Description
A luxurious and creamy pasta dish with succulent shrimp and a rich garlic sauce, perfect for weeknight dinners 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
- Extra Parmesan cheese for garnish
Instructions
- 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, then drain and set aside.
- In a bowl, 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 per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and red pepper flakes (if using). Simmer for 2-3 minutes until slightly thickened. Stir in lemon juice and season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat. Add the reserved pasta water a little at a time to loosen the sauce if needed. Return the shrimp to the skillet and gently toss everything together.
- Divide pasta among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
For maximum flavor, use fresh garlic and don’t overcrowd the skillet when cooking the shrimp.