Velvety Garlic Shrimp Pasta: A Dreamy Dish That Melts in Your Mouth!
Garlic Shrimp Pasta
Creamy Garlic Shrimp Pasta with Parmesan Butter: A Simple and Quick Recipe!
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes25
minutes371
kcalSavor a serving of rich and savory Creamy Garlic Shrimp Pasta topped with a dollop of Parmesan butter. This easy and quick recipe, which combines creamy sauce, garlic, and juicy shrimp for a pleasantly satisfying meal, is ideal for a midweek supper.
Ingredients
1 to 2 pounds peeled, deveined shrimp (remove tails, if needed)
1 ½ teaspoons smoked paprika (or regular paprika)
Salt and pepper
12 ounces linguine or spaghetti
1 tablespoon butter
1 tablespoon olive oil
Sauce:
2 tablespoons butter
3 to 4 cloves garlic, finely minced
1 ½ cups milk (not skim) or heavy cream (see note!)
2 teaspoons cornstarch
¼ teaspoon salt
Pinch of black pepper
1 cup freshly shredded Parmesan cheese
Chopped, fresh parsley, for garnish
Freshly grated Parmesan cheese, for serving
Directions
- Prepare the Shrimp: Use paper towels to pat the shrimp dry. Toss the shrimp with the salt, pepper, and smoked paprika in a bowl.
- Prepare the Pasta: Bring a big pot of salted water to a boil. Cook pasta according to package guidelines until al dente. Save a cup or two of the pasta water for later use before draining. Remove the pasta’s water.
- Prepare the Shrimp: Heat 1 tablespoon each of butter and olive oil in a big skillet over medium heat. Batch-cook the shrimp, giving each side 30 to 45 seconds to turn pink. Remove the cooked shrimp from the pan.
- Prepare the Sauce: Melt two tablespoons of butter in the same skillet. Once the garlic is aromatic, add it and simmer for 30 to 45 seconds. Whisk milk with cornstarch if using it (see note below). Transfer the heavy cream or milk mixture into the pan. Give it a minute or two to thicken and bubble. Melt the Parmesan by stirring it in.
- Mix Everything Together: Toss the drained pasta in the sauce to coat. If necessary, thin the sauce with some of the pasta water you set aside. Add the cooked shrimp and thoroughly mix everything together. Add fresh parsley, salt, and pepper for seasoning.
- Serve: For optimal creaminess, serve right now and top with more Parmesan, if preferred. Have fun!
Notes
- Notes
1. Shrimp: You can use shrimp of any size, however larger shrimp (21–30 per pound) are ideal. Thaw the shrimp if using frozen ones first. For a hearty dish, I suggest 2 pounds, but 1 pound will do.
2. Cornstarch: If you’re using milk, then use cornstarch. If you’re using heavy cream, omit it unless you want a sauce that is richer.
3. Sauce: Just add more sauce components to the spaghetti to make it saucier.
4. Parmesan Cheese: Use freshly grated Parmesan for a silky sauce. The texture of pre-shredded cheese could be grainy.
