Creamy Garlic Shrimp Pasta
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
941 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Garlic Shrimp Pasta
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This Creamy Garlic Shrimp Pasta is a pasta dream come true! Featuring a decadent, creamy, lemony sauce along with perfectly cooked shrimp, this is the perfect weeknight dinner for a filling and delicious meal.
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Ingredients
- 12 oz noodles penne and fettuccine work well with this sauce, of choice
- 12 oz Shrimp tail removed and deveined
- 4 tbsp butter
- 1 yellow onion or white onion
- 2 tbsp garlic minced
- 2 tsp red pepper flakes crushed
- lemon zest and juice to taste
- ¾ cup chicken broth low sodium or vegetable broth
- 4 oz cream cheese light
- ⅓ cup heavy cream or half & half
- salt to taste
- black pepper to taste, cracked
- parsley to serve, chopped
Instructions
- Cook the noodles in salted water according to package instructions.
- Meanwhile, melt the butter in a large frying pan or skillet over medium high heat. Once the butter is frothy, sauté the shrimp for 3-4 minutes until they turn pink. Transfer the shrimp to a bowl and set aside.
- Turn the heat down to medium and add the onions. Fry for 6-8 minutes until soft and starting to color. Add the garlic, red pepper flakes and lemon zest, and cook until the garlic is cooked and aromatic.
- Add a generous splash of white wine to the pan, if using, and allow it to bubble away for a few minutes to cook off the alcohol. Add the broth and stir in the cream cheese. Keep stirring until it has melted into the sauce. Stir in the heavy cream or half & half, and season the sauce to taste with salt and cracked black pepper. Allow to simmer until it has thickened.
- Drain the pasta, setting aside a little bit of cooking water. Stir the pasta into the sauce and continue to cook until the sauce has coated the pasta to the desired thickness. Add a little of the pasta cooking water if you want a thinner, glossier sauce.
- Return the shrimp and their resting juices to the pan until just warmed through. Season the sauce with lemon juice to taste, and serve with chopped parsley, if desired.
Notes
- Using half and half instead of heavy cream will make a lighter sauce. However, don’t try to make the sauce richer by using full fat cream cheese, this will make the sauce too thick and it will coat your mouth in an unpleasant way!
Nutrition Information
Show Details
Calories
941kcal
(47%)
Carbohydrates
139g
(46%)
Protein
37g
(74%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
81mg
(27%)
Sodium
1231mg
(51%)
Potassium
967mg
(21%)
Fiber
10g
(40%)
Sugar
21g
(42%)
Vitamin A
2050IU
(41%)
Vitamin C
13mg
(14%)
Calcium
435mg
(44%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Calories | 941kcal | 47% |
| Carbohydrates | 139g | 46% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 1231mg | 51% |
| Potassium | 967mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 21g | 42% |
| Vitamin A | 2050IU | 41% |
| Vitamin C | 13mg | 14% |
| Calcium | 435mg | 44% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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