Garlic Parmesan Shrimp Pasta

Name: Garlic Parmesan Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon salt; 12 oz pasta; 1 tablespoon olive oil; 15 oz raw shrimp; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoon butter; 6 cloves garlic; ⅓ cup dry white wine; ½ cup broth; 1½ cup heavy cream; 1¼ cup grated Parmesan cheese; 1 teaspoon lemon juice; 2 tablespoon finely chopped parsley; ½ teaspoon black pepper; Extra parmesan; extra parsley

User Reviews

4.8

183 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
756 kcal
Course
Main Course
Cuisine
Italian

Garlic Parmesan Shrimp Pasta

Carmen Warren

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This Garlic Parmesan Shrimp Pasta strikes that perfect balance between decadence and simplicity for those nights when we're craving something utterly scrumptious but don't have hours to spare. It's a dish that screams comfort food and is on the table in under 30 minutes. Paired with some crusty bread or a simple side salad or veggies, you've got a complete meal, perfect for those busy evenings when you need a meal that's as easy as it is indulgent.

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Ingredients

Servings

1 tablespoon salt
12 oz pasta

For the shrimp

1 tablespoon olive oil
15 oz raw shrimp peeled and deveined (see note 1)
½ teaspoon salt
½ teaspoon black pepper

For the sauce

2 tablespoon butter
6 cloves garlic minced
⅓ cup dry white wine (see note 2)
½ cup broth low sodium (see note 3)
1½ cup heavy cream (see note 4)
1¼ cup grated Parmesan cheese (see note 5)
1 teaspoon lemon juice
2 tablespoon finely chopped parsley
½ teaspoon black pepper
Extra parmesan for garnish
extra parsley for garnish

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Instructions

Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g pasta
Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.

While the pasta is cooking.

Heat the olive oil in a heavy-based skillet over medium-high heat.1 tablespoon olive oil
Sprinkle the shrimp with salt and pepper and add to the skillet.15 oz / 425 g raw shrimp½ teaspoon salt½ teaspoon black pepper
Stir the shrimp for 2 minutes until almost cooked, then transfer to a plate.
Melt the butter in the same skillet, add the minced garlic and cook for 30 seconds.2 tablespoon butter6 cloves garlic
Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.⅓ cup / 80 ml dry white wine½ cup / 120 ml broth
Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1½ cup / 360 ml heavy cream1¼ cup / 80 g grated parmesan cheese
Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
Stir the pasta gently until it's coated in the sauce, then add the cooked shrimp and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
Add the lemon juice, most of the parsley and the black pepper.1 teaspoon lemon juice2 tablespoon finely chopped parsley½ teaspoon black pepper
Serve immediately, garnished with the extra parsley and parmesan to taste.

Notes

I generally go for 20-25 or 26-30 count, which gives a good serving of shrimp per person - between 8-12. I usually buy frozen raw shrimp! But you can use fresh shelled and deveined shrimp. Ensure if you are using frozen that they are fully defrosted before cooking.
Use any dry white wine; if you don't consume alcohol, you can substitute it with additional broth.
I recommend shrimp/seafood/fish broth for the sauce, but chicken or vegetable is a great alternative. I love Better than Bouillon for a quick broth/stock.
You want to use heavy cream, thickened cream, or double cream. The sauce will thicken less if you use a thinner option like half and half or single cream.
It is best to buy a block of parmesan and grate it yourself. It will melt much more smoothly into the sauce.

Nutrition Information

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Calories 756kcal (38%) Carbohydrates 59g (20%) Protein 31g (62%) Fat 43g (66%) Saturated Fat 24g (120%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 223mg (74%) Sodium 2646mg (110%) Potassium 427mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1718IU (34%) Vitamin C 4mg (4%) Calcium 348mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 756 kcal

% Daily Value*

Calories	756kcal	38%
Carbohydrates	59g	20%
Protein	31g	62%
Fat	43g	66%
Saturated Fat	24g	120%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.2g	10%
Cholesterol	223mg	74%
Sodium	2646mg	110%
Potassium	427mg	9%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1718IU	34%
Vitamin C	4mg	4%
Calcium	348mg	35%
Iron	2mg	11%