Description
Creamy Garlic Shrimp Pasta is a luscious and comforting dish that combines perfectly cooked shrimp with a silky garlic Parmesan sauce, tossed with al dente linguine or spaghetti. Infused with smoked paprika and fresh parsley, this dish is quick to prepare and delivers a deliciously rich yet balanced flavor perfect for weeknight dinners or special occasions.
Ingredients
Scale
Shrimp
- 1 to 2 pounds peeled, deveined shrimp (remove tails, if needed)
- 1 1/2 teaspoons smoked paprika (or regular paprika)
- Salt and pepper, to taste
Pasta
- 12 ounces linguine or spaghetti
Sauce and Cooking
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 to 4 cloves garlic, finely minced
- 1 1/2 cups milk (not skim) or heavy cream
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 cup freshly shredded Parmesan cheese
Garnish
- Chopped fresh parsley
- Freshly grated Parmesan cheese, for serving
Instructions
- Season the shrimp: Pat the shrimp dry thoroughly using paper towels. In a medium bowl, toss the shrimp with smoked paprika, salt, and pepper to evenly coat the shrimp with seasoning.
- Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, ladle out 1-2 cups of pasta cooking water and set aside. Drain the pasta, but keep it warm.
- Cook the shrimp (first batch): Heat 1 tablespoon butter and 1 tablespoon olive oil together in a 12-inch or deep skillet over medium heat until hot and rippling. Add half of the shrimp in a single layer and cook for 30-45 seconds per side, just until the shrimp turn pink and are cooked through.
- Cook the shrimp (second batch): Using tongs, transfer the cooked shrimp to a plate, leaving as much butter and liquid in the pan as possible. Repeat cooking the remaining shrimp the same way, then add them to the plate with the cooked shrimp.
- Make the garlic base: Return the skillet to medium heat and melt 2 tablespoons of butter. Add the minced garlic and cook, stirring frequently to prevent burning, for about 30-45 seconds until the garlic is fragrant.
- Prepare the cream sauce: If using milk, whisk together the milk and cornstarch until smooth. Pour the milk mixture or heavy cream into the skillet with the garlic, whisking constantly. Let the sauce bubble gently and thicken slightly for 1-2 minutes.
- Add seasoning and cheese: Stir in salt, black pepper, and freshly shredded Parmesan cheese. Continue to stir over medium heat until the cheese melts fully creating a creamy sauce.
- Toss pasta in sauce: Add the drained pasta to the skillet. Use tongs to lift and toss the pasta ensuring every strand is coated with the creamy sauce. Add the reserved pasta water in spoonfuls as needed to loosen the sauce for the perfect consistency.
- Combine shrimp and pasta: Add the cooked shrimp back to the skillet with the pasta. Toss everything gently together to combine well. Taste and season with additional salt and pepper, if needed. Garnish with chopped fresh parsley.
- Serve immediately: Serve the pasta hot for optimal creaminess. Offer extra freshly grated Parmesan cheese on the side for individual preferences.
Notes
- For the best flavor, use peeled and deveined shrimp; removing tails is optional based on preference.
- Heavy cream will make the sauce richer and creamier, while milk keeps it lighter. Whisk the cornstarch into the milk to prevent lumps and help thicken the sauce.
- Reserve the pasta cooking water before draining to adjust the sauce consistency perfectly.
