heavy cream and whole milk, stirring well.
- Whisk in the Parmesan cheese, salt, pepper, nutmeg, and Italian seasoning.
- Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Add the reserved pasta water a little at a time if the sauce is too thick.
Combine Everything
4
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Return the shrimp to the pan, mixing gently to incorporate.
- Simmer for 1-2 minutes, ensuring everything is well coated.
Serve and Enjoy
5
- Plate the pasta and top with extra Parmesan cheese and chopped parsley.
- Serve with lemon wedges for an extra burst of freshness.
- Pair with garlic bread and a glass of white wine for a perfect meal.
Pro Tips
6
- For a richer sauce, substitute whole milk with extra heavy cream.
- For a lighter version, use half-and-half instead of heavy cream.
- For extra spice, add a pinch of cayenne pepper or extra red pepper flakes.
- For extra umami, stir in a teaspoon of Dijon mustard.
Notes
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