Description
This Creamy Garlic Shrimp Pasta combines tender shrimp sautéed with garlic in a luscious parmesan and heavy cream sauce, tossed with perfectly cooked linguine. It’s a quick and flavorful weeknight dinner that delivers rich, comforting flavors with a hint of spice from Old Bay seasoning, garnished with fresh parsley.
Ingredients
Scale
Pasta
- 8 ounces (225 grams) linguine pasta
Shrimp and Seasoning
- 1 tablespoon olive oil
- 1 ½ tablespoons butter, divided
- 1 pound (450 grams) raw shrimp, peeled and deveined (frozen is fine)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old Bay seasoning (optional; can substitute smoked paprika or Cajun seasoning)
- 1 clove garlic, minced
Sauce
- ½ cup (120 ml) heavy cream (double cream in the UK)
- ½ cup (40 grams) parmesan cheese, grated
- ¼ cup fresh parsley, chopped
Instructions
- Cook Linguine: Cook linguine according to package instructions until al dente. Drain well and set aside to keep warm.
- Heat Oil and Butter: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until melted and hot.
- Cook Shrimp: Add shrimp to the skillet along with salt, black pepper, and Old Bay seasoning if using. Cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining ½ tablespoon butter and minced garlic. Sauté for about 30 seconds until garlic is fragrant but not browned.
- Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Add Parmesan: Stir in the grated parmesan cheese until it melts smoothly into the sauce, creating a creamy texture.
- Combine Pasta and Shrimp: Return the cooked shrimp to the skillet, then add the drained linguine. Toss everything together gently to coat the pasta and shrimp evenly with the creamy sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for a fresh, herbaceous finish before serving immediately.
Notes
- For a spicier kick, substitute Old Bay seasoning with Cajun seasoning or smoked paprika.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Use freshly grated parmesan for best flavor and smooth melting.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently to prevent sauce separation.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick and creamy.
