Description
A delightful dish featuring succulent shrimp and tender pasta in a rich, creamy garlic sauce, perfect for any occasion.
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 and cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a bowl, season shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook 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 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.
- Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water gradually to loosen the sauce if needed. Return the shrimp to the skillet and gently toss to combine.
- Divide pasta among serving plates, garnish with fresh parsley and extra Parmesan cheese, and serve immediately.
Notes
Make sure to not overcook the shrimp; they should be just pink and opaque. Use freshly grated Parmesan for the best flavor.