Description
A delicious and satisfying dish of succulent shrimp in a rich cream sauce served over your favorite pasta, perfect for weeknights or special occasions.
Ingredients
- 12 oz (340g) pasta (linguine, spaghetti, or fettuccine)
- 1/2 tsp salt (for boiling water)
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for garnish)
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Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- 2. Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2–3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- 3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream, bringing it to a gentle simmer. Stir in grated Parmesan cheese and red pepper flakes (if using). Simmer for 2–3 minutes until slightly thickened. Stir in lemon juice and season with salt and pepper.
- 4. Add the cooked pasta to the garlic cream sauce and toss to coat. If the sauce is too thick, add reserved pasta water until desired consistency. Return shrimp to the skillet and mix gently.
- 5. Divide pasta among serving plates. Garnish with fresh parsley and extra Parmesan. Serve immediately.