Creamy Shrimp Pasta
Dive into the ultimate weeknight indulgence with this Creamy Shrimp Pasta recipe—a luxurious blend of tender fettuccine (or linguine), succulent shrimp, and a velvety garlic Parmesan sauce that’s bursting with flavor. Ready in just 30 minutes, this dish combines the richness of heavy cream and butter with the subtle kick of Italian seasoning and optional red pepper flakes for a perfectly balanced sauce. Tossed together with golden, pan-seared shrimp and garnished with fresh parsley, this pasta is a feast for both the eyes and the stomach. Perfect for a cozy dinner or entertaining guests, this recipe will transform your kitchen into an Italian trattoria, complete with restaurant-quality flavor. Serve it with a crisp green salad and crusty bread for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz pasta (such as fettuccine or linguine)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup low-sodium chicken broth
- 0.75 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 2 tbsp chopped parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until they are pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Pour in the heavy cream and chicken broth, stirring gently to combine. Bring the mixture to a simmer and allow it to cook for 3-4 minutes, or until slightly thickened.
Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Season the sauce with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach your desired consistency.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. Return the cooked shrimp to the skillet and gently stir to combine.
Remove the skillet from heat and garnish with chopped parsley. Serve immediately, with additional Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
