Shrimp Pasta with Goat Cheese Cream Sauce
Indulge in the creamy decadence of Shrimp Pasta with Goat Cheese Cream Sauce, a restaurant-worthy dish that's perfect for weeknight dinners or special occasions. This recipe features tender, pan-seared shrimp paired with al dente fettuccine, all enveloped in a luxurious sauce made from tangy goat cheese, rich heavy cream, and freshly grated Parmesan. A touch of lemon juice adds brightness, while garlic and optional red pepper flakes bring layers of savory flavor. Finished with a sprinkle of fresh parsley and additional Parmesan, this 40-minute masterpiece strikes the perfect balance between elegant and comforting. With its unique combination of flavors and ease of preparation, this shrimp pasta is sure to become a new favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 4 ounces Soft goat cheese
- 1 cup Parmesan cheese, grated
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 0.5 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp, seasoned lightly with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and stir, bringing it to a gentle simmer. Add the goat cheese in small chunks and whisk until melted and the sauce is smooth and creamy.
Stir in the grated Parmesan cheese, lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Allow the sauce to simmer for 2-3 minutes, stirring occasionally.
If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Add the cooked shrimp back to the skillet along with the drained pasta. Toss everything together until the pasta is well-coated in the sauce.
Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 360 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.
