Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Drain the pasta and set it aside.1.5 pounds large shrimp, peeled and deveined
- While the pasta is cooking, pat the peeled and deveined shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper.1.5 pounds large shrimp, peeled and deveined
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 1-2 minutes per side, until pink and opaque. Be careful not to overcook. Remove the shrimp from the skillet and set them aside on a plate.1.5 pounds large shrimp, peeled and deveined
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.1.5 pounds large shrimp, peeled and deveined
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, which should take 1-2 minutes.1.5 pounds large shrimp, peeled and deveined
- Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.1.5 pounds large shrimp, peeled and deveined
- Reduce the heat to low. Stir in the grated Parmesan cheese and chopped fresh parsley until the cheese is melted and the sauce is smooth. Season the sauce with salt and freshly ground black pepper to your taste.1.5 pounds large shrimp, peeled and deveined
- Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.1.5 pounds large shrimp, peeled and deveined
- Return the cooked shrimp to the skillet with the pasta and sauce. Add the lemon juice. Toss everything together to combine and gently warm the shrimp through, about 1-2 minutes.1.5 pounds large shrimp, peeled and deveined
- Divide the Creamy Garlic Shrimp Pasta among serving bowls. Garnish with extra grated Parmesan cheese and fresh chopped parsley. Serve immediately.1.5 pounds large shrimp, peeled and deveined
Notes
Allow the Creamy Garlic Shrimp Pasta to cool completely before storing. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for 2-3 days.
Best way to reheat this dish is on the stovetop. Place the leftovers in a skillet over medium-low heat. Add a splash of milk or cream, or a little extra pasta water, to loosen the sauce and prevent it from drying out. Stir gently until heated through.
You can also reheat in the microwave. Place a portion in a microwave-safe dish, add a splash of liquid (milk, cream, or water), cover, and heat on 50% power in 30-second intervals, stirring in between, until hot.
While this dish is best enjoyed fresh, you can freeze it. Portion the cooled pasta and sauce into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating using the stovetop method for best results. Note that the texture of the sauce might change slightly after freezing and thawing.
Best way to reheat this dish is on the stovetop. Place the leftovers in a skillet over medium-low heat. Add a splash of milk or cream, or a little extra pasta water, to loosen the sauce and prevent it from drying out. Stir gently until heated through.
You can also reheat in the microwave. Place a portion in a microwave-safe dish, add a splash of liquid (milk, cream, or water), cover, and heat on 50% power in 30-second intervals, stirring in between, until hot.
While this dish is best enjoyed fresh, you can freeze it. Portion the cooled pasta and sauce into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating using the stovetop method for best results. Note that the texture of the sauce might change slightly after freezing and thawing.
