Garlic Shrimp Pasta Recipe

Whip up this yummy Garlic Shrimp Pasta for a fast but impressive meal. Blend a velvety sauce with tons of garlic and plump shrimp over steaming pasta. You can put it together in just 15 minutes, but everyone will think you slaved away for hours. It's spot-on for a cozy night in or when you've got company coming over.

Benefits of This Tasty Pasta

Imagine juicy shrimp sautéed in garlic butter, mixed with a smooth sauce and pasta - it's absolutely delicious! This dish came about when I randomly combined some extra cream with garlicky pasta and shrimp, and the results were fantastic. It's not as heavy as what you'd get at a restaurant but packs all the same flavor. Try it for weeknight family dinners or when you want to impress someone special at home.

Ingredients List

• Any pasta: Linguine works great
• Butter: Adds richness to everything
• Olive Oil: For sautéing the seafood
• Salt and Pepper: Season to your liking
• Shrimp: Already peeled saves time
• Garlic: Nothing beats minced fresh cloves
• Old Bay: Adds zip but you can skip it
• Parmesan: Grab a block and grate it yourself
• Heavy Cream: Creates that silky texture
• Parsley: Gives color and freshness

Cooking Instructions

Prepare Your Pasta:

Get water boiling in a large pot with a good pinch of salt. Drop in pasta and cook until barely tender. Don't forget to grab a cup of that starchy water before you drain.

Get Your Shrimp Ready:

Melt butter with oil in a large skillet over medium heat. Once bubbly, toss in shrimp with a sprinkle of pepper, salt, and Old Bay if you want. Cook just until they turn pinkish.

Create Your Sauce:

Remove shrimp and drop some more butter in that same pan. Toss in your minced garlic and let it sizzle about 30 seconds. Pour cream in and scrape up all those flavorful bits stuck to the bottom.

Mix In The Cheese:

Add your parmesan and stir until melted smooth. If things look too thick, splash in some of that saved pasta water. Give it a taste and add more salt if needed.

Combine Everything:

Mix your drained pasta into the sauce, then add your shrimp back in. Stir everything around until it's all warm and coated.

Ready To Serve:

Top with chopped fresh parsley and bring it straight to the table while it's steaming hot.

Elevated Everyday Dinner

This isn't your average weeknight pasta - it's something extra nice. Take a few basic ingredients and they transform into a dish that looks fancy but wasn't complicated to make. The rich sauce and flavorful shrimp will have everyone wanting more, and it won't leave you stuffed and uncomfortable like restaurant versions often do.

Shrimp Selection Tips

Grab frozen raw shrimp that's already peeled to cut down on prep time. If you can find fresh ones, they work great too if you don't mind cleaning them. The size doesn't really matter that much - just watch your cooking time so they stay tender. In a pinch, pre-cooked shrimp works fine, just throw them in at the very end so they don't turn tough.

Sauce Improvement Ideas

Heavy cream makes the richest sauce - it naturally thickens as it cooks down. That pasta water you saved works magic for smoothing out the sauce and helping it stick to every strand of pasta. The parmesan adds body too. Want something lighter? Try half and half instead, though it won't give you that same decadent texture.

Pasta Cooking Tips

Cook your pasta until it's still got a little firmness - the hot sauce will soften it more later. That starchy water you kept is super valuable - it makes your sauce silky and helps it cling to every bite. Make sure you toss the pasta well in the sauce so it soaks up all those amazing flavors.

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Perfect Pairings

Throw together a simple green salad on the side to round out your meal. A chunk of crusty bread works wonders for scooping up that extra sauce. If you want something heartier, some oven-roasted veggies fit the bill nicely. Everything tastes amazing when coated in this velvety garlic sauce.

Frequently Asked Questions

→ Already cooked shrimp?

Just reheat it gently. Overcooking will make it chewy. Stir it in right at the very end for the best texture and flavor.

→ Which pasta works best?

Thin and long pasta is a favorite, but flat shapes are great at holding onto the sauce. Round ones fit too. Fresh pasta cooks faster if you’re in a hurry.

→ Want a lighter option?

Cut down the amount of cream. Use a little reserved pasta water instead. This will still give you a smooth, silky sauce but with less richness.

→ Thinking of adding more ingredients?

Greens like spinach or kale go well here. Chopped tomatoes add a nice pop of brightness, too. Just dice them small and sauté quickly with the shrimp. Avoid anything too watery.

→ Saving leftovers?

Pack it in an airtight container. It stays good in the fridge for three days. To reheat, go low and slow. Add a splash of milk while warming and stir to bring it back to life.

→ Pasta too dry?

Keep that pasta water before draining! Add it slowly to your sauce while stirring. Lowering the heat also helps. Before you know it, your sauce will get smooth and creamy again.

→ Taking this dish to-go?

Keep the sauce separate. Cook the pasta at your destination. Carry extra cream just in case. Heat the sauce gently before mixing everything up.

→ Need it ready faster?

Use peeled shrimp and prep your ingredients beforehand. Start boiling the pasta first, as it takes the longest. Chop everything finely and cook quickly. It’ll still taste fresh and flavorful!

→ Making a larger serving?

You can double the amount easily. Just use a bigger pan and adjust the sauce to match. Be careful not to crowd the shrimp while cooking, so they still sear well.

→ Want some extra flavor?

Spice it up by adding chili flakes, a generous touch of black pepper, or more garlic. Some white wine in the sauce or a squeeze of lemon works wonders, too.

→ Shrimp not turning pink?

Give it more time on medium heat. Don’t cram too many in the pan at once. Cut one open to check—it should be white inside. They also curl up as they cook.

→ Pasta turned mushy?

Undercook it slightly next time. Save a little pasta water, and finish cooking the pasta in the sauce. Taste it often, and stop when it’s just firm enough—al dente is the goal.

Conclusion

Love this? Go for buttery shrimp next time. Or try making a spicy tomato shrimp version. They're just as delicious and super quick!