Description

This Creamy Garlic Shrimp Pasta is a restaurant-quality meal you can make in just 30 minutes! Tender shrimp and al dente pasta are tossed in a luscious garlic cream sauce with Parmesan and a hint of lemon—perfect for a weeknight dinner or romantic occasion.

Ingredients

For the Pasta:

12 oz (340g) pasta (linguine, spaghetti, or fettuccine)
1/2 tsp salt (for boiling water)

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste

For the Garlic Cream Sauce:

2 tbsp unsalted butter
4 cloves garlic, minced
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
1 tsp lemon juice
Salt and pepper, to taste

For Garnish:

2 tbsp fresh parsley, chopped
Extra Parmesan cheese

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Instructions

Cook the Pasta:
- Boil a large pot of salted water. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Shrimp:
- In a bowl, season shrimp with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
Make the Garlic Cream Sauce:
- In the same skillet, melt butter. Add garlic and sauté for 1–2 minutes.
- Stir in heavy cream and simmer. Add Parmesan and red pepper flakes (if using), stir until cheese melts and sauce thickens.
- Add lemon juice and season with salt and pepper to taste.
Combine and Finish:
- Add pasta to the sauce and toss to coat. Use reserved pasta water to loosen sauce if needed.
- Return shrimp to the skillet and gently toss to combine.

Serve:
- Plate the pasta, garnish with parsley and extra Parmesan, and serve hot.

Notes

Lighter Option: Use half-and-half instead of heavy cream.
Veggie Boost: Add spinach, cherry tomatoes, or mushrooms.

Gluten-Free: Swap in gluten-free pasta.