Shrimp Fusilli
Indulge in the ultimate comfort food with this creamy Shrimp Fusilli pasta recipe, a quick and flavorful dish perfect for weeknight dinners or special occasions. Featuring tender fusilli pasta tossed in a luxuriously smooth garlic-Parmesan cream sauce, this dish is elevated by succulent, pan-seared shrimp seasoned to perfection. A touch of red pepper flakes adds gentle heat, while fresh lemon zest and parsley brightens every bite. Ready in just 40 minutes, this one-skillet wonder combines gourmet elegance with effortless cooking. Serve it hot as a hearty main course that’s sure to impress both seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 1 lb raw shrimp (peeled and deveined)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves (minced)
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 0.5 cup chicken or vegetable broth
- 0.5 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to a boil and cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add them to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Set the cooked shrimp aside on a separate plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Pour in the chicken or vegetable broth, along with the heavy cream. Stir to combine, then let the mixture simmer for 3-5 minutes to slightly thicken.
Reduce the heat to low and slowly stir in the grated parmesan cheese until fully melted and incorporated. Add the red pepper flakes, lemon zest, and remaining salt and pepper to taste.
Return the cooked shrimp to the skillet along with the drained fusilli pasta. Toss everything together to coat the pasta and shrimp in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 1.3 mg | 7% | |
| 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.
