Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine (or your chosen pasta) and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining well.12 ounces linguine or your favorite pasta shape
- While the pasta cooks, pat the shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper on both sides.1 pound large shrimp, peeled and deveined, to taste Salt and freshly ground black pepper
- Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside on a plate.2 tablespoons olive oil, 4 tablespoons unsalted butter, 1 pound 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). Cook, stirring constantly, for about 1 minute until fragrant, being careful not to burn the garlic.4 tablespoons unsalted butter, 4 cloves garlic, minced, 1/2 teaspoon red pepper flakes
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Season the sauce with salt and black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.1 cup heavy cream, 1/2 cup grated Parmesan cheese, to taste Salt and freshly ground black pepper
- Add the cooked and drained pasta directly into the skillet with the creamy sauce. Toss to coat the pasta evenly. Return the cooked shrimp to the skillet. Add the chopped fresh parsley and the optional lemon juice. Toss everything together gently until the shrimp are warmed through and coated in the sauce.12 ounces linguine or your favorite pasta shape, 1 pound large shrimp, peeled and deveined, 1/4 cup fresh parsley, chopped, 1/2 lemon juice
- Divide the Creamy Garlic Shrimp Pasta among serving bowls. Garnish with extra grated Parmesan cheese and fresh parsley. Serve immediately and enjoy this delightful meal!1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, chopped
Notes
This recipe is designed for ultimate ease and flavor, promising a rich, satisfying meal that comes together in under 30 minutes. To store, refrigerate in an airtight container for 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of liquid if needed.
