This is a quick and creamy pasta with garlic and shrimp. It cooks fast and tastes rich.
introduction
This dish mixes simple flavors: garlic, cream, Parmesan, and shrimp. It works for a weeknight dinner or a small gathering. If you like similar meals, try this creamy shrimp pasta delight for another idea.
why make this recipe
- It cooks fast, about 20 minutes.
- It uses few ingredients you may already have.
- It tastes rich and comforting.
- Shrimp makes it light but filling.
how to make Creamy Garlic Shrimp Pasta
Follow the steps and keep the heat medium so the sauce stays smooth. For a different spice note, you can look at the creamy garlic butter Cajun chicken bowtie pasta for ideas on adding heat or herbs.
Ingredients :
8 oz fettuccine or linguine, 1 lb shrimp, peeled and deveined, 4 cloves garlic, minced, 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup grated Parmesan cheese, 2 tbsp olive oil, Salt and pepper to taste, Fresh parsley, chopped (for garnish)
Directions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp to the skillet and sauté until they turn pink and are cooked through, about 3-4 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
- Stir in the Parmesan cheese until melted and the sauce thickens. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until well coated with the sauce.
- Serve the creamy garlic shrimp pasta hot, garnished with fresh parsley.
how to serve Creamy Garlic Shrimp Pasta
Serve hot on warm plates. Add extra Parmesan and chopped parsley on top. A simple green salad on the side works well. Serve with lemon wedges if you like a fresh tang.
how to store Creamy Garlic Shrimp Pasta
Cool to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. Reheat gently on low heat with a splash of milk or cream to loosen the sauce. Do not freeze with cream sauce; texture will change.
tips to make Creamy Garlic Shrimp Pasta
- Use fresh or thawed shrimp for best texture.
- Do not overcook shrimp; they cook fast and can get rubbery.
- Warm the cream a bit before adding if your pan is hot to avoid curdling.
- Taste and add salt after Parmesan, since the cheese is salty.
- Save some pasta water to thin the sauce if it gets too thick.
variation (if any)
- Add a pinch of red pepper flakes for heat.
- Toss in baby spinach at the end until wilted for more greens.
- Swap half-and-half for heavy cream for a lighter sauce.
- Add mushrooms or cherry tomatoes for extra flavor and color.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking.
Q: Can I use a different pasta?
A: Yes. Linguine, fettuccine, or spaghetti all work well.
Q: How do I make the sauce thicker?
A: Let it simmer a little longer and stir in more Parmesan to thicken.
Q: Can I make this dairy-free?
A: You can try coconut cream and a dairy-free cheese, but the taste will change.
Q: Do I need chicken broth?
A: The broth adds flavor. You can use vegetable broth or more cream instead.
Conclusion
For another version and tips from a different cook, see this Creamy Garlic Shrimp Pasta – Little Sunny Kitchen recipe.
Creamy Garlic Shrimp Pasta
Ingredients
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp to the skillet and sauté until they turn pink and are cooked through, about 3-4 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
- Stir in the Parmesan cheese until melted and the sauce thickens. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until well coated with the sauce.
- Serve the creamy garlic shrimp pasta hot, garnished with fresh parsley.