Creamy Garlic Shrimp Pasta
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 -7 servings
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Course
Main Course
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Cuisine
American
Creamy Garlic Shrimp Pasta
Description
Creamy Garlic Shrimp Pasta centers on juicy shrimp prepared with smoked paprika, salt, and pepper, quickly sautéed in butter and olive oil to maintain tenderness. Pasta is cooked al dente and reserved pasta water helps adjust sauce consistency. The sauce combines butter and finely minced garlic sautéed briefly before adding milk or cream, and when milk is used, cornstarch thickens the sauce. Parmesan cheese is stirred in off the heat to melt evenly and produce a creamy texture.
The pasta is thoroughly coated in the sauce, with reserved pasta water added as needed to achieve smoothness without thinning excessively. Fresh chopped parsley is sprinkled on top, contributing an herbaceous note that complements the rich sauce and seafood.
This meal works well as a satisfying dinner, pairing well with a simple salad or steamed vegetables. The dish balances subtle smokiness from paprika, the richness of the cheese sauce, and the fresh flavor of shrimp without overpowering any ingredient.
Ingredient flexibility includes using heavier cream for thickness without cornstarch or adjusting shrimp quantity to preference. Using fresh grated Parmesan yields a smoother sauce than pre-shredded, and thawed frozen shrimp should be dried well for best results.
Ingredients
Pasta + Shrimp:
- 1 to 2 to 2 pounds Shrimp peeled, deveined; remove tails if needed; see note
- 1 ½ teaspoons smoked paprika or regular paprika
- salt
- black pepper
- 12 ounces linguine or spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
Sauce:
- 2 tablespoons butter
- 3 to 4 to 4 cloves garlic finely minced
- 1 ½ cups milk not skim; or heavy cream; see note
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- black pepper pinch
- 1 cup Parmesan Cheese freshly shredded
- parsley chopped, fresh; for garnish
- Parmesan Cheese freshly grated; for serving
Instructions
- Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp together with the smoked paprika and a small pinch or so of salt and pepper.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package directions. BEFORE DRAINING, ladle out 1-2 cups of the pasta water and set aside for later. Drain the pasta.
- While the pasta is cooking, heat the 1 tablespoon butter + 1 tablespoon olive oil in a 12-inch skillet (or a deep skillet) over medium heat until hot and rippling. Add half of the shrimp in a single layer and cook for 30-45 seconds; flip the shrimp and cook just until the shrimp have turned pink and are cooked through (it won't take long!).
- Using tongs, remove the shrimp to a plate keeping as much butter/liquid in the pan as possible. Repeat with remaining shrimp - removing to the plate with the other shrimp when done cooking.
- Return the pan to medium heat and melt the 2 tablespoons butter. Add the garlic and cook, stirring often (don't let it burn!), until fragrant, about 30-45 seconds.
- If using milk, whisk it together with the cornstarch (see note below). Pour the milk mixture (or heavy cream, if using) into the pan and whisk to combine, letting the sauce bubble and thicken slightly, 1-2 minutes.
- Add the salt, pepper and Parmesan cheese. Stir over medium heat until the cheese is melted.
- Add the cooked noodles, lifting and tossing with tongs to coat the pasta thoroughly with the sauce. Add spoonfuls of the reserved pasta water to loosen the sauce and pasta (just eyeball it - probably won't need to add all the reserved water).
- Add the shrimp and toss to combine with the pasta. Season to taste with additional salt and pepper, if needed! Sprinkle with fresh parsley.
- Serve immediately (for maximum creaminess)! Serve with additional Parmesan cheese, if desired.
Notes
- Use large shrimp (21 to 30 count per pound) for an optimal ratio in the dish.
- Thaw frozen shrimp completely and pat dry to ensure proper sear and texture.
- Cornstarch thickening is optional and primarily needed when using milk instead of heavy cream.
- Increase sauce ingredients if a saucier pasta is desired.
- Freshly shredded Parmesan melts better and prevents a gritty sauce texture.
- Nutrition facts are estimated based on using lowfat milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-7 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 371kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 107mg | 36% |
| Sodium | 659mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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