Description
This Creamy Garlic Shrimp Pasta is a quick and delicious meal perfect for seafood lovers. Juicy shrimp sautéed in a garlic butter sauce are tossed with linguine and a rich, creamy parmesan sauce, then topped with fresh parsley for a flavorful and satisfying dish ready in just 25 minutes.
Ingredients
Scale
Pasta
- 8 ounces (225 grams) linguine pasta
Shrimp and Seasoning
- 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)
Sauce
- 1 tablespoon olive oil
- 1 ½ tablespoons butter, divided
- 1 clove garlic, minced
- 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 Pasta: Cook linguine according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the shrimp and sauce.
- Sauté Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp, salt, 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 of butter along with the minced garlic. Sauté the garlic for about 30 seconds until fragrant, taking care not to burn it.
- Make Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes until the sauce slightly thickens.
- Add Cheese: Stir in the grated parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
- Combine Everything: Return the cooked shrimp to the skillet and add the linguine pasta. Toss everything together so the pasta is evenly coated with the creamy garlic shrimp sauce.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top before serving to add freshness and color.
Notes
- You can substitute Old Bay seasoning with smoked paprika or Cajun seasoning depending on your spice preference.
- If you prefer a lighter sauce, reduce the heavy cream or swap for half-and-half.
- Use fresh shrimp for the best texture, but frozen shrimp works well if thawed properly.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
- Serve immediately for the best taste and texture, as the pasta may absorb the sauce if left to sit.
