Description
This creamy garlic shrimp pasta is a rich yet simple dish. It is perfect for a quick weeknight meal or a special occasion. The sauce is velvety and infused with garlic, complementing the tender shrimp and al dente pasta.
Ingredients
Scale
- 1 pound linguine or fettuccine
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add minced garlic to the same skillet and cook for 1 minute until fragrant.
- Pour in white wine or chicken broth and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream and bring to a gentle simmer. Cook for 5-7 minutes, or until the sauce thickens slightly.
- Remove from heat and stir in Parmesan cheese until melted and smooth.
- Return shrimp to the skillet with the sauce. Add cooked pasta and toss to coat.
- Stir in fresh parsley. Season with salt and black pepper to taste.
- Serve immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes to the garlic.
- You can substitute chicken broth for white wine if you prefer not to use alcohol.
- Freshly grated Parmesan cheese melts better and tastes superior to pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4g
- Sodium: 550mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg