Description
This creamy shrimp pasta is a quick and delicious dinner option featuring succulent sautéed shrimp tossed with fettuccine in a rich and velvety Parmesan cream sauce, enhanced by garlic, lemon juice, and fresh parsley. Perfectly balanced with a hint of spice from red pepper flakes, it’s ready in just 25 minutes, making it ideal for weeknight meals.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine pasta
Shrimp
- 1 lb shrimp, peeled and deveined
Sauce and Seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente. Drain the pasta, reserving some pasta water, and set aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to avoid bitterness.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook shrimp for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Prepare Cream Sauce: Pour the heavy cream into the same skillet and bring it to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken, stirring occasionally to combine the browned bits from the shrimp for extra flavor.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts completely into the cream, forming a smooth and creamy sauce.
- Toss Pasta and Shrimp: Return the cooked pasta and shrimp to the skillet with the sauce. Toss everything together to ensure the pasta and shrimp are evenly coated with the creamy Parmesan sauce. Add a little reserved pasta water if the sauce needs loosening.
- Finish with Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley to brighten and elevate the flavors of the dish.
- Serve: Plate the creamy shrimp pasta immediately, optionally garnishing with extra Parmesan cheese and a sprinkle of parsley for a fresh presentation.
Notes
- Use fresh or frozen shrimp that has been thawed for best flavor and texture.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Add a splash of white wine when simmering the cream for enhanced depth of flavor.
- If you prefer less spice, omit the red pepper flakes.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- This dish pairs well with a crisp green salad or garlic bread.
