Garlic Parmesan Shrimp Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
756 kcal
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Course
Main Course
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Cuisine
Italian
Garlic Parmesan Shrimp Pasta
Description
This Garlic Parmesan Shrimp Pasta features raw, peeled shrimp seasoned and quickly sautéed until just cooked. The shrimp are removed briefly while garlic is cooked in butter to release its aroma. Dry white wine and broth are then simmered to concentrate flavors before heavy cream and grated Parmesan cheese are added to create a smooth, rich sauce. The sauce thickens slightly as it simmers and melds with the garlic and wine flavors.
The pasta is cooked just shy of al dente and drained, reserving some cooking liquid to adjust the sauce consistency if needed. The shrimp are returned to the skillet to combine with the sauce and pasta, finishing with lemon juice for brightness and fresh chopped parsley for herbal notes. A sprinkle of extra Parmesan and parsley garnish each serving to add texture and fresh flavor.
This dish is balanced, combining creamy, tangy, and savory elements with tender shrimp and pasta. The wine adds depth while the garlic and Parmesan define the sauce. It is suitable as a standalone main course for dinner.
Use fully defrosted raw shrimp for even cooking and best texture.Dry white wine can be substituted with extra broth if alcohol is not desired.For a richer sauce, use heavy cream or double cream rather than thinner options.Freshly grated Parmesan integrates better into the sauce than pre-grated cheese.
Ingredients
- 1 tablespoon salt
- 12 oz pasta
For the shrimp
- 1 tablespoon olive oil
- 15 oz Shrimp peeled and deveined (see note 1, raw
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 2 tablespoon butter
- 6 cloves garlic minced
- ⅓ cup white wine see note 2, dry
- ½ cup broth low sodium (see note 3)
- 1½ cup heavy cream (see note 4)
- 1¼ cup Parmesan Cheese see note 5, grated
- 1 teaspoon lemon juice
- 2 tablespoon parsley finely chopped
- ½ teaspoon black pepper
- Parmesan Cheese for garnish, extra
- parsley for garnish, extra
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
- Ensure shrimp are fully defrosted before cooking to achieve even doneness.
- Substitute dry white wine with broth for an alcohol-free sauce.
- Choose heavy cream for proper sauce thickness and richness.
- Grate Parmesan fresh from a block for smoother melting in the sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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