Shrimp and Pasta in a Basil Cream Sauce
Creamy, savory, and bursting with fresh flavors, this Shrimp and Pasta in a Basil Cream Sauce recipe is the ultimate comfort food for seafood and pasta lovers alike. Tender penne pasta and succulent shrimp come together in a rich, velvety sauce made with whipping cream, Parmesan cheese, and the aromatic brightness of fresh basil. A hint of garlic, a touch of heat from optional red pepper flakes, and a squeeze of lemon juice elevate this dish to gourmet status while keeping it simple enough for a weeknight dinner. Ready in just 40 minutes, this elegant yet approachable recipe offers a restaurant-quality meal perfect for any occasion. Garnished with extra basil and Parmesan, it's the perfect blend of indulgence and freshness that will leave your taste buds craving more.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup whipping cream
- 3 fourth cups grated Parmesan cheese
- 0.5 cup fresh basil leaves, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for 1 minute, being careful not to let it burn.
Pour in the whipping cream and bring to a gentle simmer. Stir in the Parmesan cheese, a little at a time, until fully melted and the sauce is smooth.
Add the chopped basil, salt, black pepper, and red pepper flakes (if using). Stir to combine. If the sauce is too thick, use the reserved pasta water, adding a tablespoon at a time, to reach your desired consistency.
Return the cooked shrimp to the skillet along with the cooked pasta. Toss everything together to coat the pasta and shrimp in the sauce.
Drizzle the lemon juice over the dish and give it one final toss. Adjust seasoning with more salt or pepper if needed.
Serve immediately, garnished with additional fresh basil and Parmesan cheese if desired.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 399 mg | 8% | |
*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.
